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Sheri’s Saucy Beef Stuffed Peppers


Sheri's Saucy Beef Stuffed Peppers

Total Time 35 minutes
Calories 374 kcal


  • 1 Red Bell Pepper (medium, halved)
  • 1/2 tsp Extra Virgin Olive Oil
  • 1/4 Yellow Onion (medium, grated)
  • 1/4 Carrot (peeled, grated)
  • 3 ozs Lean Ground Beef
  • 3/4 tsp Italian Seasoning
  • 1/4 cup Crushed Tomatoes (from thecan)
  • 1 oz Mozzarella Cheese (shredded)


  • Preheat the oven to 400°F (205°C). Arrange the red bell pepper halves, cut side up, on a parchment-lined baking sheet, and bake for 25 minutes or until peppers begin to char. Set aside.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and carrot and cook for about five minutes or until tender.
  • Add the beef, stirring until well browned and crumbled about seven to 10 minutes.
  • Add the Italian seasoning and the crushed tomatoes. Continue cooking, stirring frequently, for about three minutes. Keep warm.
  • Stuff the peppers with the beef sauce and top with the mozzarella cheese.
  • Set the oven to broil and return the stuffed peppers to the oven. Watch closely and cook for about three minutes, or until the cheese is golden brown. Enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is two halves of a stuffed pepper.
Dairy-Free: Use dairy-free cheese
More Flavor: Add garlic, celery, fennel, and/or spinach to the beef sauce. Swap Italian
seasoning for ground cinnamon and ground cloves.
Additional Toppings: Fresh basil, parsley, oregano, red pepper flakes, parmesan cheese, salt, and pepper to taste.
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