Method
Preheat the Oven: Preheat your oven to 200°C (400°F).
Prepare the Peppers: Cut the tops off the bell peppers and use a spoon to scoop out the seeds and stems from each one.
Bake the Empty Peppers: Place the cleaned bell peppers into an ovenproof dish and bake them for 15 minutes. Then, reduce the oven temperature to 175°C (350°F).
Sauté the Onions: Add 15 millilitres of olive oil to a skillet and sauté the chopped onions until they become golden brown. Set aside.
Cook the Ground Beef: Add the remaining 15 millilitres of olive oil to the same skillet. Brown the ground beef until fully cooked, breaking it up as it cooks. Set aside.
Reserve Tomato Sauce: Set aside 80 millilitres of the tomato sauce to use as topping later.
Mix the Filling: In a large bowl, combine the cooked ground beef, sautéed onions, Italian seasoning, chopped fresh parsley, salt, pepper, finely chopped mushrooms, minced garlic, Worcestershire sauce, and 160 millilitres of tomato sauce. Mix well.
Drain the Peppers: If there’s any liquid collected inside the baked peppers, pour it out before stuffing.
Stuff the Peppers: Fill each bell pepper with the prepared meat and tomato mixture. Place them upright in an ovenproof baking dish.
Top with Sauce: Spoon about 15 millilitres of the reserved tomato sauce on top of each stuffed pepper.
Bake Covered: Cover the dish with foil and bake for 35 minutes at 175°C (350°F).
Add Cheese and Bake Again: Remove the foil, sprinkle the tops with a mix of shredded cheddar and mozzarella cheese, and return to the oven. Bake uncovered for 10 more minutes, or until the cheese is melted and bubbly.
Serve: Serve hot. Taste and adjust with additional salt and pepper as needed.
Serving with ideas: Green Salad, Keto-Friendly, Baladi Salad, Tzatziki Sauce, Keto-Friendly, Cucumber Slices, Sour Cream or Greek Yogurt.
Refrigerating: Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days.
Freezing: Wrap each cooked stuffed pepper individually or place them in a single layer in an airtight container. Freeze for up to 2 months.
