Cheesy Stuffed Bell Peppers

• Meat

  • 4 lb Ground beef

• Produce

  • 6 Bell peppers, large
  • 1 bunch Green onions
  • 4 lb Mushrooms
  • 1/2 cup Parsley, fresh

• Canned Goods

  • 7 3/4 oz Tomato paste

• Condiments

  • 13 1/3 oz Pizza sauce or any pasta sauce

• Baking & Spices

  • 2 1/8 tsp Garlic salt
  • 2 1/8 tbsp Mrs. dash seasoning
  • 1/2 tsp Pepper, black ground
  • 2 1/8 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 1/8 lb Cheddar cheese
  • 2 1/8 lb Mozzarella cheese

Found on valyastasteofhome.com

Description

Ingredients

• 2 lbs. (900 g) –ground beef
• 6 large – Bell peppers
• 2 lbs. (900 g) – mushrooms
• 1 lb. (454 g) – mozzarella cheese
• 1 lb. (454 g) – cheddar cheese
• 1 bunch (or 1 cup sliced) – green onions
• ½ cup – fresh parsley
• ¼ tsp. (1.25 ml) – black ground pepper
• 1 tsp. (5 ml) – sea salt
• 1tbsp. (15 ml) – Mrs. Dash seasoning
• 1 tsp. (5 ml) – garlic salt
• 3 oz. (135 g) – tomato paste
• 7 oz. (180 g) – pizza sauce or any pasta sauce
• Olive oil for sautéing

Directions

• Start with making ground beef. See my post “How to Make Ground Beef at Home the Clean Way”.
• Measure out all the seasoning and mix it together on a plate. Set aside until ready to use.
• Peel, wash and slice mushrooms (I peel mushrooms skin; it’s totally optional, but I like my meal to be prepared the cleanest possible, it’s my personal preference of cooking). See my Lasagna post to see how I do this step. Add 2 tbsp. (30 ml) of olive oil to a skillet and brown ground beef on high stove temperature. As soon as the water evaporates add sliced mushrooms and keep sautéing the meat and mushrooms on high (the meat and mushrooms will water again) until all the water evaporates. As soon as the water evaporates reduce the heat to low/med (or 4 if your top stove is digital) and add mixed seasoning. Mix seasoning with meat and mushrooms and sauté for about 5 minutes mixing it from time to time (while the meat is sautéing shred mozzarella and cheddar cheese into a large bowl; mix both cheese’s together and refrigerate until ready to use. See how I shred and mix cheese HERE in step 2). Mix in pizza sauce and tomato paste into meat/mushroom mixture and let it sauté for 5 more minutes mixing every minute or so. Set aside and let it cool before adding cheese and greens.
• Wash peppers. Cut each pepper in half (make sure to split the stem in half; I start cutting pepper from the stem part down). Remove all the seeds and membranes. Set aside until ready.
• Wash and slice parsley and green onions. Reserve ¼ of shredded cheese to top peppers after 45 minute baking process. Transfer cooled meat/mushroom mixture to a large bowl with remaining shredded cheese and then add the greens (sliced parsley and green onion). Mix everything together well. Add more seasoning if necessary (I added more salt) to taste.
• Turn on the oven to 350 F. Stuff each pepper and place it into oven safe 9 X 13 baking dish. Cover the pan with aluminum foil and bake it for 45 min (cook it for 55 minutes if the pan with peppers was refrigerated).
• Remove peppers from the oven. Top peppers with reserve cheese, and bake it in the oven for another 15 minutes uncovered.
• Cool for 5-10 minutes before serving. Enjoy!