Stuffed Bell Peppers


  • 2 green bell peppers
  • ½ lb ground beef
  • 4 crimini mushrooms, chopped
  • ½ onion, chopped
  • 1 clove garlic, crushed
  • 1 carrot, minced
  • ½ cup celery with leaves, diced
  • Sea salt & pepper to taste
  • 1 Tbsp dried parsley
  • ½ tsp dried dillweed
  • ¼ cup Parmesan cheese, grated


Cut tops off peppers, remove seeds, keeping tops. Sauté meat in a frying pan, until browned. Add mushrooms, onion, garlic, carrots and celery. Season with salt & pepper. Add remaining ingredients. Stuff peppers and place in a baking dish. If you have more stuffing than will fit inside peppers, allow them to overflow into the dish. Add ½ cup water to baking dish, cover and bake over, bake at 350°F for 30 minutes.