1 pound lean ground beef

4 bell peppers, any color

2 tablespoons butter

1 small yellow onion, minced

1 cup diced mushrooms

1 tablespoon Worcestershire sauce

14 oz can crushed tomatoes

Salt and pepper

1 ¼ cup shredded mozzarella


Preheat your oven to 350°. Cut the top of the peppers and remove the seeds and ribs. Arrange bell peppers in a microwave-safe baking dish with 1/4 cup water in the bottom.


Microwave the peppers for 4 – 5 minutes until slightly softened. Drain and set aside.

Heat 1 tablespoon butter in a large skillet over medium heat. Cook and brown the beef. Remove; set aside.

In the same skillet, melt the remaining tablespoon butter. Add onion and mushrooms and brown for one minute before stirring, then brown for another minute before stirring again.

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Add the beef back into the pan with crushed tomato and Worcestershire sauce. Cook for one minute and adjust seasoning with salt and pepper. Stir in ¾ cup of the shredded cheese and mix well until cheese is melted.

pepper filling.jpg

Scoop the mixture into the bell peppers and top with more cheese. Bake for 15 – 20 minutes or until bubbling and cheese is completely melted.

peppers in pan.jpg



To make 6, use 1 ½ times recipe.

To make 8, double recipe.


One Comment Add yours

  1. mistimaan says:

    Nice recipe


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