Stuffed Peppers for Two Recipe
Stuffed Peppers for Two Recipe photo by Taste of Home

Stuffed Peppers for Two Recipe

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MY HUSBAND likes stuffed peppers, but my old recipe made too much. I devised this recipe to accommodate just the two of us. It helps to use a small-size casserole so the peppers won't tip over while baking. For color, I serve steamed carrots with the peppers, rounding out the meal perfectly. —Elaine Carpenter Horseshoe Bay, Texas
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 2 servings

Ingredients

  • 2 medium green peppers
  • 1/2 pound ground beef
  • 1 can (8 ounces) tomato sauce, divided
  • 1/4 cup uncooked Minute® White Rice
  • 3 tablespoons shredded cheddar cheese, divided
  • 1 tablespoon chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, beaten

Nutritional Facts

1 serving (1 each) equals 405 calories, 20 g fat (9 g saturated fat), 193 mg cholesterol, 1,277 mg sodium, 25 g carbohydrate, 3 g fiber, 32 g protein.

Directions

  1. Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Stuffed Peppers for Two in Reminisce Extra August 1996, p47

Nutritional Facts

1 serving (1 each) equals 405 calories, 20 g fat (9 g saturated fat), 193 mg cholesterol, 1,277 mg sodium, 25 g carbohydrate, 3 g fiber, 32 g protein.

Reviews for Stuffed Peppers for Two

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 26, 2014

"Very good!"

MY REVIEW
Reviewed Jun. 10, 2014

"So good thank you we will use this recipe often!!!"

MY REVIEW
Reviewed Mar. 24, 2014

"This was real yummy!"

MY REVIEW
Reviewed Mar. 20, 2014

"These are very good. I did make my own tomatoe sauce, take a 14oz can of stewed tomatoes and add a little tomatoe juice and blend with stick blender works great. Did not blanch the peppers used more sauce so they steamed . Will make again cover and cook until meat is 165 use all the tomato sauce"

MY REVIEW
Reviewed Mar. 11, 2014

"These are good! They do take longer to cook...it took an hour or more both times I made it. I used mushroom soup in place of the tomato sauce one time and it is good both ways!"

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