Simple and Easy Stuffed Peppers

Simple and Easy Stuffed Peppers

21 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m

“These beefy and cheesy peppers are easy and delicious!”

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Adjust Servings

Original recipe yields 6 stuffed peppers



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
  3. Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
  4. Bake in preheated oven 30 minutes.

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Reviews (21)

Rate This Recipe


Since the other review said it was bland I added a few things. I added some pepper, italian seasoning, and a sprinkle of italian seasoned bread crumbs (I had some I wanted to use up) to the meat. I also topped it with grated parmesan cheese. Oh, and I used green bell peppers. It turned out really great! I served it with bread and butter with a bit of garlic salt sprinkled on it. It went really good with it. It was a hit with my Husband, I will make this again for sure!



I adjusted this a little and added fresh tomatoes, salsa Worcestershire sauce, corn and some rice! it was great!!!



We tried these the other night! They were GREAT! I made them with these changes: I used fresh roma tomatoes instead of canned, added some chopped baby bella mushrooms, italian seasoning, a little extra garlic, pepper, and I used parmesan instead of cheddar. I was out of chicken broth so I used beef instead. Super Tastey! My husband and I both really enjoyed them. I will use this recipe again!

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Amount Per Serving (6 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 13.8 g
  • 4%
  • Protein
  • 22.8 g
  • 46%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 291 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Stuffed Mexican Peppers


next recipe:

Quick and Easy Stuffed Peppers