Published November 24, 2025 Updated November 24, 2025

I’ll never forget the first time I made these Ground Beef & Potato Stuffed Bell Peppers – Easy Dinner. It was a chaotic Tuesday evening, the kids were hungry, and I had a pound of ground beef staring back at me from the fridge. I wanted something hearty, something that felt like a hug in a dish, but I also needed it to be incredibly simple to pull together.

Comforting **Ground Beef & Potato Stuffed Bell Peppers – Easy Dinner** you can make today

That’s when I had my “aha!” moment. Why not combine two classic comfort foods—savory ground beef and tender potatoes—and stuff them right into a sweet bell pepper? The result was an instant family favorite. I love that this recipe is a complete meal all on its own, and it’s perfect for beginners just starting their cooking journey. If you’re looking for another savory handheld meal, you should definitely try our decadent puff pastry croque madame.

Recipe Overview

Here’s a quick look at what you’re about to make. I find this overview so helpful when I’m planning my week.

Cuisine: American
Category: Main Course
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4

Why This Recipe is So Special

What makes this dish stand out is the technique of cooking the potatoes right inside the pepper. You don’t need to pre-cook them! The steam from the beef and other ingredients does all the work, making the potatoes unbelievably tender.

It’s a one-pan wonder that maximizes flavor and minimizes cleanup. This method ensures every single bite is a perfect mix of savory, cheesy, and satisfying.

The Full Ingredient List

Gathering your ingredients is the first step to success. I always recommend using the best quality you can find, especially for the beef and cheese.

4 large bell peppers (any color)
1 lb lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 large russet potato, peeled and diced into 1/2-inch cubes
1 cup marinara sauce
1 tsp dried oregano
1/2 tsp paprika
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley for garnish (optional)

PREPARATION

Don’t let the number of steps fool you—this process is straightforward. I’ll walk you through it, and you’ll be a pro in no time. For another quick dinner option that’s always a crowd-pleaser, check out our easy chicken tacos recipe.

Preheat your oven to 375°F (190°C).
Carefully slice the tops off the bell peppers and remove all the seeds and membranes from inside.
In a large skillet over medium-high heat, brown the ground beef with the diced onion until the beef is fully cooked and the onion is soft.
Add the minced garlic and cook for one more minute until fragrant.
Drain any excess grease from the skillet.
Stir in the diced potato, marinara sauce, oregano, paprika, salt, and pepper.
Let this mixture simmer for about 5 minutes, just to let the flavors start to meld together.
Spoon the beef and potato filling evenly into the prepared bell peppers, packing it down gently.
Place the stuffed peppers upright in a baking dish.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil, top the peppers with the mozzarella and Parmesan cheese, and bake for another 15 minutes, uncovered, until the cheese is golden and bubbly.
Let them rest for 5 minutes before serving. Garnish with fresh parsley if you like.

My Top Tips for Success

These are my little secrets for making this recipe absolutely foolproof. You’ve got this!

Choose bell peppers that have a flat bottom so they stand up straight in your baking dish. It makes all the difference for presentation.
Don’t skip the step of letting the filling simmer. It’s crucial for flavor and helps soften the potatoes just a bit before baking.
For an extra flavor boost, try mixing a tablespoon of Worcestershire sauce into the beef mixture.
If your potatoes are on the larger side, just dice them a bit smaller to ensure they cook through perfectly.

Common Mistakes to Avoid

I’ve made a few errors along the way so you don’t have to. Learning from mistakes is part of the fun!

Avoid Overfilling: It’s tempting to pack in as much filling as possible, but leave a little room at the top. The filling will expand slightly as it bakes.
Don’t Underseason: Potatoes need a good amount of salt. Be sure to taste your filling before stuffing the peppers and adjust the seasoning to your liking.
Check for Doneness: The biggest sign your peppers are done is that the potatoes are tender. You can easily test this by poking one with a fork through the filling.

NUTRITION INFORMATION

Please remember, I’m a baker, not a nutritionist! This is just a rough estimate to help you plan.

Calories: 385
Carbohydrates: 24g
Protein: 29g
Fat: 19g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 580mg
Fiber: 4g
Sugar: 8g

If you’re looking for more breakfast inspiration to start your day right, don’t miss our fluffy pancake mini muffins – they’re perfect for busy mornings!

FREQUENTLY ASKED QUESTIONS

Here are answers to the questions I get asked the most about this cozy dinner.

Can I make these stuffed peppers ahead of time?

Absolutely! You can assemble them completely, cover the dish, and refrigerate for up to 24 hours. Just add a few extra minutes to the baking time since you’ll be starting from cold.

What other fillings can I use?

This recipe is wonderfully adaptable. You can swap the ground beef for ground turkey or a plant-based crumble. You could also add in some cooked rice or quinoa to stretch the filling a bit further.

My potatoes are still a little hard, what happened?