Stuffed bell peppers are a delightful, colorful dish that brings together the goodness of fresh veggies, savory fillings, and hearty grains or proteins. Just hollow out some vibrant bell peppers and pack them with your favorite ingredients—like rice, beans, cheese, or meat—then bake them until they’re warm and satisfying. This dish not only looks cheerful on the plate but also packs a punch of flavors that everyone can enjoy!
Cheesy Italian Sausage Stuffed Peppers
Cheesy Italian sausage stuffed peppers bring a hearty, flavorful twist to a classic dish. The combination of savory sausage, melty cheese, and fresh vegetables creates a delightful meal that’s both satisfying and easy to prepare. Perfect for a weeknight dinner or a gathering with friends, this recipe will leave everyone wanting more.
With just a handful of ingredients and simple steps, you’ll have a colorful and delicious dish on the table in no time. The sweet bell peppers add a burst of flavor and nutrition, making this a delightful option for any meal.
Ingredients
- 4 large bell peppers (any color)
- 1 pound Italian sausage (casings removed)
- 1 cup cooked rice
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish.
- In a skillet over medium heat, cook the Italian sausage until browned. Drain excess fat.
- Add the cooked rice, marinara sauce, and Italian seasoning to the sausage. Stir well and let simmer for 5 minutes.
- Stuff the mixture into each bell pepper, pressing down gently to pack it in.
- Top the stuffed peppers with shredded mozzarella cheese.
- Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Garnish with fresh parsley before serving. Enjoy your cheesy Italian sausage stuffed peppers!
Moroccan Spiced Lamb Stuffed Peppers
Moroccan spiced lamb stuffed peppers offer a delightful twist on a classic dish. Filled with fragrant spices like cumin, coriander, and cinnamon, these peppers are bursting with flavor. The combination of tender lamb and fresh vegetables wrapped in a bell pepper makes for a satisfying meal that is simple to prepare.
This recipe is not only delicious but also allows for some creativity in the kitchen. You can adjust the spice levels to suit your taste or even substitute the lamb for beef or a vegetarian option. Whichever way you choose to prepare it, these stuffed peppers will surely impress your family and friends.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground lamb
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can diced tomatoes (14 oz), drained
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through.
- Stir in the cooked rice, diced tomatoes, cumin, coriander, cinnamon, paprika, salt, and pepper. Mix well until everything is combined and heated through.
- Stuff each bell pepper with the lamb mixture, packing it down gently. Place the stuffed peppers in the baking dish and cover with foil.
- Bake for about 30-35 minutes, removing the foil for the last 10 minutes of cooking to allow the tops to brown slightly.
- Garnish with fresh cilantro before serving. Enjoy your flavorful Moroccan spiced lamb stuffed peppers!
Classic Beef Stuffed Bell Peppers
Classic Beef Stuffed Bell Peppers are a delightful combination of savory ground beef, rice, and spices, all nestled inside vibrant bell pepper halves. This dish is not only satisfying but also visually appealing, making it a great choice for family dinners or gatherings with friends. With a warm, cheesy topping, each bite bursts with flavor.
Making these stuffed peppers is straightforward, even for novice cooks. You’ll quickly find that they come together in just a few simple steps. Plus, they can easily be customized with your favorite seasonings or extra veggies, so feel free to get creative!
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 can diced tomatoes (15 oz)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a skillet over medium heat, sauté the diced onion and minced garlic until softened. Add the ground beef and cook until browned. Drain excess fat.
- Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Mix well until everything is combined and heated through.
- Stuff the mixture into each bell pepper, pressing down gently to pack it in. Top with shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Tex-Mex Stuffed Peppers with Corn and Avocado
Tex-Mex stuffed peppers are a delightful combination of flavors and textures that are both satisfying and nutritious. These colorful bell peppers are filled with sweet corn, creamy avocado, and a kick of spices, making them a tasty choice for a quick dinner or a fun party appetizer.
The recipe is easy to put together, perfect for busy weeknights or when entertaining friends. With a balance of fresh ingredients and vibrant flavors, these stuffed peppers are sure to please anyone looking for a tasty meal.
Ingredients
- 4 medium bell peppers (any color)
- 1 cup corn kernels (fresh or frozen)
- 1 ripe avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
- In a mixing bowl, combine corn, avocado, diced tomatoes, green onions, chili powder, cumin, salt, and pepper.
- Stuff each bell pepper with the corn mixture, pressing it in gently.
- Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
- Serve warm with lime wedges on the side for a fresh zest.
Asian-Style Stuffed Peppers with Ground Pork
These Asian-style stuffed peppers bring a delightful twist to a classic dish. Filled with savory ground pork and a mix of flavorful seasonings, they offer a perfect balance of taste and nutrition. The crunchy bell peppers not only add vibrant colors but also contribute a satisfying texture to each bite.
This recipe is simple enough for a weeknight dinner, making it a great option for busy evenings. The combination of spices and sesame seeds elevates the filling, making each pepper a treat for your taste buds.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1/2 cup cooked rice
- 1/4 cup green onions, chopped
- 1 tablespoon sesame oil
- 1/4 cup sesame seeds
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.
- Add the ground pork, cooking until browned. Stir in the soy sauce, hoisin sauce, rice, and green onions. Season with salt and pepper.
- Mix well and remove from heat. Stuff the mixture into the hollowed bell peppers, pressing down gently.
- Place the stuffed peppers in a baking dish and sprinkle sesame seeds on top.
- Bake for 25-30 minutes, or until the peppers are tender. Enjoy your delicious stuffed peppers!
Spicy Chicken and Rice Stuffed Peppers
Spicy Chicken and Rice Stuffed Peppers are a delightful blend of flavors that make for a satisfying meal. These vibrant peppers are filled with tender chicken, fluffy rice, and a kick of spices that will tantalize your taste buds. They’re not only delicious but also easy to prepare, making them perfect for a weeknight dinner or a weekend gathering.
The combination of savory chicken and zesty seasonings creates a wonderful balance, while the peppers add a sweet crunch. This recipe is a fun way to incorporate more vegetables into your diet without sacrificing taste. Plus, they’re customizable! You can adjust the spice level to suit your preference and even switch up the fillings.
Ingredients
- 4 large bell peppers (any color)
- 2 cups cooked rice
- 1 pound ground chicken
- 1 can diced tomatoes (14.5 oz)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or your choice)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.
- In a large skillet over medium heat, cook the ground chicken until fully cooked. Drain any excess fat.
- Add cooked rice, diced tomatoes, black beans, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and heat through.
- Stuff each bell pepper with the chicken and rice mixture, then top with shredded cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
- Garnish with fresh cilantro before serving. Enjoy your spicy chicken and rice stuffed peppers!
Mediterranean Inspired Stuffed Peppers
These Mediterranean inspired stuffed peppers bring a burst of flavor and color to your table. They are filled with a delightful mixture of seasoned rice, vegetables, olives, and creamy feta cheese, making every bite a tasty adventure. Plus, they are simple to whip up, making them a fun option for both casual dinners and special occasions.
The combination of sweet bell peppers and savory filling creates a satisfying dish that is both healthy and filling. You can customize the ingredients to your liking, whether you prefer more veggies or additional spices. Get ready to enjoy this colorful, nutritious meal!
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1/2 cup chopped onions
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup pitted black olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a mixing bowl, combine cooked rice, chopped onions, diced tomatoes, black olives, feta cheese, minced garlic, oregano, basil, salt, and pepper. Mix well.
- Stuff each bell pepper with the rice mixture, pressing down gently to pack it in.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- Garnish with fresh parsley before serving.
Vegetarian Quinoa and Black Bean Filling
Stuffed bell peppers make for a delightful dish that’s both colorful and satisfying. The combination of quinoa and black beans creates a filling that’s not only nutritious but also packed with flavor. Each bite offers a burst of taste with the added crunch of the fresh bell peppers, making it a fun and healthy meal option for any day of the week.
This recipe is simple to make and perfect for meal prep. You can enjoy them warm, and they also store well in the fridge for quick lunches or dinners. Let’s dive into the ingredients and instructions for this tasty vegetarian dish!
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a large bowl, mix together the cooked quinoa, black beans, corn, onion, garlic, cumin, chili powder, diced tomatoes, salt, and pepper until well combined.
- Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to fit as much filling as possible.
- If using, sprinkle cheese on top of each filled pepper.
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Garnish with fresh cilantro before serving. Enjoy your delicious stuffed bell peppers!
Stuffed Peppers with Lentils and Spinach
Stuffed bell peppers are a delightful and colorful dish that combines flavors and textures in a satisfying way. The lentils and spinach filling adds a nutritious twist, making it a wholesome meal that’s easy to prepare.
This recipe is simple to make, and you can customize it with your favorite spices or herbs. The combination of earthy lentils, fresh spinach, and the sweet crunch of bell peppers creates a delicious balance that everyone will enjoy.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked lentils
- 2 cups fresh spinach, chopped
- 1/2 cup cooked rice or quinoa
- 1/4 cup pine nuts, toasted
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/4 cup grated cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until softened.
- Add the chopped spinach and cook until wilted. Stir in the cooked lentils, rice or quinoa, pine nuts, paprika, salt, and pepper. Mix well.
- Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the lentil-spinach mixture, packing it gently.
- Place the stuffed peppers upright in a baking dish. If desired, sprinkle grated cheese on top.
- Bake for 30-35 minutes, or until the peppers are tender. Serve warm and enjoy your stuffed peppers!
Breakfast Stuffed Bell Peppers with Eggs
Breakfast stuffed bell peppers are a delightful and colorful way to start your day. They’re filled with a savory mixture of eggs, veggies, and cheese, offering a satisfying balance of flavors and textures. Plus, they’re simple to make and can be customized to suit your taste.
These bell peppers are not only visually appealing but also packed with nutrients. By baking them, you create a warm, comforting dish that is both hearty and healthy. They make for a fun breakfast option that can easily be prepared on a weekend or even as a quick weekday meal.
Ingredients
- 4 medium bell peppers (any color)
- 6 large eggs
- 1 cup chopped spinach
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup diced onion
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add chopped spinach and diced tomatoes to the skillet. Cook for another 2-3 minutes until spinach is wilted.
- In a bowl, whisk the eggs and season with salt and pepper. Pour the egg mixture into the skillet, stirring gently until just set.
- Fill each bell pepper with the egg and vegetable mixture, then top with shredded cheese.
- Bake for 25-30 minutes, or until the egg is fully cooked and the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Enjoy your delicious breakfast stuffed bell peppers!
Stuffed Peppers with Mediterranean Couscous
Stuffed peppers filled with Mediterranean couscous are a colorful and flavorful dish that’s easy to whip up. The combination of tender bell peppers and savory couscous makes for a satisfying meal that’s both healthy and delicious. With a mix of fresh vegetables, herbs, and olives, each bite bursts with flavor, making it a delightful option for lunch or dinner.
This recipe is simple enough for weeknight cooking but impressive enough to serve at a gathering. Plus, it’s versatile! You can easily adjust the ingredients to suit your taste or what you have on hand. Let’s dive into the details of making these tasty stuffed peppers!
Ingredients
- 4 large bell peppers (any color)
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish.
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in the baking dish.
- In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until fluffy.
- In a large bowl, combine the cooked couscous, cherry tomatoes, black olives, red onion, parsley, oregano, salt, and pepper. Mix well.
- Stuff each bell pepper with the couscous mixture, pressing down gently to pack it in.
- Cover the baking dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Serve warm and enjoy this colorful dish!
Sweet and Sour Stuffed Peppers
Sweet and sour stuffed peppers are a delightful twist on a classic dish. The combination of tangy sauce and savory filling makes these bell peppers a tasty option for any meal. Not only are they visually appealing, but they’re also simple to prepare, making them a wonderful choice for both busy weeknights and special gatherings.
The vibrant flavors of sweet and sour sauce perfectly complement the tender peppers, offering a delightful contrast in each bite. Packed with colorful vegetables and a satisfying filling, these stuffed peppers are sure to please everyone at the table.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice
- 1 cup ground meat (beef, turkey, or chicken)
- 1 cup diced tomatoes
- 1/2 cup corn
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the tops off the bell peppers and remove the seeds. Set aside.
- In a mixing bowl, combine the cooked rice, ground meat, diced tomatoes, corn, soy sauce, ketchup, brown sugar, garlic powder, salt, and pepper. Mix well.
- Stuff each bell pepper with the filling mixture, packing it tightly.
- Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes.
- Remove the foil and bake for an additional 10 minutes to brown the tops.
- Garnish with chopped green onions before serving. Enjoy your sweet and sour stuffed peppers!
