Okay, folks, gather ’round! Let me introduce you to my latest obsession: Beef Stroganoff Stuffed Peppers Recipe. Yep, you heard right. We’re taking the creamy, dreamy comfort of beef stroganoff and stuffing it into vibrant bell peppers. It’s like a flavor explosion that’s kinda healthy-ish (because, peppers!) and totally satisfying. Trust me, you NEED this in your life.

Okay, so, confession time. My husband, bless his heart, used to be the PICKIEST eater ever. Like, ketchup-on-everything picky. But this? This is the dish that made him see the light. The first time I made it, he ate TWO whole peppers! TWO! And the kids? They call them “Stroganoff Boats.” Seriously, if this recipe can win over my picky crew, it can win over ANYONE. It’s a staple now, a Friday night kinda thing, because let’s be real, who wants to cook something complicated after a long week?

Why You’ll Love This Beef Stroganoff Stuffed Peppers Recipe

It’s pure comfort food with a veggie boost. Win-win!
Leftovers? Hello, amazing lunch. I’ve even eaten it cold straight from the fridge. Don’t judge.
It’s surprisingly easy. Seriously, even I can’t mess it up (usually).
It looks kinda fancy, so you can impress people without trying too hard.

How to Make It

Alright, here’s the lowdown. First, you gotta brown your ground beef – I use lean, but whatever you have works. Drain that grease, nobody likes a soggy pepper. Then, you sauté some onions and garlic until they’re soft and fragrant, y’know, until your kitchen smells amazing.

Next, dump in some sliced mushrooms (I’m a cremini kinda gal), and cook ’em down until they’re all nice and browned. This is where the magic happens, folks. Add your beef back in, and then comes the good stuff: beef broth, sour cream (don’t skimp!), Dijon mustard (for a lil’ tang), and a splash of Worcestershire sauce (I always mispronounce that, by the way). Simmer that business until it’s thick and creamy – about 10 minutes should do it. Taste and season with salt and pepper. Don’t be shy!

While that’s simmering, prep your peppers. Cut them in half lengthwise and scoop out the seeds. I like to use a mix of colors because, pretty! Stuff each pepper half with the stroganoff mixture. Pack ’em in there!

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Now, bake those bad boys at 375°F (190°C) for about 20-25 minutes, or until the peppers are tender. If you want, sprinkle some cheese on top during the last few minutes – I usually use Parmesan, but mozzarella is also awesome.

Ingredient Notes

Ground Beef: I usually grab lean ground beef, but honestly, whatever’s on sale works. Just remember to drain the excess grease, unless you’re into that kinda thing (no judgment).
Bell Peppers: Go wild with the colors! Red, yellow, orange, green – they all taste pretty much the same, but it makes the dish look way more impressive.
Mushrooms: Cremini are my go-to, but button mushrooms are totally fine. If you’re feeling fancy, try shiitake! Just don’t skip them – they add so much flavor.
Sour Cream: Full-fat is the way to go, people. Don’t even think about using low-fat. It just doesn’t have the same richness. Trust me on this one.
Dijon Mustard: Don’t skip this! It adds a subtle tang that really elevates the stroganoff. I’ve accidentally used yellow mustard before, and it was…not the same.
Worcestershire Sauce: I can NEVER pronounce this right. Ever. But it’s a must. It adds a savory depth that’s just…chef’s kiss.
Beef Broth: Low-sodium is the way to go, so you can control the saltiness. I’ve used regular before and ended up with a stroganoff that tasted like the ocean.

Recipe Steps:

Brown ground beef in a skillet. Drain excess fat.
Sauté onions and garlic until softened.
Add mushrooms and cook until browned.
Combine beef, onions, garlic, and mushrooms in the skillet.
Stir in beef broth, sour cream, Dijon mustard, and Worcestershire sauce. Simmer until thickened.
Season with salt and pepper to taste.
Cut bell peppers in half lengthwise and remove seeds.
Stuff each pepper half with the stroganoff mixture.
Bake at 375°F (190°C) for 20-25 minutes, until peppers are tender.
Sprinkle with cheese (optional) during the last few minutes of baking.

What to Serve It With

Honestly, these peppers are pretty much a meal on their own. But if you’re feeling extra, a simple side salad or some crusty bread for soaking up that sauce is always a good idea. I’ve also been known to serve them with a side of roasted asparagus. Veggies on veggies!

Tips & Mistakes

Don’t overcook the peppers! You want them tender, not mushy.
If your stroganoff is too thick, add a little more beef broth to thin it out. If it’s too thin, simmer it for a few more minutes to let it thicken.
Don’t be afraid to experiment with different types of mushrooms! I once used a mix of cremini, shiitake, and oyster mushrooms, and it was AMAZING.
I always forget to buy Worcestershire sauce. Then I just go without it and hope for the best. It’s not the same, but dinner still makes it to the table.

Storage Tips

Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or oven. And yes, you can totally eat them cold. I’ve been known to grab one straight from the fridge for breakfast. No shame in my game!

Variations and Substitutions

No beef? Use ground turkey or chicken instead. Or even lentils for a vegetarian version!
Out of sour cream? Greek yogurt works in a pinch, but it will be a little tangier.
Don’t have Dijon mustard? A little bit of yellow mustard will do, but it won’t have the same flavor.
Spice it up! Add a pinch of red pepper flakes to the stroganoff mixture for a little heat.
I once tried adding some chopped spinach to the stroganoff. The kids noticed immediately. Let’s just say it wasn’t a hit.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just make sure your Worcestershire sauce is gluten-free (some brands aren’t). The rest is naturally gluten-free!

Can I use pre-cooked rice instead of regular rice?

Absolutely! It’s a great way to save time. Just make sure it’s heated through before serving.

Can I freeze these?

Yep! Just let them cool completely before wrapping them tightly in plastic wrap and freezing them. Reheat them in the oven. They might be a little softer after freezing, but still delicious!

What kind of cheese goes best with this?

Parmesan is my go-to, but mozzarella, provolone, or even a sprinkle of cheddar would be delicious! Use whatever you have on hand.

Can I make this in a slow cooker?

I haven’t tried it, but I don’t see why not! Just brown the beef first, then add everything to the slow cooker and cook on low for 6-8 hours. You might need to thicken the sauce with a cornstarch slurry at the end.

Beef Stroganoff Stuffed Peppers Recipe

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