My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. &mdash;Elaine Carpenter, Horseshoe Bay, Texas

Stuffed Peppers for Two

green peppers

beef

(8 ounces) tomato sauce, divided

instant rice

cheddar cheese, divided

onion

Worcestershire sauce

salt

pepper

egg,

Love stuffed bell peppers! I have ALWAYS used cooked rice and it turns out perfectly. Add some garlic to add some flavor, minced or garlic powder, either way it works. For the last 10 minutes of baking, I mix some Ketchup, Brown Sugar and Worcestershire to make a glaze topping, along with the cheese on top.

Loved this dish!  Next time I'll add a pinch of salt to the tomato sauce to curb the acidity!    There will be a next time for sure!

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.

This recipe has worked well, several times, with some modifications, for we two empty-nesters.Modifications: 1) cutting peppers lengthwise, instead of cutting the tops off. Keeps ‘em upright while baking, wastes less pepper, exposes more meat to oven heat, cooks faster & takes extra cheese to cover them! Win-Win-Win-Win-Win!!! 2) pre-cooking both beef and rice. That way, I know they're both done. 3) add a chunk of cheese in the bottom, before stuffing (thanks Angela320) 4) I don't blanch my peppers. We like a little crispness to them!

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.

These are very good. I did make my own tomatoe sauce, take a 14oz can of stewed tomatoes and add a little tomatoe juice and blend with stick blender works great. Did not blanch the peppers used more sauce so they steamed . Will make again  cover and cook until meat is 165  use all the tomato sauce

These are good! They do take longer to cook...it took an hour or more both times I made it. I used mushroom soup in place of the tomato sauce one time and it is good both ways!

My husband really liked these.  I found it a bit hard to know when they were done.  I had them in the oven for about 1 and a half hours and it still didn't look done even though I think it was.

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

Loved this recipe, also cooked the rice first, was very tasty......

Really good, will add this again..drew a blank on what to serve with it..finally realized mashed potatoes and corn would be great

I used 1/2 ground pork 1/2 ground chuck.  Makes for a softer meatball.  Also added 2t. Beef Better Than Boullion.  Delicious!

We used Red Sweet Peppers instead of the green and it was fantastic.  A definate 'DO OVER' in our house!

So good thank you we will use this recipe often!!!

This was delicious.  We are a family of 4, so I made more.   I used regular rice instead of instant rice.  This recipe is a keeper!

Hubby & I made this recipe last night, but instead of green peppers, we used sweet red peppers, cut in half (we doubled the stuffing portion of the recipe).  It was FABULOUS!  The stuffing was nice and moist and the flavor with the red peppers was very good.  A definite DO OVER at our house!

These were good. I browned the beef before baking. I did not use the Worcestershire sauce. These were easy to make. They are a  great meal for a week night.

Made these for dinner last night, and they were great!...only the rice was still a little hard...next time, think I will cook the rice first!

Can't beat my mom's recipe, but I enjoyed these stuffed bell peppers and would certainly make them again.

Since we are empty nesters I was glad to find this recipe for two. They were really good, will definately be on my menu again!

Did not care for this. Bland. A decent base though.

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.

stuffed peppers for two

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 1 hours, 10 minutes

Servings: 2

Author : Taste of Home

Ingredients

Instructions

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