Beef Stuffed Bell Peppers
Juicy ground beef stuffed in halved bell peppers, topped with ketchup and baked to perfection, offering a hearty, flavorful meal ideal for family dinners and casual gatherings.
Ingredients
Instructions
- Combine salt, pepper, Worcestershire sauce, oats, beaten egg, 1/3 cup catsup, and finely cut onion in a bowl.
- Add the mixture to ground beef, mixing thoroughly.
- Pack 1/2 cup of the meat mixture into each bell pepper half.
- Place the stuffed peppers in a 12 x 8-inch baking dish.
- Top each meat-filled pepper with 2 teaspoons of catsup.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a twist, consider using ground turkey or chicken instead of beef for a lighter option. If you don’t have oats, breadcrumbs can be a suitable substitute. To enhance flavor, add garlic powder or herbs like oregano and basil. Make sure to cook the peppers slightly before stuffing for a softer texture. If you prefer a bit of heat, sprinkle some red pepper flakes into the mixture.
Serving Suggestions
These beef stuffed bell peppers are perfect as a main dish and pair well with a fresh green salad or steamed vegetables for a complete meal. For a hearty touch, serve alongside a side of rice or mashed potatoes. They also make a delicious lunch option when reheated. For more comforting flavors, consider serving with a side of Annette's Meatballs.
Storage & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 15-20 minutes, or microwave on medium until heated through. Avoid overcooking to keep the peppers from becoming too soft.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Stuffed Bell Peppers contains roughly 523 calories, with 10g protein, 102g carbohydrates, and 9g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1747mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare stuffed peppers in advance?
Yes, you can prepare the stuffed peppers a day ahead. Assemble them, cover with plastic wrap, and refrigerate until you're ready to bake. This can enhance the flavors as they marinate overnight, making for a more delicious meal.
What can I use instead of bell peppers?
If you prefer a different base, zucchini or large tomatoes can be used instead of bell peppers. Just be sure to adjust the cooking time as these alternatives might require less or more time in the oven depending on their size.
How do I know when the stuffed peppers are done?
Stuffed peppers are done when the internal temperature of the meat reaches 160°F and the peppers are tender. You can also check by piercing a pepper with a fork; it should be soft but not mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).