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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.
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: 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.
- Easily Scaled: Double or triple the recipe for more servings.
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.
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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 Lo Mein, Philly Cheesesteak, and Pepper Steak.
- Olive oil: I use extra virgin olive oil for its rich flavor and quality. 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: 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.
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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.
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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 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.