Stuffed Peppers for Two

Want to satisfy your craving for stuffed bell peppers without ending up with loads of leftovers? Stuffed peppers for two is a simple, satisfying meal that makes just the right amount for date night, sharing a meal with a roommate or enjoying a solo dinner.

You’ll pack two green bell peppers with a savory meat and rice mixture, then bake them until tender and juicy. And the best part of these stuffed peppers? There’s no need to precook the filling—the meat cooks through as the peppers bake, which cuts down on dirty dishes and prep time.

Ingredients for Stuffed Bell Peppers for Two

• Bell peppers: This recipe calls for green bell peppers, but red, orange or yellow varieties also work—though they will add a slightly sweeter flavor. Choose similarly sized peppers, and look for ones that can stand upright for easy stuffing.
• Ground beef: You’ll need 1/2 pound of ground beef for the filling. If you’re starting with a full pound, freeze the other half for another small-batch recipe, like tacos or meat sauce for pasta.
• Tomato sauce: Tomato sauce adds moisture to the filling, and we spoon a bit on top of each pepper to keep them from drying out in the oven.
• Rice: Instant rice is ideal here—it cooks perfectly as the peppers bake without the need for precooking or extra liquid. If you only have regular, long-grain rice, cook it beforehand and let it cool to room temperature before mixing the filling.
• Cheddar cheese: A bit of shredded cheese goes into the meat filling for creaminess, with more sprinkled on each pepper for a gooey, melty finish. Feel free to swap in Monterey Jack, Provolone, mozzarella or any other melting cheese.
• Onion: A small amount of chopped onion deepens the savory flavor of the ground beef filling. If you don’t want to cut into a whole onion, swap in 1 teaspoon of dried minced onion for an easy alternative.
• Worcestershire sauce: Just a splash enhances the rich, meaty flavor of the ground beef and adds salty, umami notes.
• Egg: A beaten egg helps bind the filling so it holds together when you slice into the stuffed peppers. It also keeps the stuffed peppers moist and tender as they bake.

Directions

Step 1: Prepare the peppers

Preheat your oven to 350ºF. Cut the tops off the peppers and discard them. Remove the seeds and membranes.

Blanch the peppers in boiling water for five minutes. Drain them, then rinse them in cold water to stop them from cooking further. Set the peppers aside.

Editor’s Tip: If your peppers don’t stand upright, try slicing them in half lengthwise. Lay them flat and stuff them like you would zucchini boats.

Step 2: Mix the meat filling

In a medium bowl, combine the ground beef, 1/4 cup of tomato sauce, instant rice, 2 tablespoons of shredded cheddar cheese, chopped onion, Worcestershire sauce, salt, pepper and the beaten egg. Mix the filling well.

Editor’s Tip: Gently mix the ground beef with your hands or a fork. Avoid overmixing to keep the filling tender.

Step 3: Fill the peppers

Stuff the peppers and place them upright in an ungreased 1-1/2-quart baking dish.

Pour the remaining tomato sauce over the peppers.

Editor’s Tip: Don’t pack the filling too tightly into the peppers. Leaving a little space allows heat to circulate more easily, ensuring the meat cooks evenly.

Step 4: Bake the stuffed peppers

Cover the dish and bake the peppers for 45 to 60 minutes or until meat is no longer pink and peppers are tender. Sprinkle the peppers with the remaining cheese, then return them to the oven for five minutes or until the cheese is melted.

Recipe Variations

• Swap in another protein: Substitute ground beef with ground turkey or chicken for a lighter dish, or try Italian sausage for extra flavor and seasoning.
• Switch up the filling: Rice isn’t the only grain that works well in stuffed peppers. Mix 1 cup of precooked and cooled quinoa, couscous or farro for a heartier filling with more protein, or try cauliflower rice for a low-carb alternative.
• Make ‘em meatless: Make vegetarian stuffed peppers for two by swapping in plant-based meat crumbles, or make a rice and bean filling with 1/2 cup of instant rice and 1 cup of canned black, kidney or pinto beans.
• Add spice: Stir diced jalapenos or a pinch of crushed red pepper flakes into the meat filling for an extra kick.
• Mix in some veggies: Boost the veggie content by adding chopped spinach, mushrooms or zucchini to the filling. A 1/4 cup of canned or frozen corn works well, too. Don’t go overboard with too many veggies, or you’ll have more filling than the peppers can hold.

How to Store Stuffed Peppers for Two

If you have leftovers, store the stuffed peppers in an airtight container in the refrigerator for up to four days. Reheat them in the microwave, or in a baking dish covered with foil in a 350° oven until they’re hot in the center.

Can you freeze stuffed peppers for two?

Yes, you can freeze these stuffed peppers after assembling and baking them. Let them cool completely, then wrap them tightly in storage wrap and place them in a freezer-safe container or resealable bag. Freeze them for up to three months. Reheat them from frozen in a 350° oven for 40 to 45 minutes until they’re warmed through.

Can you make stuffed peppers for two ahead of time?

Yes, you can assemble the stuffed peppers up to one day ahead of time and bake them as needed. After filling the peppers, cover the baking dish tightly with foil or transfer them to an airtight container and store them in the refrigerator. Let the dish sit at room temperature while the oven preheats, then bake the peppers as directed until they’re heated through.

Stuffed Peppers for Two Tips

Do the peppers need to be cooked before they’re stuffed?

You don’t need to cook the peppers in boiling water before stuffing them, but we recommend it if you prefer your peppers to have a soft, tender texture. If you want your peppers to have a crunchier bite, skip precooking them.

Can you put raw meat in stuffed peppers?

Yes, you can put raw ground meat in stuffed peppers. Although some stuffed pepper recipes have you cook a meat filling on the stovetop, many others (including this recipe) instruct you to stuff the peppers with a raw meat filling. The meat cooks as the peppers bake, saving you an extra pan and prep time. Double-check them for doneness with an instant-read thermometer. The meat is cooked when the center reaches 160° (the safe cooking temperature for ground beef).

What can I serve with stuffed peppers?

These stuffed peppers are filling on their own, but if you want something extra on the side, try a light vegetable, like a fresh green salad, Parmesan-roasted broccoli or tender carrots. A small basket of dinner rolls or garlic bread also makes a nice addition for scooping up bits of filling.