Italian AmericanMedium · Hot
Garlicky Beef and Pepper Bake
A hearty, family-style bake featuring seasoned ground beef and colorful bell peppers smothered in a rich garlicky tomato sauce and topped with bubbling melted cheese.
Prep
15 min
Cook
45 min
Rest
5 min
Total
1h 5m
Method
Prep
1
Preheat oven to 375°F (190°C).
2
Cut bell peppers in half, remove seeds and membranes, then slice into strips. Finely dice the yellow onion. Mince the garlic cloves.
Brown the Beef
3
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
4
Use a meat thermometer to verify the beef has reached an internal temperature of 160°F (71°C) — do not rely on color alone.
Build the Sauce
5
In the same pot, add the remaining olive oil over medium heat.
6
7
Add the sliced bell peppers and cook for 5 minutes, stirring occasionally, until slightly tender.
8
Return the browned beef to the pot. Pour in the tomato sauce and add the remaining salt. Stir everything together and simmer for 5 minutes.
Bake
9
Transfer the beef and pepper mixture to a large baking dish or leave in the Dutch oven if oven-safe.
10
Evenly top with shredded mozzarella and grated Parmesan.
11
Bake for 20-25 minutes until cheese is melted, bubbly, and golden at the edges.
12
Bake for 20-25 minutes until cheese is melted, bubbly, and golden at the edges. Verify beef reaches 160°F (71°C) using a meat thermometer inserted into the center of the dish.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
717
per serving
High in protein · 57gLow sugar · 9g
Protein
57g
Carbs
16g
Fat
48g
Sat. fat
20g
Fiber
7g
Sugar
9g
Sodium
1040mg
Gluten FreeEgg FreeHeart HealthyDiabetes FriendlyMuscle MaintenanceHigh ProteinLow Carb
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
12
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.8m³
Land
284Pt
Runoff
0.2g P
Ground Beef drives 93% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderSaucy
Aromas
GarlickyTomatoSavoryCheesy
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenOvenWooden SpoonGraterChef KnifeCutting BoardMixing SpoonMeasuring CupsMeasuring SpoonsAluminum Foil
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Ground beef must reach an internal temperature of 160°F (71°C) to ensure food safety. Bake until cheese is melted and bubbly with edges golden, approximately 20-25 minutes at 375°F.
Cross Contamination
Use separate cutting boards for raw ground beef and vegetables. Wash all surfaces, utensils, and hands thoroughly with hot soapy water after handling raw meat.
Handling
When browning ground beef, ensure no pink remains throughout the meat. Use a meat thermometer to verify doneness rather than relying on color alone.
Storage
Refrigerate leftovers within 2 hours of serving. Store in airtight containers and consume within 3-4 days. Reheat leftovers to 165°F (74°C) before eating.
High Risk Population
This dish contains undercooked meat during preparation. Pregnant individuals, elderly, young children, and immunocompromised persons should ensure beef reaches 160°F (71°C) and avoid leftovers that have been refrigerated for more than 2 days.
Pro Tips
Technique
Don't rush the garlic — when you add it to the softened onions, let it bloom in the oil for a full minute until it's fragrant. Burning it will make the whole dish bitter, and there's nothing worse than bitter garlic when you've got all that beautiful tomato sauce waiting.
Substitution
If San Marzano tomatoes aren't in the pantry, a good quality crushed tomato works in a pinch, but drain off some of the extra liquid so your sauce doesn't turn watery. And always, always grate your Parmesan fresh — the pre-shredded stuff has cellulose coating the shreds and it just won't melt the same way.
Time Saver
Brown the beef a day ahead and keep it in the fridge. On bake day, you're just building the sauce and popping it in the oven — dinner's on the table in under 30 minutes.
From the chef
You know what gets me every time? Walking into my mother's kitchen on a Sunday afternoon and smelling that garlicky tomato sauce bubbling away. This Garlicky Beef and Pepper Bake is my tribute to those big family gatherings — it's the kind of dish you make in a big Dutch oven, load up with cheese until it's spilling over the edges, and watch everybody fight over the crispy corners. Nothing fancy, just honest food that fills the house with warmth and makes the neighbors ask what's cooking.
TagsCheesyGarlickyFamily StyleComfort FoodBakedOne DishWeeknight Dinner
AllergensMilk
Source: generated · June 10, 2026