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

Stuffed Peppers for Two Recipe

Read Reviews
4.5 27 29
Publisher Photo
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


  • 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Kim0827 User ID: 8763291 267459
Reviewed May. 29, 2017

"Did not care for this. Bland. A decent base though."

KarenKeefe User ID: 2062961 261923
Reviewed Feb. 28, 2017

"I used 1/2 ground pork 1/2 ground chuck. Makes for a softer meatball. Also added 2t. beef Better Than Boullion. Delicious!"

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!"

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 time, think I will cook the rice first!"

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."

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."

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."

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."

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"

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

"Very good!"

Loading Image