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!
- 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
- Slice tops off peppers and remove seeds and ribs. I cut the peppers in half, but traditionally the peppers are left whole to stuff.
- Place peppers in boiling water and cook until slightly soft. The color will also change slightly from the vibrant green.
- 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.
- 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.
- Add cheese sauce to meat and mushroom mixture stirring well to incorporate.
- Place peppers in a lightly greased baking dish and spoon in meat/cheese sauce mixture til full.
- Top each pepper with Parmesan cheese and a dash of paprika.
- Bake in a 350° oven for 25 to 30 minutes. Let stand for 5 minutes before serving.
- Serve with salad and a lovely crusty bread. Enjoy!