Beef and Potato Stuffed Bell Peppers
Juicy bell peppers filled with a hearty mixture of ground beef, mashed sweet potatoes, and aromatic spices for a comforting family meal. This american-inspired beef (vegetarian-friendly) ready in about 60 minutes pairs large, halved and seeded bell peppers, ground beef, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6, large, halved and seeded bell peppers
- 1 lb ground beef
- 2 medium, peeled and mashed sweet potatoes
- 1/2 cup, finely chopped onion
- 2 cloves, minced garlic
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3 minutes until softened. Stir in ground beef and cook for 5-7 minutes until browned and crumbly.
- Step 2: Mix in mashed sweet potatoes, tomato sauce, thyme, salt, and pepper. Spoon this mixture into the bell pepper halves, pressing gently to pack. Place in a baking dish and cover with aluminum foil.
- Step 3: Bake for 25 minutes, then remove foil and bake for 10-15 minutes until peppers are tender and edges are slightly caramelized. Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Beef and Potato Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beef and Potato Stuffed Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in Beef and Potato Stuffed Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef and Potato Stuffed Bell Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Beef and Potato Stuffed Bell Peppers vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this beef are incredible.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
