Tomato Beef Stuffed Peppers
Colorful stuffed peppers filled with savory beef, tomatoes, and crunchy cereal topping, baked to perfection — a hearty, flavorful dish perfect for family dinners and gatherings.
Ingredients
Instructions
- Remove seeds from peppers.
- Cook peppers in boiling water for about 5 minutes, then cool and drain.
- Brown beef and onion in a frypan.
- Drain excess fat from the beef mixture.
- Remove from heat and stir in crushed cornflakes, garlic, chili powder, salt, pepper, tomato sauce, and chopped tomatoes.
- Stuff the prepared peppers with the beef mixture.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes.
- Remove from oven and sprinkle with shredded Cheddar cheese.
- Return to the oven and bake for an additional 3 minutes until cheese melts.
Tips & Substitutions
For an extra flavor boost, consider adding some diced bell peppers or mushrooms to the beef mixture. If you're looking for a healthier option, you can substitute ground turkey or chicken for the beef. Additionally, crushed tortilla chips can replace cornflakes for a different crunch. Ensure the peppers are tender but not mushy after boiling to maintain their shape during baking.
Serving Suggestions
Serve the stuffed peppers with a side salad or some steamed vegetables for a complete meal. They also pair well with rice or quinoa for added texture. For a comforting twist, try them alongside a bowl of Hearty Beef Chowder. A dollop of sour cream or guacamole on top can elevate the flavors even further.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a microwave-safe dish and cover them with a damp paper towel. Heat in 30-second intervals until warmed through. For a crispy topping, reheat in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Beef Stuffed Peppers contains roughly 370 calories, with 18g protein, 30g carbohydrates, and 21g fat. It is an excellent source of vitamin C (154% of the Daily Value), protein (36% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1751mg 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 make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers up to a day in advance. Assemble them and store them in the refrigerator until you're ready to bake. This allows the flavors to meld together beautifully, making for an even tastier dish when baked.
What can I use instead of Cheddar cheese?
If you prefer a different cheese, mozzarella or Monterey Jack can work well in this recipe. For a sharper flavor, try using pepper jack cheese, which adds a nice kick. You can also omit the cheese altogether for a dairy-free version.
How do I know when the peppers are done cooking?
The stuffed peppers are done when they are tender and the cheese is melted and bubbly. You can check for doneness by inserting a fork into the peppers; they should yield easily but still hold their shape. Avoid overcooking to maintain their texture.
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).