Stuffed Cheesy Italian Peppers – A 30 Minute Meal

Easy weeknight meal with these versatile stuffed peppers.



If you want a quick, easy meal, and if you have some fresh bell peppers laying around waiting to be used, we have the meal for you! This 30 minute meal can easily be adapted to fit your mood, be it Italian (as pictured). Also, you can go Mexican taco or twist it up and make a Philly steak pepper!



We love to go Italian style stuffed peppers in the summer, especially when our garden is cranking out fresh green peppers, sweet cherry tomatoes and fresh basil!



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Stuffed Cheesy Italian Peppers on a white plate with cherries and on a white napkin



Stuffed Peppers

These cheesy stuffed Italian peppers is one of the meals we like to make with our kids. We let them fill the peppers and cover the peppers with cheese and the occasional extra cherry tomato.  While this can lead to some interesting moments in the kitchen, it is a great way to get the kids involved with cooking and maybe get them interested in eating their veggies!






We like to keep the peppers a little bit more crisp by not parboiling them, which allows for a better crunch and a better bit of pepper flavor.  Finishing it up with a toasted layer of melted cheese and fresh strips of basil makes for a great meal!



Enjoy these stuffed peppers!



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Yield: 8

Stuffed Cheesy Italian Peppers

An easy 30 minute weeknight dinner idea.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1/4 cup parmesan cheese
  • 1 (6 oz) can tomato sauce
  • 1/4 cup shredded cheese, plus 1/2 cup shredded cheese (mozzarella or Romano)
  • 4 bell peppers, halved lengthwise, with seeds and tops removed, parboil if desired
  • salt and pepper, to taste
  • 1 tsp oregano
  • 1 tsp basil
  • 1 pound ground beef
  • 1/4 cup green pepper, diced
  • 2 cloves garlic, minced
  • 1 cup tomatoes, diced
  • 1 tsp thyme
  • 1/2 cup onion, diced


Brown ground beef, add in onions, peppers and tomatoes. Cook veggies until they soften slightly.

Add in spices and tomato sauce until slightly cooked down.

Add in 1/4 cup of shredded cheese and mix in pan.

Take off of heat, arrange halved bell peppers in an 8x11 or 9x13 pan.

You can parboil the peppers if you would like, but we like the added crunch of the raw pepper.

Add meat mixture to bell peppers, top with shredded cheese, and top that with Parmesan.

Bake at 350° for 15 minutes until cheese is melted.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 173 Total Fat: 6.5g Saturated Fat: 3.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 59mg Sodium: 239mg Carbohydrates: 8.1g Fiber: 1.7g Sugar: 4.9g Protein: 21.6g


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