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Stuffed Peppers for Two Recipe

Stuffed Peppers for Two Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Stuffed Peppers for Two

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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!"

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."

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."

Reviewed Jan. 23, 2016

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

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."

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"

Reviewed Sep. 26, 2014

"Very good!"

Reviewed Jun. 10, 2014

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

Reviewed Mar. 24, 2014

"This was real yummy!"

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"

Reviewed Mar. 11, 2014

"These are good! They do take longer to 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!"

Reviewed Jan. 13, 2014

"Since we are empty nesters I was glad to find this recipe for two. They were really good, will definately be on my menu again!"

Reviewed Jan. 26, 2013

"My husband really liked these. I found it a bit hard to know when they were done. I had them in the oven for about 1 and a half hours and it still didn't look done even though I think it was."

Reviewed Sep. 24, 2012

"I love these! Don't use to small of casserole dish though, because once the juices get to flow over they can easily over flow. YUMMY!!"

Reviewed Sep. 18, 2012

"These were really good! Hubby really liked it, and says ok to make again! That's when I know I've cooked something tasty!"

Reviewed Oct. 20, 2011

"I've made this recipe a few times. I usually use red peppers (I just think they taste better!) and it's pretty basic, I melt on the cheddar cheese for the boyfriend and he loves it. This recipe is SUPER SIMPLE! If you are an apprehensive or beginner cook like I am, this recipe will be easy-peasy for you :) Also, you can usually get 3 peppers out of it incase someone wants seconds!"

Reviewed Sep. 14, 2011

"I always use Garlic flavoured pasta sauce for this and drop a chunk of cheese in the bottom ( in addition to the cheese that is mixed in ) so the bottom is extra cheesy."

Reviewed Aug. 31, 2011

"Excellent, classic stuffed peppers"

Reviewed Jan. 24, 2011

"I have made these several times. I usually make more so I have leftovers. They are good re-heated."

Reviewed Sep. 28, 2010

"This recipe was delicious! I will never go back to the stoufers frozen peppers. Thanks again for the GREAT recipe! Will be making again and again!"

Reviewed Jun. 21, 2010

"This was delicious. We are a family of 4, so I made more. I used regular rice instead of instant rice. This recipe is a keeper!"

Reviewed Dec. 6, 2009

"We used Red Sweet Peppers instead of the green and it was fantastic. A definate 'DO OVER' in our house!"

Reviewed Nov. 19, 2009

"This was yummy!!!"

Reviewed Feb. 26, 2009 Edited Dec. 6, 2009

"Hubby & I made this recipe last night, but instead of green peppers, we used sweet red peppers, cut in half (we doubled the stuffing portion of the recipe). It was FABULOUS! The stuffing was nice and moist and the flavor with the red peppers was very good. A definite DO OVER at our house!"

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