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Meatball Stuffed Peppers

June 10, 2024

This super meaty riff on stuffed peppers is cheesy, rich and delicious. Add a big salad and call dinner done!


Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish

Cheesy, Meaty Pan of Goodness—Our Stuffed Bell Pepper Recipe is Here to Rescue Your Weeknights.

What can we say? Meatballs inspire us. We’re always on the hunt for weeknight-friendly, budget-friendly, quick recipes that everyone will like. And you know what?! That’s actually a pretty tall order. Thankfully, this meatball-ish riff on stuffed peppers without rice checks all of our weeknight dinner boxes! It’s pretty low-carb, but it’s also gloriously cheesy—that means that basically everyone at our table will happily eat it up. Serve it with a big green salad and you’ve got yourself a beautiful, filling, hearty dinner.

ingredients for meatball stuffed peppers laid out on the counter, eggs, ground beef, cheese and garlic

Everything You’ll Need To Make Our Ground Beef Stuffed Peppers

Everything about this recipe just sort of falls right into place. We’ve basically created a bell pepper-loaded beef meatball and then stuffed it into sweet little bell pepper rings to bake into one complete—and completely cheesy—meal. Using Italian sausage, which is usually seasoned with lots of fresh herbs and spices along with the beef is a sneaky way to incorporate a ton of flavor with one super ingredient. We call for mild Italian sausage to make this recipe as versatile as possible, but if everyone around your dinner table likes a little spice, feel free to use hot Italian sausage.

  • Bell peppers

  • Olive oil

  • Yellow onion

  • Fresh garlic

  • Eggs

  • Worcestershire sauce

  • Dijon mustard

  • Garlic powder

  • Onion powder

  • 90/10 ground beef

  • Mild Italian sausage

  • Italian seasoned breadcrumbs

  • Shredded cheese

bell peppers with tops and bottoms cut off and cut into 2 rings on a cutting board with a knife
bell pepper rings in a 9x13 baking dish on the counter
chopped bell pepper, onion and garlic in a sauté pan
eggs, Worcestershire sauce, Dijon, salt, pepper, garlic powder and onion powder in a mixing bowl on the counter

How To Make Stuffed Bell Peppers

For this stuffed bell pepper recipe, you’ll use the diced up tops and bottoms of the bell peppers to use in the meaty filling and then you’ll use the remaining bell pepper rings as the vessel for holding the cheese-topped filling. This stuffed pepper recipe might look a little long, but that’s mostly because it takes a lot of words to explain how we’d like you to cut these bell peppers. In practice, though, you’ll find that this is a super simple recipe. Here’s the speedy, Cliff Notes version of how to make these stuffed peppers:

  1. Prep the bell peppers! You’ll make them into eight bell pepper rings, ready to be stuffed!

  2. Make the “meatball”-ish filling! Beef, sausage, spices, and cheese make for a super yummy stuffed pepper filling!

  3. Cook it all together! Stuff the meatball-ish filling into the bell pepper rings and bake!

  4. Top with cheese and bake just a bit more. When the cheese is melty, you’re done!

ground beef, sausage, bell peppers, garlic and cheese for stuffed peppers in a mixing bowl
ground beef, ground sausage, bread crumbs, mixed together in a bowl
bell pepper rings filled with meatball filling in a 9x 13 baking dish
bell pepper rings filled with meatball filling topped with cheese in a 9x 13 baking dish

Tools You’ll Need

Can I Freeze Stuffed Peppers?

Yes you can! These stuffed bell peppers will keep well in the freezer for up to four months. Cook the recipe all the way through. Cool the stuffed peppers and store them in freezer safe containers! If you want them individually frozen for ultra-easy meals, you can freeze them on a baking sheet. Once they’re frozen through, pop them off the sheet and store them in freezer bags. When you’re ready to eat them, thaw the stuffed peppers overnight in the fridge. Then warm them back up in the microwave.

Homemade Meatball Stuffed Peppers topped with melted cheese in a baking dish on the counter
Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish on the counter

More Stuffed Pepper Recipes To Try

Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish
Homemade Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish
Homemade Meatball Stuffed Peppers topped with melted cheese and parsley garnish in a baking dish
2 meatball stuffed peppers with one sliced in half on a plate with a fork

Tell Us All About It!

We really love to hear about your cooking adventures, and we are always so excited to see you all making our recipes. If you make this meatball stuffed bell pepper recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Meatball Stuffed Peppers

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  30 min
  • Calories: 595


  • 4 large bell peppers, at least 5 inches tall
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup finely chopped yellow onion
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ pounds 90/10 ground beef
  • ½ pound ground mild Italian sausage
  • 1 cup Italian seasoned breadcrumbs
  • 2 cups shredded mozzarella cheese
  • Fresh flat-leaf parsley or basil, chopped (optional)


  1. Preheat the oven to 350°F with a rack in the center position.

  2. Prepare the bell peppers. Trim ½ inch off the top and bottom of each bell pepper. Set the bell pepper tops and bottoms aside for now—you'll need them to make the filling. Scrape any seeds or white pith from each bell pepper. Slice the bell peppers in half to make 8 rings, about 2 inches high. Nestle the bell pepper rings into a 9x13 baking dish.

  3. Make the filling. Remove the bell pepper bottoms and tops from the stem and discard the stems. Finely chop the bell peppers. Heat the olive oil in a medium skillet set over medium-high heat. Once the oil is glistening, add the finely chopped bell pepper and onion and cook, stirring, until tender, about 4-5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute longer. Remove from heat and let the mixture cool.

  4. In a large bowl or stand mixer, whisk the eggs, Worcestershire sauce, Dijon, salt, pepper, garlic powder, and onion powder until combined. Add the ground beef, Italian sausage, breadcrumbs, the cooled bell pepper-onion mixture, and ½ cup of the shredded cheese to the bowl. Mix with the paddle attachment in a stand mixer or with your hands until the ingredients are incorporated.

  5. Divide the filling evenly between the bell pepper rings, pressing the “meatball” into the center of each pepper.

  6. Place in the oven to bake for 15 minutes. Then, top the stuffed bell peppers with the remaining cheese and bake for another 15-20 minutes, until the internal temperature of the filling reaches 165°F on an instant-read thermometer and the cheese is bubbly and melted.

  7. Sprinkle with fresh parsley or basil if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories595
  • Protein43 g
  • Carbohydrates28 g
  • Total Fat33 g
  • Dietary Fiber4 g
  • Cholesterol184 mg
  • sodium1735 mg
  • Total Sugars9 g

Meatball Stuffed Peppers

Questions & Reviews

Join the discussion below.

  • Emma

    Can I make the filling in advance and keep refrigerated to bake later?


  • Nancy

    Can I leave out the Italian sausage if I don’t have any??

    Yes, but you will need to replace it with beef. Hope you enjoy Nancy!

  • Michael

    Hi I was wondering if your cookbook would be great for a straight up beginner like myself, I am 29 and I've always find cooking a bit fearful because in the back of my mind I don't want to screw it up or at least give someone a runny stomach

    Yes! It is perfect for a beginner.

  • Jenn

    These were amazing, everybody loved them!

    Thanks Jenn! That is so great to hear!