Description
Delight in vibrant bell peppers filled with savory beef and creamy mushroom sauce for a comforting meal that’s sure to impress!
Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 lb lean ground beef (80/20)
- 1 cup chopped mushrooms (button or cremini)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly coat a baking dish with nonstick cooking spray.
- Cut the tops off the bell peppers and remove seeds and membranes, leaving them hollow.
- In a large skillet over medium heat, add ground beef and onions. Cook until browned for about five minutes. Drain excess grease if necessary. Add minced garlic and chopped mushrooms; cook until softened.
- Stir in sour cream, beef broth, Worcestershire sauce, salt, and pepper. Allow to simmer for about five minutes until slightly thickened.
- Generously spoon the beef mixture into each bell pepper until filled. Place them upright in the prepared baking dish.
- Cover with foil and bake for about 25 minutes. Remove foil during the last five minutes to achieve a golden top.
- Transfer stuffed peppers to plates and drizzle with extra sauce from the baking dish for an added touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg