Beef and Mushroom Stuffed Peppers

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View In a large skillet over medium-high heat, brown the ground beef. As the beef begins to brown, introduce the sliced mushrooms and diced onion to the skillet. Continue cooking until the beef is fully browned, ensuring to drain any excess fat from the skillet. (10 minutes)

Recipe View Stir in enough beef gravy to bind the beef and mushroom mixture, avoiding an overly soupy consistency. Season generously with salt and pepper to your preference, then set aside. (3 minutes)

Recipe View While the beef mixture is cooking, bring a medium saucepan of water to a boil. Gently place the halved bell peppers into the boiling water and blanch for 2 to 3 minutes, until they are just tender. Remove the peppers from the water. (5 minutes)

Recipe View Arrange the blanched peppers, hollow side up, in a 9x13 inch baking dish. Carefully fill each pepper half with the prepared beef and mushroom mixture. (5 minutes)

Recipe View Bake in the preheated oven for 15 to 20 minutes, or until the filling is bubbling and heated through. (20 minutes)

Recipe View Remove from oven and generously top each stuffed pepper with shredded Monterey Jack cheese. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and bubbly with golden spots. (7 minutes)

Recipe View Serve the stuffed peppers immediately, drizzled with a small pool of extra gravy for added richness and flavor.