2-Cheese Stuffed Peppers
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2-Cheese Stuffed Peppers

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 4
Author: Judith Hannemann


  • 4 medium bell peppers any color
  • 1 lb lean ground beef
  • 3 slices white bread
  • 2 eggs
  • 16 oz block of mozzarella cut in 1/4- to 1/2-inch cubes
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 can about 26-28 oz diced tomatoes, undrained
  • 1/4 cup fresh flat-leaf parsley chopped


  • Soak white bread in about 1/4 cup of water. Let sit for 5 minutes; squeeze as much water as you can from the bread.
  • In a large bowl, combine the ground beef, squeezed bread, eggs, salt, garlic powder, oregano, pepper and Parmesan cheese.
  • Mix in the mozzarella
  • Prepare peppers by cutting in half lengthwise and removing seeds and membranes.
  • Divide the meat evenly between the 8 pepper halves.
  • Place the cup of marinara sauce in the bottom of a large (about 12-inch) skillet.
  • Place the filled peppers on top of the sauce.
  • Add the entire can of diced tomatoes over the peppers
  • Cook at medium-high heat until liquid begins to boil
  • Cover and lower heat to simmer
  • Cook for 30 minutes and test for doneness. If the meat is not done, cook an additional 10-15 minutes.
  • Top with the chopped fresh parsley
  • Slow Cooker Directions:
  • Prepare filling and peppers as in main recipe
  • Add marinara to slow cooker
  • Place filled peppers in slow cooker.
  • Add the can of diced tomatoes
  • *Cook on low 5-8 hours, high 2-5.
  • *My slow cookers cook these fast for some reason. Check at the MINIMUM times for doneness. They can always be held at the warm setting till you are ready to eat.