These Stuffed Peppers are a little different than the traditional. I skipped the rice! I was trying to avoid the needless filler and just go with the good stuff. It was a success! Rob and I enjoyed these thoroughly while the kids were not that thrilled…no surprise there. They were even great the next day reheated.

Stuffed Peppers

4 Sweet Bell Peppers

1.5 lbs. Ground Hamburger

8 oz. Baby Bella Mushrooms (chopped)

1 Large Sweet Onion

2 cups Mozzarella Cheese (Shredded)

1 tsp. Rosemary

1 tsp. Thyme

1 tbsp. Dry Mustard

1/2 tsp. Red Pepper Flakes

1 tsp. Salt (Don’t Skimp)

1/2 tsp. Black Pepper

1 tbsp. Olive Oil

Preheat oven to 350 degrees.


Cut Peppers in half. Clean out center of peppers and salt each one. I chose to use Red Peppers because I like the sweetness of the red, orange & yellow peppers. If you like the green go for it.


Take each half and wrap them individually in tin foil. Place on baking sheet. Put in oven for approximately 20 minutes.


Chop onion and saute over medium/high heat with Olive Oil.


When onions are beginning to brown add chopped mushrooms. Cook till they start to release liquid. Add the ground beef to the onions and mushrooms. Add salt, pepper, red pepper flakes, dry mustard, thyme, and rosemary. Cook till beef is browned.

****A healthier alternative  would be ground turkey. Or for a guilty pleasure spicy sausage is my favorite.****


Once browned turn off heat. Mix in 1 cup of the mozzarella cheese. Remove tin foil from Pepper halves. Fill pepper halves with meat mixture. Top each with remaining shredded mozzarella. Put peppers back into the oven for 10-15 minutes.

****I usually use mozzarella but any cheese that melts well will work. So if you have a favorite fell free.****


Once cheese is melted remove from oven. I like to plate it with a bed of raw spinach.