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Savory Cheesy Ground Beef Stuffed Bell Peppers Recipe with Italian Herbs Made Easy

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These savory cheesy ground beef stuffed bell peppers with Italian herbs are a quick, easy, and comforting weeknight meal featuring melty cheese, tender beef, and aromatic Italian herbs.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, orange, or green)
  • 1 pound ground beef (80/20 preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons Italian herb blend (dried oregano, basil, thyme)
  • 2 tablespoons tomato paste
  • 1/2 cup canned diced tomatoes, drained
  • 1 cup grated mozzarella cheese (about 100g)
  • 1/4 cup grated Parmesan cheese (about 25g)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside and inside of each pepper with olive oil.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onions for about 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef and cook, stirring occasionally, until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary.
  5. Stir in tomato paste, canned diced tomatoes, Italian herb blend, salt, and black pepper. Simmer for 4-5 minutes, stirring occasionally.
  6. Remove skillet from heat and stir in half of the mozzarella and all the Parmesan cheese.
  7. Place bell peppers upright in a baking dish. Spoon the beef and cheese mixture into each pepper, packing gently. Top each pepper with remaining mozzarella cheese.
  8. Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and lightly browned and peppers are tender but firm.
  9. Let peppers rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Do not overfill peppers to prevent cheese spillover. Drain canned tomatoes well to avoid soggy peppers. Use freshly shredded mozzarella for better melting. Let peppers rest after baking for better flavor and texture. Parboiling peppers for 3 minutes before stuffing can speed cooking but oven-only roasting yields better texture. For a slow cooker adaptation, cook stuffed peppers on low for 4 hours after browning filling.

Nutrition

Keywords: stuffed bell peppers, ground beef, Italian herbs, cheesy stuffed peppers, easy dinner, weeknight meal, comfort food

Find it online: https://avabake.com/savory-cheesy-ground-beef-stuffed-bell-peppers-recipe-with-italian-herbs-made-easy/