These are very easy Stuffed Peppers to make. It’s not necessary to blanch the peppers for the usual 5 minutes first. They cook, stuffed, in the skillet in broth. Then one turns the broth into a sauce.
The only thing to remember is to choose a skillet just big enough to accommodate all the peppers halves before you start.
The peppers I get tend to be small so I often do 3 peppers for a dish like this.
I don’t know if it’s true in the U.S. but here yellow seem to be the most popular, followed by red, then green.
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Peppers Stuffed with Beef & Mushrooms
These are super easy stuffed peppers that cook right in the same skillet you made the stuffing in. No blanching required.
If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side also.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
- 8oz (250gr) ground beef
- 1 onion, chopped
- 4oz (120gr) cremini mushrooms, chopped
- 1 rib celery, sliced or chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1/2 tsp paprika
- 1 tbs Worcestershire sauce
- 2 – 3 bell peppers, depending on size, any color
- 1 1/2 cups (12oz, 360ml) beef broth
- 2 tbs maizena (cornstarch, corn flour)
- 1/3 cup (2.2oz, 65gr) Basmati rice
- 2/3 cup 5oz, 150ml) beef broth
- Cook rice in broth according to package directions, usually about 16 minutes.
- Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. Set aside (do not blanch).
- Sauté onion, celery and garlic over medium heat in large skillet. (Skillet must be large enough to hold all pepper halves, when they are stuffed, in one layer.)
- When onions start to become translucent add paprika and meat.
- Break meat up as it cooks.
- When meat is cooked add Worcestershire sauce and 1/4 cup broth to skillet.
- Dissolve 1 tbs cornstarch in 1/4 cup broth, add to the skillet and stir well, cooking until it thickens.
- Add rice when rice is done, mix well.
- Fill peppers with meat and rice (set on a plate while you work).
- Once all peppers are filled using all of the beef and rice, put the peppers back into the same pan (filled side up, in one layer).
- Pour remaining 1 cup of broth around peppers in skillet, cover, return to heat and simmer for 20 minutes, until peppers are tender.
- Remove peppers.
- Dissolve remaining 1 tbs cornstarch in 2 tbs water.
- Add cornstarch mixture and stir, cooking until thick. You have a sauce!
- Serve peppers with sauce on the side.
Substitute ground turkey or chicken for the beef and use any grain you like. Or do all mushrooms for a vegetarian version.
Keywords: stuffed peppers, mushrooms, beef
Has anyone bought their Holiday masks yet?
Mon mari tends to prefer the single-use masks but I like the cloth with a filter.
Since I just read that, reasonably, we will be wearing masks and distancing at least until well into the second half of 2021 it’s time to accept our current situation as the ‘new normal’.
Time to embrace the mask as a fashion statement, much like the scarf so beloved by the French.
Which brings to mind a thought I have on those rare occasions when I actually use make-up…..
How are the lipstick sales this year? Plummeting?
I’ll leave you with a calm, fall scene from our canal rides:
View from a bridge.
4 thoughts on “Peppers Stuffed with Beef & Mushrooms; holiday masks?”
I love this stuffing! Again, tomatoes. But that’s okay.
The canal is lovely 🙂
Tomatoes – or just as is….. Cabbage leaves?
I am with you on the cloth mask choice …basic grey ones so far…but may venture into mix n match over summer
Since I don’t need to wear them on my walk (country lanes) and I go to town so rarely I’ll probably skip the holiday masks…. Hardly worth it to wear once. On the other hand… there is next year.
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