Easy stuffed peppers made with ground beef, fresh bell peppers, cheese, and leafy greens. This small batch recipe is perfect for a quick weeknight dinner, meal prep, or a healthy protein-packed meal. Baked to perfection with melted cheese, these stuffed peppers are flavorful and hearty.
Ingredients:
- 2 medium bell peppers (green, red, yellow, or orange)
- 1 tablespoon olive oil
- ½ cup chopped onions
- 2 cloves garlic, minced
- 8 ounces lean ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 cup chopped Swiss chard, spinach, or kale
- 1 (14.5-oz) can diced tomatoes or 1 medium tomato, chopped
- 1 cup shredded cheddar cheese
Instructions:
Prep the Peppers
- Trim and clean: Cut about ¼-inch off the top of each bell pepper to remove the stem. Scoop out the seeds and membranes, then rinse the inside.
- Slice: Cut each pepper in half lengthwise.
Blanch the Peppers
- Boil water: Fill a 3-quart pot halfway with water and bring it to a boil.
- Blanch: Add the pepper halves and cook for 3 minutes.
- Drain and season: Remove peppers with tongs and place on a clean kitchen towel. Sprinkle ⅛ teaspoon salt inside each half and flip to drain excess water.
Prepare the Filling and Bake
- Cook the vegetables: Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook for 2 minutes, stirring occasionally. Add garlic and cook for 30 seconds.
- Brown the meat: Add ground beef, Italian seasoning, ¼ teaspoon kosher salt, and black pepper. Cook for about 3 minutes, breaking up the meat until browned.
- Add greens: Stir in Swiss chard, spinach, or kale and cook for 1 minute until slightly wilted.
- Add tomatoes: Stir in canned diced tomatoes (with half the juice) or fresh chopped tomato, plus ¼ teaspoon kosher salt. Cook for 1 more minute.
- Stir in cheese: Remove skillet from heat and mix in half of the shredded cheddar cheese.
- Fill the peppers: Spoon the meat mixture into the pepper halves and place them in a lightly greased 6×8-inch baking dish (or two 5×5-inch dishes).
- Top and bake: Sprinkle remaining cheese over the peppers, cover with foil, and bake at 375°F (190°C) for 15 minutes. If the cheese isn’t fully melted, remove the foil and bake an additional 5 minutes.
- Serve: Let the stuffed peppers cool for a few minutes before serving.
Why You’ll Love This Recipe
These small batch stuffed peppers are a simple, flavorful meal that combines tender bell peppers with a hearty, cheesy ground beef and vegetable filling. Perfect for a weeknight dinner or meal prep, they’re packed with protein, veggies, and comfort.
Tips
- Blanching peppers before baking prevents them from being tough.
- Use a sharp knife to cut the peppers evenly for uniform cooking.
- Covering with foil ensures the cheese melts without burning.
Variations and Substitutions
- Swap ground beef with ground turkey, chicken, or plant-based meat for a lighter option.
- Use mozzarella, Monterey Jack, or a blend of cheeses instead of cheddar.
- Add cooked rice, quinoa, or couscous to the filling for a more filling dish.
- Try different greens like kale, spinach, or collard greens for variety.
FAQs
Q: Can I make these ahead of time?
A: Yes, prepare the peppers and filling, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Q: Can I freeze stuffed peppers?
A: Yes, freeze unbaked stuffed peppers in a freezer-safe dish for up to 3 months. Thaw before baking.
Q: Can I make this vegetarian?
A: Replace the meat with cooked lentils, beans, or a meat substitute and follow the same steps.
Serving
Serve these stuffed peppers hot as a main dish, paired with a simple green salad, roasted vegetables, or a side of rice or mashed potatoes.
Suggestions
- Garnish with fresh parsley or basil for added flavor and color.
- Drizzle a little tomato sauce over the top for extra moisture.
- Sprinkle crushed red pepper flakes for a mild spicy kick.
Small Batch Stuffed Peppers
2
servings10
minutes15
minutesIngredients
2 medium 2 bell peppers (green, red, yellow, or orange)
1 tablespoon 1 olive oil
½ cup chopped onions
2 cloves 2 garlic, minced
8 ounces 8 lean ground beef
1 teaspoon 1 Italian seasoning
½ teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
1 cup 1 chopped Swiss chard, spinach, or kale
1 1 (14.5-oz) can diced tomatoes or 1 medium tomato, chopped
1 cup 1 shredded cheddar cheese
Directions
- Prep the Peppers
- Trim and clean: Cut about ¼-inch off the top of each bell pepper to remove the stem. Scoop out the seeds and membranes, then rinse the inside.
- Slice: Cut each pepper in half lengthwise.
- Blanch the Peppers
- Boil water: Fill a 3-quart pot halfway with water and bring it to a boil.
- Blanch: Add the pepper halves and cook for 3 minutes.
- Drain and season: Remove peppers with tongs and place on a clean kitchen towel. Sprinkle ⅛ teaspoon salt inside each half and flip to drain excess water.
- Prepare the Filling and Bake
- Cook the vegetables: Heat olive oil in a 10-inch skillet over medium-high heat. Add onions and cook for 2 minutes, stirring occasionally. Add garlic and cook for 30 seconds.
- Brown the meat: Add ground beef, Italian seasoning, ¼ teaspoon kosher salt, and black pepper. Cook for about 3 minutes, breaking up the meat until browned.
- Add greens: Stir in Swiss chard, spinach, or kale and cook for 1 minute until slightly wilted.
- Add tomatoes: Stir in canned diced tomatoes (with half the juice) or fresh chopped tomato, plus ¼ teaspoon kosher salt. Cook for 1 more minute.
- Stir in cheese: Remove skillet from heat and mix in half of the shredded cheddar cheese.
- Fill the peppers: Spoon the meat mixture into the pepper halves and place them in a lightly greased 6×8-inch baking dish (or two 5×5-inch dishes).
- Top and bake: Sprinkle remaining cheese over the peppers, cover with foil, and bake at 375°F (190°C) for 15 minutes. If the cheese isn’t fully melted, remove the foil and bake an additional 5 minutes.
- Serve: Let the stuffed peppers cool for a few minutes before serving.
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