Stuffed Peppers for Two (Easy Small-Batch Dinner)

There’s something quietly comforting about cooking a meal that’s perfectly portioned—no leftovers piling up, no complicated scaling. Stuffed peppers for two are proof that classic comfort food doesn’t need a crowd to shine. This recipe takes the timeless appeal of beef-stuffed green peppers and transforms it into a cozy, satisfying dinner made just for two people.

What surprises many home cooks is how balanced and filling stuffed peppers can be, even in a small batch. With tender peppers, savory ground beef, fluffy rice, and a light blanket of tomato sauce and melted cheese, every bite feels complete. If you’ve ever skipped stuffed peppers because they felt like “too much work for just two,” this recipe is about to change your mind.

Ingredients

Ingredient	Amount / Quantity
Medium green peppers	2
Ground beef	½ pound
Tomato sauce	1 can (8 oz), divided
Instant rice (uncooked)	¼ cup
Shredded cheddar cheese	3 tbsp, divided
Onion, finely chopped	1 tbsp
Worcestershire sauce	½ tsp
Salt	½ tsp
Black pepper	¼ tsp
Large egg, beaten	1

The combination of tomato sauce, Worcestershire, and onion gives the filling a deep, savory flavor while keeping the peppers moist and tender.

Timing

• Prep Time: 15 minutes
• Cook Time: 50–65 minutes
• Total Time: ~1 hour 15 minutes

This timing includes blanching the peppers, which shortens baking time and ensures tender results without overcooking the filling.

Step-by-Step Instructions

Step 1: Prepare the Peppers

Cut the tops off the green peppers and discard the stems and seeds. Bring a pot of water to a boil and blanch the peppers for 5 minutes. Drain and rinse with cold water, then set aside.
Tip: Blanching softens the peppers slightly so they bake evenly and don’t stay crunchy.

Step 2: Make the Filling

In a medium bowl, mix the ground beef, ¼ cup tomato sauce, instant rice, 2 tablespoons shredded cheese, chopped onion, Worcestershire sauce, salt, pepper, and beaten egg. Stir until well combined.
Tip: Mix gently—overmixing can make the filling dense instead of tender.

Step 3: Stuff the Peppers

Fill each pepper generously with the beef mixture, pressing lightly to remove air pockets. Place the peppers upright in an ungreased 1½-quart baking dish.
Tip: If the peppers wobble, trim a thin slice off the bottom to help them stand.

Step 4: Add Sauce and Bake

Pour the remaining tomato sauce over the stuffed peppers. Cover the dish with foil and bake at 350°F (175°C) for 45–60 minutes, until the meat is fully cooked and peppers are tender.
Tip: The foil traps steam, keeping everything juicy while the rice cooks through.

Step 5: Add Cheese and Finish

Sprinkle the remaining cheddar cheese on top. Return the dish to the oven, uncovered, for 5 minutes, or until the cheese is melted and lightly bubbly.
Tip: For extra browning, switch to broil for the final minute—watch closely.

Nutritional Information (Per Serving)

• Calories: ~420 kcal
• Protein: ~28 g
• Carbohydrates: ~22 g
• Fat: ~24 g
• Saturated Fat: ~10 g
• Fiber: ~3 g
• Sodium: ~780 mg

Green peppers contribute vitamin C and antioxidants, while the beef and egg provide iron and high-quality protein.

Healthier Alternatives

• Lean Protein Swap: Use ground turkey or chicken instead of beef to reduce fat.
• Whole Grain Option: Replace instant rice with cooked brown rice for added fiber.
• Lower Sodium: Choose no-salt-added tomato sauce and reduce salt slightly.
• Vegetarian Version: Substitute beef with cooked lentils or plant-based crumbles—still hearty and flavorful.

Each option keeps the comforting texture while improving nutritional balance.

Serving Suggestions

These stuffed peppers for two are satisfying on their own, but they pair beautifully with:

• A simple green salad with vinaigrette
• Roasted potatoes or garlic bread
• Steamed green beans or zucchini

For a cozy presentation, serve straight from the baking dish and add a sprinkle of fresh parsley or cracked black pepper on top.

Common Mistakes to Avoid

• Skipping the blanching step: Can leave peppers too firm after baking.
• Overpacking the filling: Press gently—tight packing can slow cooking.
• Not covering during baking: Leads to dry filling and uneven cooking.
• Underbaking: Always ensure the meat is no longer pink before serving.

Storing Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm covered in a 350°F oven for 15 minutes or microwave gently.
• Make-Ahead: Assemble the peppers up to 12 hours ahead, cover, and refrigerate until ready to bake.

Conclusion

These stuffed peppers for two deliver everything you want from a classic comfort dish—savory filling, tender peppers, and just the right amount of cheesy goodness—without excess or waste. Perfectly portioned and easy to prepare, they’re ideal for quiet weeknights, date nights at home, or anytime you want a hearty meal without leftovers.

Give this recipe a try and make it your own with simple swaps or seasonings. If you do, share your experience in the comments, rate the recipe, and subscribe for more perfectly portioned, home-style dinners.

FAQs

Q1. Can I use red or yellow peppers instead of green?

Yes. Red and yellow peppers are sweeter and slightly softer, but they work beautifully with the same cooking time.

Q2. Can I make stuffed peppers for two ahead of time?

Absolutely. Assemble them, cover tightly, and refrigerate for up to 12 hours before baking.

Q3. Do I have to blanch the peppers first?

Blanching is recommended for tender peppers, but you can skip it and add 10–15 minutes to the baking time.

Q4. Can I freeze these stuffed peppers?

Yes. Freeze baked and cooled peppers for up to 2 months. Thaw overnight before reheating.

Q5. What can I use instead of instant rice?

You can use cooked white or brown rice—about ½ cup cooked rice replaces the instant rice.

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