Cheddar-Stuffed Bell Peppers with Herb Crust
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.
Ingredients
- 4 medium bell peppers
- 12 oz lean ground beef
- 1 cup chopped onion
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup bread crumbs
- 1 tsp dried parsley
- 2 tbsp olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Season with salt and pepper, then spoon mixture into pepper halves.
- 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.
- Step 5: Bake uncovered for 25 minutes until peppers are tender and topping is golden.
Frequently asked questions
How long does Cheddar-Stuffed Bell Peppers with Herb Crust take to make?
Total time is about 45 minutes (20 min prep + 25 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 Cheddar-Stuffed Bell Peppers with Herb Crust?
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 Cheddar-Stuffed Bell Peppers with Herb Crust?
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 Cheddar-Stuffed Bell Peppers with Herb Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Cheddar-Stuffed Bell Peppers with Herb Crust?
American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
