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Whip up a delicious and satisfying Stuffed Peppers For One in just 30 minutes with this quick and easy recipe, ideal for busy weeknights or when you crave a comforting meal. This easy-to-follow small batch recipe teaches you how to make stuffed peppers that are perfectly balanced in flavors, textures, and nutrients, making it an ideal filling meal for one.
Enjoy this small batch of Stuffed Peppers alongside a crisp Caesar Salad, creamy Buttered Noodles, crusty French Bread, or a comforting bowl of Creamy Vegetable or Tomato Soup for a complete and satisfying meal. Each side dish brings its own unique texture and flavor to complement the peppers perfectly.
Like this recipe? Check out our collection of main dish recipes, all perfectly portioned to serve one or two people.
Table of Contents
Why You’ll Love This Stuffed Peppers Recipe
- Single Serving: Perfectly portioned for one person, this recipe avoids food waste and is ideal for those cooking for themselves.
- Easy to Make: With clear instructions and readily available ingredients, even beginner cooks can effortlessly whip up this dish.
- Versatile: The recipe offers a balance of traditional and alternative ingredient options, making it adaptable to various dietary preferences.
- Nutritionally Balanced: Stuffed bell peppers provide a wholesome, well-rounded meal packed with protein, vegetables, and flavorful spices.
- 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 double: If you’d like to make stuffed peppers for two, just double or triple the ingredients based on how many peppers you’d like to use.
What Are Stuffed Peppers?
Stuffed peppers are bell peppers filled with a mixture of ingredients, often including meats, grains, vegetables, and seasonings. Once stuffed, they’re baked to perfection, resulting in a satisfying, well-rounded dish.
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Ingredients
If you have any ingredients leftover from this stuffed bell peppers recipe, check out our Leftover Ingredients Recipe Finder.
Which Bell Pepper Is Best For Stuffed Peppers?
Bell peppers change color as they ripen – starting green and eventually turning red, yellow, or orange. The ripening process makes the peppers sweeter, explaining why green bell peppers are less sweet and a bit more bitter than their colorful counterparts. While green peppers are harvested earlier and tend to last longer, the best color for your stuffed peppers depends on your taste preference. For a milder taste, opt for green peppers, but if you enjoy a sweeter profile, choose red, yellow, or orange peppers.
Ingredient Notes
- Bell peppers: They’re the star of the show here! You can choose any color – red, yellow, orange, or green. Each color has a slightly different flavor profile, with red being the sweetest. Look for peppers that are bright, shiny, and firm. They should not have soft spots, moldy stems, or wrinkled skin. Consider using leftover bell peppers in Lo Mein, Philly Cheesesteak, and Pepper Steak.
- 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: Provides protein and makes the filling hearty. For vegetarians, crumbled tofu, lentils, or a meat substitute can be used. For a different flavor, try ground turkey, chicken, or pork. If you have extra ground beef, consider using it to make Sheet Pan Lasagna, Cottage Pie, Spaghetti and Meatballs, or a Taco Salad.
- Spices and seasonings: I use Italian seasoning, salt, and black pepper. Italian seasoning gives an aromatic touch. You can make your own mix using dried basil, oregano, rosemary, and thyme. Alternatively, use your favorite herb blend.
- Spinach: Adds a nutritional punch and a vibrant color. 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. Feel free to swap it out with other leafy greens like kale, swiss chard, or collard greens. Leftover spinach can be used in Tuscan Chicken, a Breakfast Sandwich, or Tortellini Soup.
- Tomato: I use one small tomato in this recipe. A tomato contributes a juicy texture and tanginess. You can use a fresh tomato, canned diced tomatoes, or even a spoonful of tomato sauce.
- Cheese: Adds creaminess and a delicious meltiness. We recommend using cheddar, but feel free to experiment with your favorite kind. For a dairy-free option, use a vegan cheese substitute or omit entirely. Got extra cheese? Use it in Crack Chicken, Potato Soup, and Mac and Cheese.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Stuffed peppers are as versatile as they come. Here are a few twists:
- Vegetarian Stuffed Peppers: Replace ground beef with a plant-based meat substitute, lentils, or crumbled tofu.
- Spicy Variation: Add a kick to your stuffed pepper by including some diced jalapeño or a sprinkle of red pepper flakes to the filling.
- Mediterranean Twist: Substitute the Italian seasoning for a Greek seasoning blend, use ground lamb instead of beef, and add some crumbled feta cheese on top.
- Low-Fat Variation: Replace the ground beef with lean ground turkey or chicken, and use a reduced-fat cheese for topping.
- Chicken Stuffed Peppers: Instead of using ground beef, you can use cooked chicken instead.
- Fish Stuffed Peppers: Use cooked fish, such as cod, trout, or salmon instead of using ground beef.
- Vegan Stuffed Peppers: To make the dish vegan, use vegan cheese and vegan ground beef or tofu as the filling.
Here are some additional tips:
- Be creative with your ingredients. There are endless possibilities when it comes to stuffing peppers. You can use any type of meat, rice, or vegetables that you like.
- Don’t be afraid to experiment. The best way to find your favorite recipe variation is to experiment with different ingredients.
- Keep the flavors in balance. When you are making a recipe variation, it is important to keep the flavors in balance. Make sure that the filling is not too dry or too wet.
- Season to taste. Once you have filled the peppers, taste the filling and adjust the seasoning as needed.
Preparing Bell Peppers For Stuffing: A Guide
For the best results, choose a bell pepper that is vibrant, glossy, and firm to a gentle squeeze. Ideally, it should be weighty with fresh green stems. Avoid any with blemishes, wrinkles, or soft patches.
Steps To Prep Your Bell Pepper:
- Lay the pepper on its side. With a sharp knife, slice off the top 1/4-inch of the pepper, including the stem.
- Clear out the inside by removing seeds and ribs.
- Slice the pepper in half.
Prepping The Pepper For Filling: Step-by-Step
For the best stuffed peppers, it’s essential to ensure your bell pepper is slightly tender yet able to hold the filling sturdily. Here’s how to achieve that:
- Begin by boiling water in a 2-quart pot. Once boiling, submerge the pepper halves in the water and let them blanch for 3 minutes.
- Using tongs or a fork, carefully remove the peppers from the hot water and place them on a clean kitchen towel.
- Lightly season the inner part of each pepper half with 1/8 teaspoon of salt, then flip them to let any excess water drain away.
How To Make Stuffed Bell Peppers
These step-by-step photos and instructions help you visualize how to make a small batch of stuffed peppers. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 375°F (190°C).
- Trim the pepper: Cut 1/4-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 1/8 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.
Note: I’m using a 5×7-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.
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Expert Tips
- 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.
How To Store Stuffed Peppers
- 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.
Frequently Asked Questions
Yes, you can prepare the filling ahead of time and refrigerate it. When you’re ready to eat, stuff the pepper, top it with cheese, and bake.
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.
Absolutely. If you’d like to make stuffed bell peppers for two people, 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.
Absolutely! Replace meat with cooked lentils or chickpeas and skip the cheese or use a vegan alternative.
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:
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
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.
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.
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!