These stuffed peppers for two are the perfect cozy, small-batch comfort meal. Tender green peppers are filled with savory ground beef, fluffy rice, tomato sauce, and melted cheddar cheese for a balanced, satisfying dinner without leftovers. Ideal for weeknights, date nights, or anytime you want a classic comfort dish scaled just right.
Total Time:1 hour 10 minutes
Yield:2 servings
Ingredients
2 medium green bell peppers
½ lb ground beef
1 can (8 oz) tomato sauce, divided
¼ cup instant rice (uncooked)
3 tbsp shredded cheddar cheese, divided
1 tbsp onion, finely chopped
½ tsp Worcestershire sauce
½ tsp salt
¼ tsp black pepper
1 large egg, beaten
Instructions
Preheat oven to 350°F (175°C).
Cut tops off peppers and remove seeds. Blanch peppers in boiling water for 5 minutes, then drain and rinse with cold water.
In a bowl, mix ground beef, ¼ cup tomato sauce, uncooked instant rice, 2 tbsp cheese, onion, Worcestershire sauce, salt, pepper, and beaten egg until just combined.
Fill peppers evenly with the beef mixture and place upright in a small baking dish.
Pour remaining tomato sauce over peppers. Cover with foil.
Bake for 45–60 minutes, until peppers are tender and meat is fully cooked.
Uncover, sprinkle remaining cheese on top, and bake 5 minutes more until melted.
Serve hot.
Notes
Blanching peppers ensures even baking and tender texture.
Instant rice cooks fully during baking; do not pre-cook.
Can substitute mozzarella or Monterey Jack cheese if desired.
For extra browning, broil for 1 minute after adding cheese.
