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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.
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!