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Meatball Stuffed Peppers

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Calories: 595
Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish

This super meaty riff on stuffed peppers is cheesy, rich and delicious. Add a big salad and call dinner done!

Cheesy, Meaty Pan of Goodness—Our Stuffed Bell Pepper Recipe is Here to Rescue Your Weeknights.

What can we say? Meatballs inspire us. We’re always on the hunt for weeknight-friendly, budget-friendly, quick recipes that everyone will like. And you know what?! That’s actually a pretty tall order. Thankfully, this meatball-ish riff on stuffed peppers without rice checks all of our weeknight dinner boxes! It’s pretty low-carb, but it’s also gloriously cheesy—that means that basically everyone at our table will happily eat it up. Serve it with a big green salad and you’ve got yourself a beautiful, filling, hearty dinner.

ingredients for meatball stuffed peppers laid out on the counter, eggs, ground beef, cheese and garlic

Everything You’ll Need To Make Our Ground Beef Stuffed Peppers

Everything about this recipe just sort of falls right into place. We’ve basically created a bell pepper-loaded beef meatball and then stuffed it into sweet little bell pepper rings to bake into one complete—and completely cheesy—meal. Using Italian sausage, which is usually seasoned with lots of fresh herbs and spices along with the beef is a sneaky way to incorporate a ton of flavor with one super ingredient. We call for mild Italian sausage to make this recipe as versatile as possible, but if everyone around your dinner table likes a little spice, feel free to use hot Italian sausage.

  • Bell peppers

  • Olive oil

  • Yellow onion

  • Fresh garlic

  • Eggs

  • Worcestershire sauce

  • Dijon mustard

  • Garlic powder

  • Onion powder

  • 90/10 ground beef

  • Mild Italian sausage

  • Italian seasoned breadcrumbs

  • Shredded cheese

bell peppers with tops and bottoms cut off and cut into 2 rings on a cutting board with a knife
bell pepper rings in a 9x13 baking dish on the counter
chopped bell pepper, onion and garlic in a sauté pan
eggs, Worcestershire sauce, Dijon, salt, pepper, garlic powder and onion powder in a mixing bowl on the counter

How To Make Stuffed Bell Peppers

For this stuffed bell pepper recipe, you’ll use the diced up tops and bottoms of the bell peppers to use in the meaty filling and then you’ll use the remaining bell pepper rings as the vessel for holding the cheese-topped filling. This stuffed pepper recipe might look a little long, but that’s mostly because it takes a lot of words to explain how we’d like you to cut these bell peppers. In practice, though, you’ll find that this is a super simple recipe. Here’s the speedy, Cliff Notes version of how to make these stuffed peppers:

  1. Prep the bell peppers! You’ll make them into eight bell pepper rings, ready to be stuffed!

  2. Make the “meatball”-ish filling! Beef, sausage, spices, and cheese make for a super yummy stuffed pepper filling!

  3. Cook it all together! Stuff the meatball-ish filling into the bell pepper rings and bake!

  4. Top with cheese and bake just a bit more. When the cheese is melty, you’re done!

ground beef, sausage, bell peppers, garlic and cheese for stuffed peppers in a mixing bowl
ground beef, ground sausage, bread crumbs, mixed together in a bowl
bell pepper rings filled with meatball filling in a 9x 13 baking dish
bell pepper rings filled with meatball filling topped with cheese in a 9x 13 baking dish

Tools You’ll Need

Can I Freeze Stuffed Peppers?

Yes you can! These stuffed bell peppers will keep well in the freezer for up to four months. Cook the recipe all the way through. Cool the stuffed peppers and store them in freezer safe containers! If you want them individually frozen for ultra-easy meals, you can freeze them on a baking sheet. Once they’re frozen through, pop them off the sheet and store them in freezer bags. When you’re ready to eat them, thaw the stuffed peppers overnight in the fridge. Then warm them back up in the microwave.

Homemade Meatball Stuffed Peppers topped with melted cheese in a baking dish on the counter
Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish on the counter

More Stuffed Pepper Recipes To Try

Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish
Homemade Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish
Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish
2 meatball stuffed peppers with one sliced in half on a plate with a fork

Tell Us All About It!

We really love to hear about your cooking adventures, and we are always so excited to see you all making our recipes. If you make this meatball stuffed bell pepper recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Meatball Stuffed Peppers

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Calories: 595

Ingredients

  • 4 large bell peppers, preferably at least 5-inches tall
  • 1 Tbsp Extra virgin olive oil
  • 1/2 medium yellow onion, finely chopped (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • 2 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 lbs ground beef, 90/10
  • 1/2 lb ground, mild Italian sausage
  • 1 cup Italian seasoned bread crumbs, (dairy free if necessary)
  • 2 cups shredded cheese of your choice, mozzarella or dairy-free
  • Fresh flat leaf parsley or basil, chopped, optional

Method

  1. Preheat the oven to 350°F. Place a rack in the center of the oven.

Prepare the bell peppers:

  1. Trim about 1/2-inch off the top and 1/2 inch off the bottom of each bell pepper. Set the bell pepper tops and bottoms aside for now—you'll need them to make the beef-and-sausage stuffed pepper filling later. Scrape out any seeds or white pith from each bell pepper “tube”. Now slice each bell pepper tube in half to make 8 “rings”, about 2-inches high, that are ready to be filled! Nestle the prepped bell pepper rings into a 9x13-inch baking dish.

Make the stuffed pepper filling:

  1. Finely chop the tops and bottoms of the bell peppers that you trimmed off in the first step, discarding the stem.

  2. Warm the olive oil in a medium skillet set over medium-high heat. When the oil is glistening, add the finely chopped bell pepper pieces and onion and cook until tender, about 4-5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Remove from heat and let the mixture cool while you season the meat.

  3. In a large bowl or stand mixer, combine the eggs, Worcestershire sauce, Dijon, salt, pepper, garlic powder and onion powder. Whisk until combined. Add the ground beef, Italian sausage, breadcrumbs, the cooled bell pepper-onion mixture and 1/2 cup of shredded cheese to the bowl. Mix with the paddle attachment in a stand mixer or your hands just until the ingredients are incorporated. Take care not to overmix, as that can make the filling overly dense or tough.

  4. Divide the stuffed pepper filling evenly between the bell pepper rings, pressing the “meatball” into the center of the bell pepper.

  5. Place in the oven to bake for 15 minutes. Then, top the stuffed bell peppers with the remaining cheese and bake for another 15-20 minutes, until the internal temperature of the meatballs reaches 165°F on an instant-read thermometer and the cheese is bubbly and melted.

  6. Sprinkle with fresh parsley or basil if desired.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 595
  • Protein 43 g
  • Carbohydrates 28 g
  • Total Fat 33 g
  • Dietary Fiber 4 g
  • Cholesterol 184 mg
  • sodium 1735 mg
  • Total Sugars 9 g

Meatball Stuffed Peppers

Questions & Reviews

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  • Michael

    Hi I was wondering if your cookbook would be great for a straight up beginner like myself, I am 29 and I've always find cooking a bit fearful because in the back of my mind I don't want to screw it up or at least give someone a runny stomach

    Yes! It is perfect for a beginner.

  • Jenn

    These were amazing, everybody loved them!

    Thanks Jenn! That is so great to hear!