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Stuffed Peppers for Two

 Stuffed Peppers for Two
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
2 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 405 calories, 20 g fat (9 g saturated fat), 193 mg cholesterol, 1,277 mg sodium,

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Stuffed Peppers for Two (continued)

Nutritional Facts: 25 g carbohydrate, 3 g fiber, 32 g protein.