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Stuffed Peppers With Cream Cheese And Ground Beef on wooden plate with knife

Stuffed Peppers With Cream Cheese And Ground Beef

This specific recipe, featuring ground beef, cream cheese, and shredded cheese, leans heavily toward American comfort food with a Tex-Mex influence due to the use of poblano peppers, chili powder, and cheddar cheese. Its creamy profile aligns with the modern fusion of flavors popular in American households.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

For the Filling

  • Ground beef 1 lb
  • Cream cheese 4 oz, softened
  • Shredded cheddar cheese 1 cup, divided
  • Diced poblano or bell peppers optional, for extra flavor
  • Onion 1 medium, finely chopped
  • Garlic 2 cloves, minced
  • Diced tomatoes 1 can, 14.5 oz, drained
  • Chili powder 1 tsp
  • Paprika 1 tsp
  • Salt and black pepper to taste

For the Peppers

  • Bell peppers or poblano peppers 4 large, halved and seeds removed
  • Olive oil for brushing

Optional Toppings

  • Grated Parmesan cheese
  • Chopped parsley for garnish

Instructions
 

Prepare the Peppers

  • Preheat your oven to 375°F (190°C).
  • Halve the peppers lengthwise and remove seeds. Lightly brush the peppers with olive oil and place them in a baking dish, cut side up.

Cook the Filling

  • Heat a skillet over medium heat and add a drizzle of olive oil.
  • Sauté the onions until soft, then add minced garlic and cook until fragrant.
  • Add ground beef, breaking it apart as it cooks, and season with chili powder, paprika, salt, and pepper. Cook until the beef is browned.
  • Stir in the diced tomatoes and cook until the mixture thickens slightly.
  • Remove from heat and fold in softened cream cheese and half of the shredded cheddar cheese. Mix until creamy and well combined.

Stuff the Peppers

  • Spoon the beef and cheese mixture into the prepared peppers, filling them generously.
  • Sprinkle the remaining cheddar cheese on top.

Bake the Stuffed Peppers

  • Cover the dish with foil and bake for 25 minutes.
  • Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.

Garnish and Serve

  • Let the stuffed peppers cool for a few minutes, then garnish with Parmesan cheese and fresh parsley if desired.

Notes

 

  1. Choose Your Peppers Wisely
    • Use poblano peppers for a smoky flavor, or bell peppers for sweetness.
  2. Customize the Filling
    • Add cooked rice, quinoa, or beans to stretch the filling and add texture.
  3. Make it Spicy
    • For heat lovers, mix in chopped jalapeños or a dash of cayenne pepper.
  4. Prep Ahead
    • Make the filling in advance and refrigerate for up to 24 hours. Stuff and bake the peppers when ready.
  5. Cheese Variations
    • Experiment with mozzarella, pepper jack, or gouda for a different flavor profile.
  6. Ensure Even Cooking
    • Parboil the peppers for 3–5 minutes before stuffing if you prefer softer peppers.
  7. Leftovers
    • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain the crispy cheese topping.