This post may contain affiliate links. Please read our disclosure policy.
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.
Pair these stuffed pepper halves with a crisp Caesar Salad, Buttered Noodles, crusty French Bread, or a comforting bowl of Creamy Vegetable or Tomato Soup for a well-rounded and satisfying meal.
Enjoy this recipe? Explore our collection of main dish recipes, all perfectly portioned for one or two people.
Why You’ll Love This Recipe
- Perfect for One: Designed for a single serving, this stuffed pepper recipe eliminates food waste and is great for anyone cooking for themselves.
- Quick and Simple: Clear instructions and everyday ingredients make it easy to prepare.
- Customizable: Offers options for ingredient swaps, making it adaptable to various tastes and dietary needs.
- Wholesome and Balanced: A complete meal packed with protein, vegetables, and flavorful seasonings.
- Tried and True: A scaled-down version of the stuffed peppers I’ve made for years, tested to ensure perfect results.
- Easily Scaled: Need more? Double or triple the recipe to make additional servings as needed.
Stuffed pepper halves are bell peppers filled with a flavorful mixture of ground beef, spinach, tomatoes, cheese, and seasonings, then baked until tender. Our single serving version, made with just one bell pepper, is perfectly portioned and ready in 30 minutes, making it an easy and satisfying meal for one.
RELATED: Comfort Food Recipes For One
Ingredients
If you have any ingredients leftover from this easy stuffed bell peppers recipe, check out our Leftover Ingredients Recipe Finder.
- Bell pepper: The main ingredient in this recipe! 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 Lo Mein, Philly Cheesesteak, and Pepper Steak.
- Olive oil: I use extra virgin olive oil for its rich flavor and quality. It’s unrefined and retains the natural vitamins and minerals of olives. If you prefer, lighter olive oil works as well.
- Onions and garlic: These add essential flavor to the filling, so don’t skip them.
- 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 Sheet Pan Lasagna, Cottage Pie, Spaghetti and Meatballs, 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, a Breakfast Sandwich, or Tortellini Soup.
- 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, Potato Soup, and Mac and Cheese.
Recipe Variations
- Vegetarian Stuffed Peppers: Swap ground beef with plant-based meat, lentils, or crumbled tofu.
- Spicy Variation: Add diced jalapeños or red pepper flakes for a fiery kick.
- Mediterranean Stuffed Peppers: Use Greek seasoning instead of Italian, substitute ground lamb for beef, and top with crumbled feta cheese.
- Low-Fat Option: Replace ground beef with lean ground turkey or chicken and use reduced-fat cheese.
- Chicken Stuffed Peppers: Use cooked, shredded chicken instead of ground beef.
- Fish Variation: Try cooked fish like cod, trout, or salmon as the filling.
- Vegan Stuffed Peppers: Choose vegan cheese and a plant-based ground meat or tofu 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.
RELATED: Empty Nest Recipe Ideas
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: 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
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.
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 🙂