Stuffed Bell Peppers
American

Stuffed Bell Peppers

Bell peppers stuffed with a cheesy beef mixture. This is for all the bell pepper lovers out there.

What You Will Need

Ground beef, onion, cream cheese, rotel, salt, pepper, garlic powder, onion powder, and bell peppers are all the ingredients you need for this recipe. You will need a skillet to cook your beef and cream cheese mixture in as well as a baking sheet because we are going to bake the stuffed bell peppers in the oven.

Step by Step Instructions

Preheat oven to 350 and lightly grease a baking sheet and set aside. Brown ground beef in a deep dish skillet.

Ground Beef

Add a handful of diced onion and cook a few minutes until translucent. Drain grease. Add one block of cream cheese.

Cream Cheese

Add a can of Rotel.

Rotel

Simmer on low, stirring every few minutes until cream cheese is melted.

Melted Cream Cheese

Season with a few dashes of salt, pepper, garlic powder, and onion powder.

Seasonings

Cut the tops off of bell peppers and clean up the inside.

Stuffing Bell Peppers

Using a spoon, fill the bell peppers with the beef and cream cheese mixture.

Place stuffed bell peppers on a baking sheet and bake at 350 degrees for 25 minutes. Enjoy!

Tips & Advice

I did NOT drain the Rotel before adding it to my skillet. The liquid helps prevent my other ingredients (cream cheese, beef, and onion) from burning on the skillet. Since we simmer it on low for a bit while the cream cheese is melting, most of the liquid cooks down.

You can use any color of bell pepper. The important part is picking out bell peppers that can stand up by themselves when you cut the tops off.

Try to cut the top off of your bell pepper just below the hard ball in your bell pepper that has all the seeds on it. *Sigh* I didn’t want to say it, but it’s actually called the placenta of the pepper. Google pepper anatomy. You want to cut just below that part and lift the top off plus that placenta. Shake all the seeds out and I use a paring knife to cut out the ridges in the bell pepper and make it as hollow and smooth as I can.

This recipe yields enough beef mixture for about 8 bell peppers. If you have any leftover mixture, it actually makes for a yummy dip! If I was solely making the beef and cream mixture as a dip, I would actually use breakfast sausage or fresh Italian sausage instead of ground beef to add that specific added flavor.

Cream Cheese Dip

Printable Recipe

Stuffed Bell Peppers

Stuffed Bell Peppers

Bell peppers stuffed with a cheesy beef mixture. This is for all the bell pepper lovers out there.
Course Dinner
Cuisine American
Servings 8 Bell Peppers

Ingredients
  

  • 1 lb ground beef
  • 1 handful diced onion
  • 1 (8 oz) block cream cheese
  • 1 (10 oz) can Rotel undrained
  • Salt to taste
  • Pepper to taste
  • Garlic Powder to taste
  • Onion Powder to taste
  • 8 bell peppers

Instructions
 

  • Preheat oven to 350.
  • Brown 1 pound of ground beef.
  • Add a handful of diced onion and cook a few minutes until translucent. Drain grease.
  • Add one block of cream cheese and undrained can of Rotel.
  • Simmer on low stirring every few minutes until cream cheese is melted.
  • Season beef and cream cheese mixture with salt, black pepper, garlic powder, and onion powder to taste.
  • Cut the tops off of the bell peppers and clean out the inside.
  • Spoon beef and cream cheese mixture into hollow bell peppers and place on a lightly greased baking sheet.
  • Bake at 350 for 25 minutes. Enjoy!

Notes

  • I do not drain the Rotel so that way my other ingredients do not burn onto the skillet. 
  • You can use any color of bell pepper. The important part is selecting bell peppers that can stand up by themselves. 
  • See my “Tips & Advice” section on this recipe blog post if you do not know what I mean by cleaning out a bell pepper. 
  • If you have any leftover beef and cream cheese mixture, it makes a nice dip!
Keyword Stuffed Bell Peppers
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