Stuffed Peppers For Two
Juicy stuffed peppers filled with seasoned ground beef, rice, and tomato sauce, baked to perfection—perfect for a hearty, family-friendly dinner or casual gathering.
Ingredients
Instructions
- Cut off the top of each green pepper and remove the seeds.
- Cook the peppers in boiling water for 5 minutes; drain and set aside.
- In a bowl, combine ground beef, rice, 1/4 cup tomato sauce, chopped onion, salt, Worcestershire sauce, beaten egg, and a dash of pepper.
- Stuff the peppers with the mixture and place them in a small baking pan.
- Pour the remaining tomato sauce over the stuffed peppers.
- Cover the pan and bake at 350°F (175°C) for 50 to 60 minutes, or until the meat is cooked through.
Tips & Substitutions
To enhance flavor, consider adding garlic or Italian seasoning to the beef mixture. If you don't have ground beef, ground turkey or chicken can be used as a lighter alternative. For a vegetarian option, substitute with black beans or lentils. You can also mix in some chopped vegetables like zucchini or mushrooms for added nutrition. Make sure to pre-cook your rice fully if you're not using instant rice.
Serving Suggestions
These stuffed peppers are delicious served with a simple side salad or garlic bread. For a heartier meal, pair with roasted vegetables or a side of homemade skillet hash. A sprinkle of fresh herbs, such as parsley or basil, can elevate the dish's presentation and flavor. This meal is also perfect for meal prep, allowing easy reheating for busy weeknights.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in an oven set to 350°F (175°C) until heated through, about 15-20 minutes. To maintain moisture, consider adding a splash of water or extra tomato sauce before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Peppers For Two contains roughly 501 calories, with 10g protein, 100g carbohydrates, and 8g fat. It is an excellent source of vitamin C (189% of the Daily Value), potassium (25% of the Daily Value), and iron (24% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance. Assemble them and store them in the refrigerator for up to 24 hours before baking. This allows the flavors to meld together. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I substitute for tomato sauce?
If you don't have tomato sauce, you can use crushed tomatoes or diced tomatoes for a chunkier texture. Alternatively, a mixture of salsa or pasta sauce can also work well. Just ensure that the sauce has a similar flavor profile to complement the stuffed peppers.
Can I freeze stuffed peppers?
Absolutely! You can freeze the stuffed peppers before or after baking. If freezing before baking, wrap them tightly in plastic wrap and then foil. They can be stored for up to 3 months. To cook from frozen, add an extra 15-20 minutes to the baking time.
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).