Hey there! Today, I’m sharing one of my favorite family dinners — stuffed bell peppers . These are perfect when you want a hearty, satisfying meal that’s pretty easy to make. With a filling of seasoned ground beef and cream cheese, these peppers make for a delicious, simple meal that everyone will love. They’ve been a huge hit in my house, especially with the kiddos. You’ll love the combination of flavors and the slight kick from the undrained Rotel. Just imagine the happiness on your family’s faces when you place these colorful beauties on the dinner table!
If you are in the mood for something different but equally delicious, check out my cream cheese stuffed mini peppers recipe.
Why you’ll love this recipe
When I first made these stuffed bell peppers , I was surprised at how easy they were to prepare and how quickly they became a family favorite. They’re a great way to get some veggies into our meals, disguised in the yummiest way possible. Plus, the peppers add a wonderful sweetness that balances the savory beef filling. The best part? They’re as filling as they are delicious, making them perfect for busy weeknights. You’ll see why these peppers are a staple for our family dinners.
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
Step-by-step instructions
- Start by preheating your oven to 350°F.
- In a skillet, brown the 1 pound of ground beef over medium heat.
- Add in a handful of diced onion, and cook for a few minutes until they become translucent. Drain any excess grease.
- Lower the heat, and stir in one block of cream cheese along with the undrained can of Rotel.
- Keep simmering on low, stirring occasionally, until the cream cheese has completely melted into the mixture.
- Taste and season the beef and cream cheese mixture with salt, black pepper, garlic powder, and onion powder, according to your preference.
- Prepare the bell peppers by cutting the tops off and cleaning out the insides.
- Generously spoon the beef and cream cheese mixture into the hollow bell peppers, and arrange them on a lightly greased baking sheet.
- Bake in the oven for about 25 minutes, and then serve hot. Enjoy the smiles around your table!
Recipe tips & variations
If you’re short on time during the week, you can prepare the filling in advance. Just store it in the fridge and use it when you’re ready to stuff your peppers and bake them. For a different twist, you might like to add some cooked rice or quinoa to the filling. It’s a great way to stretch the meal a bit further. Feeling cheesy? Sprinkle some shredded cheese on top of the peppers before baking, and watch as it melts to gooey perfection!
Storage & reheating
If you have leftovers, lucky you! These stuffed bell peppers store really well. Keep them in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for about 10 minutes, or until heated through. You can also microwave them in a pinch, but they might lose a bit of their perfect texture.
FAQs
Can I make this without beef?
Absolutely! You can substitute ground turkey or chicken, or even try a plant-based crumble alternative for a vegetarian version. The seasonings will ensure the filling stays flavorful.
What if I don’t have Rotel?
No worries! You can use a can of diced tomatoes with a small can of green chilies for a similar taste.
Can I freeze stuffed bell peppers?
Yes, these freeze well. Just make sure the peppers are completely cool, then wrap them in plastic wrap and store in a freezer-safe bag. Defrost them in the fridge overnight before reheating.
Recipes you may like
Dive into more tasty dishes with these recommendations:
- Our chicken drumsticks with tomatoes and peppers for another delicious and colorful dinner.
- Try stuffed zucchini boats if you’re in the mood for a veggie-packed meal.
- If you’re a fan of crunchy snacks, check out the cream cheese stuffed mini peppers !
And there you have it! A straightforward, tasty recipe that’ll make dinnertime something to look forward to. Enjoy!
Stuffed Bell Peppers
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A delicious family dinner featuring stuffed bell peppers filled with seasoned ground beef and cream cheese.
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
- Start by preheating your oven to 350°F.
- In a skillet, brown the 1 pound of ground beef over medium heat.
- Add in a handful of diced onion, and cook for a few minutes until they become translucent. Drain any excess grease.
- Lower the heat, and stir in one block of cream cheese along with the undrained can of Rotel.
- Keep simmering on low, stirring occasionally, until the cream cheese has completely melted into the mixture.
- Taste and season the beef and cream cheese mixture with salt, black pepper, garlic powder, and onion powder, according to your preference.
- Prepare the bell peppers by cutting the tops off and cleaning out the insides.
- Generously spoon the beef and cream cheese mixture into the hollow bell peppers, and arrange them on a lightly greased baking sheet.
- Bake in the oven for about 25 minutes, and then serve hot. Enjoy the smiles around your table!
Notes
- If short on time, prepare the filling in advance and store it in the fridge.
- Add cooked rice or quinoa to the filling for variation.
- Sprinkle shredded cheese on top before baking for extra cheesiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper