5-Ingredient Ground Beef and Cream Cheese Stuffed Peppers

Halved bell peppers filled with seasoned ground beef mixed with cream cheese, then baked until the peppers soften and the filling bubbles.

This is comfort food without the grains or the fuss—the peppers cook in the same oven time as the filling.

The cream cheese makes the filling creamy and rich without needing a sauce, and shredded cheese on top gets browned and crispy.

Why You’ll Love It

• Baked, not stovetop—set it and forget it for 35 minutes.
• The cream cheese does all the heavy lifting for texture.
• Zero prep vegetables—just halve the peppers and seed them.
• Naturally low-carb if that matters to you, but tastes indulgent.
• Leftovers are just as good cold the next day or reheated.
• Scales up or down with no adjustments needed.

Ingredients

For the Filling

1 pound ground beef (80/20 blend).

4 ounces cream cheese, softened to room temperature.

1/2 teaspoon salt.

1/4 teaspoon black pepper.

1 teaspoon garlic powder (optional but recommended).

For Assembly and Baking

3 large bell peppers (any color), halved lengthwise and seeded.

1 cup shredded cheddar cheese.

Steps

1. Preheat the oven to 350 degrees Fahrenheit.

2. Brown the ground beef in a 10-inch skillet over medium-high heat, breaking it into small pieces as it cooks.

3. Cook 6-7 minutes, stirring occasionally, until no pink remains and the beef is fully browned.

4. Drain excess fat from the skillet by tilting it and pouring grease into a small bowl.

5. Remove the skillet from heat.

6. Cut the softened cream cheese into small chunks and add it to the hot beef.

7. Stir constantly for 1-2 minutes until the cream cheese melts into the beef and creates a creamy mixture.

8. Season with salt, pepper, and garlic powder, stirring well to distribute.

9. Taste and adjust seasoning (remember that the cheese on top will add salty flavor).

10. Place the pepper halves skin-side down in a 9-by-13-inch baking dish.

11. Divide the beef and cream cheese mixture evenly among the pepper halves, mounding it in the center.

12. Sprinkle shredded cheddar over each pepper half, covering the filling.

13. Cover the baking dish loosely with foil (this prevents the pepper tops from charring before the peppers soften).

14. Bake for 25 minutes covered.

15. Remove foil and bake another 8-10 minutes until the peppers are tender when pierced with a fork and the cheese on top is browned and bubbly.

16. Remove from the oven and let rest 3-5 minutes before serving.

17. Use a wide spatula to transfer peppers to a plate to keep them intact.

Helpful Tips & Substitutions

Pepper size: Large peppers are easier to fill and hold their shape better than small ones.

Pepper color: Red, yellow, and orange peppers are sweeter; green peppers are more bitter—choose based on your preference.

Softening cream cheese: Take it out of the fridge 15 minutes before cooking so it melts smoothly into the beef.

Cheese addition: Mozzarella, Mexican blend, or Monterey Jack all work instead of cheddar.

Spice level: Add 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne to the filling if you want heat.

Taco seasoning: Substitute 1 tablespoon taco seasoning for the salt, pepper, and garlic powder if you prefer that flavor profile.

Onion addition: Brown 1/2 diced onion with the beef (still counts as the same ingredient prep, just adds texture).

Serving Ideas

Serve with a simple green salad dressed with vinaigrette.

Pair with garlic bread if you want to round out the carbs for a full meal.

Top with fresh cilantro or parsley if you have it, but don’t add it before baking or it will burn.

Add a dollop of sour cream on the side for cooling down spicy versions.

Make-Ahead & Storage

Assemble the peppers completely through the cheese topping, then cover with foil and refrigerate for up to 24 hours before baking.

Add 5 minutes to the baking time if baking straight from the refrigerator.

Baked peppers keep in an airtight container for 3-4 days.

Reheat in a 325-degree oven for 10-15 minutes covered with foil.

Do not freeze after baking because the peppers become mushy when thawed.

This dish walks the line between quick weeknight dinner and something that looks like you’ve made an effort.

The peppers soften in the oven while the cream cheese and beef stay moist, and by the time everything comes together, the whole thing looks intentional.