French Beef Stuffed Peppers with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Succulent beef and herbs stuffed into bell peppers, baked to perfection. This french-inspired beef (gluten-free) ready in about 55 minutes pairs large bell peppers, ground beef, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 large bell peppers
• 500g ground beef
• 1 onion
• 2 cloves garlic
• 200ml tomato sauce
• 2 tbsp herbs (thyme, rosemary)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) by placing the rack in the middle position and allowing it to heat for 10-15 minutes. Tip: Use an oven thermometer to ensure accuracy, as uneven temperatures can affect cooking time.
2. Step 2: Dice the onion into 1/2-inch cubes and mince the garlic. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then sauté the onion until translucent (about 3 minutes), followed by the garlic until fragrant (30 seconds). Tip: Avoid overcrowding the pan to prevent steaming instead of browning.
3. Step 3: Add the 500g ground beef to the skillet, breaking it into small pieces with a spoon. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and no longer pink. Stir in the 2 tbsp herbs (thyme and rosemary) and cook for 1-2 minutes until the aromatics are fully infused. Tip: Deglaze the pan with a splash of water or broth to lift any browned bits for deeper flavor.
4. Step 4: In a large bowl, combine the cooked beef mixture with 200ml tomato sauce, mixing until well incorporated. Taste and adjust seasoning with salt and pepper as needed. Tip: If the sauce is too thick, add 1-2 tbsp water to reach a spoonable consistency for even stuffing.
5. Step 5: Cut the tops off the 4 bell peppers and remove seeds and membranes. Using a spoon, gently scoop out the insides to create a hollow cavity. Stuff each pepper tightly with the beef-tomato mixture, pressing down to compact the filling. Tip: For easier handling, lightly grease the pepper cavities with olive oil before stuffing.
6. Step 6: Place the stuffed peppers upright in a 9x13-inch baking dish. Pour the remaining tomato sauce (about 100ml) evenly over the top, ensuring the peppers are fully coated. Bake for 35 minutes, or until the peppers are tender when pierced with a knife and the sauce is bubbling around the edges. Tip: If the sauce begins to burn, loosely cover the dish with aluminum foil.
7. Step 7: Remove the dish from the oven and let the peppers rest for 10 minutes before serving. This allows the juices to redistribute, preventing the filling from falling apart. Tip: Serve with a side of crusty bread or rice to soak up the rich tomato sauce.