Stuffed Pepper for One

 

Stuffed Pepper for One

Every so often, I love a good stuffed pepper filled with ground round meat, and rice and Italian seasonings. This single serving stuffed pepper recipe is the perfect quick and flavorful meal, that is baked to perfection. 

Ingredients 

1 bell pepper (use green, red, yellow, or orange)

½ tablespoon olive oil

¼ cup chopped onions

1 clove garlic -minced

5 ounces lean ground beef

¼ Cup cooked Rice

½ teaspoon Italian seasoning

¼ teaspoon kosher salt

⅛ teaspoon coarsely ground black pepper

1 small tomato -chopped Optional

½ cup chopped fresh spinach Optional

½ cup shredded Mozzarella cheese

Top of Form

Bottom of Form

Instructions 

Preheat the oven to 375°F (190°C).

Trim the pepper of the ¼ inch off the stem end of the bell pepper to remove the top. Remove the seeds and membrane, rinse the inside, and slice the pepper in half lengthwise.

Fill a 2-quart pot halfway with water and bring it to a full boil. Submerge the pepper halves in the boiling water for 3-4 minutes. Carefully remove them with tongs and place them on a clean kitchen towel. Sprinkle ⅛ teaspoon of salt inside each half and invert them on the towel to drain.

Heat oil in a 10-inch skillet over medium-high heat. Add the onions and cook for 2 minutes, stirring occasionally. Add the garlic and cook for an additional 30 seconds, stirring occasionally.

Add the ground beef, Italian seasoning, salt, and pepper to the skillet. Cook, breaking up the meat, until browned, for about 3-4 minutes.

Add the cooked rice to heat up in the mixture. Optional additional would be cut up Tomatoes and Spinach: Stir in the chopped tomatoes and spinach. Cook for 2 minutes, stirring frequently, until the spinach wilts.

Fill the Peppers: Spoon the meat mixture into the prepared pepper halves. Place the filled peppers in a lightly greased baking dish.

Sprinkle the cheese on top of the peppers. Cover the dish with aluminum foil and bake for 18 minutes.

Melt the Cheese If the cheese hasn’t fully melted, remove the foil and bake for an additional 5 -7minutes.

Serve: Enjoy the stuffed peppers hot with a side salad or bowl of pasta with red sauce and let’s not forget the freshly cooked garlic bread.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

Meals for One, Potpourri of Frugality. Kilbride