Stuffed Peppers for Two
Total TimePrep: 20 min. Bake: 50 min.
- 2 medium green peppers
- 1/2 pound ground beef
- 1 can (8 ounces) tomato sauce, divided
- 1/4 cup uncooked instant rice
- 3 tablespoons Kerrygold 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
- 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.
Nutrition Facts1 stuffed pepper: 405 calories, 20g fat (9g saturated fat), 193mg cholesterol, 1277mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g protein.
Aug 19, 2019
This was easy to make . I read the reviews before making the recipe and experimented with the rice to see if I could avoid the not-fully-cooked rice problem, especially since I was using brown instant rice which is notorious for needing more cooking time. I put the tomato sauce, Worcestershire sauce and rice in a bowl first so the rice could soften while the peppers were blanching and then cooling a little before handling them. That seemed to take care of the problem. I gave the recipe four stars instead of five because I thought the meat mixture was too bland. Next time, I will add some garlic powder to perk it up a bit. For those of you who like spicy, maybe you could add a little chili powder.
Apr 7, 2019
I used spaghetti sauce as well since I don't have tomato sauce in my pantry (I never use it). The rice is a problem since I don't use instant rice and the regular rice definitely didn't cook properly. I'll have to look into that when I make it again.
Jun 16, 2018
I absolutely love this recipe! It's the perfect amount for 1 meal for 2 or 2 meals for 1 (I ate one for dinner
Mar 27, 2018
I was very pleased with this recipe. Its only me so I cut the recipe in half. It was very good, Will make it again. It will be one of my go to recipe.
Feb 28, 2018
I used a combination of spaghetti sauce and tomato sauce because I had left over spaghetti sauce in the fridge. We would have liked more sauce, so next time I will add at least another 1/2 cup of sauce. I also didn't have any cheddar cheese so I used shredded mozzarella. I used cooked regular long grain rice, instead of instead instant rice.
Feb 9, 2018
When I made this I didn't have any tomato sauce so I used spaghetti sauce instead. My husband and I both loved it. The next time I used the tomato sauce called for in the recipe; we didn't like it nearly as well. Would definitely make again, but would use the spaghetti sauce. Guess it's a matter of taste.
May 29, 2017
Did not care for this. Bland. A decent base though.
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!
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!
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!