Beef and Mushroom Stuffed Capsicums

    (42)
    1 hour 25 minutes

    A delicious variation of stuffed capsicums. If you don't like the rice in normal stuffed capsicums you will love this one!


    52 people made this

    Ingredients
    Serves: 4 

    • 500g beef mince
    • 1/2 cup (65g) breadcrumbs
    • 1/2 teaspoon Italian seasoning
    • 3 cloves garlic, chopped
    • 90g grated mozzarella cheese
    • 3/4 cup (90g) grated Parmesan cheese
    • 1 egg, lightly beaten
    • 6 white mushrooms, chopped
    • 1/2 small onion, finely chopped
    • 4 capsicums, tops cut off and seeded
    • 1 (750g) jar tomato pasta sauce

    Directions
    Preparation:20min  ›  Cook:1hour5min  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Line a 20x30cm baking dish with aluminium foil.
    2. In a large bowl, mix together beef mince, breadcrumbs, Italian seasoning, garlic, 1/2 cup (60g) of the mozzarella cheese, 1/2 cup (60g) of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded capsicums. Replace tops. Place stuffed capsicums in lined baking dish.
    3. Bake in preheated oven for one hour or until meat stuffing is cooked through. Remove from oven and discard capsicum tops.
    4. Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about 2 minutes.
    5. In a saucepan, heat pasta sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of capsicums.

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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (35)

    by
    120

    Great recipe - It was an Italian twist on traditional stuffed peppers and a nice change from my usual "rice and beef" version. I used 1 & 1/2 lbs. of lean ground beef and italian style bread crumbs. I left out the mushrooms (personal preference for my husband). After cutting and cleaning the peppers I always boil them for about three minutes to get them a little soft so you don't end up with hard shells at the end of the cooking process. Instead of jarred spaghetti sauce, I used an old favorite "Best Marinara Sauce Yet" from this site and added it to the peppers before they went into the oven. I don't bother with cooking them with the tops. These came out so good. I served them with "Garlic Mashed Potatoes" from this site.  -  10 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    26

    Hubs and I SO enjoyed this! Like eating a big, delicious meatball in a sweet pepper! We're watching carbs where we can so I cut back on the bread crumbs a little. I found I was glad I did, carb watching or not. The full half cup of crumbs would have been a little too much filler for me. I cut back on the Parmesan cheese as well - a little goes a long way. I also found that, just as with meatballs, I had to moisten the mixture up a bit with a little milk. Rather than the Italian seasoning I used fresh Italian flat-leaf parsley, fresh oregano and some dried basil, but I have no doubt the Italian seasoning would have been equally as good. I chose to use red, orange and yellow peppers both for their vibrant color as well as their more mellow, sweeter flavor. Everything worked well here, all ingredients perfectly suited to each other. Loved the addition of the mushrooms as well as the mozzarella. I halved the peppers lengthwise and, as I always do with stuffed peppers, blanched them for about three minutes before filling and baking them. Finally, rather than the jarred spaghetti sauce I used my tomato sauce I put up from my garden. If you use the jarred stuff, I'd recommend a simple marinara rather than something heavily seasoned. Normally I'd serve this with mashed potatoes or, considering the Italian slant in this recipe, pasta, but in keeping with our carb watching, I served it with some leftover "Whipped Butternut Squash," recipe also from this site. Excellent.  -  12 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    16

    Definitely a great rendition of the original as I am not a fan of rice. I did make a couple of changes and cooked the ground beef, onions & garlic first to avoid the chance of it not being done (& helped reduce the fat). I then added 1/4 c. italian seasoned bread crumbs & omitted the egg & italian seasoning. I also added the sauce to ground beef when I mixed it w/ the remaining ingredients. Cut the cooking time to 45 mins and it turned out awesome.  -  05 Feb 2009  (Review from Allrecipes USA and Canada)

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