Full Recipe • Complete Nutrition • Allergen/Nut Info • Q&A
Overview
These Cheesy Beef Stuffed Bell Pepper Cups are juicy, flavorful, and perfectly portioned. Tender bell peppers act as edible cups, filled with savory seasoned beef and melty cheese—great for dinner, meal prep, or party appetizers.
Prep time: 15 minutes
Cook time: 30 minutes
Total: ~45 minutes
Servings: 4 (8 cups total)
Ingredients
Bell Pepper Cups
4 medium bell peppers (any color)
1 tbsp olive oil
Beef Filling
500 g (1 lb) ground beef (lean preferred)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup crushed tomatoes or tomato sauce
1 tsp paprika
½ tsp cumin
½ tsp black pepper
¾ tsp salt (adjust to taste)
½ tsp dried oregano or Italian seasoning
¼ tsp chili flakes (optional)
Cheese Topping
1½ cups shredded mozzarella or cheddar
Optional: 2 tbsp grated parmesan for extra flavor
Optional Garnish
Fresh parsley or green onions
Sour cream or Greek yogurt for serving
Instructions
1️⃣ Prepare the Pepper Cups
Preheat oven to 190°C (375°F).
Slice bell peppers in half lengthwise and remove seeds.
Brush lightly with olive oil and place cut-side up in a baking dish.
Pre-bake for 10 minutes to soften slightly.
2️⃣ Cook the Beef Filling
Heat a pan over medium heat.
Add ground beef and cook until browned.
Add onion and garlic; sauté 2–3 minutes.
Stir in tomato sauce, spices, salt, and pepper.
Simmer 5–7 minutes until thick and flavorful.
3️⃣ Stuff & Bake
Spoon beef mixture into each pepper cup.
Top generously with shredded cheese.
Bake uncovered 18–22 minutes, until peppers are tender and cheese is bubbly.
Optional: Broil 2 minutes for golden tops.
4️⃣ Serve
Garnish and serve hot with salad, rice, or enjoy on their own.
Nutrition Information (Per 2 Pepper Cups – Approx.)
Calories: ~420 kcal
Protein: ~32 g
Fat: ~28 g
Carbohydrates: ~14 g
Fiber: ~4 g
Sugar: ~7 g
Values may vary based on cheese and beef fat percentage.
Allergen & Nut Information
Naturally Nut-Free
Contains NO tree nuts or peanuts
Contains:
Dairy: cheese (mozzarella/cheddar/parmesan)
Tomato
Egg-Free
Gluten-Free (check labels)
Substitutions:
Dairy-free: use dairy-free shredded cheese
Lower fat: use ground turkey or chicken
Keto/Low-carb: already low-carb; choose full-fat cheese
Vegetarian: replace beef with lentils or plant-based mince
Q & A
Q: Can I make these ahead?
Yes! Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready.
Q: Can I freeze them?
Yes. Freeze cooked or uncooked (without garnish) up to 2 months. Thaw overnight before baking/reheating.
Q: What cheese melts best?
Mozzarella for stretch, cheddar for flavor, or a mix of both.
Q: Can I make them spicy?
Absolutely—add jalapeños, chili flakes, or hot sauce to the filling.
Q: Are mini bell peppers okay?
Yes! Reduce baking time by about 5–7 minutes.
Pro Tips
Don’t overbake peppers—they should be tender but still hold shape.
Drain excess fat from beef for cleaner flavor.
Add a spoon of cooked rice or quinoa for a heartier version.
