Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve green bell pepper lengthwise, and use a spoon to remove seeds and membrane. Halve and peel onion. Slice halves into thin strips. Cut mushrooms into ¼" slices. Mince garlic. Mince parsley, both stems and leaves.
Roast the Peppers
Place peppers on prepared baking sheet, cut side down. Drizzle each pepper with ¼ tsp. olive oil each. Bake until peppers are tender, but not completely cooked, 10-12 minutes. Set aside. Don't worry about a little char on the peppers. It adds flavor to the dish. While peppers roast, cook meat.
Brown the Meat
Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add ground beef to hot pan, and cook, breaking up meat, until no pink remains, 8-10 minutes. Transfer beef to a mixing bowl. Reserve pan; no need to wipe clean.
Cook the Filling
Heat 1 tsp. olive oil in pan used to brown beef over medium-high heat. Place onions and mushrooms in hot pan and stir occasionally until lightly charred, 4-5 minutes. Add garlic, parsley (reserve a pinch for garnish), and ½ tsp. salt to pan. Stir occasionally until onions are tender, 2-3 minutes. Transfer filling to bowl containing beef. Add mozzarella cheese and ¼ tsp. salt and stir.
Assemble and Bake Peppers
Flip peppers so cut side is up and carefully distribute filling evenly among halves. Top with panko. Drizzle each pepper with ¼ tsp. olive oil and bake until cheese is melted, 8-10 minutes.
Finish the Dish
Place two stuffed pepper halves on a plate. Garnish with remaining parsley.