Stuffed Bell Peppers For Two
Juicy stuffed bell peppers filled with seasoned beef, rice, and cheese, baked to perfection. A hearty, flavorful dish perfect for a comforting family meal or casual dinner.
Ingredients
Instructions
- Cut off the tops of each bell pepper and remove the seeds.
- Cook the peppers in boiling salted water for 5 minutes, then drain and set aside.
- Cook the rice according to package instructions as directed.
- Combine ground beef, cooked rice, 1/4 cup tomato sauce, chopped onion, Worcestershire sauce, beaten egg, and half of the cheese in a bowl.
- Stuff the peppers with the beef and rice mixture and place them in a small baking pan.
- Pour the remaining tomato sauce over the stuffed peppers.
- Bake at 350°F (175°C) for 60 minutes or until the meat is cooked through.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion before mixing it with the beef and rice. You can substitute ground turkey or chicken for a lighter version, or use quinoa instead of Rice-A-Roni for a healthier twist. To enhance the dish, sprinkle some Italian seasoning or garlic powder into the stuffing mixture.
Serving Suggestions
These stuffed bell peppers make a hearty standalone meal, but pair wonderfully with a simple side salad or steamed vegetables for a complete dinner. A dollop of sour cream or a sprinkle of fresh herbs like parsley can enhance the dish. For more beef recipes, browse our collection for delicious options like Big Mikes Chili.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel, heating for 2-3 minutes until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for about 20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Bell Peppers For Two contains roughly 936 calories, with 21g protein, 155g carbohydrates, and 28g fat. It is an excellent source of protein (41% of the Daily Value), calcium (36% of the Daily Value), and iron (35% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1805mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance. Assemble them without baking, cover tightly, and refrigerate for up to 24 hours. When ready to cook, simply bake them as directed, adding a few extra minutes to the cooking time to ensure they heat through.
What can I use instead of ground beef?
Ground turkey, chicken, or even plant-based meat alternatives work well in this recipe. For a vegetarian option, try using lentils or a mix of beans and vegetables, seasoned to taste, to create a filling and nutritious stuffing.
How can I make this dish spicier?
To add some heat, mix in diced jalapeños or crushed red pepper flakes into the beef and rice mixture. You can also top the stuffed peppers with pepper jack cheese instead of regular cheese for an extra kick. Adjust the spice level according to your preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).