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This single serving stuffed peppers recipe features tender bell pepper halves filled with a savory mix of ground beef, spinach, tomatoes, cheese, and seasonings. Baked for just 30 minutes, this easy and flavorful dish is perfect for a satisfying meal for one.
Featured Comment
“This recipe is an A+++++. This one serving is so ideal for me, I’m watching my carbs so I’m so pleased that there is no rice in it but veggies instead. This recipe was so good that I made it 2 days in a row and can’t wait to make it again.”
– Basia P.
Why You’ll Love This Recipe
- Perfect for One: No waste, no extras – just the right amount for a single serving.
- Quick and Easy: Made with simple ingredients and clear instructions.
- Customizable: Swap ingredients to suit your taste or dietary needs.
- Wholesome and Balanced: A complete meal with protein and vegetables.
- Tried and Tested: A scaled-down version of the stuffed peppers I’ve made for years for my family.
Stuffed peppers are a comforting favorite that is flavorful, simple, and all baked in one neat package. For a slightly larger batch, try our easy stuffed peppers for two!
Pair these stuffed pepper halves with a crisp Caesar salad for one, buttered noodles for one, crusty small loaf French Bread, or a bowl of our comforting creamy vegetable soup or tomato soup for one for a well-rounded and satisfying meal.
Ingredients
If you have any ingredients leftover from this easy stuffed bell peppers recipe, check out our Leftover Ingredients Recipe Finder.
- Bell pepper: Use any color – red, yellow, orange, or green – as each offers a unique flavor, with red being the sweetest. Choose peppers that are bright, shiny, and firm, avoiding any with soft spots, moldy stems, or wrinkled skin. Extra bell peppers are great in single serving lo mein, Philly cheesesteak, and pepper steak for one.
- Ground beef: A hearty, protein-packed filling option. Substitute with crumbled tofu, lentils, or a plant-based alternative for a vegetarian version. You can also try ground turkey, chicken, or pork for variety. Use leftover ground beef in a small sheet pan lasagna, cottage pie for one, spaghetti and meatballs for one, or a taco salad.
- Spices and seasonings: Italian seasoning, salt, and black pepper enhance the flavor of the filling. You can use a store-bought blend or mix dried basil, oregano, rosemary, and thyme.
- Spinach: Fresh spinach adds color and nutrition. If using frozen spinach, thaw and squeeze out excess water. Swap with kale, Swiss chard, or collard greens if preferred. Leftover spinach can be used in tuscan chicken for one, a breakfast sandwich, or tortellini soup for one.
- Tomato: Adds tanginess and juiciness to the filling. Use one small tomato, canned diced tomatoes, or a spoonful of tomato sauce.
- Cheese: Melts beautifully and adds creaminess. Cheddar is my go-to, but any favorite cheese works. For a dairy-free option, try vegan cheese or omit entirely. Extra cheese can be used in crack chicken for one, potato soup for one, and mac and cheese for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
- Vegetarian: Swap ground beef for plant-based meat, lentils, or crumbled tofu.
- Spicy: Add diced jalapeños or red pepper flakes for extra heat.
- Mediterranean: Use Greek seasoning, ground lamb for beef, and top with crumbled feta.
- Lighter Option: Use lean ground turkey or chicken and reduced-fat cheese.
- Chicken: Replace beef with shredded cooked chicken.
- Seafood: Try cooked cod, trout, or salmon as the filling.
How To Make Stuffed Bell Peppers
These step-by-step photos and instructions help you visualize how to make this single stuffed pepper recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Heat the Oven: Preheat the oven to 375°F (190°C).
Prep the Pepper
- Trim the Pepper: Cut 1/4-inch from the stem end of the bell pepper to remove the top.
- Clean the Inside: Remove the seeds and membrane, then rinse the inside of the pepper.
- Slice the Pepper: Slice the pepper in half lengthwise.
Blanch the Pepper
- Prepare the Water: Fill a 2-quart pot halfway with water and bring it to a boil. Once the water is boiling, add the pepper halves and blanch them for 3 minutes.
- Remove the Peppers: Use tongs or a fork to carefully lift the pepper halves out of the hot water. Place them on a clean kitchen towel to cool slightly.
- Season and Drain: Sprinkle 1/8 teaspoon of salt inside each pepper half. Flip the peppers over on the towel to allow any excess water to drain.
Prepare the Filling and Bake the Pepper
- Cook the Vegetables: 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 for 30 seconds, stirring occasionally.
- Brown the Meat: Add the ground beef, Italian seasoning, salt, and pepper to the skillet. Cook, breaking up the meat, until browned, about 3 minutes.
- Add Tomatoes and Spinach: Stir in the chopped tomatoes and spinach. Cook, stirring frequently, for 2 minutes until the spinach is wilted.
- Add Cheese: Remove the skillet from the heat and stir in all but 1 tablespoon of the cheese.
- Fill the Peppers: Spoon the meat mixture into the prepared pepper halves.
- Arrange in Baking Dish: Place the filled peppers in a lightly greased 5×7-inch baking dish.
- Top and Bake: Sprinkle the remaining cheese over the peppers, cover the dish with aluminum foil, and bake for 15 minutes.
Pro Tip: If the cheese hasn’t fully melted after baking, remove the foil and return the dish to the oven for an additional 5 minutes until the cheese is melted.
Expert Tips
- Meat Options: Use ground turkey, pork, beef, or a plant-based alternative.
- Extra Filling: If you have leftover filling, spoon it over the tops of the peppers before baking.
- Taste and Adjust: Before filling the peppers, taste the mixture and adjust the seasoning as needed to ensure a balanced flavor.
- Get Creative: Experiment with different combinations of meats, rice, and vegetables, but ensure the filling isn’t too dry or too wet for the best results.
Frequently Asked Questions
Yes, you can prepare the filling and assemble the peppers up to 24 hours ahead. Store them covered in the refrigerator and bake when ready.
Absolutely. If you’d like to make stuffed bell peppers for two people, double the ingredients in this recipe.
If you have leftovers, let the stuffed peppers cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through, or microwave in 30-second intervals until heated.
Yes, stuffed peppers freeze well. Assemble them without the cheese topping, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
A 5×7-inch baking dish works perfectly for this single serving recipe.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Comfort Food Recipes For One
If you’ve tried this small batch 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
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 off the stem end of the bell pepper to remove the top. Remove the seeds and membrane, rinse the inside, and slice the pepper in half lengthwise.
- Blanch the Pepper: Fill a 2-quart pot halfway with water and bring it to a boil. Submerge the pepper halves in the boiling water for 3 minutes. Carefully remove them with tongs and place them on a clean kitchen towel. Sprinkle ⅛ teaspoon of salt inside each half and invert them on the towel to drain.
- Cook the Vegetables: 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 for an additional 30 seconds, stirring occasionally.
- Brown the Meat: Add the ground beef, Italian seasoning, salt, and pepper to the skillet. Cook, breaking up the meat, until browned, about 3 minutes.
- Add Tomatoes and Spinach: Stir in the chopped tomatoes and spinach. Cook for 2 minutes, stirring frequently, until the spinach wilts.
- Add Cheese: Remove the skillet from the heat and stir in all but 1 tablespoon of the cheese.
- Fill the Peppers: Spoon the meat mixture into the prepared pepper halves. Place the filled peppers in a lightly greased 5×7 inch baking dish.
- Top and Bake: Sprinkle the remaining cheese on top of the peppers. Cover the dish with aluminum foil and bake for 15 minutes.
- Melt the Cheese (if needed): If the cheese hasn’t fully melted, remove the foil and bake for an additional 5 minutes.
- Serve: Enjoy the stuffed peppers warm.
Notes
- Meat Options: Use ground turkey, pork, beef, or a plant-based alternative.
- Extra Filling: If you have leftover filling, spoon it over the tops of the peppers before baking.
- Taste and Adjust: Before filling the peppers, taste the mixture and adjust the seasoning as needed to ensure a balanced flavor.
- Get Creative: Experiment with different combinations of meats, rice, and vegetables, but ensure the filling isn’t too dry or too wet for the best results.
Nutrition
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.
Again, you’ve made an exceptional recipe for one (or two). Made this tonight with a red pepper and it was divine! All quantities were spot on.
And Again – I thank you for your recipes that are so helpful not only me but probably many, many single people out there!
So glad you loved it, and thank you!
This is a very flavorful recipe for stuffed bell peppers. The addition of fresh tomato and spinach gives it some freshness and lightness. I put rice in it sometimes to replicate my grandmother’s recipe, rather than serve noodles or rice on the side. Any way it’s served is delicious!
Really tasty and simple – I did keep the small trimming off the pepper, diced it and added with the onions. I will definitely make this again.
That’s a great idea. I’m so glad you enjoyed the recipe and plan to make it again.
Very good. I used grd. turkey, added chopped mushrooms and carrots. Next time I might add some cooked brown rice, quinoa, etc. Some filling left over after filling 2 halves bell pepper. Plenty for the 2 of us but I serve with vegetables and green veggie salad.
Delicious! When I make stuffed peppers for 1, (I only use 1/2 large pepper), I put the half pepper in the microwave, covered with a wet paper towel, for 60 seconds. If I were to do both halves I would microwave it them for 90-100 seconds.
I made this with ground turkey meat, it is delicious and just the right portion for me.
Thank you. I’m so happy you enjoyed it!
The peppers are delicious. This is one of the best recipes I’ve tasted and will make again and again. I did not use ground beef. I use quinoa. Thank you for sharing this recipe with all of us.
I’m so happy you enjoyed the peppers -thank you so much for your feedback!
Excellent dish used ground turkey add this recipe to favorites
used ground turkey as my local market did not have ground beef,,just made it, and so good!!!! so nice to have recipes for one as i live alone- thank you..signed up for notifications and your newsletter
Thank you, Dave. I’m so happy you enjoyed the peppers.
Delicious! I substituted ground chicken for the beef and it was perfect. I have been concentrating on cooking using healthier ingredients, and this recipe fits the bill. My husband is missing some of our tried and true fav recipes, but he asked me to make this again! Also, having recipes for smaller portions is great since our children are now gone. Joanie, thank you for all of your hard work. We appreciate you sharing your expertise with all of us. Blessings!
I’m so glad to hear you enjoyed the recipe! Ground chicken is a wonderful substitute. It’s always great to find healthier alternatives that still satisfy those cravings. I’m thrilled your husband loved it too! Having recipes for smaller portions is really convenient, especially with the kids gone. Thank you so much for your kind words and support.
I made this recipe with ground beef and red bell peppers. It was very tasty.
This came out great. I added some finely chopped summer squash – cooked with the onion. I was able to use home grown peppers and tomatoes as well. I like that it wasn’t drowning in sauce. Plan to make this again and freeze for a winter meal.
Can cooked peppers be. Frozen? If so, keep how long?
Absolutely! They freeze well. Just allow them to cool completely, then wrap them individually and store them in the freezer for up to 2 months. When you are ready to eat, simply thaw the peppers in the refrigerator overnight and then reheat them in the oven or microwave.
Have you ever thought of doing a recipe for Stuff Pepper Soup for one?
We haven’t, but thank you for the wonderful suggestion. We’ll add it to our list of recipes to possibly work on this year.
This recipe turned out great. I did add some tomato sauce before putting in the peppers because I thought it was a bit dry. Other than that, it was very easy to follow and had good taste.
I have made this a couple of times. It is very good. I add mushrooms to the meat mixture and half a can of tomato sauce. It is enough for two meals.
Thanks for your recipes. I enjoy them so much I make this one quite often. I never cook the ingredients. just mix them all up and stuff them in the peppers. I put a little water or tomato juice or sauce in the bottom and over the top. Cover with foil.
This is very tasty. The only thing I did differently was used a vegan sausage, instead of beef. It is so refreshing to eat healthy instead of those frozen meals with a mile-long ingredient list of preservatives and chemicals.
Another winner! I made these peppers last night and they were excellent and flavorful. Not dry at all. I didn’t have ground beef, so I subbed what I had (Italian crumbled sausage) and mozzarella. I did leave out the additional salt due to this being sausage and figured it didn’t need it, and I didn’t miss not adding it in the recipe. Another keeper for sure!
This recipe is an A+++++. This one serving is so ideal for me, I’m watching my carbs so I’m so pleased that there is no rice in it but veggies instead. This recipe was so good that I made it 2 days in a row and can’t wait to make it again, Looking forward to trying your other recipes, they all look so good.
First I would like to say I am thrilled to know this site is FINALLY HERE! For this evening I choose to make Stuffed Peppers. The measurements and serving size is perfect. The recipe is absolutely delicious, and I am already thinking of variations to switch it up a little in the future. I appreciate the time and care given to this topic and site. The Stuffed Peppers are a 5+ and I can’t wait to try every recipe you have to offer. Thank You One Dish Kitchen.
I’ve made stuffed peppers many times before and they were just good, this recipe was delicious.
Easy to make, quick and delicious! Bonus: It makes two meals for me. Thank you for a great recipe.
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.
Simple but so delicious. I enjoyed it twice in a week.
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.
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.
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!
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.
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.
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.
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.
Yes! I just tried using poblano peppers last year, and they are absolutely delicious for stuffed peppers.
This looks fantastic and for one. Do wish I could just save the recipe as a file and not have to print it out.
You can save recipes from our website. On each recipe page, on the lower right side you will notice a “heart” with a “bookmark” next to it. When you click on the bookmark, the recipe is saved for you to view anytime you want. You can also print the recipe card but print it as a pdf to save to your computer.
I did a half recipe and it was so delicious that the hubby made comment that he had never heard so many ooohs and aahs as I ate. I did a half recipe and used a green and red capsicum/bell pepper which were on the small side compared to others on the shelf. I used fresh tomatoes (8 ounces chopped and bacon instead of the turkey mince) and had enough filling that less than half fitted in the green one but the rest only three quarters filled the red one which may have been because the bacon did not give as much volume that minced/ground meat would but that said certainly looking forward to making it with beef mince and put as Italian or Asian twist on it with seasonings and or sauce.
All the ingredients were healthy, however I stirred my cheese in as directed. It will not look like the photo. The next time I will put the cheese on top. I think it would enhance the looks as well as the taste and not be lost in the flavor. I couldn’t help but wonder if stirring the cheese in was a misprint. Thank you for your easy delicious recipes. I am really enjoying them.
I love this recipe. Made it last night and let me you it was amazing. I love that you did all the hard work for me. I did it in a slow cooker. I choose the meat and veggies in slow cooker it went for 5 hours on low. I like a little texture to the pepper so didn’t blanch.
Mary, thank you so much for your feedback. I’m so glad you enjoyed the recipe! We do have a few crockpot recipes on our site with more to come – https://onedishkitchen.com/easy-slow-cooker-recipes-for-one/
I forgot. I need to go shopping. Is it fresh spinach or canned spinach?
Jolene Walters
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.
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
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
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.
Joanie
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! 🙂
I love this scaled-down version! I always end up making way too much for my husband and I to eat.
This looks like a great and healthy recipe, I can’t wait to try it! I love stuffed peppers! Thank you for sharing!
I do love stuffed peppers, and these are so good!
I like to make stuffed peppers. I like the proportions you have here. They look great!
I love stuffed peppers. My mom use to make them all the time when I was a kid, so they bring back great memories.
Stuffed peppers are one of my husband’s favorite meals. Yours look particularly appetizing!
These stuffed peppers are so yummy! They’re one of my husband’s favorites.
These look GREAT! And peppers are right in season and so plentiful and cheap in the market right now. A plus.
Wonderful thing about stuffed peppers is you can add all kinds of great stuff to personalize them
I just love stuffed peppers. They are on my list to make this week. Delicious !
These look fantastic!! Beautiful, really! And they sound tasty as well 🙂 I’m not generally a fan of stuffed peppers, but these look so good that I might be willing to change my mind!
Thank you, Amanda. They are so easy to make and the filling is full of so much flavor. I hope you give them a try, I think you’ll be pleasantly surprised 🙂
I was planning on making stuffed peppers tonight! I’ll have to try out your recipe:)
Oh good, Joanna. I hope you do – let me know what you think 🙂