Cheese-Stuffed Bell Peppers with Ground Beef and Cream Sauce
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 (keto, low carb) ready in about 50 minutes blends halved and seeded large bell peppers, (85% lean) ground beef, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, halved and seeded large bell peppers
- 1 lb (85% lean) ground beef
- 2 tbsp olive oil
- 1 small, finely chopped onion
- 2 cloves, minced garlic cloves
- 4 oz, softened cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tsp dried oregano
- to taste salt
- to taste black pepper
Instructions
- 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.
- 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.
- 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.
- Step 4: Spoon the beef mixture evenly into each bell pepper half and sprinkle 1 cup shredded cheddar cheese over the top.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cheese-Stuffed Bell Peppers with Ground Beef and Cream Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cheese-Stuffed Bell Peppers with Ground Beef and Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cheese-Stuffed Bell Peppers with Ground Beef and Cream Sauce?
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 Cheese-Stuffed Bell Peppers with Ground Beef and Cream Sauce 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.
Is Cheese-Stuffed Bell Peppers with Ground Beef and Cream Sauce keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
