Tender roasted bell peppers cradle a savory, seasoned ground beef filling, smothered under a bubbling, golden-brown blanket of melted mozzarella and sharp cheddar. This wholesome high-protein, low-carb dinner delivers satisfying macros and hearty flavors the entire family will love.
Equipment
- Large Skillet
- 9×13-inch Baking Dish
- Chef’s Knife & Cutting Board
- Slotted Spoon
Ingredients
- 4 large bell peppers (red, yellow, or orange), halved lengthwise, seeds and ribs removed
- 1 lb (450g) lean ground beef (90/10 or 93/7)
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup (120g) no-sugar-added marinara sauce
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ¾ tsp fine sea salt
- ¼ tsp freshly cracked black pepper
- 1 cup (115g) shredded mozzarella cheese, divided
- ½ cup (50g) sharp cheddar cheese, shredded
Instructions
- Preheat oven to 375°F (190°C). Place halved peppers cut-side up in a 9×13-inch baking dish, drizzle lightly with water in the base of the pan, cover tightly with foil, and bake for 15 minutes until slightly softened but still holding structural shape.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it into small crumbles with a spatula, and cook for 5–6 minutes until fully browned with no pink remaining.
- Reduce heat to medium, add diced onion and minced garlic to the beef, and cook for 3–4 minutes until onions are translucent and fragrant. Drain excess rendered fat if needed.
- Stir in Italian seasoning, smoked paprika, salt, black pepper, and low-sugar marinara sauce. Simmer gently over medium-low heat for 3–5 minutes until the sauce reduces into a thick, cohesive filling that clings to the meat.
- Remove skillet from heat and stir in ½ cup of the shredded mozzarella until melted and evenly distributed.
- Uncover the baking dish, drain any accumulated water inside the peppers, and spoon the warm meat mixture evenly into each pepper cavity, packing gently.
- Top evenly with the remaining ½ cup mozzarella and ½ cup cheddar cheese. Return uncovered peppers to the 375°F (190°C) oven and bake for 15–18 minutes until cheese is bubbly and melted; switch to high broil for 1–2 minutes if a golden-brown crust is desired.
- Let rest 5 minutes before serving.
Notes
Reheat in an oven or air fryer at 350°F (175°C) for 8–10 minutes to maintain pepper texture, or microwave for 2 minutes on high. Substitute dairy-free shreds for mozzarella and cheddar if lactose-sensitive; use ground turkey or chicken in place of beef for poultry preferences. Add a pinch of crushed red pepper flakes or a dash of Worcestershire sauce into the skillet for extra depth and heat.
Nutrition
Calories: 385 kcal · Fats: 21 g · Cholesterol: 95 mg · Sodium: 580 mg · Potassium: 620 mg · Total Carbohydrates: 9 g · Fiber: 3 g · Net Carbs: 6 g · Sugars: 4 g · Protein: 35 g · Calcium: 280 mg
