Mini Cheesy Beef Stuffed Bell Pepper Cups

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Mini Cheesy Beef Stuffed Bell Pepper Cups

Description

Mini Cheesy Beef Stuffed Bell Pepper Cups are a colorful, oven-baked dish made with bell peppers filled with seasoned ground beef, onions, and peppers, then topped with gooey melted cheese. Each bite is packed with savory flavor, soft roasted vegetables, and rich cheesy goodness. They are easy to prepare, visually appealing, and naturally low in carbs.

Ingredients

  • 4–5 medium bell peppers (red, green, yellow), halved and deseeded
  • 1 lb ground beef
  • 1 small onion, diced
  • 1 small green bell pepper, finely chopped (optional for filling)
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (optional)
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 cup shredded mozzarella cheese (or cheddar blend)
  • 1 tablespoon olive oil

Instructions

Step 1: Prepare Peppers

Preheat oven to 375°F (190°C).

Cut bell peppers in half and remove seeds.

Lightly brush with olive oil and place in a baking dish or foil tray.

Step 2: Cook Filling

Heat olive oil in a skillet over medium heat.

Add onion and cook until soft.

Add garlic and ground beef, cooking until browned.

Drain excess fat.

Step 3: Season

Stir in paprika, Italian seasoning, salt, pepper, and optional diced tomatoes and chopped peppers.

Cook for 3–5 minutes until well combined.

Step 4: Fill Peppers

Spoon beef mixture into each pepper half, filling generously.

Step 5: Add Cheese & Bake

Top each pepper cup with shredded cheese.

Bake for 20–25 minutes until peppers are tender and cheese is melted and golden.

Step 6: Serve

Serve hot, optionally garnished with parsley or chili flakes.

Notes

  • Red and yellow peppers are sweeter; green peppers are more savory.
  • Pre-roasting peppers slightly can make them softer.
  • Cheese can be adjusted to preference (cheddar, mozzarella, or mix).
  • Filling can be made ahead for quick assembly.

Tips

  • Don’t overcook beef filling or it may become dry.
  • Add rice or quinoa for a heartier version.
  • Use mini bell peppers for bite-sized appetizers.
  • Let them rest 5 minutes before serving for easier handling.
  • Add jalapeños for a spicy kick.

Servings

  • Serves: 4–6 people (8–10 pepper halves)

Nutritional Information (Approximate Per Serving)

  • Calories: 310
  • Protein: 24g
  • Carbohydrates: 10g
  • Fat: 20g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 480mg

Benefits

High in Protein

Ground beef helps support muscle health and fullness.

Low-Carb Friendly

Great option for keto or low-carb diets.

Nutrient-Rich Vegetables

Bell peppers are rich in vitamin C and antioxidants.

Easy Meal Prep

Filling can be made ahead for quick baking.

Family Friendly

Colorful, cheesy, and appealing to both kids and adults.

Storage & Reheating

Refrigerator

Store in airtight container for up to 4 days.

Freezer

Freeze baked or unbaked for up to 2 months.

Reheating

Warm in oven at 350°F (175°C) until heated through.

Q&A

Can I use ground turkey instead of beef?

Yes, turkey or chicken works great as a lighter option.

Can I make this vegetarian?

Yes, replace meat with beans, lentils, or quinoa.

Do I need to pre-cook the peppers?

No, but pre-roasting makes them softer.

What cheese works best?

Mozzarella, cheddar, or Monterey Jack all melt well.

Can I add rice?

Yes, cooked rice makes the filling more filling and hearty.

Why are my peppers too hard?

They may need a longer bake time or pre-roasting.

Can I make this ahead?

Yes, assemble and refrigerate before baking.

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