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Ground Beef Stuffed Bell Peppers with Tomato Sauce

Ground beef (or turkey) stuffed bell peppers topped with melted Gruyere cheese. The bell peppers are filled with a mixture of seasoned meat, onion, mushrooms, tomato paste, diced tomatoes, and a touch of sweetener, and then topped with shredded Gruyere cheese.

It’s a flavorful and satisfying protein-filled meal that is low in carbs and high in nutrients, making it a healthy and delicious choice for any occasion.

A bite taken out of ground beef stuffed bell peppers in tomato sauce and melted cheese.

How to make Ground Beef Stuffed Bell Peppers with Tomato Sauce?


  1. Cut off the tops of the bell peppers and remove the seeds and membranes. Drizzle some olive oil inside each pepper and place them in a baking dish.
  2. In a skillet over medium heat, cook the ground beef, stirring occasionally, until it’s browned and no longer pink. Add in diced onions and mushrooms, and sauté for an additional 2-3 minutes until the vegetables are tender.
  3. Then, stir in tomato paste, diced or crushed tomatoes, salt, black pepper, and your preferred sweetener. Cook for another 2-3 minutes until everything is well combined and heated through.
  4. Next, spoon the beef mixture into each bell pepper until they are filled to the top. Sprinkle shredded Gruyere cheese on top of each pepper, covering the beef mixture.
  5. Cover the baking dish with aluminum foil and bake in the oven for 25-30 minutes, or until the bell peppers are tender.
  6. Once the peppers are tender, remove the foil and bake for an additional 5 minutes to allow the cheese to melt and turn golden brown.
  7. Remove the dish from the oven and garnish with fresh chopped parsley.

Pro Tip

If you prefer your stuffed bell peppers on the softer side, bake for an additional 10 minutes or blanch in hot water for 2-3 minutes before baking.

Extra Flavor

Feel free to add some chopped garlic cloves and chili powder for some extra flavor to the beef mixture.

What ingredients do I need to make stuffed bell peppers with tomato sauce?


  • Bell Peppers – use any color bell peppers (red, green, yellow, orange etc.)
  • Olive Oil – extra virgin olive oil or olive oil of choice.
  • Ground Beef – best to use ground beef with an 80/10 lean ratio. Can also use ground turkey but will alter the taste.
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Onion – yellow or brown onion.
  • Mushrooms – common button white mushrooms. Can also use cremini mushrooms.
  • Tomato Paste – in a can.
  • Diced Tomatoes – freshly diced tomatoes or diced canned tomatoes.
  • Sweetener use your preferred sweetener.
  • Shredded Gruyere – shredded mozzarella cheese will work as well.

Boil or Don’t Boil Pepper Before Stuffing

While boiling the bell peppers before stuffing them is an option to achieve a very tender texture and reduce baking time, it is not necessary. By baking the peppers longer in the oven, you can achieve the desired tenderness without the extra step of boiling. This allows the flavors to meld together during the baking process.

Step by step pictures showing how to stuff a bell pepper with ground beef.

How to store leftovers?

It’s simple! Just throw them into an airtight container and place them in the refrigerator. Should hold for 4-6 days. Warm them in the microwave when ready to enjoy.

Looking for other ground beef recipes?

Ground beef stuffed bell peppers with tomato sauce baked in a baking dish topped with fresh parsley, top down shot.

Watch How To Make It

Ground beef stuffed bell peppers with tomato sauce baked in a baking dish topped with fresh parsley.

Ground Beef Stuffed Bell Peppers with Tomato Sauce

Get ready to savor the irresistible combination of tender bell peppers, savory ground beef, and melted Gruyere cheese in this delectable dish! Whether you're cooking for a family dinner or meal prep, this recipe is sure to become a new favorite!
5 from 4 votes
Course: Main Course
Cuisine: Asian Fusion, Japanese
Keyword: Asian stuffed peppers, best stuffed peppers with tomato sauce, ground beef stuffed bell peppers
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Print Recipe
Calories: 377kcal



  • Gather all the ingredients.
  • Preheat oven to 400F.
  • Cut the tops off the bell peppers. The easiest way to do this is to cut around the stem about a half inch from the top of the bell pepper. When you’ve cut the entire way around, gently pull the stem and the top should come off in one piece. Scoop out the seeds and fibers with a spoon.
  • Place bell peppers cut side up in a baking dish and drizzle around1 tbsp of olive oil. If they are having trouble standing up, just cut a little sliver off the bottom.
  • Next, slice mushrooms and dice onions.
  • In a large frying pan, add 1 tbsp of olive oil on medium-high heat. Without waiting for the oil preheat, add ground beef and break apart with a wooden spoon/spatula. Season with salt and pepper and cook for 3 minutes.
  • Add diced onions and mushrooms and cook until softened. Approximately 3 minutes.
  • Add in tomato paste, canned diced tomatoes and stir to combine. Lastly, add sweetener and continue to sauté until well incorporated and liquid has reduced, approximately 5 minutes.
  • Remove pan from heat and spoon meat sauce mixture into each bell pepper and top with cheese. Cover bell peppers with foil and bake until desired doneness of the bell peppers, around 25-30 minutes.
  • Then uncover and bake until cheese is melted and bubbly. Approximately 5 minutes.


Calories: 377kcal | Carbohydrates: 6g | Protein: 21g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 692mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 3mg
*Values Based Per Serving
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