Cheesy Beef and Pepper Bake
This is the one-pan dinner that tastes like a deconstructed stuffed pepper — seasoned ground beef and sweet bell peppers baked under a blanket of golden, bubbly cheese. Every spoonful is savory, cheesy, and hearty, with peppers that stay just tender-crisp.
High in protein, low in carbs, and ready in 30 minutes — the weeknight bake that feeds the whole family.
Why You'll Love This
Savory beef, sweet peppers, golden bubbly cheese
~30g protein per serving, only ~7g net carbs
One dish, 30 minutes, minimal cleanup
Tastes like stuffed peppers — without the stuffing
Amazing Protein Recipes
Cheesy Beef and Pepper Bake
- Prep10 min
- Cook20 min
- Total30 min
- Servings4 servings
- Calories531 kcal
- oven
- baking dish
- skillet
- chopping board
- knife
- measuring spoons
- mixing bowl
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish or use individual ramekins.
- Heat olive oil in a large skillet over medium-high. Brown the ground beef 6–7 minutes, breaking it into crumbles. Drain excess fat.
- Add the onion and garlic. Cook 2–3 minutes until softened.
- Stir in the Italian seasoning, paprika, salt, and pepper.
- Add the bell pepper strips and marinara sauce. Simmer 3–4 minutes until the peppers just start to soften.
- Transfer to the baking dish. Sprinkle the mozzarella and cheddar evenly over the top.
- Bake 12–15 minutes until the cheese is melted, golden, and bubbly.
- Garnish with fresh parsley and serve hot.
Notes & Tips
- Drain the beef well: Excess grease makes the bake watery — drain before adding the sauce.
- Don't overcook the peppers: They soften more in the oven — pull them from the skillet while still crisp.
- Broil the finish: 1–2 minutes under the broiler gives the cheese those beautiful golden spots.
- Rest before serving: 5 minutes lets the cheese set so it scoops cleanly.
- Nutrition: Per serving (estimate): 420 calories, 28g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm in the oven at 350°F for 12–15 minutes — the cheese crisps back up.
- Freezer: Freeze baked portions up to 2 months; thaw overnight before reheating.
- Meal prep: Cook the beef and pepper mixture ahead; top with cheese and bake fresh when serving.
- The Secret to Peppers That Stay Crisp, Not Soggy
- The secret is the short simmer and the hot oven. Peppers only need 3–4 minutes in the skillet — just enough to start softening — because they keep cooking in the oven. Simmer them until soft on the stove and they'll collapse into mush by the time the cheese bubbles. Crisp on the stove, tender in the oven.
Variations & serving ideas
- Ground turkey or chicken: Lighter options that work 1:1.
- Spicy: Add sliced jalapeños or red pepper flakes to the skillet.
- Different cheese: Provolone or pepper jack melt beautifully here.
- Veggie-loaded: Add mushrooms, zucchini, or spinach to the skillet.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 531 kcal |
| Total fat | 40 g |
| Saturated fat | 19 g |
| Cholesterol | 95 mg |
| Sodium | 819 mg |
| Total carbohydrate | 7 g |
| Fibre | 1 g |
| Sugars | 2.8 g |
| Protein | 30 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cheesy Beef and Pepper Bake?
About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
What ingredients do I need for Cheesy Beef and Pepper Bake?
The key ingredients include beef, mozzarella cheese, cheddar cheese, bell peppers, onion and garlic. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze baked portions up to 2 months; thaw overnight before reheating.
What oven temperature does this recipe use?
Preheat oven to 400°F (200°C).
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