Cheesy Stuffed  Bell Peppers

Ingredients

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– 2 lbs. – ground beef – 6 large – Bell peppers – 2 lbs. – mushrooms – 1 lb. – mozzarella cheese – 1 lb. – cheddar cheese – 1 bunch (or 1 cup sliced – green onion) – ½ cup – fresh parsley – ¼ tsp. – ground Black Pepper – 1 tsp. – sea salt – 1 tbsp. – Mrs. Dash seasoning – 1 tsp. – garlic salt – 3 oz. – tomato paste – 7 oz. – pizza or any pasta sauce – Olive oil for sautéing

yield

time

12 peppers

2 hours 35 minutes

Step 1

Start with preparing ground beef. I've written a complete post detailing exactly how to grind meat at home the clean way. I recommend you check that out.

Step 2

Next, measure out all the seasonings and mix them together on a plate. Set aside until ready for use.

Step 3

Peel, rinse, and slice mushrooms. Peeling the outer layer of the mushroom is totally optional, but I like my meals prepared in the cleanest way possible, so I peel them in addition to rinsing.

Step 4

Next, drizzle some olive oil in a large skillet and brown ground beef at high to medium-high heat

Step 5

As soon as the water evaporates, add sliced mushrooms and continue sautéing the meat with mushrooms. The mushrooms will release water and that is fine. Cook until the water evaporates again.

Step 6

Once the water has evaporated, reduce the heat to medium-low and add the mixed seasonings. Combine seasoning with meat and mushrooms and sauté for about 5 minutes, and stir occasionally.

Step 7

While the meat is sautéing, shred mozzarella and cheddar cheese into a large bowl, combine both kinds of cheese and refrigerate it until ready to use.

Step 8

Mix the pizza sauce and tomato paste into the meat and mushroom mixture and let it simmer for 5 minutes, stirring every minute or so. Set aside and let it cool completely before combining it with cheese and greens.

Step 9

Rinse and clean the bell peppers well. Cut each pepper in half, including the stems. This is optional but it looks prettier. To split the stem in half, cut from the top of the stem down. Remove all the seeds and membranes since they are bitter.

Step 10

Rinse and clean the bell peppers well. Cut each pepper in half, including the stems. This is optional but it looks prettier. To split the stem in half, cut from the top of the stem down. Remove all the seeds and membranes since they are bitter.

Step 11

Place halved bell pepper into a large bowl and cover the peppers with hot boiling water. Let the peppers steam in the water for 10 minutes. Drain the water and set it aside to cool until ready for use.

Step 12

This helps to cook the peppers and ensure that they're tender before they're baked in the oven along with the stuffing mixture.

Step 13

Start by rinsing and chopping parsley and green onion. Reserve ¼ of mixed shredded cheese to top peppers after baking.

Step 14

Transfer the cooled meat and mushroom mixture into a large bowl along with the remaining shredded cheese and add the greens. Mix everything together. Add more seasoning (salt and/or pepper) to taste, if necessary.

Step 15

Preheat the oven to 350 F. Spoon the filling into the bottom of the peppers and fill it properly. Then place them into an oven-safe 9 X 13 baking dish cut side up into the bottom of the baking dish.

Step 16

Cover the pan with aluminum foil and bake for 45 minutes. If the peppers were made ahead of time and were refrigerated, then it will take approximately 55 minutes instead.

Step 17

Remove the pan from the oven. Top each pepper with reserved shredded cheese, and bake for another 15 minutes while uncovered.

Step 18

Cool for 5-10 minutes before serving. Your delicious Easy Stuffed Bell Peppers are ready to be served!

How to Store

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You can store any leftovers you may have in an airtight container in the fridge for up to 3 days.

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