Make easy stuffed peppers for one, a quick and healthy recipe perfect for dinner or a light meal. Filled with lean ground beef, fresh vegetables, and cheddar cheese, these peppers are ideal for a balanced home-cooked meal. This oven-baked stuffed peppers recipe is simple, fast, and customizable to your taste, perfect for quick meals for one.
Ingredients (Serves 1)
- 1 bell pepper (green, red, yellow, or orange)
- ½ tablespoon olive oil
- ¼ cup chopped onions
- 1 clove garlic, minced
- 5 ounces lean ground beef
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 small tomato, chopped
- ½ cup chopped fresh spinach
- ½ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Pepper: Slice about ¼ inch off the top of the bell pepper and remove the seeds and membrane. Rinse the inside thoroughly and cut the pepper in half lengthwise.
- Blanch the Pepper: Bring a pot of water to a boil. Submerge the pepper halves for 3 minutes. Remove carefully with tongs and place them on a kitchen towel to drain. Sprinkle ⅛ teaspoon salt inside each half.
- Cook the Vegetables: Heat olive oil in a skillet over medium-high heat. Sauté the onions for 2 minutes, then add garlic and cook for 30 more seconds.
- Brown the Meat: Add ground beef, Italian seasoning, salt, and pepper. Cook, breaking up the meat with a spatula, until browned, about 3 minutes.
- Add Tomatoes and Spinach: Stir in the chopped tomato and fresh spinach. Cook for 2 minutes until the spinach wilts.
- Mix in Cheese: Remove the skillet from heat and stir in all but 1 tablespoon of the cheddar cheese.
- Fill the Peppers: Spoon the beef and vegetable mixture into the pepper halves. Place them in a lightly greased 5×7-inch baking dish.
- Bake: Sprinkle the remaining cheese on top. Cover with aluminum foil and bake for 15 minutes.
- Finish Baking: If the cheese hasn’t fully melted, remove the foil and bake for an additional 5 minutes.
- Serve: Serve warm and enjoy your delicious stuffed peppers!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes.
- Healthy & Balanced: Packed with protein, veggies, and minimal oil.
- Perfect for One: Designed for a single serving without leftovers.
- Customizable: Easy to adjust flavors and ingredients to your taste.
Tips
- Blanching peppers makes them tender and prevents undercooked peppers after baking.
- Use a small skillet to avoid overcrowding the meat and veggies.
- For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
Variations and Substitutions
- Protein: Swap ground beef for ground turkey, chicken, or plant-based meat.
- Cheese: Use mozzarella, pepper jack, or feta instead of cheddar.
- Vegetables: Add mushrooms, zucchini, or corn for extra nutrition.
- Seasoning: Try Cajun seasoning, taco spices, or fresh herbs for variety.
FAQs
Can I make this recipe ahead of time?
Yes! Prepare the filling and peppers separately, then assemble and bake when ready.
Can I freeze stuffed peppers?
Absolutely. Freeze before baking for up to 3 months. Bake directly from frozen, adding 10–15 minutes.
Do I have to blanch the peppers?
Blanching is optional, but it helps peppers cook evenly and stay tender.
Serving
Serve warm on its own or pair with:
- Steamed rice or quinoa
- Fresh salad
- Crusty bread
Suggestions
- Drizzle with a little balsamic glaze before serving for extra flavor.
- Sprinkle fresh herbs like parsley or basil on top for a fresh finish.
- Serve with a light yogurt or sour cream dip on the side.
Stuffed Peppers For One
1
servings10
minutes15
minutesIngredients
1 1 bell pepper (green, red, yellow, or orange)
½ tablespoon olive oil
¼ cup chopped onions
1 clove 1 garlic, minced
5 ounces 5 lean ground beef
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1 small 1 tomato, chopped
½ cup chopped fresh spinach
½ cup shredded cheddar cheese
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Pepper: Slice about ¼ inch off the top of the bell pepper and remove the seeds and membrane. Rinse the inside thoroughly and cut the pepper in half lengthwise.
- Blanch the Pepper: Bring a pot of water to a boil. Submerge the pepper halves for 3 minutes. Remove carefully with tongs and place them on a kitchen towel to drain. Sprinkle ⅛ teaspoon salt inside each half.
- Cook the Vegetables: Heat olive oil in a skillet over medium-high heat. Sauté the onions for 2 minutes, then add garlic and cook for 30 more seconds.
- Brown the Meat: Add ground beef, Italian seasoning, salt, and pepper. Cook, breaking up the meat with a spatula, until browned, about 3 minutes.
- Add Tomatoes and Spinach: Stir in the chopped tomato and fresh spinach. Cook for 2 minutes until the spinach wilts.
- Mix in Cheese: Remove the skillet from heat and stir in all but 1 tablespoon of the cheddar cheese.
- Fill the Peppers: Spoon the beef and vegetable mixture into the pepper halves. Place them in a lightly greased 5×7-inch baking dish.
- Bake: Sprinkle the remaining cheese on top. Cover with aluminum foil and bake for 15 minutes.
- Finish Baking: If the cheese hasn’t fully melted, remove the foil and bake for an additional 5 minutes.
- Serve: Serve warm and enjoy your delicious stuffed peppers!
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