Savory Angus Beef and Mushroom Stuffed Peppers

Savory Angus Beef and Mushroom Stuffed Capsicum

Elevate your weeknight dinners with these Savory Angus Beef and Mushroom Stuffed Capsicums — a wholesome, flavour‑packed recipe featuring lean Angus Premium Beef Topside Mince, earthy mushrooms, and naturally sweet roasted capsicum. Each stuffed capsicum is baked until tender, creating a hearty, nutrient‑rich meal that’s satisfying, colourful, and incredibly easy to prepare.

Perfect for busy families, meal‑preppers, and anyone craving a balanced dinner, this recipe delivers a delicious blend of protein, vegetables, and healthy fats. The juicy beef and mushroom filling pairs beautifully with the soft roasted capsicum, while creamy avocado on top adds a fresh, velvety finish.

Why You’ll Love This Recipe:

• Made with lean Angus beef mince for rich flavour and high‑quality protein
• Mushrooms add depth, umami, and extra nutrients
• Capsicums roast into a naturally sweet, tender shell
• A balanced, family‑friendly meal that fits into healthy eating goals
• Great for meal prep, leftovers, or easy weeknight cooking
• Naturally gluten‑free and easily adapted for low‑carb or dairy‑free diets

Servings

4

Ingredients

• Capsicum (Red)
• Angus Premium Beef Topside Mince
• Mushrooms White
• Brown Onion
• Garlic
• Celery Whole
• Avocado
• Black Garlic Salt
• Olive Oil
• Dried Oregano
• Smoked Paprika
• Black Pepper
• Tomato Sauce
• Shredded Cheese (optional)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic, diced celery, and diced mushrooms to the skillet. Cook until the mushrooms are tender and the mixture is fragrant, about 5 minutes.
4. Stir in the Angus Premium Beef Topside Mince, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Make sure the internal temperature reaches 160°F (70°C).
5. Season the mixture with dried oregano, smoked paprika, salt, and black pepper. Stir in the tomato sauce and cook for an additional 2 minutes until heated through. Remove from heat.
6. While the beef mixture cools slightly, prepare the bell peppers. Place the halved peppers in a baking dish, cut side up, and lightly season with salt and pepper.
7. Spoon the beef and mushroom mixture into each pepper half, packing it tightly. If desired, sprinkle shredded cheese on top of each stuffed pepper.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly golden.
9. Remove from the oven and allow to cool for 5 minutes. Serve warm, garnished with fresh avocado slices.