Stuffed Peppers for 2

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 969.0
  • Total Fat: 67.6 g
  • Cholesterol: 215.5 mg
  • Sodium: 1,027.6 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 46.7 g

View full nutritional breakdown of Stuffed Peppers for 2 calories by ingredient
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This is a standard Stuffed Pepper recipe made with beef. This is a standard Stuffed Pepper recipe made with beef.
Number of Servings: 2


    White Rice, long grain, 1 cup (dry)
    Sweet peppers (bell), 2 large (2-1/4 per lb, approx 3-3/4"
    Ground beef, 16 oz
    Diced Tomatoes & Green Chilies (RoTel) 1 can =2.5 servings
    Colby and Monterey Jack Cheese shredded, .5 cup
    Oregano, ground, 1 tsp
    Basil, 2 leaves (fresh or dry)
    Cumin (ground), 1 tsp
    Chipotle pepper, ground, 1 tsp
    Dried Onion Flakes, 1 tbsp
    Ground Cayanne Pepper, 1.5 tsp
    Salt, 1 dash
    Pepper, black, 1 dash
    Water - 2cups


This will make more filling than two peppers can hold, you can always use it to make a tasty breakfast burrito the next day. Or just add another pepper to stuff.


Start the rice - 1 cup of white (or brown rice) and 2 cups of water. in a rice cooker simply wait until it finishes. Not in a rice cooker, simply place the rice then the water on a burner on medium high heat covered for 25 minutes (more if brown rice).

Set oven to preheat to 375 F.

In a large skillet - Add the dash of salt to the bottom, then add beef to brown over medium-high heat. Add Basil, Oregano, Cumin, Chipotle Pepper, Dried Onion Flakes, Ground Cayanne Pepper, and Black pepper to beef.

Then add Rotel Can. Mix. - Turn the skillet temp down to low. allow it to warm until the rice is finished.

Wash peppers, Core peppers from top. Clean out seeds, and wash inside. Place in small 6"x 8" baking dish (or any smaller baking dish).

Once rice is finished Add it to the Meat/rotel mixture. Mix. Use a spoon to add to the mixture to the peppers. Fill peppers, and place standing up in the baking dish. Fill the remaining mixture into the bottom of the baking dish.

Cover with Aluminum foil . Place in center of the middle rack of oven. Bake for 60 minutes (or until peppers are soft).

Cover with cheese.

Allow 5 minutes to cool.


Serving Size: One pepper per person

Number of Servings: 2

Recipe submitted by SparkPeople user FINAL7C.

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