📖 Instructions

1. Preheat your oven to 375°F (190°C). While the oven is heating, lets get those peppers ready.
2. Prepare the bell peppers: Cut the bell peppers in half lengthwise through the stem, removing the seeds and membranes. This creates little boats, ready to be filled with deliciousness.
3. Blanch the peppers: In a large pot of boiling water, blanch the bell pepper halves for about 3-5 minutes. This helps soften them slightly and pre-cook them. Remove them from the boiling water and place them on a baking sheet lined with parchment paper. This prevents sticking and makes clean-up easier. Tip: Don't over-blanch them, or they'll become too mushy.
4. Prepare the ground beef: In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease. Nobody likes greasy stroganoff, right?
5. Sauté the vegetables: Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5 minutes. Now, don't burn the garlic, okay? Burnt garlic is no bueno.
6. Add mushrooms and flour: Stir in the sliced mushrooms and cook until they are tender, about 5-7 minutes. Then, sprinkle the flour over the mixture and cook for another minute, stirring constantly. This will help thicken the sauce.
7. Make the sauce: Gradually pour in the beef broth, stirring constantly to prevent lumps from forming. Add the Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Bring the sauce to a simmer and cook until it has thickened slightly, about 5-7 minutes.
8. Stir in sour cream: Remove the skillet from the heat and stir in the sour cream until well combined. Taste and adjust seasonings as needed. Now's your chance to get creative! Maybe a pinch more paprika, a dash of hot sauce...whatever floats your boat.
9. Fill the peppers: Spoon the beef stroganoff mixture into the blanched bell pepper halves, filling them evenly. Don't be shy – pack 'em full!
10. Bake the peppers: Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through and bubbly. The peppers should be nicely softened and the stroganoff should be hot and delicious.
11. Garnish and serve: Remove the stuffed peppers from the oven and garnish with fresh parsley, if desired. Serve immediately and enjoy! A dollop of extra sour cream on top never hurt anyone either.