Cheese-Stuffed Bell Peppers with Ground Beef and Cream Sauce

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 developed and reviewed.

Baked bell peppers stuffed with seasoned ground beef and melted cheese, topped with a rich cream sauce for a comforting keto meal. This American-inspired beef recipe (keto, low carb), ready in about 50 minutes, pairs large bell peppers, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 35 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Brush 4 halved and seeded large bell peppers with 1 tbsp olive oil and place cut side up in a baking dish.
  2. Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
  3. Step 3: Add 1 lb ground beef to the skillet, breaking it up with a spoon. Cook for 6-7 minutes until browned and cooked through. Season with 1 tsp dried oregano, salt, and black pepper to taste. Remove from heat and stir in 4 oz softened cream cheese until fully combined.
  4. Step 4: Spoon the beef mixture evenly into each bell pepper half and sprinkle 1 cup shredded cheddar cheese over the top.
  5. Step 5: Pour 1/2 cup heavy cream around the peppers in the baking dish. Bake uncovered for 25-30 minutes until the peppers are tender and the cheese is bubbly and golden. Serve warm.

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