Beef and Mushroom Stuffed Peppers

Background and History

Beef and Mushroom Stuffed Peppers offer a hearty and flavorful dish that has been enjoyed across various cultures for centuries. While the exact origins are unclear, stuffed vegetables have been a part of cuisines worldwide, with variations ranging from Mediterranean dolma to Mexican chiles rellenos. The combination of tender beef, earthy mushrooms, and sweet bell peppers creates a harmonious blend of flavors and textures that has stood the test of time.


  • Bell peppers (any color)
  • Ground beef
  • Mushrooms (such as cremini or button)
  • Onion
  • Garlic
  • Cooked rice
  • Tomato sauce
  • Worcestershire sauce
  • Italian seasoning (or a blend of dried herbs like oregano, basil, and thyme)
  • Salt and pepper
  • Shredded cheese (such as mozzarella or cheddar) for topping


4 Time: Preparation: 15 minutes | Cooking: 35 minutes Cooking Time: Approximately 25-30 minutes


Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Place them in the prepared baking dish.

In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon.

Add diced onions and minced garlic to the skillet, cooking until softened.

Stir in sliced mushrooms and cook until they release their moisture and start to brown.

Add cooked rice, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper to the skillet, mixing until well combined.

Spoon the beef and mushroom mixture into the hollowed-out bell peppers, pressing down gently to pack the filling.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Remove the foil, sprinkle shredded cheese over the stuffed peppers, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Serve hot, garnished with fresh herbs if desired.

Nutrition Facts

Beef and Mushroom Stuffed Peppers are a balanced meal, providing protein from the beef, fiber from the vegetables, and carbohydrates from the rice.

Bell peppers are rich in vitamin C, while mushrooms offer an array of vitamins and minerals such as B vitamins and potassium.

To reduce the calorie content, you can use lean ground beef or substitute with ground turkey or chicken.


Feel free to customize the filling with your favorite ingredients, such as diced tomatoes, corn, or black beans.

Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.

This dish can also be made vegetarian by omitting the beef and adding extra mushrooms or cooked lentils.

Allergy Warning

This dish contains beef, mushrooms, onions, and garlic. Check for allergies or dietary restrictions before consuming.

Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.