Beef and Mushroom Stuffed Bell Peppers

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½ kilogram ground lean beef
6 large bell peppers
2 ½ cups chunky tomato sauce
¼ cup thinly sliced onions
¼ teaspoon chili flakes
¼ cup cooked kidney beans
1 teaspoon paprika
¼ cup mushrooms, minced
½ cup grated Parmesan cheese
2 tablespoons minced garlic
½ teaspoon fresh black pepper
2 teaspoons salt
1 cup grated melting cheese
½ cup sour cream
½ cup bacon bits
¼ cup chopped fresh parsley
1 tablespoon chopped spring onions


* Preheat oven to 180C.

* Slice ½ inch from the tops, cutting out the stem and seeding the peppers. Poke 4 small holes on the bottom of the peppers.

* In a bowl, combine the tomato sauce, garlic, onions, salt, pepper, pepper flakes, paprika, kidney beans, mushroom, beef and cheese. Set aside.

* Lightly stuff the bell peppers with the beef mixture and top it with grated melting cheese. Place stuffed peppers on a parchment lined baking tray.

* Bake for 1 hour or until bell peppers are soft and the beef is cooked through.

* Garnish with sour cream and top with bacon bits, spring onions and parsley.

Serve while hot and enjoy!

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