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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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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!"

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

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

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

"This was real yummy!"

Robidavi User ID: 7678546 71676
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"

Elora47 User ID: 2923037 42499
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!"

gunslinger User ID: 544392 44827
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!"

smagal User ID: 5715837 44825
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."

DrewsMoma User ID: 6604530 34953
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!!"

GrammyWindy User ID: 4493782 44823
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!"

WhidbeyIslandGal User ID: 6291030 15509
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!"

Angela320 User ID: 3362799 34952
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."

jenluv37 User ID: 3627926 15508
Reviewed Aug. 31, 2011

"Excellent, classic stuffed peppers"

Angela320 User ID: 3362799 44820
Reviewed Jan. 24, 2011

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

NJ_mommy_1 User ID: 3034114 17067
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!"

puppypal81 User ID: 3831579 71672
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!"

Kaymin7774 User ID: 1350052 41718
Reviewed Dec. 6, 2009

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

Kristihuggs User ID: 1287937 71668
Reviewed Nov. 19, 2009

"This was yummy!!!"

Kaymin7774 User ID: 1350052 40559
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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