Why This Recipe Is a Keeper
Before we dive into the method, here is why this cheesy ground beef and pepper bake will become a favorite.
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Only a handful of ingredients. Simple and affordable.
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Ready in under an hour.
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Creamy and cheesy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves beef and cheese.
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Budget-friendly. Ground beef, peppers, and cheese are inexpensive.
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Perfect for busy weeknights.
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Great for leftovers.
Ingredients
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1 lb ground beef
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1 small onion, diced
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1 red bell pepper, diced
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2 garlic cloves, minced
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1 cup shredded mozzarella
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1 cup shredded cheddar cheese
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1/2 cup sour cream
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1/2 cup cream cheese, softened
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1 teaspoon Italian seasoning
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
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Salt and black pepper
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1 tablespoon olive oil
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Fresh parsley, for garnish
Ingredient Notes
Ground beef: Use 80% to 90% lean ground beef.
Onion and bell pepper: Add flavor and texture.
Garlic: Adds savory depth.
Mozzarella and cheddar: Add a cheesy topping.
Sour cream and cream cheese: Add creaminess.
Seasonings: Italian seasoning, paprika, garlic powder, salt, and pepper.
Step-by-Step Instructions
Step 1: Cook the Beef
Heat olive oil in a skillet. Add the onion and ground beef. Cook until browned, then drain excess grease.
Step 2: Add Vegetables
Stir in the bell pepper and garlic. Cook for 3 to 4 minutes.
Step 3: Make It Creamy
Reduce heat and mix in the sour cream, cream cheese, Italian seasoning, paprika, garlic powder, salt, and pepper.
Step 4: Layer
Transfer the mixture to a greased baking dish. Sprinkle mozzarella and cheddar evenly over the top.
Step 5: Bake
Bake at 375°F (190°C) for 20 to 25 minutes, until bubbly and golden.
Step 6: Finish
Garnish with fresh parsley and let rest for 5 minutes before serving.
How to Serve Cheesy Ground Beef and Pepper Bake
This creamy, cheesy bake is delicious on its own, but a few accompaniments make it even better.
With Rice: White rice or jasmine rice absorbs the sauce.
With a Green Salad: A simple salad cuts through the richness.
With Crusty Bread: Perfect for sopping up the sauce.
With Roasted Vegetables: Serve with green beans or broccoli.
With Tortilla Chips: Use as a dip.
Variations & Tips
Make It with Ground Turkey: Substitute ground turkey for the beef.
Make It with Different Peppers: Use green or yellow bell peppers.
Make It with Spice: Add jalapeños or hot sauce.
Make It with Different Cheese: Use Monterey Jack or pepper jack.
Make It with Herbs: Add thyme or oregano.
Make It with Onion: Add extra onion.
Make It with Bacon: Add crumbled bacon.
Make It Gluten-Free: This recipe is naturally gluten-free.
Make It Dairy-Free: Use dairy-free cheese and sour cream.
Pro Tips for Absolute Success
Drain the beef well. Excess grease can make the dish greasy.
Soften the cream cheese. This ensures a smooth sauce.
Do not overbake. The cheese should be melted, not burnt.
Let the dish rest before serving. This allows it to set.
Frequently Asked Questions
Can I use a different meat?
Yes. Ground turkey or sausage can be used.
Can I use a different cheese?
Yes. Monterey Jack or pepper jack can be used.
Can I use a different pepper?
Yes. Green or yellow bell peppers can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my dish runny?
The cheese may not have melted completely. Stir and bake longer.
Can I add more vegetables?
Yes. Add mushrooms or zucchini.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this in a slow cooker?
Cook on LOW for 2 to 3 hours.
The Beauty of Cheesy Beef Bakes
There is something deeply satisfying about a warm, creamy, cheesy beef bake that comes together with almost no effort. It is the kind of food that makes people happy. This cheesy ground beef and pepper bake is a celebration of all those things.
Keep ground beef in your freezer. Keep peppers, cheese, and seasonings in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Rest Time: 5 minutes
Total Time: Approximately 45 minutes
Yield: 4 to 6 servings