Need a snappy dinner idea? I've got this wonderful Cheesy Stuffed Bell Peppers 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!
- Ground beef (I prefer making my own ground beef)
- Bell peppers
- Musrooms
- Mozzarella cheese
- Cheddar cheese
- Green onions
- Fresh parsley
Seasoning Ingredients
- Ground black pepper
- Sea salt
- Mrs. Dash seasoning
- Garlic salt
- Tomato paste
- Pizza sauce or any pasta sauce
- Olive oil (for sautéing)
How to Make Cheesy Stuffed Bell Peppers
Start with preparing ground beef. See my “How to Grind Meat at Home the Clean Way recipe.”
Next, measure out all the seasonings and mix them together on a plate. Set aside until ready for use.
Peel, rinse, and slice mushrooms. (peeling the outer layer of the mushroom is 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 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.
Bell Peppers Prepping Instructions
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).
Place halved bell pepper into a large bowl and cover the papers with hot boiling water. Let the peppers steam in the water for 10 minutes. Drain the water and set it aside to cool until ready for use.
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.
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 made ahead of time and were refrigerated).
Remove pan from the oven. Top each pepper with reserved shredded cheese, and bake for another 15 minutes - uncovered.
Cool for 5-10 minutes before serving. Enjoy!
If you make this Cheesy Stuffed Bell Peppers, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #thefarmgirlblog. I’d love to see your creations!
📖 Recipe Card
Cheesy Stuffed Bell Peppers
Ingredients
Cheesy Stuffed Bell Peppers 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. – ground Black Pepper
- 1 tsp. – sea salt
- 1 tbsp. – Mrs. Dash seasoning
- 1 tsp. – garlic salt
- 3 oz. (135 g) – tomato paste
- 7 oz. (180 g) – pizza or any pasta sauce
- Olive oil for sautéing
Instructions
How to Make Cheesy Stuffed Bell Peppers
- Start with preparing ground beef. See my “How to Grind Meat at Home the Clean Way recipe.”
- Measure out all the seasoning and mix them together on a plate. Set aside until ready for use.
- 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 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.
Bell Peppers Prepping Instructions
- 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).
- Place halved bell pepper into a large bowl and cover the papers with hot boiling water. Let the peppers steam in the water for 10 minutes. Drain the water and set it aside to cool until ready for use.
- 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.
Baking Time
- 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)
- Remove pan from the oven. Top each pepper with reserved shredded cheese, and bake for another 15 minutes - uncovered.
- Cool for 5-10 minutes before serving. Enjoy!
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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!
That’s awesome! I’m so happy that my make ahead of time recipe help you speed up your dinner prep. Thank you very much for awesome feedback Julia! 🙂
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!
Thank you very much for sweet words Cristina 😉 These stuffed peppers are truly delicious.
Made this for dinner today. Family approved!
I'm so happy to hear that! Isn't that make you feel like your day was accomplished when everyone loves the food you made? I do feel like that 😉 Thank you for stopping by and commenting Jenny!
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!
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! 🙂
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!
Thank you Victoria 🙂
What a perfect combination. I love anything with mushrooms! Loving the pictures as well, great job!. 🙂
If the recipe calls for mushrooms, I always double the amount, lol. Thank you very much Valentina 🙂
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
We love these stuffed peppers too. If you ever make them, leave a feedback. Thank you Tzivia 🙂
So delish! Will def make them again! Thanks for the receipe
You are very welcome Lena. I'm glad you liked it 🙂
Made it twice this recipe past week, my husband and son LOVE it!
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. 🙂