Beef and Mushroom Stuffed Bell Peppers with Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy bell peppers filled with savory beef, mushrooms, and aromatic rice for a hearty, family-style dish. This american-inspired beef (vegetarian) ready in about 70 minutes pairs bell peppers, ground beef, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 30 min Serves 6 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut off tops of peppers; remove seeds and membranes. In a bowl, mix rice, 1/2 tsp salt, and 1/4 tsp pepper. Stuff each pepper with 1/3 cup rice mixture, pressing gently to pack.
  2. Step 2: In a large skillet, heat olive oil over medium-high heat. Add onion and sauté 3 minutes until translucent. Add garlic and cook 30 seconds. Stir in beef and cook 5-7 minutes until browned. Add mushrooms and cook 4-5 minutes until softened.
  3. Step 3: Stir in tomato sauce, remaining 1/2 tsp salt, and 1/4 tsp pepper. Simmer 5 minutes. Spoon beef mixture into stuffed peppers. Cover with foil and bake 25-30 minutes until rice is tender and peppers are softened.

Frequently asked questions

How long does Beef and Mushroom Stuffed Bell Peppers with Rice take to make?

Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beef and Mushroom Stuffed Bell Peppers with Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.

Can I substitute ingredients in Beef and Mushroom Stuffed Bell Peppers with Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beef and Mushroom Stuffed Bell Peppers with Rice for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Beef and Mushroom Stuffed Bell Peppers with Rice vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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