Make Beef Stroganoff Stuffed Peppers For Dinner This Week
Yields: 6 servings
Prep Time: 25 mins
Total Time: 40 mins
Ingredients
1 tsp.
kosher salt, plus more to taste
3 c.
medium curly egg noodles
6
large bell peppers (any color)
1 tbsp.
olive oil
1 lb.
lean ground beef
2 tbsp.
salted butter
1/2
onion, diced
4 oz.
button mushrooms, chopped
3
garlic cloves, finely chopped
1/2 tsp.
black pepper
1 c.
sour cream
1/2 c.
shredded swiss or gouda cheese
Finely chopped fresh parsley, for topping
Directions
Preheat the oven to 375 ̊. Bring a large pot of salted water to a boil. Add the noodles and cook 3 minutes. Drain.
Slice the tops off the bell peppers and remove the membranes and seeds. Finely chop the tops and set aside. Place the bottoms of the peppers in a microwave-safe bowl and add 1⁄2 cup water. Cover and microwave until starting to soften, 5 to 7 minutes. Drain and arrange upright in a baking dish.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef and cook, undisturbed, until well browned on one side, about 3 minutes. Flip and break the beef into 4 large chunks; cook until browned on the other side, about 3 minutes. Transfer to a bowl (the beef will not be fully cooked).
Melt the butter in the same skillet over medium heat. Add the chopped pepper tops, onion and mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and the onion is translucent, 5 to 7 minutes.
Add the garlic, salt and pepper and cook 1 minute, then return the beef and any juices to the skillet. Cook, breaking up the beef into crumbles, until it’s no longer pink. Remove from the heat and stir in the noodles.
Stir the sour cream into the noodle mixture, then carefully divide among the peppers. Top with the cheese. Bake until heated through, 10 to 15 minutes. Serve with more sour cream.
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