Stuffed Peppers for One

Course Main Course

Cuisine American

Keyword dinner for one, low carb dinner, single serving stuffed peppers, stuffed bell pepper

Prep Time 10

Cook Time 30

Total Time 40

Servings 1 serving

One bell pepper split and filled with lean ground beef, tomato, spinach, and cheddar, then baked until the cheese melts.

Ingredients

1 bell pepper any color
½ tablespoon olive oil
¼ cup chopped onion
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

Directions

Heat the oven to 375°F. Cut off the stem end of the pepper, pull out the seeds and ribs, rinse it, and cut it in half lengthwise.
Bring a small saucepan of water to a boil and cook the pepper halves for 3 minutes. Lift them out, sprinkle the insides with half of the salt, and set them cut side down on a towel to drain.
Heat the oil in a 10-inch skillet over medium-high heat. Cook the onion for 2 minutes, then add the garlic and cook 30 seconds more.
Add the beef, Italian seasoning, the rest of the salt, and the pepper. Cook for about 3 minutes, breaking it up, until browned.
Stir in the tomato and spinach and cook for 2 minutes, until the spinach wilts. Take the pan off the heat and stir in all but 1 tablespoon of the cheese.
Fill the pepper halves and set them in a lightly greased 5x7-inch baking dish. Sprinkle the last tablespoon of cheese on top and cover with foil.
Bake for 15 minutes. If the cheese hasn't melted, uncover and bake 5 minutes more.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); pepper counted as green bell pepper, lean ground beef counted as 90% lean ground beef, raw, ½ teaspoon Italian seasoning counted as dried oregano, tomato counted as tomatoes. Brands and portions vary, so use it only as an approximation.