Spiced Beef and Tomato-Stuffed Bell Peppers
Bell peppers filled with a savory blend of spiced ground beef and tomatoes, baked until tender and topped with melted cheese. This mexican-inspired beef ready in about 60 minutes pairs (any color) large bell peppers, (85% lean) ground beef, olive oil 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 (any color) large bell peppers
- 1 lb (85% lean) ground beef
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Cut 4 large bell peppers in half lengthwise and remove seeds and membranes. Lightly brush inside with 1 tbsp olive oil and arrange cut side up in a baking dish.
- Step 2: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 medium finely diced yellow onion and sauté for 4 minutes until soft. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- Step 3: Add 1 lb ground beef to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6-7 minutes.
- Step 4: Stir in 1 cup canned diced tomatoes, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until mixture thickens slightly.
- Step 5: Spoon beef mixture evenly into the pepper halves. Top each with about 1/4 cup shredded cheddar cheese.
- Step 6: Cover baking dish with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is melted and peppers are tender.
- Step 7: Garnish with 2 tbsp chopped fresh parsley and serve warm.
Frequently asked questions
How long does Spiced Beef and Tomato-Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 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 Spiced Beef and Tomato-Stuffed Bell Peppers?
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 (85% lean) ground beef from drying out.
Can I substitute ingredients in Spiced Beef and Tomato-Stuffed Bell Peppers?
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 Spiced Beef and Tomato-Stuffed Bell Peppers 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 Spiced Beef and Tomato-Stuffed Bell Peppers?
Mexican beef 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.
