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Classic Stuffed Peppers Recipe

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Classic stuffed peppers are pared down for two, and the result is a savory and satisfying dish that tastes so delicious, you'll want to double the recipe and serve it to guests. Field editor Donna Brockett of Kingfisher, Oklahoma shared this recipe.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 2 servings


  • 2 medium green peppers
  • 1 egg, lightly beaten
  • 1 cup meatless spaghetti sauce, divided
  • 1/4 cup uncooked instant rice
  • 1 tablespoon finely chopped onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • Dash pepper
  • 1/2 pound uncooked lean ground beef

Nutritional Facts

One serving equals 375 calories, 15 g fat (5 g saturated fat), 146 mg cholesterol, 987 mg sodium, 29 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable 1 starch 1/2 fat.


  1. Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water.
  2. In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a meat thermometer reads 160°. Yield: 2 servings.
Originally published as Classic Stuffed Peppers in Taste of Home August/September 2002, p11

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Reviewed Apr. 10, 2011

"Yum! These turned out just like my mother's stuffed peppers! We'll be making these again!

~ Theresa"

Reviewed Feb. 9, 2010

"I love this recipe and have made it many times, especially when I need something that makes just 2 servings. When I tell my husband we are having stuffed green peppers he always hopes it's this recipe!"

Reviewed Jun. 2, 2009

"we use this recipe often for stuffed peppers. The only change we make is that we use bottled chili sauce in place of the spaghetti sauce. Frequently we double the recipe and freeze the other two for later."

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