Ingredients

• 1 pound ground beef (85/15)
• 2 tablespoons butter
• 1 small yellow onion, diced
• 8 ounces crimini mushrooms, minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 3 bell peppers, split in half and de-seeded through the stem
• 8 ounces shredded cheddar cheese, divided
• 1 cup beef broth

Instructions

1. Heat the oven to 350 degrees.
2. Place the ground beef into a large cast iron skillet and cook without stirring until a deep brown crust forms on the bottom.
3. Break up the beef and continue cooking until roughly half of it develops a rich, browned crust.
4. Transfer the beef from the pan, drain off the excess fat, then add the butter to the skillet along with the onion and mushrooms.
5. Allow the vegetables to brown for 1–2 minutes before stirring. Let them brown again for another 1–2 minutes, then stir once more.
6. Return the cooked beef to the skillet.
7. Stir in the ketchup, Worcestershire sauce, kosher salt, black pepper, and beef broth until well combined.
8. Scoop the beef mixture evenly into the prepared bell pepper halves and sprinkle with half of the shredded cheese.
9. Place the peppers in a covered baking dish and bake for 45 minutes.
10. Remove the cover, add the remaining cheese on top, and return the dish to the oven for 5 minutes, or until the cheese is melted.