Beef & Mushroom Peppers

We haven’t tired of stuffing vegetables yet this season.

Normally I add rice or pasta to the stuffing but this time I skipped it. We had rice on the side but feel free to mix it in.

Use your favorite color peppers. We happen to like actual green peppers!

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Beef & Mushroom Peppers

Print Recipe

Choose your favorite color for these easy mushrooms. 4-sided peppers work best. Serve with rice or orzo.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: One Dish Dinners

Ingredients

Scale 1x2x3x

• 8oz (240gr) ground beef (mince)
• 3 shallots, chopped
• 2oz (60gr) cremini mushrooms, chopped
• 2 cloves garlic, minced
• 2 ripe tomatoes, chopped
• 1 tbs olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 2 tsp Worcestershire sauce
• 2 tsp parsley
• 2 bell peppers, any color
• Mushroom Sauce:
• 2 shallots, chopped
• 2oz (60gr) cremini mushrooms, sliced
• 2 tsp olive oil
• 1/3 cup dry Marsala
• 1/3 cup beef broth
• 2 tsp cornstarch (corn flour) dissolved in 1 tbs water

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Instructions

• Peppers:
• Put a large pot of water on high heat and bring to a boil.
• Cut peppers in half the long way and remove stem end and seeds.
• When water is boiling drop peppers in and simmer for 5 minutes.
• Remove and put into a baking dish.
• Filling:
• Heat oil in a skillet over medium-high heat.
• Add mushrooms, shallots, and sauté until they start to brown.
• Add paprika, cumin, garlic, and sauté 1 minute longer.
• Add beef and sauté until cooked through, breaking it up as it cooks.
• Add tomatoes, Worcestershire sauce, parsley. and cook until tomatoes soften and sauce thickens, about 10 minutes.
• Remove from heat and spoon mixture into the pepper halves.
• Cover with foil and bake for 15 minutes at 400F (200C).
• Mushroom Sauce:
• Sauté shallots and mushrooms in olive until starting to brown.
• Add Marsala, broth and bring to a simmer.
• Stir in cornstarch until thickened.
• Keep warm until needed.
• To finish:
• Remove peppers, spoon sauce over and serve.

Notes

Try to find the best flat sides before cutting so that they will lay nicely.
Substitute a medium onion for the shallots

Nutrition

• Serving Size: 1/2 recipe
• Calories: 399
• Sugar: 7 g
• Sodium: 231.6 mg
• Fat: 16.1 g
• Saturated Fat: 3.5 g
• Trans Fat: 0.1 g
• Carbohydrates: 29.8 g
• Fiber: 4.9 g
• Protein: 30.8 g
• Cholesterol: 67.8 mg

For something a little more traditional: Stuffed Peppers, Mediterranean-Style.

I’m sure everyone has had ‘one of those days’….

I’m having one at the moment. Well, a few days, but I haven’t had a chance to fix it yet.

I went to the dentist, which is covered here in France. When I gave her my medical ID card, it didn’t work. She said it happens and just to go online and order a new one.

I went online and the site was down.

I checked today. It’s still down. I have to do the dreaded ‘paperwork’ to get reimbursed.

I have automatic updates to do for this blog. They’re not working. I’ll have to file support requests.

When I went to check I discovered that on some (or maybe all) browsers this blog is getting caught in a CAPTCHA loop.

I need to contact the site host and sort that out. But now it’s late and I need to make dinner, take the dogs out, etc.

And one of the dogs lost his favorite toy.

I have a feeling that tomorrow is going to be a long day.

At least it didn’t rain today. Yet….