1-Follow this easy guide to make Beef Stroganoff Stuffed Peppers at home. Start by preheating your oven to 375°F (190°C) for even cooking. This step sets the stage for a dish that’s ready in about 40 minutes total.

2-First, boil a large pot of salted water and cook 3 cups of medium curly egg noodles for 3 minutes, then drain them. Next, slice the tops off 6 large bell peppers, remove the membranes and seeds, and finely chop the tops for later use.

3-Microwave the pepper bottoms with 1/2 cup water for 5 to 7 minutes until they soften slightly, then drain and place them upright in a baking dish. In a skillet, heat 1 tablespoon olive oil over medium-high heat and cook 1 pound lean ground beef undisturbed for about 3 minutes.

4-Flip the beef and break it into chunks, cooking for another 3 minutes, then transfer it to a bowl. In the same skillet, melt 2 tablespoons salted butter and cook the chopped pepper tops, 1/2 finely diced onion, and 4 ounces chopped button mushrooms for 5 to 7 minutes until the onion is translucent.

5-Add 3 finely chopped garlic cloves, 1 teaspoon kosher salt (plus more to taste), and 1/2 teaspoon black pepper, and cook for 1 minute. Return the beef and its juices to the skillet, break up the beef further until it’s no longer pink, then stir in the cooked noodles and 1 cup sour cream.

6-Divide the mixture among the softened pepper bottoms, top each with 1/2 cup shredded Swiss or Gouda cheese, and bake for 10 to 15 minutes until heated through. Finally, garnish with finely chopped fresh parsley and serve with extra sour cream if you like. This process includes about 25 minutes of active prep, making it ideal for beef stroganoff stuffed peppers recipe fans.