This post may contain affiliate links. Please read our disclosure policy.
Stuffed peppers are a hearty, flavorful meal perfect for two. Tender bell peppers are filled with seasoned ground beef, onions, garlic, tomatoes, cheese, and greens, then baked to perfection. Ready in about 30 minutes, this easy recipe is both satisfying and customizable for a delicious dinner any night of the week.
Why You’ll Love This Recipe
- Easy & Flavorful: Beef, tomatoes, and spices come together in a tender baked pepper.
- Well-Balanced: A complete meal with protein, veggies, and cheese.
- Customizable: Swap the protein, cheese, or add extra vegetables.
- Make-Ahead Friendly: Prep the filling in advance for quick assembly.
If you love my Stuffed Peppers For One, you’ll enjoy this version just as much. It’s just as simple but serves two—great for sharing or saving for later. Stuffed peppers have always been a go-to in my kitchen because they’re easy, satisfying, and endlessly adaptable.
If I need a quick and easy meal, this recipe is always a favorite. For more dinner ideas for two, try my Chicken and Biscuits, Stuffed Eggplant, Small Sheet Pan Lasagna, or Bacon Cheeseburger Meatloaf.
Ingredients
If you have any ingredients leftover from this small batch stuffed peppers recipe, check out our Leftover Ingredients Recipe Finder.
- Bell Peppers: Green, red, yellow, or orange bell peppers all work well. Extra bell peppers? Use them in Pepper Steak, Potatoes O’Brien, or Hamburger Soup.
- Olive Oil: Used for sautéing the onions and garlic. I prefer using extra virgin olive oil, but lighter olive oil works too.
- Onion & Garlic: These build the base of the filling, adding depth and a rich taste.
- Ground Beef: The main protein in the stuffing. As it cooks, the ground beef absorbs the flavors of the onions, garlic, and seasoning. You can also use ground turkey or ground chicken if you prefer. If you’ve got extra, use it in Cottage Pie or Lasagna Soup.
- Italian Seasoning: A mix of dried herbs like oregano, basil, and thyme.
- Kosher Salt & Black Pepper: Essential for bringing out all the flavors in the dish.
- Tomatoes: Canned diced tomatoes or a medium chopped fresh tomato both work well. Canned tomatoes add convenience, while fresh tomatoes bring a brighter flavor – either is a great option.
- Greens (Swiss Chard, Spinach, or Kale) – I use Swiss chard in this version, but spinach or kale are great alternatives. They add color, texture, and extra nutrients. If you’ve got leftovers, use them in Ground Turkey Tacos or a Crustless Spinach Quiche.
- Cheddar Cheese – Melts on top for a creamy, slightly sharp finish. Mozzarella or Monterey Jack are good substitutes.
Recipe Variations
Try one of these stuffed pepper variations to switch things up:
- Mexican Style: Use taco seasoning, black beans, and top with pepper jack cheese.
- Spicy Version: Stir in diced jalapeños or red pepper flakes for heat.
- Mediterranean – Use ground lamb, feta cheese, and a sprinkle of oregano.
- BBQ Style: Swap Italian seasoning for smoked paprika and mix in BBQ sauce.
How To Make Stuffed Peppers For Two
These photos and instructions help you visualize how to make this stuffed peppers recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Prep the Peppers
- Trim & Clean: Cut about ¼-inch off the top of each bell pepper to remove the stem. Scoop out the seeds and membranes, then rinse the inside.
- Slice: Cut each pepper in half lengthwise.
Blanch the Peppers
- Boil Water: Fill a 3-quart pot halfway with water and bring it to a boil.
- Blanch: Add the pepper halves to the boiling water and cook for 3 minutes.
- Drain & Season: Use tongs to remove the peppers and place them on a clean kitchen towel. Sprinkle ⅛ teaspoon of salt inside each half, then flip them over to drain excess water.
Prepare the Filling and Bake
- Cook the Vegetables: Heat oil in a 10-inch skillet over medium-high heat. Add onions and cook for 2 minutes, stirring occasionally. Stir in garlic and cook for 30 seconds.
- Brown the Meat: Add ground beef, Italian seasoning, salt, and pepper. Cook, breaking up the meat, until browned, about 3 minutes.
- Add Greens: Stir in Swiss chard (or your choice of greens) and cook, stirring frequently, for 1 minute until slightly wilted.
- Add Tomatoes: Stir in either a chopped fresh tomato or canned diced tomatoes with half of the juice from the can. Cook for 1 more minute, stirring frequently.
- Stir in Cheese: Remove the skillet from heat and mix in half of the cheese.
- Fill the Peppers: Spoon the meat mixture into the pepper halves and place them in a lightly greased 6×8-inch baking dish or use two 5×5-inch baking dishes.
- Top & Bake: Sprinkle the remaining cheese over the peppers, cover with foil, and bake in a 375° preheated oven for 15 minutes.
- Serve & Enjoy: Let the stuffed peppers cool for a few minutes before serving. Enjoy them as they are or with a favorite side dish.
Pro Tip: If the cheese isn’t fully melted after baking, remove the foil and return the dish to the oven for 5 more minutes until the cheese is melted.
Expert Tips
- Precook the Peppers – For a softer texture, blanch them in boiling water for 2-3 minutes before stuffing.
- Drain Excess Liquid – If using canned tomatoes, some of the liquid will be added for moisture, but too much can make the mixture watery. Drain some of the liquid before filling the peppers.
- Use Extra Filling – If you have leftover filling, spoon it over the tops of the peppers before baking.
- Adjust Seasoning – Taste the mixture before filling the peppers and adjust the seasoning if needed for the best flavor.
Serving Suggestions
These stuffed peppers pair well with a variety of side dishes. Try them with:
Frequently Asked Questions
Yes! Prepare the filling and store it in the fridge for up to 2 days. Stuff the peppers just before baking.
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! You can freeze them either unbaked or fully cooked. If freezing unbaked, assemble the peppers but leave off the cheese topping until ready to bake. Wrap tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then add the cheese before baking.
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:
Tried this small batch stuffed peppers recipe or any other recipe from One Dish Kitchen? Let me know how you liked it by rating the recipe and sharing your thoughts in the comments below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Stuffed Peppers For Two
Equipment
- 6×8 inch baking dish or two 5×5 inch baking dishes
Ingredients
- 2 medium bell peppers (use green, red, yellow, or orange)
- 1 tablespoon olive oil
- ½ cup chopped onions
- 2 cloves garlic -minced
- 8 ounces lean ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 cup chopped Swiss chard , spinach or kale
- 1 (14.5-oz) can diced tomatoes or one medium tomato
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375℉ (190℃).
Prep the Peppers
- Trim & Clean: Cut about ¼-inch off the top of each bell pepper to remove the stem. Scoop out the seeds and membranes, then rinse the inside.
- Slice: Cut each pepper in half lengthwise.
Blanch the Peppers
- Boil Water: Fill a 3-quart pot halfway with water and bring it to a boil.
- Blanch: Add the pepper halves to the boiling water and cook for 3 minutes.
- Drain & Season: Use tongs to remove the peppers and place them on a clean kitchen towel. Sprinkle ⅛ teaspoon of salt inside each half, then flip them over to drain excess water.
Prepare the Filling and Bake
- Cook the Vegetables: Heat oil in a 10-inch skillet over medium-high heat. Add onions and cook for 2 minutes, stirring occasionally. Stir in garlic and cook for 30 seconds.
- Brown the Meat: Add ground beef, Italian seasoning, ¼ teaspoon of kosher salt, and pepper. Cook, breaking up the meat, until browned, about 3 minutes.
- Add Greens: Stir in Swiss chard (or your choice of greens) and cook, stirring frequently, for 1 minute until slightly wilted.
- Add Tomatoes: Stir in either the canned diced tomatoes with half of the juice from the can or a chopped fresh tomato. Add ¼ teaspoon of kosher salt. Cook for 1 more minute, stirring frequently.
- Stir in Cheese: Remove the skillet from heat and mix in half of the cheese.
- Fill the Peppers: Spoon the meat mixture into the pepper halves and place them in a lightly greased 6×8-inch baking dish or two 5×5-inch baking dishes.
- Top & Bake: Sprinkle the remaining cheese over the peppers, cover with foil, and bake for 15 minutes.
- Serve & Enjoy: Let the stuffed peppers cool for a few minutes before serving. Enjoy them as they are or with a favorite side dish.Pro Tip: If the cheese isn’t fully melted after baking, remove the foil and return the dish to the oven for 5 more minutes until the cheese is melted.
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.
Good recipe.
Thank you!