Description
Savory bell peppers stuffed with a seasoned ground beef and rice mixture, topped with a creamy, umami-rich mushroom gravy.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb lean ground beef
- 2 cups cooked white or brown rice
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 4 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds. Slice a thin piece off the bottom so they stand upright.
- In a skillet over medium heat, sauté onion and garlic until soft. Add ground beef and cook until browned. Drain excess fat.
- Stir cooked rice, salt, pepper, and oregano into the beef mixture until well combined.
- Pack the beef and rice mixture firmly into the prepared bell peppers and place them in a baking dish.
- Bake the stuffed peppers for 25-30 minutes until the peppers are tender.
- While peppers bake, melt butter in a saucepan. Sauté sliced mushrooms until golden brown.
- Stir in flour and cook for 1 minute. Gradually whisk in beef broth and Worcestershire sauce.
- Simmer the gravy until thickened, then pour it over the baked peppers.
- Return the dish to the oven for 5 more minutes to let the flavors merge.
- Garnish with fresh parsley and serve hot.