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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 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.