Stuffed Peppers Recipe For Two

Whether you’re looking for a satisfying weeknight dinner or in need of a satisfying comfort food meal, this stuffed peppers recipe for two is the perfect answer any day of the week. Although, one of my favorite times of the year to make this dish is when fresh bell peppers are in season.

The natural sweet flavor of the peppers complements the filling perfectly, creating a meal that you will want to make over and over again. Soft and tender bell peppers filled with a flavored ground beef (or ground turkey) and rice mixture and then topped with cheese.

It is the perfect meal to make and serve right away. Or take advantage of the abundance of fresh peppers and make them and freeze them for a make ahead meal. It is a great way to get a quick dinner on the table whenever you need one.

Best of all, they are easy to make. With just a few basic ingredients, this recipe comes together quickly.

However, you will need to plan a little extra time to soften the peppers before filling. Although not absolutely necessary, allowing the peppers to become semi-tender will make a big difference in the meal itself.

I do this at the same time that my rice is cooking. That way everything is ready to assemble all at the same time.

However, if you are in a hurry and want to enjoy the taste of the dish without all the work, be sure to check out my Stuffed Pepper Casserole recipe.

Stuffed Peppers Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/4 cup long grain white rice, cooked
• Salt and freshly ground black pepper
• 2 large bell peppers
• 1/2 lb. lean ground beef
• 1/4 medium yellow onion, finely chopped
• 1 garlic cloves, minced
• 7 ounces petite diced tomatoes, drained
• 2/3 cup tomato sauce
• 1/2 Tablespoon Worcestershire sauce
• 1 1/2 Tbsp minced fresh parsley, divided
• 3/4 tsp dried Italian seasoning
• 1/3 cup shredded mozzarella cheese

More About The Ingredients

Rice – Because the rice is cooked before it is added to the meat filling mixture, you can substitute any type of rice that you prefer.

Bell Peppers – Although classic stuffed peppers are typically made with green bell peppers, feel free to substitute sweet bell peppers instead. Yellow, red, and orange bell peppers add a slight sweetness that compliments the filling perfectly.

Ground Beef – To make things a little healthier, substitute ground turkey or chicken. To keep things vegetarian, you could also use plant based crumbles as well. However, if you do use ground beef, be sure to get a lean mixture to prevent too much grease from accumulating in the peppers.

Diced Tomatoes – Use standard petite diced tomatoes or use tomatoes that have been flavored with Italian seasonings. And if you are looking for a delicious, but unique twist, substitute chunky salsa in place of the diced tomatoes.

Cheese – Although I prefer to use fresh shredded Mozzarella cheese, you could also use an Italian blend as well. Fresh grated cheese will melt more uniformly and be less stringy when cooked.

INSTRUCTIONS – Stuffed Peppers Recipe For Two

The first step in making stuffed peppers is to preheat the oven. Then find a baking dish that is just large enough to fit the two peppers snuggly, without the risk of falling over.

I find that a 1 quart rectangular baking dish works well for this recipe. It is just big enough that the peppers sit upright, but still have enough room to cook evenly.

Now that you have the right dish, it is time to prepare the peppers. Begin by washing and drying the peppers. Then cut the tops off the peppers and remove the ribs and seeds.

Fill the dish with 1/2-inch of water. Then place the hollowed out peppers upside down in the water and cover the dish with aluminum foil.

Soften The Peppers

Place the covered peppers in the preheated oven and bake for 20 minutes to soften the peppers. This is a much easier, and better alternative than boiling the peppers in hot water to soften.

While the peppers are in the hot oven, it is time to prepare the filling. Start by heating a non-stick skillet over medium-high heat.

Prepare The Stuffed Peppers Recipe Filling

Add the ground beef to the pan and cook until half of the meat is no longer pink. *Note – if you are using ground turkey or chicken you will need to add a little oil to the pan to prevent the meat from sticking.

Once the meat is half cooked, add the diced onion to the pan and continue to cook until the meat is fully cooked and no longer pink.

Then add the minced garlic and cook until garlic becomes fragrant. This will take approximately 1 minute. Be sure to not overcook the garlic as it will become bitter.

Remove the meat mixture from the heat and drain off excess fat if needed. Then return the meat to the pan and stir in the drained tomatoes, half of the tomato sauce, Worcestershire sauce, cooked rice, parsley, and dried Italian seasoning.

Then season with salt and pepper to taste. I always add in a few hot pepper flakes here as well for a little extra kick to our stuffed peppers.

Once the peppers are done softening, remove the baking dish from the oven. Carefully remove the foil, saving it for later, and reduce the oven temperature.

Using tongs remove the peppers from the dish and place them on a plate. Discard the water in the bottom of the baking dish.

Then pour half of the remaining tomato sauce in the bottom of the dish. Place the peppers back into the dish, open side facing upward.

Fill each pepper with the beef and rice mixture. Pour the remaining tomato sauce over the top of the peppers.

Cook Time

Using oven mitts, carefully cover the stuffed peppers with the foil that you used earlier. Then place the dish back in the oven to bake for 20 minutes.

Once the bake time is up, take the dish out of the oven and remove the foil. Then sprinkle the top of the filling with the shredded cheese and place the baking dish back into the oven, uncovered.

Continue to bake for 20-30 minutes or until the peppers are tender and the cheese begins to turn light brown in some areas.

Remove the peppers from the oven and serve warm with a garnish of chopped parsley on top.

Enjoy! Mary

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