Name: Cream Cheese Stuffed Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 Bell Peppers (Yellow, Red, Orange); 1 lb Ground Beef; 1 packet Taco Seasoning; 8 oz Cream Cheese (softened); 1 tbsp Garlic Powder; 10 oz Rotel (1 can); 1 cup Cheese (colby jack, shredded)

This Cream Cheese Stuffed Bell Peppers recipe is a fantastic addition to any meal or event, whether you’re looking for a perfect appetizer, easy dinner recipe, or a crowd-pleasing dish for your next gathering. With its versatility, simplicity, and irresistible flavors, it’s bound to become one of your favorite recipes.

Why You’ll Love this Recipe
Ingredients
How to Make Cream Cheese Stuffed Bell Peppers in the Oven
Storage and Reheating Notes
Helpful Tips & Substitutions
Try Some of My Other Favorite Oven Baked Recipes!

Why You’ll Love this Recipe

It’s Incredibly Versatile: You can easily substitute or add ingredients according to your taste preferences, dietary restrictions, or whatever you have available in your kitchen. Try swapping the ground beef for Italian sausage or ground turkey, or mix in some jalapeño poppers for a spicy kick.
It’s low carb and keto-friendly: With minimal carbs and plenty of protein, this recipe is suitable for those following a low carb or keto diet.
It’s a healthy alternative: These stuffed peppers offer a nutritious option compared to other appetizers, packed with vitamins and antioxidants from the sweet bell peppers.

Ingredients

Bell Peppers (I used red, yellow and orange)
Ground beef
Cream cheese, softened
Taco seasoning
Garlic powder
Rotel
Colby Jack Cheese, shredded

*see recipe card for amounts

How to Make Cream Cheese Stuffed Bell Peppers in the Oven

Preheat your oven to 350 degrees F
Brown the ground beef and drain grease, then return to the pan. Add taco seasoning, garlic powder and Rotel and stir together over low heat until combined. Remove from heat and set aside to cool to about room temperature.
Next slice each of your bell peppers in half and remove the core and seeds. Set aside.
Next add your cubed, softened cream cheese to a large bowl and beat on medium speed with a handheld mixer until whipped. Add your shredded cheese to the bowl and beat in.
Pour your beef mixture into the cream cheese mixture and fold together with a wooden spoon or hard spatula.
Place all of your bell peppers open side facing up on a baking sheet.
Evenly distribute the meat and cream cheese filling between all six bell peppers and bake for 20- 25 minutes.

*Optional – pop peppers in oven for approx 5 min before adding mixture to soften.

Storage and Reheating Notes

Store: To store your Cream Cheese Stuffed Bell Peppers, place them in an airtight container and refrigerate for up to 3-4 days.

Reheat: To reheat, simply warm them in the oven at 350 degrees F for 10-15 minutes or until heated through. You can also use an air fryer to reheat them for a crispier texture.

Helpful Tips & Substitutions

Here are some helpful cooking notes to enhance your experience while preparing and enjoying these delicious Cream Cheese Stuffed Bell Peppers:

Experiment with different types of peppers. Although this recipe calls for red, yellow, and orange bell peppers, feel free to use green bell peppers, mini bell peppers, or even jalapeño peppers for a spicier twist.
Play with the cheese. Swap out Colby Jack cheese for cheddar cheese, mozzarella cheese, pepper jack cheese, or Monterey Jack cheese to give your dish a different flavor profile.
Customize the filling. Get creative and add some extra ingredients to the filling, like green onions, Italian seasoning, black pepper, or a little bit of hot sauce.
Serve with toppings. Provide a variety of toppings like sour cream, guacamole, fresh basil, or lemon juice for your guests to personalize their stuffed peppers.
Prepare for meal prep. Double or triple the recipe to have a healthy, delicious appetizer or main course on hand for the whole week. Simply store the leftovers in airtight containers and reheat as needed.

Try Some of My Other Favorite Oven Baked Recipes!