Stuffed Pepper Dip

Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 231
Author: Lord Byron's Kitchen
The comforting and familiar flavours of stuffed peppers have been deconstructed in this Stuffed Pepper Dip. Hearty, cheesy, and beefy – a dip that eats like a meal!
Print Recipe


  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1 whole green bell pepper, finely diced
  • 1 whole red bell pepper, finely diced
  • 4 ounces canned diced green chilies
  • 14 ounces canned fire roasted tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups cheddar cheese, shredded
  • 1/4 cup parsley, chopped, for garnish, optional


  • In a large skillet, over medium heat, cook the ground beef with the onions and olive oil until the ground beef is no longer pink - about 15 minutes.
  • Add the garlic, and the green and red bell peppers.  Stir into the beef and onions and cook for 5 minutes.
  • Add the fire roasted tomatoes, diced green chilies, chili powder, cumin, salt, and ground black pepper.  Stir to combine.
  • Turn off the heat and allow the mixture to cool for 20 minutes.  While you are waiting, preheat your oven to 350 degrees.
  • Once the mixture has cooled, ,stir in three cups of the shredded cheese.
  • Transfer the mixture to a casserole dish and top with the remaining one cup of cheese.
  • Bake for 30 minutes.  Serve with corn chips.  


Calories: 231kcal | Carbohydrates: 4g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 414mg | Potassium: 220mg | Fiber: 0g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 4.3mg | Calcium: 296mg | Iron: 1.7mg