These beef-stuffed peppers aren't much to look at, but they were so good that I'm still thinking about them over a week later. They're super easy to make, they keep well in the fridge, and you can even make the filling ahead of time and assemble and bake right before serving!
I added some diced mushrooms to my meat mixture to beef it up a bit (no pun intended), but if you're a vegetarian I think you could completely substitute mushrooms for the ground beef and it would be delicious. Also if you're going for strict Paleo, just omit the cheese. Lately I've been adding a little bit of cheese to most of my meals because I'm still doing keto.
- 2 green bell peppers
- 1 pound of ground beef
- 1 tablespoon olive oil
- 1/2 of an onion, diced
- 2 cloves of garlic, minced
- 5-6 cremini mushrooms, diced
- 3-4 tablespoons ketchup
- A couple handfuls of shredded cheddar cheese (optional)
- Salt and pepper, to taste
- In a large pan over medium-high heat, sauté onion in olive oil for about 5 minutes. Add the garlic and give it a stir. Add the mushrooms and sauté for another 4-5 minutes. Add the ground beef and cook until brown, about 5-7 minutes.
- Stir in the ketchup and some of the cheese. Season with salt and pepper and reduce heat to low. Allow to simmer for a couple minutes until everything is well incorporated. (At this point you could refrigerate the filling and save it until it's ready to serve, or you could just eat it as is--we usually put ours on a salad.)
- Preheat the oven to 350.
- Slice the top of each green pepper off and remove the inside section and seeds. If necessary, slice a very thin layer from bottom of the pepper to make it stand up straight.
- Place the peppers in a baking dish and fill with hamburger mixture. Top with more cheese if desired and bake at 350 for about 25 minutes, or until the pepper is fork-tender and the cheese has melted. Serve hot.