Ground Beef and Walnut Stuffed Bell Peppers with Cheddar
These hearty stuffed bell peppers combine savory ground beef with crunchy walnuts and melted cheddar cheese for a satisfying main dish. The filling is seasoned with smoked paprika and cumin, creating warm, earthy flavors that complement the sweet bell peppers. Perfect for weeknight dinners or meal prep, these peppers are baked until tender with a golden, bubbly cheese topping. The addition of walnuts provides extra protein and a delightful textural contrast to the ground beef filling.
Ingredients
- 4 large bell peppers, tops cut away and seeds removed
- 1 pound ground beef, 85% lean
- 1 cup walnuts, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped
- ½ cup beef broth
Instructions
- 1
Preheat oven to 375°F
- 2
Heat olive oil in large skillet over medium heat and cook diced onion until translucent
- 3
Add minced garlic and cook until fragrant
- 4
Increase heat to medium-high and brown ground beef, breaking apart with spatula
- 5
Stir in chopped walnuts, smoked paprika, cumin, salt, and pepper and cook to blend flavors
- 6
Remove from heat and stir in half the cheddar cheese until incorporated
- 7
Arrange bell peppers cut-side up in baking dish and fill with beef mixture
- 8
Pour beef broth around peppers in baking dish
- 9
Bake for 20 minutes, then top with remaining cheese and bake until melted and bubbly
- 10
Garnish with fresh parsley before serving
Tips
Choose bell peppers that can stand upright by trimming a small slice from the bottom if needed.
Pre-cook peppers for 5 minutes if you prefer them extra tender.
Let peppers rest 5 minutes after baking to allow filling to set before serving.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Assemble peppers up to 1 day ahead, cover and refrigerate, then bake as directed adding 5-10 minutes.
Serve hot as main dish with side salad or roasted vegetables.
Common Mistakes
Don't overfill peppers to avoid spillover during baking.
Don't skip the beef broth to prevent peppers from drying out.
Substitutions
FAQ
Can I freeze stuffed peppers?
Yes, freeze assembled uncooked peppers up to 3 months. Thaw overnight in refrigerator before baking, adding 10-15 extra minutes cook time.
What if my peppers tip over?
Trim a small slice from the bottom to help them stand, or nestle them in a muffin tin for extra support during baking.
How long do leftovers keep?
Refrigerate cooked stuffed peppers up to 3 days. Reheat in microwave or 350°F oven until heated through, about 10-15 minutes.