Beef Stroganoff Stuffed Peppers

6 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Beef Stroganoff Stuffed Peppers are made with a delicious ground beef and mushroom stroganoff mixture served in bell peppers with melty cheese. 

This dish takes the same basic idea as a Classic Beef Stroganoff Recipe and bakes it into stuffed peppers for a completely new and tasty spin on the traditional Dinner Recipe

Beef Stroganoff Stuffed Peppers in baking dish

Folks are always on the lookout for ways to change up classic dinner recipes. Most families have a few favorite dinners, like Beef Stroganoff, that they love every time. However, instead of making that meal over and over again, it’s great when you can take the things you love from that recipe and rework them into something new and equally delicious, like this dish. 

Ground Beef Stroganoff is a favorite comfort food recipe. It’s a great way to get all the classic beef stroganoff flavors, but in a quick and cheap recipe. Ground beef is much cheaper than buying steak and easy to cook in a skillet. In this version, we’ve taken that concept of a Ground Beef Stroganoff recipe and used it as meat filling for stuffed bell peppers. 

The ground beef, mushrooms, cheese, and creamy sauce make the perfect filling for peppers that are halved and hollowed out. Instead of serving the stroganoff over egg noodles or Mashed Potatoes, just serve everyone at the dinner table their own personal stuffed pepper. It’s delicious, fun, and looks amazing! 

More Stroganoff Recipes

Key Ingredients

  • Green Bell Peppers: Bell peppers make the perfect shell to add meat filling to. Once you slice the peppers in half and remove the core, they make a wonderful bowl shape. The pepper halves are sturdy enough to hold the beef filling and have a nice earthy flavor that goes great with the rest of the meal. 
  • Ground Beef: Ground beef is the perfect base for the filling. It’s easy to mix with the mushrooms, cheese, and other sauce ingredients for a creamy filling that has all the hearty, beef flavor of beef stroganoff. It also fills the nooks and crannies of the bell pepper really nicely.
  • Mushrooms: Another key Beef Stroganoff ingredient is mushrooms. Creamy mushroom stroganoff is another traditional dish, so in this recipe, we used both beef and mushrooms in the filling. Plus, additional cooked mushrooms are added to the side of the dish. 
  • Beef Stroganoff Sauce: To bring all the ingredients together, make a savory, tangy, and creamy sauce using Worcestershire, sour cream, beef broth, with melty mozzarella cheese mixed in. 
Beef Stroganoff Stuffed Peppers beef in cooking pan

How to Make Beef Stroganoff Stuffed Peppers

  • Prep Time: Start by preheating the oven. Then dice a medium onion, and 1 cup of mushrooms. Slice the other cup of mushrooms into even pieces. Cut each of the bell peppers in half and remove the core and seeds. 
  • Beef Mixture: Add the ground beef to a large skillet over medium heat. Use a wooden spoon to break apart the meat as you brown the beef on all sides. Then drain any fat, and remove the cooked meat from the pan. 
  • Mushroom Mixture: Add the diced mushrooms, onions, and garlic to the same pan you cooked the beef in, with 2 tablespoons of butter. Cook for 2-3 minutes until the vegetables are browned. Then transfer the mushroom mixture to the same dish you put the ground beef in. Add 1 tablespoon of butter to the pan and cook the sliced mushrooms until browned. Move them to a separate dish from the meat. 
  • Creamy Sauce: Add the mushroom and beef filling back to the pan. Then pour in the Worcestershire sauce, sour cream, and beef broth. Stir the mixture well. Add in the mozzarella cheese and stir until just combined. 
  • Cooking Time: Place the pepper halves on the baking dish. Scoop meat filling into each of the pepper halves. Then pour the remaining beef broth on the sides of the bell peppers along with the sliced mushrooms. Cover and bake to melty perfection. 
Beef Stroganoff Stuffed Peppers onions and mushrooms in cooking pan

Frequently Asked Questions About Beef Stroganoff Stuffed Peppers

How do I keep Stuffed Peppers from tipping over?

Be sure to cook your peppers in a pan where they are sitting side-by-side, and touching. They will shrink a little as they cook but placed tightly together, they will help support each other to stand upright. Then as the bottoms soften, a nice flat spot will be created in the peppers while they rest on the bottom of the pan.

What is the best way to eat Stuffed Peppers?

They might look a little intimidating on your plate, but don’t overthink it. You can eat Stuffed Bell Peppers any way you like, although it will probably be very difficult to pick one up and bite into it. You can take a fork or spoon to your pepper, and eat the filling, saving the pepper for the end or slicing off pieces with a knife as you go. You can also just dig in by cutting your Stuffed Pepper apart on your plate, and eating it slice-by-slice.


  • Lean Ground Beef: If you want to make a slightly lighter version of this recipe, you can use lean beef. 90/10 or 95/5 are both considered lean ground beef. 
  • Peppers: While green bell peppers pair really nicely with the creamy flavors of the Beef Stroganoff, you could try some other color varieties like Red, Orange, or Yellow peppers if you enjoy those flavors. Another idea is to use different colors and let people choose their favorite.
  • Cheese: By mixing mozzarella cheese in the bell pepper stuffing, you get the perfect melty and cheesy beef stroganoff filling. You could easily try different kinds of cheese depending on your preference. Cheddar cheese, provolone, gouda, Monterey Jack, or parmesan would all taste great. It’s up to you if you want to use an alternative cheese to replace the mozzarella or pair with it for extra cheesy goodness. 
  • Vegetables: If you want to add some extra veggies to the meal, you can easily mix them into the beef filling. Along with the mushrooms, try adding peas, carrots, or diced tomatoes. They’ll add a nice pop of color and taste delicious. You can also replace the mushrooms or onions with any of these if you just aren’t that into them.
Beef Stroganoff Stuffed Peppers beef mixture in cooking pan

Can Beef Stroganoff Stuffed Peppers Be Made Ahead?

These stuffed peppers are great to make ahead. Finish your Beef Stroganoff mixture, and you can refrigerate it. Then freshly slice, stuff, and bake your peppers the next day when you’re ready to eat them. You could also stuff them the night before you want to bake them. Cover them well and refrigerate. Adjust the cook time as needed, as the peppers are cooked from cool temperatures.

More Beef Recipes

How to Store

  • Serve: If you have any leftovers, don’t leave them out at room temperature for more than 2 hours. 
  • Store: You can cover the casserole dish tightly in plastic wrap or tin foil to store in the fridge for up to 4 days. 
  • Freeze: To store them longer, you can also seal the dish and keep it in the freezer. When you’re ready to reheat the Beef Stroganoff Stuffed Peppers, preheat your oven to 350 degrees and heat them from frozen. 
Beef Stroganoff Stuffed Peppers in cooking dish before baking

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Beef Stroganoff Stuffed Peppers

Beef Stroganoff Stuffed Peppers are made with a delicious ground beef and mushroom stroganoff mixture served in bell peppers with melty cheese.
Yield 6 Servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 1/2 pounds ground beef , 85/15
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 tablespoons butter , divided
  • 1 cup mushrooms , sliced
  • 1 cup mushrooms , diced
  • 1 cup yellow onions , diced
  • 1 clove garlic , minced
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup sour cream , plus more for topping
  • 2 cup beef broth
  • 1 1/2 cups mozzarella cheese , shredded
  • 3 green bell peppers , cut in half vertically and cored


  • Preheat oven to 350.
  • In a large skillet, add the beef on medium-high heat and cook for about 5-6 minutes, breaking it apart as it cooks.
  • Drain fat and remove beef from the pan.
  • Add in 2 tablespoons butter, diced mushrooms, onions, and garlic to the pan and cook for 2-3 minutes on medium-high heat until they're browned.
  • Remove mushroom mixture and put with cooked beef.
  • Add 1 tablespoon of butter along with the sliced mushrooms and cook for 2-3 minutes on medium-high heat until they're browned, then remove them from the pan.
  • Add the ground beef and cooked diced mushroom mixture back to the pan.
  • Add in the Worcestershire sauce, sour cream, and 1 cup of beef broth and stir well.
  • Add in mozzarella cheese and stir to just combine.
  • Add the bell peppers to a 9×13 baking dish.
  • Scoop mixture into the halved green bell peppers.
  • Pour remaining broth on the sides of the bell peppers along with the cooked sliced mushrooms.
  • Bake, covered, for 50 minutes.


Calories: 436kcal | Carbohydrates: 8g | Protein: 30g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1025mg | Potassium: 684mg | Fiber: 2g | Sugar: 4g | Vitamin A: 648IU | Vitamin C: 51mg | Calcium: 193mg | Iron: 3mg
Keyword: Beef Stroganoff Stuffed Peppers
Beef Stroganoff Stuffed Peppers collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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