Beef and Mushroom Stuffed Capsicums

    Beef and Mushroom Stuffed Capsicums


    50 people made this

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

    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

    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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