Citric Acid Free Classic Mushroom Stuffed Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Citric Acid Free Classic Mushroom Stuffed Peppers

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground beef (85% lean)
8 oz cremini mushrooms, finely chopped
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 ½ cups cooked long-grain white rice
2 tbsp tomato paste
1 tsp worcestershire sauce
1 tsp dried oregano
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 cup shredded mozzarella cheese

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Drizzle lightly with olive oil and season the insides with a pinch of salt.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Transfer the beef to a bowl, leaving any rendered fat in the skillet.

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