Bell peppers are one of those vegetables I look forward to picking every summer. There’s something especially satisfying about spotting a bright red, yellow, orange, or green pepper tucked beneath all those leaves and knowing it’s finally ready for dinner. And when you have peppers that beautiful, why chop them up and hide them in a recipe when you can make them the star of the show?

These Loaded Stuffed Peppers do exactly that. Bell pepper halves become colorful little edible bowls filled with seasoned ground beef, tomatoes, sweet corn, onion, stuffing, and fresh cilantro. Then they’re topped with buttery stuffing and Parmesan cheese and baked until the peppers are tender and the topping is golden.

I love stuffed peppers because they feel like an entire dinner conveniently packaged in one vegetable. You’ve got plenty of protein, vegetables, and savory goodness in every bite, and there’s really no need to fuss with a long list of side dishes. Add a simple garden salad and dinner is done.

They’re also a great recipe for that wonderful late-summer stretch when peppers, tomatoes, corn, and herbs are all readily available. Use whatever color bell peppers you have growing—or whichever ones catch your eye at the farmers market. Either way, these Loaded Stuffed Peppers bring plenty of color to the dinner table and even more flavor.

Loaded Stuffed Peppers

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Add stuffed peppers to your dinner rotation with this easy and colorful recipe. Stuffed with ground beef, diced tomatoes, stuffing mix and more, these peppers are baked to perfection and topped with melty cheese.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 2-4 1x
• Category: Entrées

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 (14.5-ounce) can diced tomatoes in juice
• 1 (8-ounce) can whole kernel corn
• 2 1/2 cups stuffing mix
• 1/4 cup chopped fresh cilantro
• 1 teaspoon salt
• 2 bell peppers, any color
• 1 tablespoon unsalted butter
• 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat the oven to 400 degrees F. Lightly coat an 8 x 8-inch baking dish with cooking spray.
2. In a large skillet, cook the beef over medium-high heat for 5 minutes, stirring to break up clumps. Add the onion and cook, stirring, for 2 minutes until the onion is translucent. Drain the meat mixture and return the pan to the heat. Add the tomatoes, corn, 2 cups of the stuffing mix, the cilantro, and salt and stir well.
3. While the meat is cooking, cut the bell peppers in half lengthwise. Remove the top, seeds, and all of the white membrane. Arrange in the prepared baking dish. Lightly pack the filling into the peppers.
4. Melt the butter in a small bowl in the microwave and add the remaining ½ cup stuffing mix and half of the cheese, stirring to coat the bread. Spoon on top of the filled peppers, then sprinkle with the remaining cheese. Add ¼ cup water to the bottom of the baking dish and cover with foil.
5. Bake for 25 to 30 minutes, until the peppers are just tender but not collapsing. Serve immediately.