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Mushroom Swiss Stuffed Peppers

Updated on June 10, 2013
Cast your vote for Mushroom Swiss Stuffed Peppers

A Happy 'Accident'

This recipe came about while I was trying to think how I could make Philly Cheese Steak Stuffed Peppers (which I'm still planning), but didn't have the right cheese. It also happens that my husband is not a big fan of red sauce, so the Swiss cheese sauce I made for these was a big hit and this recipe will be one added to our favorites list.

I think stuffed peppers are one of the perfect all around meals. There are just so many variations and flavor combinations - to say nothing of the different pepper choices. It all depends on your mood and you taste buds. Yes, I think stuffed peppers rank very high on my comfort food scale.

You could easily make this a vegetarian dish by omitting the meat and substituting rice or grain.

If you should happen to try this recipe, I'd love to know what you think!

Mushroom Swiss Stuffed Peppers bubbly from the oven
Mushroom Swiss Stuffed Peppers bubbly from the oven | Source
Preparing to make stuffed peppers
Preparing to make stuffed peppers | Source

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 8 to 12 servings

Ingredients

  • 4 bell peppers, seeds and ribs removed and parboiled
  • 1 pound ground beef, you can use turkey, pork or a or combination
  • 8 ounces fresh mushrooms, chopped
  • 1 large onion, chopped
  • 1½ pounds Swiss cheese, shredded
  • 2 ounces cream cheese, optional
  • ¼ cup Parmesan cheese, shredded
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian herbs
  • paprika, salt & pepper, to taste
  1. Slice tops off peppers and remove seeds and ribs. I cut the peppers in half, but traditionally the peppers are left whole to stuff.
  2. Place peppers in boiling water and cook until slightly soft. The color will also change slightly from the vibrant green.
  3. Saute mushrooms and onions until softened, about 5 minutes. Remove from pan. Add ground beef to pan and saute until there is no pink. Remove from pan.
  4. To the pan make a roux with 2 tablespoons butter and 1 tablespoon flour and seasonings. Slowly add milk, whisking til sauce is thickened. Add Swiss cheese and stir until melted into the sauce. If the sauce is not thick enough add cream cheese.
  5. Add cheese sauce to meat and mushroom mixture stirring well to incorporate.
  6. Place peppers in a lightly greased baking dish and spoon in meat/cheese sauce mixture til full.
  7. Top each pepper with Parmesan cheese and a dash of paprika.
  8. Bake in a 350° oven for 25 to 30 minutes. Let stand for 5 minutes before serving.
  9. Serve with salad and a lovely crusty bread. Enjoy!
Mushroom Swiss Stuffed Peppers start to finish
Mushroom Swiss Stuffed Peppers start to finish | Source

Comments

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    • Annie Miller profile image
      Author

      Annie Miller 15 months ago from Wichita Falls, Texas

      Thanks so much for looking, BoomerMusicMan! I appreciate your comment.

    • Boomer Music Man profile image

      Boomer Music Man 15 months ago

      Just looking at it makes me want to eat it. It looks so yummy. Well written article.

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Thanks so much, Sugarless Chick!

    • Sugarless Chick profile image

      Sugarless Chick 4 years ago from Buffalo, New York

      This sounds delicious. I'm going to have to try this with some ground chicken or chicken Italian sausage. Thanks for sharing! :)

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Thanks, I am glad to be back, Vacation Trip!

      Thank you so much, Eddy!

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Another great recipe for me to share Annie; keep them coming and voted up.

      Eddy.

    • Vacation Trip profile image

      Susan 4 years ago from India

      Simply mouth watering recipe Annie. Good to see you back again. Voted up.

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Life got hectic for a while, My Cook Book ... things have settled (a bit!) and I'm glad to be back. Thanks for stopping by!

    • My Cook Book profile image

      Dil Vil 4 years ago from India

      Hey annie, seeing you after so many days, i hope you are fine. This is a great recipe, the pics looks great. Thank you for sharing.

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Thanks for looking & commenting, kidscrafts!

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      Your recipe looks just scrumptious, Annie! I love mushrooms... so this is a recipe for me :-)

      Thanks for sharing!

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Thank you so much, Haseena!

    • Haseena Firdousia profile image

      Haseena 4 years ago from India

      it is really a happy accident. voted up and awesome.

    • Annie Miller profile image
      Author

      Annie Miller 4 years ago from Wichita Falls, Texas

      Thanks so much for your comment, Billy!

      My mother never made stuffed peppers - ever. I assumed because I'd never had them that I wouldn't like them (although, chile relleno is one of my favorite meals, go figure!) .

      The older I get, though, the more adventurous I become and that extends to trying different foods. I made stuffed peppers for the first time about 4 years ago and I am hooked.

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      Not normally something I would eat, but I'll pass it along to family and I'm sure they will like it. Thanks, Annie!