Stuffed Sheet Pan Bell Peppers
Stuffed Sheet Pan Bell Peppers are filled with cheesy beef, roasted until tender, and baked on one pan for an easy family dinner.
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 1 15 oz can diced tomatoes
- 8 oz tomato sauce
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- ¾ cup parmesan cheese divided
- 3 bell peppers any color
- ½ cup mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Cook ground beef in skillet, drain grease. Stir in tomatoes, sauce, seasonings, and ½ cup Parmesan.
- Slice peppers lengthwise and remove seeds. Place on a sheet pan.
- Fill peppers with beef mixture. Top with remaining Parmesan and mozzarella.
- Bake 25–35 minutes until peppers are tender and cheese is melted.
Notes
- Store in the fridge for up to 3 days.
- Freeze for up to 1 month.
- Reheat in the oven or microwave.
Nutrition
Calories: 618kcal | Carbohydrates: 20g | Protein: 42g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 139mg | Sodium: 1586mg | Potassium: 1225mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4564IU | Vitamin C: 172mg | Calcium: 497mg | Iron: 6mg
