Beef and Potato Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bell peppers, ground beef, sweet potatoes 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.

Prep: 20 min Cook: 40 min Serves 6 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

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 bell peppers 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.

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