A close up of a giant meatball stuffed pepper in a casserole dish with cherry tomatoes.

Meatball Stuffed Peppers in Cherry Tomato Sauce

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Cuisine: American


Meatball Stuffed Peppers are an easy to make one-pan dinner recipe. Bell peppers are stuffed with (grain-free!) giant meatballs and roasted in the oven with cherry tomatoes. They’re delicious!



  • 4 pints cherry tomatoes (2.5 lbs)
  • 1 small onion, minced
  • 3 garlic cloves, finely minced
  • 2 tablespoons olive oil
  • 1 teaspoon each: salt and pepper
  • 3 bell peppers, cut in half and seeds removed


  • 1 lb. each: lean ground beef and lean ground pork
  • 1/2 cup almond flour (see notes)
  • 1 large egg
  • 1 teaspoon each: salt and pepper
  • 1 teaspoon paprika, on top


  1. Turn your oven to 425 degrees.
  2. Add the cherry tomatoes, onion, garlic, olive oil, salt, and pepper to an 11×13″ casserole dish and mix well. Nestle the 6 bell pepper halves on top of the tomatoes.
  3. In a large bowl, mix together the meatball ingredients using your hands. Form into 6 large meatballs, place one in each bell pepper half, and gently press it down. Sprinkle the paprika over the top of the meatballs.
  4. Bake in the preheated oven for 40 minutes then remove from the oven and let it stand for 5 minutes before serving.


I like to serve these peppers in a big bowl with lots of baby kale or spinach and pour the juice from the tomatoes over top to wilt the greens. The sauce is also delicious over pasta, rice, cauliflower rice, potatoes, or used to as a dip for some crusty bread.

This recipe will serve four if you’re not serving it with a starchy side like potatoes or pasta.

4 grilled pork chops with lots of tasty charred bits on a plate.

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