Simple Fruit and Cheese Skewers

Take the comforting flavors of classic beef stroganoff and serve them in a creative, healthy twist with these Beef Stroganoff Stuffed Peppers. Savory ground beef in a creamy mushroom sauce, mixed with tender rice, and stuffed into vibrant bell peppers makes for a satisfying meal that’s as visually stunning as it is delicious.

Key Information:

• Preparation time: 20 minutes
• Cooking time: 45 minutes
• Total time: 1 hour 5 minutes
• Servings: 4 stuffed peppers
• Serving size: 1 stuffed pepper

Nutritional Information (per serving):

• Calories: 380
• Protein: 25g
• Carbohydrates: 27g
• Fat: 20g
• Fiber: 4g
• Sodium: 620mg

Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers (red, yellow, or green)
• 300g (10 oz) ground beef (85% lean)
• 1 small onion, finely chopped
• 200g (7 oz) mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 120ml (1/2 cup) beef broth
• 100g (1/2 cup) sour cream
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 100g (1 cup) cooked rice (white or brown)
• Salt and pepper to taste
• 50g (1/2 cup) shredded mozzarella or cheddar cheese (optional)

For Garnish:

• Fresh parsley, chopped
• A dollop of sour cream (optional)

Method of Preparation:

1. Prepare the Peppers:

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.
3. Drizzle the peppers lightly with olive oil and roast in the oven for 15 minutes to soften them slightly. Remove from the oven and set aside.

2. Cook the Filling:

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onions and cook for 2-3 minutes until softened.
2. Add the minced garlic and mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Add the ground beef to the skillet and cook until browned, about 5-6 minutes. Season with salt and pepper to taste.
4. Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes until slightly reduced.
5. Remove the skillet from heat and stir in the sour cream and cooked rice. Mix until well combined, adjusting seasoning as needed.

3. Stuff and Bake the Peppers:

1. Spoon the beef stroganoff mixture evenly into each softened bell pepper.
2. Top with shredded cheese if using.
3. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
4. For a golden top, remove the foil during the last 5 minutes of baking.

4. Serve:

1. Garnish the stuffed peppers with freshly chopped parsley and a dollop of sour cream for added richness.
2. Serve warm with a side of steamed vegetables or a fresh green salad.

Tips for Culinary Success:

1. Choose firm, evenly-sized bell peppers to ensure they cook evenly.
2. Don’t skip pre-baking the peppers—this ensures they’re tender enough without being overly soft after baking with the filling.
3. Use lean ground beef to avoid excess grease, but if using fattier beef, drain the excess fat before adding the other ingredients.
4. For a low-carb version, substitute the rice with cauliflower rice or omit it altogether.
5. Add depth to the stroganoff sauce with a splash of white wine during the mushroom sauté.

Frequently Asked Questions (FAQs):

1. Can I make these stuffed peppers ahead of time? Yes, you can prepare the filling and stuff the peppers ahead of time, then cover and refrigerate for up to a day. When ready to serve, bake as directed.

2. Can I substitute the ground beef? Absolutely! You can use ground turkey, chicken, or even plant-based meat alternatives for a different twist.

3. What can I serve with these stuffed peppers? These pair beautifully with a side of steamed vegetables, a green salad, or even garlic bread for a complete meal.

4. Can I freeze the stuffed peppers? Yes, you can freeze the fully assembled stuffed peppers before baking. Thaw in the refrigerator overnight and then bake as directed.

5. How do I prevent the peppers from becoming too soggy? Pre-baking the peppers for about 15 minutes helps prevent them from becoming too watery while baking with the filling.

These Beef Stroganoff Stuffed Peppers combine the rich, savory flavors of beef stroganoff with the fresh crunch of roasted bell peppers, making for a delicious and hearty meal. Easy to prepare and even easier to enjoy, this dish is perfect for weeknight dinners or an impressive meal to serve guests.