Stuffed Peppers For One
This single serving stuffed pepper recipe is the perfect quick and flavorful meal, ready in just 30 minutes! Made with one bell pepper, it’s filled with a savory mixture of ground beef, spinach, tomatoes, and cheese, then baked to perfection.
Servings: 1 serving
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 5x7 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
Serving: 1serving | Calories: 419kcal | Carbohydrates: 12g | Protein: 45g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 144mg | Sodium: 592mg | Potassium: 1061mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5050IU | Vitamin C: 165mg | Calcium: 430mg | Iron: 4mg
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