Stuffed Peppers for Two
Total TimePrep: 20 min. Bake: 50 min.
- 2 medium green peppers
- 1/2 pound ground beef
- 1 can (8 ounces) tomato sauce, divided
- 1/4 cup uncooked instant rice
- 3 tablespoons shredded cheddar cheese, divided
- 1 tablespoon chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, beaten
- Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside.
- In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender.
- Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Nutrition Facts1 stuffed pepper: 405 calories, 20g fat (9g saturated fat), 193mg cholesterol, 1277mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 32g protein.
Jul 22, 2020
I really enjoyed making these peppers. I read some of the reviews and changed a few things, instead of using uncooked rice, I used cooked rice. I added some fresh garlic, dried onion and a sprinkle of chili powder, salt, and pepper. I also cut my peppers lengthwise so we got 2 side per person! They came out moist and delicious! Thank you
Apr 21, 2020
Loved this recipe, also cooked the rice first, was very tasty......
Aug 19, 2019
This was easy to make . I read the reviews before making the recipe and experimented with the rice to see if I could avoid the not-fully-cooked rice problem, especially since I was using brown instant rice which is notorious for needing more cooking time. I put the tomato sauce, Worcestershire sauce and rice in a bowl first so the rice could soften while the peppers were blanching and then cooling a little before handling them. That seemed to take care of the problem. I gave the recipe four stars instead of five because I thought the meat mixture was too bland. Next time, I will add some garlic powder to perk it up a bit. For those of you who like spicy, maybe you could add a little chili powder.
Apr 7, 2019
I used spaghetti sauce as well since I don't have tomato sauce in my pantry (I never use it). The rice is a problem since I don't use instant rice and the regular rice definitely didn't cook properly. I'll have to look into that when I make it again.
Jun 16, 2018
I absolutely love this recipe! It's the perfect amount for 1 meal for 2 or 2 meals for 1 (I ate one for dinner
Mar 27, 2018
I was very pleased with this recipe. Its only me so I cut the recipe in half. It was very good, Will make it again. It will be one of my go to recipe.
Feb 28, 2018
I used a combination of spaghetti sauce and tomato sauce because I had left over spaghetti sauce in the fridge. We would have liked more sauce, so next time I will add at least another 1/2 cup of sauce. I also didn't have any cheddar cheese so I used shredded mozzarella. I used cooked regular long grain rice, instead of instead instant rice.
Feb 9, 2018
When I made this I didn't have any tomato sauce so I used spaghetti sauce instead. My husband and I both loved it. The next time I used the tomato sauce called for in the recipe; we didn't like it nearly as well. Would definitely make again, but would use the spaghetti sauce. Guess it's a matter of taste.
May 29, 2017
Did not care for this. Bland. A decent base though.
Feb 28, 2017
I used 1/2 ground pork 1/2 ground chuck. Makes for a softer meatball. Also added 2t. Beef Better Than Boullion. Delicious!