Pioneer Woman Beef Stroganoff Stuffed Peppers

Pioneer Woman beef stroganoff stuffed peppers turn ground beef, mushrooms and egg noodles into a creamy, cheesy main dish in 40 minutes. It's an easy weeknight comfort food dinner for Sunday supper, dinner parties or family nights, and it's made with a simple one-skillet stovetop filling.

Cook the pepper cups in the microwave for 5 to 7 minutes before you stuff them, so they soften all the way through. Skip it and the filling is done while the peppers are still crunchy and stiff.

Browning the beef undisturbed in a hot skillet builds a deep, savory crust that stands in for the long simmer of classic stroganoff. Chopping the pepper tops into the mushroom and onion mixture also means nothing gets wasted and the filling tastes sweeter.

Pioneer Woman Beef Stroganoff Stuffed Peppers

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

482

kcal

A saucy sour cream and beef filling with tender noodles sits inside soft pepper cups under a blanket of melted cheese. Once baked, the cheese turns bubbly and golden while the filling stays creamy.

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 and boil noodles: Preheat the oven to 375°F and bring a large pot of salted water to a boil. Then add 3 cups curly egg noodles, cook for 3 minutes and drain.
• Soften the peppers: Slice the tops off 6 large bell peppers, remove the membranes and seeds, then finely chop the tops and set them aside. Microwave the pepper bottoms with 1/2 cup water, covered, for 5 to 7 minutes until starting to soften, then drain and stand them upright in a baking dish.
• Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add 1 pound lean ground beef and cook undisturbed for about 3 minutes. Flip it, break it into 4 large chunks and brown the other side for 3 minutes, then move it to a bowl since it won't be fully cooked.
• Cook the vegetables: Melt 2 tablespoons salted butter in the same skillet over medium heat, then add the chopped pepper tops, 1/2 diced onion and 4 ounces chopped button mushrooms. Stir now and then for 5 to 7 minutes, until the mushrooms release their liquid and the onion turns translucent.
• Finish the filling: Add 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and cook for 1 minute. Then return the beef and its juices to the skillet and cook until it's no longer pink, breaking it into crumbles. Take it off the heat and stir in the noodles.
• Stuff and bake: Stir in 1 cup sour cream, then carefully divide the filling among the peppers and top with 1/2 cup shredded swiss or gouda cheese. Bake for 10 to 15 minutes until heated through.
• Garnish and serve: Sprinkle finely chopped fresh parsley over the peppers while they're hot. Serve with extra sour cream on the side.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 9x13 glass baking dish, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese on these stuffed peppers?

Swiss and gouda both melt well and have a nutty flavor that suits stroganoff. Gruyere or mild white cheddar would also work, since they melt smoothly and don't overpower the sour cream.

How long do leftover stuffed peppers keep in the fridge?

Store them in an airtight container for up to 3 days. Reheat in a 350°F oven until hot in the center, because the microwave can make the peppers watery.

Can I make these ahead of time?

You can stuff the peppers a day ahead and keep them covered in the fridge, then bake them when you're ready. They may need a few extra minutes in the oven since they start cold.

Can I bake the peppers without microwaving them first?

Yes, you can par-bake the empty pepper cups in the oven for about 15 minutes instead. It takes longer than the microwave, but the peppers still soften before the filling goes in.

What's the most common mistake with stuffed peppers?

Skipping the pre-cook on the peppers is the usual problem, since the filling is already cooked and the short bake won't soften them. Draining them well also matters, because extra water makes the filling runny.