Stuffed Peppers
Stuffed Peppers are quick to make and very good. This recipe uses three different vegetables, roast beef and seasonings-plus some cheese. These stuffed peppers are easy (great for busy weeknights) and something my family likes too! Easy and yummy, can’t go wrong with that! 😊
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Ingredients Needed for Stuffed Peppers:
6-7 medium bell peppers, cut in half with the seeds and ribs removed
2-12 ounce cans Kirkland or similar canned roast beef (can use leftover roast beef)
1 onion, chopped
2-3 garlic cloves, minced
3 cups fresh mushrooms, chopped
3 teaspoons Lawry’s seasoning salt
4 1/2 Tablespoons water
6 cups Monterey Jack cheese, shredded (other cheeses would be great with this, too)
Instructions for Stuffed Peppers:
Place halved peppers on a cookie sheet sprayed with cooking spray or lined with parchment paper.
Place undrained roast beef in a frying pan along with the diced onions, chopped mushrooms, and minced garlic. Cook until vegetables are tender.
Add seasoning salt and water to the meat mixture. Stir mixture well, to combine.
Add 2 1/2 cups of the grated cheese to the meat mixture and stir to melt.
Divide meat mixture between the halved bell peppers.
Use the remaining cheese to place on top of each stuffed pepper.
Bake at 400 degrees for 30 minutes. Serve and enjoy!
Note: If cheese is not as toasty brown as you like, turn on the broiler after the peppers have finished baking to brown the cheese. It won’t take long-do not leave the oven. Just stay right at the oven and watch closely. I have definitely left food under the broiler too long and ruined my dinner. So now, I just turn the oven light on and watch so I get the perfect amount of toasty-ness.
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Stuffed Peppers
An easy dinner recipe filled with beef and vegetables.
Ingredients
- 6-7 medium bell peppers Sliced in half and seeds and ribs removed
- 2 12 ounce cans Kirkland Roast Beef undrained
- 1 onion diced
- 3 cloves garlic minced
- 3 cups mushrooms chopped
- 3 tsp Lawry's seasoning salt
- 4 1/2 tbsp water
- 6 cups Monterey Jack cheese grated and divided
Instructions
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Prepare peppers, onion and mushrooms.
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Place halved and cleaned out bell peppers on a large baking sheet covered in parchment paper or sprayed with non-stick cooking spray. Set aside.
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Place undrained beef in a frying pan along with the diced onion, chopped mushrooms and minced garlic. Cook until onion and mushrooms are tender.
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When vegetables are tender, add seasoning salt and water. Mix well to distribute the seasoning.
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Add 2 1/2 cups of the grated cheese to the meat mixture and stir to melt.
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Divide beef mixture between the halved peppers.
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Then, divide remaining cheese-top each pepper with the remaining cheese.
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Bake at 400° for 30 minutes. If you would like the cheese to be more browned after baking, turn the broiler on but, watch closely so it will not burn.
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