Cheddar-Stuffed Bell Peppers with Herb Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Peppers filled with a savory beef and cheese mixture, topped with a golden herb-crusted breadcrumb finish for a satisfying main dish. This American-inspired comfort-food recipe, ready in about 45 minutes, pairs bell peppers, lean ground beef, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut 4 medium bell peppers in half lengthwise, remove seeds and membranes, and place cut-side up in a baking dish.
  2. Step 2: In a skillet over medium-high heat, cook 12 oz lean ground beef until browned; drain fat. Add 1 cup chopped onion and cook until translucent (3 minutes), then stir in 1 cup diced tomatoes.
  3. Step 3: Season with salt and pepper, then spoon mixture into pepper halves.
  4. Step 4: Mix 1/2 cup shredded cheddar cheese, 1/2 cup bread crumbs, 1 tsp dried parsley, and 2 tbsp olive oil; sprinkle evenly over pepper fillings.
  5. Step 5: Bake uncovered for 25 minutes until peppers are tender and topping is golden.

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