Small Batch Stuffed Bell Peppers

This wonderful small batch stuffed bell peppers recipe features peppers filled with lean ground turkey, tomatoes, spinach, and cheese. Hearty, healthy, and incredibly delicious!

One stuffed bell pepper on a white plate with a yellow dish holding 3 additional stuffed peppers in the background.

This stuffed bell peppers recipe features four green bell peppers that are filled with browned ground turkey, onions, garlic, tomatoes, spinach, spices, cheese and baked in the oven. It’s an easy to make meal that comes together quickly.

This is a small batch recipe so if you’re cooking for one, you’ll have leftovers to enjoy. If you’re cooking for two, this might be the perfect amount.

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These stuffed peppers are low-carb, low in calories, and only use ten ingredients! The filling itself is absolutely delicious on it’s own but once it’s stuffed into the peppers – perfection!

RELATED: Comfort Food Recipes For One


See recipe box below for ingredient amounts and full recipe instructions.

  • green bell peppers
  • olive oil
  • chopped onions
  • garlic
  • ground turkey (or ground beef)
  • dried basil and oregano
  • salt and pepper
  • canned diced tomatoes
  • spinach
  • cheddar cheese

See below for ways to use leftover ingredients.

How To Make Stuffed Bell Peppers

  1. Cut off the top 1/2-inch of each pepper. Scoop out the seeds.
  2. Bring a medium-sized pot of water to a boil and immerse the peppers into boiling water for 3 minutes.
  3. Remove peppers from the water and place on a paper towel to drain.
  4. Make the filling by cooking the onions and garlic in a medium-sized skillet, add in the ground turkey and spices and cook until browned. Pour in the tomatoes along with their juices and simmer.
  5. Stir in the spinach and cheese.
  6. Fill the peppers with with the filling and place in a baking dish.
  7. Cover dish with foil and bake for 15 minutes.
a yellow baking dish with four cheese topped peppers on a baking sheet.

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Ways To Use Leftover Ingredients

If you have any ingredients leftover from this stuffed peppers recipe you might like to consider using them in any of these single serving and small batch recipes:

What To Serve With Stuffed Peppers

Can I Use Red, Yellow Or Orange Peppers Instead?

Yes. You can use any color, or a combination of colors of peppers.

Can Stuffed Bell Peppers Be Made In Advance?

Yes, stuffed peppers can be made ahead of time. Follow all of the steps in the recipe except topping the peppers with cheese. Cover and refrigerate the peppers. When you are ready to enjoy them, top with the cheese and bake as directed in the recipe.

You can also freeze stuffed peppers. Prepare and bake them first, then you can freeze them individually or together. To re-heat, thaw the peppers in the refrigerator overnight and bake in a 350 degree F oven until heated through.

Helpful Tips

  • Look for bell peppers that are all about the same size so that each of the peppers take the same amount of time to cook.
  • Feel free to use ground beef instead of ground turkey.
  • Stuffed peppers are great for using up leftovers. Feel free to substitute or add in vegetables you already have on hand. Canned beans and cooked chicken make excellent additions.
  • Consider making Mexican Stuffed Peppers by using salsa instead of canned tomatoes.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

RELATED: 15 Easy Single Serving Dessert Recipes


a stuffed pepper on a white plate next to a fork.

Small Batch Stuffed Peppers

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main
Cuisine: Main Dish
Keyword: peppers
Servings: 2 servings
Calories: 552kcal
Author: Joanie Zisk


  • 4 green bell peppers
  • 1 tablespoon olive oil
  • 3/4 cup chopped onions
  • 2 cloves garlic , minced
  • 3/4 pounds ground turkey or ground beef
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 15-ounce can diced tomatoes
  • 2 cups spinach , loosely packed
  • 1/2 cup shredded cheddar cheese


  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut off top 1/2-inch of peppers. Scoop seeds from cavities. Discard tops.
  • Fill a medium-sized pot with water and bring to a boil. Immerse peppers into boiling water for 3 minutes.
  • Carefully remove peppers from the hot water and place on a paper towel. Sprinkle insides with a pinch of salt and invert on the paper towels to drain well.
  • Heat 1 tablespoon of the oil in a 10-inch skillet. Add the onions and cook for 2 minutes, stirring occasionally. Add the garlic to the skillet and cook for 1 minutes more.
  • Add the ground turkey to the pan and cook until browned. Stir in the basil, oregano, salt and pepper.
  • Pour in the diced tomatoes along with their juices. Bring to a boil; reduce heat. Simmer for 5 minutes.
  • Stir in the spinach. Remove from heat.
  • Stir in cheese.
  • Fill pepper cavities with ground turkey mixture. Stand peppers in greased baking dish.
  • Cover dish with aluminum foil and bake 15 minutes.


Serving: 1serving | Calories: 552kcal | Carbohydrates: 28g | Protein: 44g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 155mg | Sodium: 921mg | Potassium: 1461mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4350IU | Vitamin C: 224.9mg | Calcium: 392mg | Iron: 6.4mg
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Stuffed Peppers For One (or Two) | ZagLeft
four stuffed peppers in a small baking dish.

20 thoughts on “Small Batch Stuffed Bell Peppers”

    1. Hi Jolene, you can use fresh or frozen spinach. If you use frozen, be sure to thaw the spinach first and try to squeeze as much water out of the spinach as you can before using it in the recipe.

  1. Jolene Walters

    I want to thank you for the recipes. I’m 84 years old and live alone. All the recipes I have and like serve six or more people. I was tired of freezing everything; and some things do not freeze well. Now, when I look at one of my recipes, I check if you have a smaller version. You usually do. I still use my old recipes when I take covered dishes to church. One of my favorite cookbooks was written in the 60’s, called the Working Wives Cookbook, Employed or Otherwise.
    Thank you again.
    Jolene Walters

  2. Hi Joanie,
    Thank you so much for your site.
    I am a nurse in Canada and moved my husband to my daughters where the Covid virus is very minimal. He would die if he got it.
    I was getting extremely bored with my cooking over the last month, then I found you.
    I can’t wait to go shopping tomorrow to get the supplies I need for week 1.
    Will let you know how it goes.
    Thank you again

    1. Hi Jane,

      Thank you for your kind note. We’re glad you found our site and hope you find many new recipes to try.

      Thank you for all that you do.

      Hope you and your family stay well.

  3. Hi Joannie, what is the calorie count for this pepper? I wanted to add it to one of my healthy nutrition apps, but I didn’t have a clue. Thanks so much! 🙂

  4. This looks like a great and healthy recipe, I can’t wait to try it! I love stuffed peppers! Thank you for sharing!

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