Our classic stuffed peppers recipe is scaled down to serve one person. Filled with ground beef, onions, garlic, spinach, and cheese and cooks in less than 30 minutes!
I've been making stuffed peppers for years. It's always been one of my family's favorite meals and is so easy to customize based on the ingredients you have on hand. Stuffed bell peppers are healthy and filling and very easy to make.
We've taken our family-favorite recipe and scaled down the ingredients so that it's the perfect single serving meal.
Why This Recipe Works
- Tested and perfected recipe: This stuffed bell peppers recipe is a scaled-down version of the stuffed peppers I've been making for years.
- Easy to customize: Although I use ground beef in this recipe, you can use ground chicken, turkey, or pork. Feel free to add additional vegetables like chopped carrots, broccoli, zucchini, and mushrooms.
- Single serving recipe: We take one bell pepper and slice it in half and fill it with delicious ingredients. It's the perfect amount for one person.
- Easy to double: If you'd like to make extras, just double or triple the ingredients based on how many peppers you'd like to use.
- Use your favorite peppers: Use red, green, yellow, or orange bell peppers.
- Low in calories and carbs: We don't use rice in our stuffed pepper recipe so we keep it lower in carbs and calories.
RELATED: Comfort Food Recipes For One
Ingredients
Which Color Bell Pepper To Use
You may wonder why bell peppers come in different colors. All bell peppers start out green, as they mature and ripen they change colors. If it's not picked, a green pepper may become red, yellow, or orange. The longer the pepper stays on the vine, the sweeter it becomes. This is why red, yellow, or orange peppers are sweeter than green peppers. Green peppers usually have a longer shelf life because they were less ripe when picked.
Use any color of bell pepper for this stuffed pepper recipe.
Ingredient Notes
- Bell peppers: Use one green, red, orange, or yellow pepper. Look for peppers that are bright, shiny, and firm. They should not have soft spots, moldy stems, or wrinkled skin.
- Olive oil: I use extra virgin olive oil in this stuffed bell peppers recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use lighter olive oil instead.
- Onions and garlic: Chopped onions and garlic add quite a lot of flavor to this dish, definitely don't leave them out.
- Ground beef: You may use ground beef, ground chicken, ground turkey, or ground pork instead.
- Spices and seasonings: I use Italian seasoning, salt, and black pepper.
- Spinach: I prefer using fresh chopped spinach. You may use frozen and thawed spinach instead. Just be sure to squeeze as much of the water out of the frozen and thawed spinach before using. You might also like to consider using kale or Swiss chard.
- Tomato: I use one small tomato in this recipe. A plum or Roma tomato is a perfect size.
- Cheese: Although I use shredded cheddar cheese, feel free to use your favorite type of cheese instead. Consider using gruyere, mozzarella, pepper jack, or fontina.
See below for ways to use leftover ingredients.
How To Select Bell Peppers
When selecting bell peppers, look for bright, shiny peppers with a firm skin that yields to slight pressure. Look for heavy peppers with green stems and avoid peppers with soft spots, shriveled skin, or bruises.
How To Cut A Pepper For Stuffing
- Lay the pepper on its side. Using a sharp knife, cut the top ¼-inch top stem section of the pepper off.
- Remove the ribs and seeds.
- Slice the pepper in half.
How To Par-Boil Peppers
To prep the pepper for stuffing, we blanch the pepper for three minutes which helps to make it tender without being too soft. The shell is still firm enough to support the delicious filling.
- Fill a 2-quart pot with water and bring to a boil. Immerse both halves of the pepper into the boiling water for 3 minutes.
- Using tongs or a fork, carefully remove the peppers from the hot water and place them on a clean kitchen towel.
- Sprinkle ⅛ of a teaspoon of salt over the insides of the peppers and turn them over to drain.
How To Make Stuffed Bell Peppers For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 375°F (190°C).
- Trim the pepper: Cut ¼-inch from the stem end of the bell pepper to remove the top of the pepper. Remove the seeds and membrane; rinse the inside of the pepper and slice in half, lengthwise (see photos above).
- Blanch the pepper: Fill a 2-quart pot halfway with water and bring to a boil. Immerse both halves of the pepper into the boiling water for 3 minutes. Carefully remove the peppers from the hot water and place them on a clean kitchen towel. Sprinkle the insides with ⅛ of a teaspoon of salt and invert on the towel to drain (see photos above).
- Make the stuffing: Heat oil in a 10-inch skillet over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally. Add the garlic and cook stirring occasionally for 30 seconds more.
- Add the ground beef, Italian seasoning, salt, and pepper to the pan and cook until browned, about 3 minutes.
- Stir in chopped tomatoes and spinach and cook, stirring frequently for 2 minutes.
- Remove the pan from the heat and stir in all but 1 tablespoon of the cheese.
- Fill the pepper cavities with the meat mixture. Place the peppers in a lightly greased baking dish. Top with remaining cheese, cover with aluminum foil and bake for 15 minutes.
I'm using a 5x7-inch baking dish.
Pro Tip: If the cheese has not fully melted after baking, remove the foil and place the peppers back in the oven for an additional 5 minutes until the cheese has melted.
RELATED: Empty Nest Recipe Ideas
Expert Tips and Variations
- Feel free to use ground turkey, ground beef, or ground pork instead of ground beef.
- Depending on the size of your bell pepper, you may have extra meat leftover. Pour the remaining cooked meat mixture over the tops of the pepper halves before baking.
- Taste the cooked ground beef and add additional salt if you feel it's necessary.
- Always feel free to add additional cheese, if preferred.
Variations
- Mediterranean Stuffed Peppers: Ground beef, onions, garlic, chickpeas, kalamata olives, and feta cheese.
- Tex-Mex Peppers: Ground beef, onions, garlic, black beans, corn, tomatoes, taco seasoning, and pepper jack cheese.
- Vegetarian Stuffed Peppers: Sliced mushrooms, garlic, onions, tomatoes, zucchini, cheddar cheese.
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:
- Bell peppers: Chicken Fajitas, Goulash, Seafood Gumbo, Guacamole Salad, Chicken Cacciatore
- Onions: French Onion Soup, Guacamole, Beef Stew, Tortellini Soup, Chicken and Rice Casserole
- Garlic: Lemon and Garlic Chicken, Garlic Smashed Potatoes, Vegetable Soup, Carne Asada, Slow Cooker Orange Chicken
- Ground beef: Hamburger Casserole, Mini Meatloaf, Beef Nachos, Beef Enchiladas, Juicy Lucy
- Spinach: Crustless Spinach Quiche, Spinach and Orzo Salad, Pork Stir Fry, Spinach Manicotti, Southwest Wrap
- Cheddar cheese: Macaroni and Cheese, Cheese Grits, Cheesy Baked Eggs, Vegetarian Enchiladas, Potato Soup
- Tomatoes: Crustless Quiche with Tomato and Pesto, Fresh Tomato Salad, Bruschetta, Caprese Salad, Chicken Caprese
- Italian seasoning: Pork Tenderloin, Cioppino, Lentil Stew, Chicken Stew, Chicken Cordon Bleu
Frequently Asked Questions
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.
Yes. Prepare and bake them first, then you can freeze them individually or together. To reheat, thaw the peppers in the refrigerator overnight and bake in a 350°F oven until heated through.
Absolutely. If you'd like to use two bell peppers, double the ingredients in this recipe.
Don't overbake the peppers. They tend to get soggy if cooked too long. Also, avoid adding additional liquid to the filling before baking.
Although cooking peppers slightly may add a little bit of time, it makes a big difference. In our recipe, we do not cook the bell pepper completely. We cook it just until the pepper starts to soften. This ensures that the pepper will cook through once it is stuffed and baked which makes it easier to cut into it.
Serving Suggestions
Although stuffed peppers can be a meal in itself, these single serving side dishes go very well with them:
Topping Ideas
- Greek yogurt or sour cream
- Slices of avocado
- Salsa
- Fresh herbs
Storage Tips
- To store: Refrigerate peppers in an airtight container for up to 4 days.
- To reheat: Heat leftovers in a baking dish in the oven at 350° F or in the microwave.
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
If you’ve tried these stuffed bell peppers or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Stuffed Peppers For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Ingredients
- 1 bell pepper (use green, red, yellow, or orange)
- ½ tablespoon olive oil
- ¼ cup chopped onions
- 1 clove garlic , minced
- 5 ounces lean ground beef
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 small tomato , chopped
- ½ cup chopped fresh spinach
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Trim the pepper: Cut ¼-inch from the stem end of the bell pepper to remove the top of the pepper. Remove the seeds and membrane; rinse the inside of the pepper and slice in half, lengthwise.
- Blanch the pepper: Fill a 2-quart pot halfway with water and bring to a boil. Immerse both halves of the pepper into the boiling water for 3 minutes. Carefully remove the peppers from the hot water and place them on a clean kitchen towel. Sprinkle the insides with ⅛ of a teaspoon of salt and invert on the towel to drain.
- Make the stuffing: Heat oil in a 10-inch skillet over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally. Add the garlic and cook stirring occasionally for 30 seconds more.
- Add the ground beef, Italian seasoning, salt, and pepper to the pan and cook until browned, about 3 minutes.
- Stir in chopped tomatoes and spinach and cook, stirring frequently for 2 minutes.
- Remove the pan from the heat and stir in all but 1 tablespoon of the cheese.
- Fill the pepper cavities with the meat mixture. Place the peppers in a lightly greased baking dish. Top with remaining cheese, cover with aluminum foil and bake for 15 minutes.
- Remove from oven. If the cheese has not fully melted after baking, remove the foil and place the peppers back in the oven for an additional 5 minutes until the cheese has melted.Enjoy warm.
Notes
- Feel free to use ground turkey, ground beef, or ground pork instead of ground beef.
- Depending on the size of your bell pepper, you may have extra meat leftover. Pour the remaining cooked meat mixture over the tops of the pepper halves before baking.
- Taste the cooked ground beef and add additional salt if you feel it's necessary.
- Always feel free to add additional cheese, if preferred.
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.
Julie says
Easy to make, quick and delicious! Bonus: It makes two meals for me. Thank you for a great recipe.
Shirlee says
I love this recipe. I have made it using 1/2 Italian sausage and 1/2 ground round. I do not pre-cook the peppers, and I do not pre-cooked the meat. I do sauté the onion and the garlic and the tomato, also add a few red pepper flakes.I think by baking the raw peppers and the uncooked meat that you get much more flavor and it is not as dry. Also use Parmesan cheese on top instead of the cheddar.
Garlic Girl says
Simple but so delicious. I enjoyed it twice in a week.
Reyna says
This was tasty! My daughter and I each had a half of a stuffed pepper and found it to be delicious and satisfying. Very simple to make.
I did not have spinach on hand so I substituted with chopped mushrooms (yum).
Thank you for creating and sharing such a wonderful recipe. This one will be on rotation.
Alison McGillivray says
Haven’t tried this yet but going to tonight. Looks really good. I can smell it cooking right now and it smells wonderful. Enjoying your one person recipes so much!! Thanks.
Roberta says
I’ve never been a fan of stuffed peppers, but I tried this recipe using sweet mini peppers with your filling mixture. It was delightful. I’ve always cooked for a large family, but now it’s just me. Your website has been a Godsend. Thank you!
Sharron says
Just had to say thank you for such an awesome dish as your "Stuffed Peppers!" Truly a blessing to and loved the fact that I could make them just for "one". As a retired single, I have worked at cutting down (halves, thirds, quarters) of so many recipes and I still somehow end up eating most of them for 2 to 4 days after, because of the amounts left over. Tried this and was so pleased, not only with the amount (I had the second half pepper the following day and it was just as good the second day as the first), having never tried making a pepper with spinach, I was really looking forward to the addition and I must admit, one bite and I was hooked. I used an herb feta cheese both in the pepper and as a sprinkle on top....truly awesome. Thank you so much and please know that I am now a very hooked fan of "One Dish Kitchen" recipes...they're really great and I'll be trying a good number of them.
Ryda says
A suggestion, I cut my peppers first length then gently pull them apart. I remove the stem then. This does 2 things, first you und up with more of a bowl shape at Both Ends and second you use almost all of the pepper. The only thing discarded is the stem and seeds. Less land fill.
Enjoy your blog, thank you.
Patricia Potts says
I made a full recipe with a yellow capsicum/bell pepper though used 8 ounces beef mince as that is what I vacuum seal and freeze my portions of mince otherwise made as per recipe though I also cooked the cap of the capsicum/bell pepper and left it whole instead of halving it and layered the extra meat on the cap in the baking dish and put slices of cheese on top of each and not only was it delicious but oh so filling that I could not eat it all leaving most of the capsicum/bell pepper which I will dice and use in an omelet or other dish. thank you so much Joanie for another great dinner.
Carol Wilson says
First off, in order to write a comment you have to rate the recipe. I have not made this as yet, but it sounds delicious. My comment is that one very good pepper is missing to use….the poblano pepper. They are wonderful stuffed. I am going to make this recipe, but not sure when, and wanted to put out the idea. When I do make it, I am going to use the poblano and ground lamb and I will recomment on the recipe. Honestly, I don’t see how this recipe could be anything less than five stars and I love the fact that there is no rice.
Summer says
Yes! I just tried using poblano peppers last year, and they are absolutely delicious for stuffed peppers.