Salisbury Steak Stuffed Peppers
Stuffed peppers just got better! In this recipe, you have a comforting combination of the classic Salisbury steak flavors and stuffed bell peppers in one.
This dish may be named “Salisbury Steak Stuffed Peppers” here, on my site, but in my house, it’s named after my husband. Oh, I will never hear the end of gloating from my him because he gave me the idea for this dish. Since we love my stuffed pepper soup so much, he wanted to create another dish derived from the classic stuffed peppers.
Yes, yes, he did come up with the idea for stuffing peppers with Salisbury steak but I do feel like I should get the bulk of credit for actually creating the recipe. Although, if you ask him, it’s 80/20… 80% going to him, of course.
It all started when I saw some gorgeous bell peppers at the farmer’s market and told him that I wanted to make some stuffed peppers. Then, after bouncing around a few ideas for the flavors, he suggested Salisbury steak. It really was a great idea, and then an even better idea topping the peppers with Pepper Jack cheese as opposed to Provolone.
Make Ahead, Storing and Reheating Recommendation
- Make Ahead: since the meat in the stuffing is already cooked, you can easily make them ahead of time. Just prepare them up to the baking step and don’t add the cheese on top. Refrigerate air-tight and when ready to bake, take off the cover, add cheese, and bake as directed. You may need to add a few extra minutes to bake time though.
- Storing: you can easily store the leftovers in the same baking dish, just make sure it’s cooled. Cover the baking dish air-tight and refrigerate for 3-4 days.
- Reheating: you can easily reheat individual portions in the microwave, just do it in 30-45 second increments, until hot. You can also reheat the whole pan in the oven at 350℉ for 10-15 minutes.
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Salisbury Steak Stuffed Peppers Recipe
Ingredients
- 3 medium bell peppers
Beef Filling:
- 2 Tbsp vegetable oil
- 1.25 lb ground beef 85/15 or 90/10
- 1/2 medium yellow onion diced
- 2 garlic cloves pressed
- 1/2 Tbsp Worcestershire sauce
- 1 Tbsp ketchup
- Salt
- Fresh cracked black pepper
Gravy:
- 1/2 medium yellow onion sliced
- 1 1/2 cups beef stock
- 1 Tbsp cornstarch + 1 Tbsp cold beef stock
- 1 Tbsp Worcestershire sauce
- 1 1/2 Tbsp ketchup
- Salt
- Fresh cracked black pepper
Topping:
- 6 slices Pepper Jack cheese
Instructions
- Cut bell peppers in half, lengthwise, and take out the seeds and the membrane out. Set aside.
Filling:
- Heat up a medium cooking pan and add oil. Add diced onion and sauté until transparent. Add garlic and cook until fragrant.
- Add ground beef, cover and cook for a couple of minutes. Break up all the beef clumps, mix well, and add Worcestershire sauce, ketchup, salt, and pepper. Mix well and cook until beef is almost done. Take the beef out of the pan with a slotted spoon and set side.
Gravy:
- Add sliced onions to the same pan where you cooked beef and cook them until transparent. Add beef stock, Worcestershire sauce, ketchup, salt, and pepper.
- In a small cup, stir cornstarch and cold beef stock together until dissolved and then, stir the mixture into the gravy. Stir everything together and cook on medium to medium-low heat for about 10 minutes.
Baking Stuffed Peppers:
- Preheat oven to 375℉.
- Place prepared pepper halves in a baking dish. Divide cooked ground beef among the peppers.
- Spoon some gravy and onions over each stuffed pepper. Pour remaining gravy into the baking pan, around the peppers.
- Bake peppers for 30 minutes. Add a slice of Pepper Jack cheese to each bell pepper and bake for a few more minutes.
Notes
- Make Ahead: since the meat in the stuffing is already cooked, you can easily make these stuffed peppers ahead of time. Just prepare them up to the baking step and don’t add the cheese on top. Refrigerate air-tight and when ready to bake, take off the cover, add cheese, and bake as directed. You may need to add a few extra minutes to bake time though.
- Storing: you can easily store the leftovers in the same baking dish, just make sure it’s cooled. Cover the baking dish air-tight and refrigerate for 3-4 days.
- Reheating: you can easily reheat individual portions in the microwave, just do it in 30-45 second increments, until hot. You can also reheat the whole pan in the oven at 350℉ for 10-15 minutes.
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
You can actually use any type of cheese. This has become a favorite.
I am happy to hear that, Carole!
I added more ketchup and worster….worstche… and chopped up some mushrooms
Sounds delicious! I am glad you liked it!
Lyuba,
So here’s the thing… I Love Stuffed Peppers! My wife not so much… My son definitely didn’t.. note the past tense. But, since late harvest began and all of the bell peppers are harvested, I had to come up with something for them to like them better, in order me to have them.
So, a few weeks ago I had an apostrophe (Epiphany *see the movie Hook) and I thought if I did taco meat stuffed peppers…Since we love Mexican Food…they would eat them. So I made some… And it was a hit!
Now to my point… I love Salisbury Steak…so does my son, but my wife does not. But I thought what if I made a Salisbury Steak mixture and then put Pepper Jack Cheese inside the pepper… Like I do my Enchiladas. So then I Googled it because I didn’t know how to make Salisbury Steak from scratch, and it led me to your site.
Well I have to tell you… Absolutely amazing!!!! I guess great minds do think alike! So, tell your Husband he is definitely a genius! Of course, I guess that kind of makes me one too, because I thought about it before I found your recipe…LOL! Our son invited a friend over, and my wife went back for seconds!
What is so funny my son went to Halloween party last night… So he slept in this morning, and he got up around 11:00… I asked him if he wanted breakfast he said, “No Dad… I want a Stuffed Pepper!” Wow! That’s a real compliment… Stuffed Peppers and Mash Potatoes for Sunday Brunch! Of course, Cold Brew Coffee also!
So there’s tons of Smiles on this end! Thank you so much!
Sincerely,
Jeff Almond
P.S. I would send you pictures if I could but this comment box doesn’t give you the option… Would kind of be nice if it did!
Looks delicious! Pinning this one for a future dinner 🙂
Thank you, enjoy!
I love stuffed peppers! But my hubby sounds a lot like yours – they think up something and when it works the head swells. Anyway, with peppers, we like them to still have some body to them. We don’t like them mushy. All of your pepper dishes look fantastic. They are very photogenic. Tell your husband he has a winner on his hands — you not the peppers 🙂
Guys will be guys, ahah, but you’re too sweet, Marisa! Thank you!
This looks so delish! Are the peppers crunchy when they are cooked? My stuffed peppers recipe has them par boiled first then backed for an hour.