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Stuffed Peppers for Two Recipe
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Stuffed Peppers for Two Recipe

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4.5 25 27
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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 instant 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 large egg, beaten

Nutritional Facts

1 each: 405 calories, 20g fat (9g saturated fat), 193mg cholesterol, 1277mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g 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 tomato sauce, rice, 2 tablespoons 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


Reviews for Stuffed Peppers for Two

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (10)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Old Monarch User ID: 8893514 250407
Reviewed Jul. 13, 2016

"This recipe has worked well, several times, with some modifications, for we two empty-nesters.

Modifications: 1) cutting peppers lengthwise, instead of cutting the tops off. Keeps ‘em upright while baking, wastes less pepper, exposes more meat to oven heat, cooks faster & takes extra cheese to cover them! Win-Win-Win-Win-Win!!! 2) pre-cooking both beef and rice. That way, I know they're both done. 3) add a chunk of cheese in the bottom, before stuffing (thanks Angela320) 4) I don't blanch my peppers. We like a little crispness to them!"

MY REVIEW
judithann1942 User ID: 8569004 248859
Reviewed May. 31, 2016

"Made these for dinner last night, and they were great!...only the rice was still a little hard...next time, think I will cook the rice first!"

MY REVIEW
kdfromm User ID: 8406252 245726
Reviewed Mar. 20, 2016

"a bit dense for my like, but still pretty good... will try it again to see if a few modifications will help. Also, I added fresh garlic, which gave the beef good flavor."

MY REVIEW
greatwithoutgluten User ID: 6330173 242961
Reviewed Jan. 31, 2016

"These were good. I browned the beef before baking. I did not use the Worcestershire sauce. These were easy to make. They are a great meal for a week night."

MY REVIEW
erutledge17 User ID: 8648110 242347
Reviewed Jan. 23, 2016

"Can't beat my mom's recipe, but I enjoyed these stuffed bell peppers and would certainly make them again."

MY REVIEW
Jsandy91 User ID: 8591936 235847
Reviewed Oct. 29, 2015

"Turned out well, but a little salty. I'd recommend cutting the amount of salt in half. Otherwise really good, though."

MY REVIEW
marylou19 User ID: 8226360 221059
Reviewed Feb. 21, 2015

"Really good, will add this again..drew a blank on what to serve with it..finally realized mashed potatoes and corn would be great"

MY REVIEW
s_pants User ID: 174050 44830
Reviewed Sep. 26, 2014

"Very good!"

MY REVIEW
JChatman User ID: 7843105 37877
Reviewed Jun. 10, 2014

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

MY REVIEW
smenisek User ID: 7732065 201829
Reviewed Mar. 24, 2014

"This was real yummy!"

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