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Cheesy Stuffed Bell Peppers

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Cheesy Stuffed Bell Peppers

Need a snappy dinner idea? I’ve got a wonderful dish for you today that goes along with any main side such as mashed potatoes, pasta, rice or buckwheat. Not only is it ornamentation on your table, but it provides a satisfying meal and tastes fantastic. Bell pepper lovers, this is especially for you!

It is also on the “busy/working mom’s” favorite list, as it can be prepped ahead of time. These peppers may be prepped the night before then kept covered in the fridge until ready for use. When ready to bake, you will just need to remember to extend the baking time about 10 minutes longer. The following day, while the peppers are baking in the oven, make your simple side dish of choice to go along with the peppers and dinner is served. I hope you enjoy it!

Ingredients:

2 lbs. (900 g) – ground beef

Cheesy Stuffed Bell Peppers

6 large – Bell peppers
2 lbs. (900 g) – mushrooms
1 lb. (454 g) – mozzarella cheese
1 lb. (454 g) – cheddar cheese
1 bunch (or 1 cup sliced) – green onion
½ cup – fresh parsley

Cheesy Stuffed Bell Peppers

¼ tsp. (1.25 ml) – ground Black Pepper
1 tsp. (5 ml) – Sea Salt
1 tbsp. (15 ml) – Mrs. Dash seasoning
1 tsp. (5 ml) – Garlic Salt
3 oz. (135 g) – tomato paste
7 oz. (180 g) – pizza or any pasta sauce
Olive oil (for sautéing)

Cheesy Stuffed Bell Peppers

Instructions:

1. Start with preparing ground beef. See my “How to Grind Meat at Home the Clean Way.”

2. Measure out all the seasoning and mix them together on a plate. Set aside until ready for use.
Cheesy Stuffed Bell Peppers

3. Peel, rinse and slice mushrooms. (It’s totally optional, but I like my meals prepared in the cleanest way possible, so I peel them in addition to rinsing. If you’d like to see this process, see my Lasagna post.) Add 2 tbsp. (30 ml) of olive oil in a large skillet and brown ground beef on high temp.

As soon as the water evaporates, add sliced mushrooms and continue sautéing the meat with mushrooms (the mushrooms will release water and that is fine) until the water evaporates again. As soon as the water has evaporated, reduce the heat to low/med and add the mixed seasonings. Combine seasoning with meat and mushrooms and sauté for about 5 minutes, stirring occasionally.

While the meat is sautéing, shred mozzarella and cheddar cheese into a large bowl, combine both kinds of cheese and refrigerate it until ready to use. Mix the pizza sauce and tomato paste into the meat/mushroom mixture and let it simmer for 5 minutes, stirring every minute or so. Set aside and let it cool completely before combining with cheese and greens.

Cheesy Stuffed Bell Peppers

4. Rinse and clean the bell peppers well. Cut each pepper in half, including the stems. (Optional, but looks prettier. To split the stem in half, cut from the top of the stem down.) Remove all the seeds and membranes (which are bitter). Set aside until ready for use.

Cheesy Stuffed Bell Peppers

5. Rinse and chop parsley and green onion. Reserve ¼ of mixed shredded cheese to top peppers after baking. Transfer cooled meat/mushroom mixture into a large bowl along with the remaining shredded cheese and add the greens. Mix everything together. Add more seasoning (salt/pepper) to taste, if necessary.

Cheesy Stuffed Bell Peppers

6. Turn the oven on to 350 F. Stuff each pepper with filling and place into an oven safe 9 X 13 baking dish. Cover the pan with aluminum foil and bake for 45 minutes. (55 minutes if the peppers were refrigerated)

Cheesy Stuffed Bell Peppers

7. Remove pan from the oven. Top each pepper with reserved shredded cheese, and bake for another 15 minutes – uncovered.

Cheesy Stuffed Bell Peppers

Cool for 5-10 minutes before serving. Enjoy!

Cheesy Stuffed Bell Peppers

5 from 2 votes
20 Delicious Recipes to Make for Thanksgiving
Print
Cheesy Stuffed Bell Peppers
Prep Time
1 hr 35 mins
Cook Time
1 hr
Total Time
2 hrs 35 mins
 
Course: Dinner, Main Dish
Servings: 12 peppers
Author: Valya at Valya's Taste of Home
Ingredients
  • 2 lbs. 900 g – ground beef
  • 6 large – Bell peppers
  • 2 lbs. 900 g – mushrooms
  • 1 lb. 454 g – mozzarella cheese
  • 1 lb. 454 g – cheddar cheese
  • 1 bunch or 1 cup sliced – green onion
  • ½ cup – fresh parsley
  • ¼ tsp. 1.25 ml – ground Black Pepper
  • 1 tsp. 5 ml – Sea Salt
  • 1 tbsp. 15 ml – Mrs. Dash seasoning
  • 1 tsp. 5 ml – Garlic Salt
  • 3 oz. 135 g – tomato paste
  • 7 oz. 180 g – pizza or any pasta sauce
  • Olive oil for sautéing
Instructions
  1. Start with preparing ground beef. See my “How to Grind Meat at Home the Clean Way.”
  2. Measure out all the seasoning and mix them together on a plate. Set aside until ready for use.
  3. Peel, rinse and slice mushrooms. (It’s totally optional, but I like my meals prepared in the cleanest way possible, so I peel them in addition to rinsing. If you'd like to see this process, see my Lasagna post.) Add 2 tbsp. (30 ml) of olive oil in a large skillet and brown ground beef on high temp. As soon as the water evaporates, add sliced mushrooms and continue sautéing the meat with mushrooms (the mushrooms will release water and that is fine) until the water evaporates again. As soon as the water has evaporated, reduce the heat to low/med and add the mixed seasonings.
  4. Combine seasoning with meat and mushrooms and sauté for about 5 minutes, stirring occasionally. While the meat is sautéing, shred mozzarella and cheddar cheese into a large bowl, combine both kinds of cheese and refrigerate it until ready to use. Mix the pizza sauce and tomato paste into the meat/mushroom mixture and let it simmer for 5 minutes, stirring every minute or so. Set aside and let it cool completely before combining with cheese and greens.
  5. Rinse and clean the bell peppers well. Cut each pepper in half, including the stems. (Optional, but looks prettier. To split the stem in half, cut from the top of the stem down.) Remove all the seeds and membranes (which are bitter). Set aside until ready for use.
  6. Rinse and chop parsley and green onion. Reserve ¼ of mixed shredded cheese to top peppers after baking. Transfer cooled meat/mushroom mixture into a large bowl along with the remaining shredded cheese and add the greens. Mix everything together. Add more seasoning (salt/pepper) to taste, if necessary.
  7. Turn the oven on to 350 F. Stuff each pepper with filling and place into an oven safe 9 X 13 baking dish. Cover the pan with aluminum foil and bake for 45 minutes. (55 minutes if the peppers were refrigerated)
  8. Remove pan from the oven. Top each pepper with reserved shredded cheese, and bake for another 15 minutes - uncovered.
  9. Cool for 5-10 minutes before serving. Enjoy!

Cheesy Stuffed Bell Peppers

If you make this Cheesy Stuffed Bell Peppers Recipe, please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

Cheesy Stuffed Bell Peppers

I like to serve them with Creamy Mashed Potatoes and Homemade French Bread.
Cheesy Stuffed Bell Peppers

Looking for more dinner ideas? Here are a few to choose from:
STUFFED SHELLS WITH ITALIAN HOMEMADE SAUSAGE
LASAGNA WITH MUSHROOMS
PASTA WITH MEAT SAUCE AND CHEESE

Kitchen Items I used in making this dish:
(if you need any of these items, simply press on the picture to order)

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Cheesy Stuffed Bell Peppers

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Comments

  1. Julia

    This recipe defenely a keeper! I made it ahead of time and baked it after I got off work for my family’s dinner. Everyone absolutely loved it. Thank you so much for another great recipe!

    Reply

  2. Cristina

    Oh, I love stuffed peppers! I will try this recipe for sure. Your cooking instructions are so easy to understand, love it. Thanks for doing awesome job Valya!

    Reply

  4. Victoria

    The meat mixture turned out good. My family does NOT like mushrooms so I used 1 cup of rice instead of the mushrooms. So 2 lb. of ground beef + 1 cup of rice = served a total of 8 evenly stuffed bell peppers.
    I also used a lot less cheese in the meat mixture.
    The bell pepper itself turned out kind-of stiff. Not soft and chewy like the kind when you boil the stuffed bell peppers. I think I like the soft & chewy bell peppers more… the kind that you boil on the stove top. But this recipe is good to try out something new. Thank you for another great post t. Valya! Please don’t stop posting! Your recipes are AMAZING!

    Reply

    • valya'stasteofhome.com

      Hi Victoria. If I don’t have mushrooms on hand, I have used cooked rice in the past too. That’s another option or alternative for those who don’t like mushrooms. We are the opposite… we looove mushrooms :)!!! Also, we like our peppers crunchy, but if you like your peppers to be soft, then boil the peppers in the water for 10 minutes, cool, and then stuff them. No, I’m not planning to stop posting recipes. I’ve slowed down on posting a little after the school started. I will be sharing about “why” in this coming up weekly newsletter. So if you haven’t subscribe, you are welcome to do so. I really appreciate your feedback. Thank you very much for trying out this recipe! 🙂

      Reply

      • Victoria

        Oh my! Thank you so much for taking time & explaining with great detail. I will try the 10 minute boil before i stuff them next time.
        Yes, i am subscribed to your weekly newsletter! I love seeing your newsletter in my inbox! The emails are ao welcoming and warm. Makes me want to try out all the recipes you post!

        Reply

  6. Tzivia

    Omg love stuffed peppers valya darlin just right up my alley lmao always looking for new inventive cooking ideas and wow ya nailed it thanx tons happy blessed Sunday and week ahead

    Reply

    • valya'stasteofhome.com

      I’m so happy to hear that. My kids request this pretty often for dinner, and they enjoy it very much every time I make it. Thank you very much for such an awesome feedback, and appreciate you stopping by. 🙂

      Reply

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