Taste of Home
Stuffed Peppers for Two
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 2 servings.
My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. —Elaine Carpenter, Horseshoe Bay, Texas
Ingredients
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2 medium green peppers
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1/2 pound ground beef
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1 can (8 ounces) tomato sauce, divided
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1/4 cup uncooked instant rice
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3 tablespoons shredded cheddar cheese, divided
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1 tablespoon chopped onion
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 large egg, beaten
Directions
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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.
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2.
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.
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3.
Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Nutrition Facts
1 stuffed pepper: 405 calories, 20g fat (9g saturated fat), 193mg cholesterol, 1277mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g protein.
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