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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.
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.