Bell Pepper Bake
A hearty baked stuffed bell pepper dish with savory ground beef, flavorful tomato sauce, and crunchy cracker filling, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Mix together chopped onion, crackers, egg, water, 2 teaspoons salt, and 1 teaspoon sugar to make the stuffing mixture.
- Cut the tops off bell peppers and remove the seeds.
- Stuff the bell peppers with the meat mixture.
- In a separate bowl, mix garlic powder, tomato soup, water, 3 teaspoons salt, and 1 teaspoon sugar to make the sauce.
- Pour the sauce over the stuffed peppers.
- Place the bell peppers and sauce into a baking pan.
- Bake in a preheated oven at 350°F for 1 hour.
Tips & Substitutions
For a lighter option, consider substituting ground turkey for the ground chuck beef. You can also use crushed tortilla chips instead of crackers for a different texture. If you prefer a bit of spice, add diced jalapeños to the stuffing mixture. Make sure to pre-cook the filling slightly to enhance the flavors. For a healthier version, try reducing the amount of salt or using low-sodium tomato soup.
Serving Suggestions
Serve the bell pepper bake alongside a fresh garden salad or steamed vegetables for a balanced meal. It pairs beautifully with Stuffed Pepper Soup Casserole for a comforting dinner. For added flavor, consider topping each pepper with shredded cheese during the last 10 minutes of baking. A side of crusty bread can also complement the dish nicely, perfect for soaking up the sauce.
Storage & Reheating
To store leftovers, place the stuffed peppers in an airtight container and refrigerate for up to 3 days. To reheat, you can use a microwave or place them back in the oven at 350°F until warmed through, about 20 minutes. If using the oven, cover with foil to prevent drying out. These peppers also freeze well if you want to save them for later.
Nutrition & Diet Analysis (per serving)
Each serving of Bell Pepper Bake contains roughly 693 calories, with 17g protein, 134g carbohydrates, and 13g fat. It is an excellent source of vitamin C (74% of the Daily Value), protein (33% of the Daily Value), and dietary fiber (30% of the Daily Value). Note that it is relatively high in sodium, at 1780mg per serving (77% 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 use different types of peppers for this recipe?
Yes, you can use other types of peppers like poblano or even zucchini for a unique twist. Just ensure they are large enough to hold the stuffing. Each type will impart a different flavor, adding variety to the dish.
How can I make this dish vegetarian?
To make a vegetarian version, replace the ground beef with cooked quinoa, lentils, or a meat substitute like tempeh. You can also add more vegetables such as corn, black beans, and diced tomatoes to enhance the filling. Adjust seasonings accordingly to maintain flavor.
Can I prepare these ahead of time?
Absolutely! You can prepare the stuffed peppers a day in advance and store them in the fridge. Just cover them tightly with plastic wrap. When ready to cook, remove the wrap and bake as instructed, possibly adding a few extra minutes to the cooking time.
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).