Beef Stroganoff Stuffed Peppers are made with a ground beef and mushroom stroganoff mixture served in bell peppers, topped 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.
Sabrina’s Beef Stroganoff Stuffed Peppers
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.
Recipe Card
Ingredients
- 12 ounces jumbo pasta shells
- 1 1/2 pounds ground beef (85/15)
- 3 tablespoons unsalted butter , divided
- 1 cup crimini mushrooms , sliced
- 1 cup crimini mushrooms , diced
- 1 cup onions , diced
- 1 clove garlic , minced
- 1 tablespoon Worcestershire sauce
- 1/4 cup sour cream , plus more for topping
- 2 cups beef broth
- 1 cup mozzarella cheese , shredded
Instructions
- Preheat oven to 375 degrees.
- Cook pasta two minutes shy of the instructions, drain, and rinse.
- In a large skillet add the beef on medium-high heat and cook well, breaking it apart as it cooks for about 5-6 minutes.
- 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.
- Set ¼ cup of mozzarella cheese aside. Add the remaining mozzarella cheese and stir to just combine.
- Add the jumbo shells to a 9×13-inch baking dish. Scoop mixture into the jumbo shells.
- Pour the remaining broth on the sides of the pasta along with the cooked sliced mushrooms.
- Bake, covered, for 30 minutes. Top with reserved mozzarella cheese and bake until melted. Serve with a drizzle or scoop of sour cream on top if desired.
Nutrition
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Table of Contents
About this Recipe
Ground Beef Stroganoff is a favorite comfort food. It’s a great way to get all the classic 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 instead of serving it over noodles. It’s delicious, fun, and looks amazing!
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 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, and beef broth.
Can this be made ahead of time?
These stuffed peppers are great to make ahead. Finish your beef 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.
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 stuffed peppers, preheat your oven to 350 degrees and heat them from frozen.
Frequently Asked Questions
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.
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.
Variations
- 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 multiple colors and let people choose their favorite.
- Cheese: By using mozzarella cheese in this recipe, 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.
- 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.
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Never thought of stuffing bell peppers before, but I love using them whenever I’m cooking basically anything! Then I gave this one a try and was surely surprised. Next time I’ll add in some cheese on top just for some extra flavor. Thank you for sharing!
You’re welcome and thanks for the five star review!