12 Incredible Stuffed Bell Pepper Recipes for Every Occasion

12 Delectable Stuffed Bell Pepper Recipes for Every Occasion

Stuffed bell peppers are a versatile and visually stunning dish that can be adapted to suit any flavor profile or dietary preference. Whether you prefer the classic combination of ground beef and rice or want to explore more adventurous fillings like Korean bulgogi or breakfast sausage, these colorful vessels provide the perfect canvas for culinary creativity. In this guide, we present twelve unique and mouthwatering recipes that elevate the humble bell pepper into a gourmet centerpiece for your dinner table.

Classic Beef and Rice Stuffed Peppers

The quintessential comfort food, these peppers are filled with a savory mixture of lean ground beef, tender white rice, and a rich tomato-based sauce. Topped with melted cheddar cheese, they represent the perfect balance of protein and grains.

Ingredients

• •6 large bell peppers any color
• •1 pound lean ground beef
• •2 cups cooked white rice
• •1 small onion diced
• •2 cloves garlic minced
• •15 ounces tomato sauce
• •1 teaspoon dried oregano
• •1 cup shredded cheddar cheese
• •Salt and pepper to taste

Method

1. 1

   1. Preheat your oven to 375 degrees Fahrenheit and prepare a large baking dish by lightly greasing it with oil.

2. 2

   2. Slice the tops off the bell peppers and remove the seeds and ribs from the inside before rinsing them thoroughly.

3. 3

   3. In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned and the onions are translucent.

4. 4

   4. Stir in the minced garlic and cook for an additional minute before adding half of the tomato sauce, the cooked rice, and oregano.

5. 5

   5. Season the mixture generously with salt and pepper, then spoon the filling into each prepared pepper cavity.

6. 6

   6. Place the peppers upright in the baking dish and pour the remaining tomato sauce over the tops to keep them moist.

7. 7

   7. Cover the dish with aluminum foil and bake for 30 minutes, then remove the foil, sprinkle with cheese, and bake for another 10 minutes until the cheese is bubbly.

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Quinoa and Black Bean Stuffed Peppers

A nutritious vegetarian option packed with plant-based protein and fiber. These peppers feature a zesty blend of quinoa, black beans, corn, and Southwestern spices for a healthy yet filling meal.

Ingredients

• •4 bell peppers
• •1 cup uncooked quinoa
• •2 cups vegetable broth
• •1 can black beans rinsed
• •1 cup frozen corn
• •1 teaspoon cumin
• •1/2 teaspoon chili powder
• •1/2 cup salsa
• •1 cup Monterey Jack cheese

Method

1. 1

   1. Rinse the quinoa under cold water and place it in a saucepan with the vegetable broth, bringing it to a boil before simmering for 15 minutes.

2. 2

   2. While the quinoa cooks, cut the peppers in half lengthwise and remove the seeds, then place them cut-side up in a baking pan.

3. 3

   3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, and salsa until well mixed.

4. 4

   4. Stuff each pepper half with the quinoa mixture, pressing down slightly to ensure they are packed full of ingredients.

5. 5

   5. Pour a small amount of water into the bottom of the baking dish to create steam, then cover the dish tightly with foil.

6. 6

   6. Bake at 350 degrees Fahrenheit for 35 minutes until the peppers are tender when pierced with a fork.

7. 7

   7. Top with shredded Monterey Jack cheese and return to the oven for 5 minutes until the cheese is melted and golden.

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Cheesy Philly Cheesesteak Peppers

All the flavors of a classic Philadelphia cheesesteak sandwich without the bread. Thinly sliced steak, sautéed mushrooms, and onions are packed into green bell peppers and smothered in provolone cheese.

Ingredients

• •4 large green bell peppers
• •1 pound flank steak thinly sliced
• •1 large onion sliced
• •8 ounces mushrooms sliced
• •2 tablespoons olive oil
• •8 slices provolone cheese
• •1 teaspoon garlic powder
• •Salt and black pepper

Method

1. 1

   1. Preheat the oven to 400 degrees Fahrenheit and cut the green peppers in half, removing the seeds and stems.

2. 2

   2. Heat olive oil in a large skillet over high heat and sear the thinly sliced steak quickly until just browned.

3. 3

   3. Remove the steak from the pan and add the onions and mushrooms, sautéing until they are soft and caramelized.

4. 4

   4. Mix the steak back in with the vegetables and season the entire mixture with garlic powder, salt, and pepper.

5. 5

   5. Place a slice of provolone cheese in the bottom of each pepper half before filling them with the steak and vegetable mixture.

6. 6

   6. Top each pepper with another half slice of provolone cheese to ensure maximum cheesiness in every single bite.

7. 7

   7. Bake for 20 minutes until the peppers are soft and the cheese on top has melted into a gooey golden brown layer.

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Italian Sausage and Orzo Peppers

These Mediterranean-inspired peppers use spicy Italian sausage and tiny orzo pasta to create a sophisticated texture. Fresh basil and marinara sauce round out the profile for a robust dinner.

Ingredients

• •6 red bell peppers
• •1 pound spicy Italian sausage
• •1 cup uncooked orzo pasta
• •2 cups marinara sauce
• •1/2 cup grated parmesan cheese
• •1/4 cup fresh basil chopped
• •1 cup mozzarella cheese shredded

Method

1. 1

   1. Cook the orzo pasta in boiling salted water according to the package directions, then drain and set it aside.

2. 2

   2. In a skillet, brown the Italian sausage, breaking it into small crumbles as it cooks, and drain any excess grease.

3. 3

   3. Combine the cooked orzo, browned sausage, marinara sauce, parmesan cheese, and fresh basil in a large bowl.

4. 4

   4. Prep the red bell peppers by cutting off the tops and removing the seeds, then stand them upright in a deep baking dish.

5. 5

   5. Fill each red pepper with the sausage and orzo mixture, packing it tightly all the way to the top rim.

6. 6

   6. Bake at 375 degrees Fahrenheit for 30 minutes with the dish covered in foil to prevent the tops from burning.

7. 7

   7. Remove the foil, add the shredded mozzarella cheese to the top of each pepper, and bake for an additional 5 to 10 minutes.

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Spicy Taco Stuffed Peppers

A fun twist on taco night that replaces shells with crisp bell peppers. Loaded with seasoned ground turkey, jalapeños, and corn, these are perfect for those who enjoy a bit of heat.

Ingredients

• •6 bell peppers
• •1 pound ground turkey
• •1 packet taco seasoning
• •1 can diced tomatoes with green chilies
• •1 cup corn kernels
• •1/2 cup sliced jalapeños
• •1.5 cups Mexican blend cheese
• •Sour cream for garnish

Method

1. 1

   1. Brown the ground turkey in a large pan over medium heat until no pink remains, then stir in the taco seasoning and a splash of water.

2. 2

   2. Add the diced tomatoes with green chilies and the corn to the pan, simmering for 5 minutes until the liquid has reduced.

3. 3

   3. Prepare the bell peppers by removing the tops and seeds, then par-boil them in a large pot of boiling water for 3 minutes to soften.

4. 4

   4. Drain the peppers and place them in a baking dish, then fill them with the spicy turkey and corn mixture.

5. 5

   5. Top each pepper with the jalapeño slices and a generous amount of the Mexican blend shredded cheese.

6. 6

   6. Bake at 350 degrees Fahrenheit for 25 minutes until the peppers are tender and the cheese is fully melted.

7. 7

   7. Serve hot with a dollop of sour cream and fresh cilantro to balance the spicy flavors of the jalapeños.

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Zesty Buffalo Chicken Peppers

Low-carb and full of bold flavor, these peppers are stuffed with shredded chicken tossed in buffalo sauce and creamy blue cheese. A perfect meal for game day or a weeknight dinner.

Ingredients

• •4 large bell peppers
• •3 cups cooked shredded chicken
• •1/2 cup buffalo hot sauce
• •4 ounces cream cheese softened
• •1/4 cup blue cheese crumbles
• •1/2 cup chopped celery
• •1 cup shredded mozzarella

Method

1. 1

   1. In a large bowl, mix the softened cream cheese and buffalo sauce until smooth, then fold in the shredded chicken and chopped celery.

2. 2

   2. Slice the bell peppers in half and remove the seeds, then place them in a microwave-safe dish with a little water and cook for 4 minutes to pre-soften.

3. 3

   3. Fill each pre-softened pepper half with the buffalo chicken mixture, making sure to distribute the blue cheese crumbles throughout.

4. 4

   4. Top the peppers with the shredded mozzarella cheese and place them in an oven preheated to 400 degrees Fahrenheit.

5. 5

   5. Bake for 15 to 20 minutes until the filling is hot and bubbly and the cheese on top has started to brown.

6. 6

   6. Remove from the oven and let them cool for 5 minutes before serving to allow the creamy filling to set slightly.

7. 7

   7. Drizzle with extra buffalo sauce or ranch dressing if desired for an extra boost of flavor and creaminess.

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Mediterranean Veggie Stuffed Peppers

Celebrate the flavors of the Mediterranean with this meatless masterpiece. Filled with chickpeas, spinach, feta cheese, and kalamata olives, these peppers are both light and savory.

Ingredients

• •4 yellow or orange bell peppers
• •1 can chickpeas drained
• •2 cups fresh spinach chopped
• •1/2 cup cherry tomatoes halved
• •1/4 cup kalamata olives chopped
• •1/2 cup feta cheese crumbled
• •2 tablespoons lemon juice
• •1 teaspoon dried dill

Method

1. 1

   1. Preheat the oven to 375 degrees Fahrenheit and slice the bell peppers in half, removing the internal seeds and white ribs.

2. 2

   2. In a medium pan, sauté the chopped spinach until wilted, then transfer to a large bowl to cool slightly.

3. 3

   3. Add the chickpeas, cherry tomatoes, olives, feta cheese, lemon juice, and dill to the bowl with the spinach and toss to combine.

4. 4

   4. Spoon the Mediterranean mixture into the pepper halves, ensuring a good distribution of chickpeas and feta in each one.

5. 5

   5. Place the peppers in a baking dish with a half cup of vegetable broth at the bottom to keep them from drying out during the bake.

6. 6

   6. Cover with foil and bake for 30 minutes, then uncover and bake for 5 more minutes to lightly brown the feta cheese on top.

7. 7

   7. Serve warm or at room temperature as a refreshing and nutrient-dense main course or side dish.

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Easy Breakfast Stuffed Peppers

Start your morning right with a protein-packed breakfast inside a bell pepper. These are filled with scrambled eggs, breakfast sausage, and plenty of melted cheese for a complete morning meal.

Ingredients

• •4 bell peppers
• •8 large eggs
• •1/2 pound breakfast sausage
• •1/4 cup milk
• •1/2 cup diced onions
• •1 cup shredded sharp cheddar
• •Salt and pepper to taste

Method

1. 1

   1. Preheat the oven to 350 degrees Fahrenheit and cut the tops off the peppers, removing the seeds to create empty bowls.

2. 2

   2. Brown the breakfast sausage and onions in a skillet until the meat is cooked through, then drain the fat and set aside.

3. 3

   3. In a bowl, whisk the eggs with the milk, salt, and pepper, then scramble them in a pan until they are just barely set.

4. 4

   4. Fold the cooked sausage and half of the cheddar cheese into the scrambled eggs until everything is evenly incorporated.

5. 5

   5. Carefully spoon the egg and sausage mixture into the bell peppers and place them in a muffin tin to keep them upright.

6. 6

   6. Sprinkle the remaining cheese over the tops of the eggs and bake for 20 minutes until the peppers are soft and the cheese is melted.

7. 7

   7. This dish is perfect for meal prep as they can be reheated quickly in the microwave for a fast weekday breakfast.

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Korean Bulgogi Stuffed Peppers

A fusion delight featuring sweet and savory Korean-style ground beef. The filling includes ginger, soy sauce, and sesame oil, providing a deep umami flavor that pairs perfectly with sweet bell peppers.

Ingredients

• •6 bell peppers
• •1 pound ground beef
• •1/4 cup soy sauce
• •2 tablespoons brown sugar
• •1 tablespoon sesame oil
• •1 tablespoon grated ginger
• •2 cups cooked jasmine rice
• •2 green onions sliced
• •Sesame seeds for garnish

Method

1. 1

   1. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and grated ginger to create the bulgogi marinade.

2. 2

   2. Brown the ground beef in a skillet over medium-high heat, then pour the marinade over the meat and simmer until the sauce thickens.

3. 3

   3. Stir the cooked jasmine rice and half of the sliced green onions into the beef mixture until the rice is well coated in the sauce.

4. 4

   4. Prepare the bell peppers by slicing them in half and removing the seeds, then arrange them in a large baking dish.

5. 5

   5. Fill each pepper generously with the bulgogi beef and rice mixture, pressing down to ensure the peppers are fully stuffed.

6. 6

   6. Bake at 375 degrees Fahrenheit for 25 to 30 minutes until the peppers are tender but still hold their shape well.

7. 7

   7. Garnish with the remaining green onions and a sprinkle of toasted sesame seeds before serving for an authentic presentation.

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Spinach Artichoke Chicken Peppers

Inspired by the popular dip, these stuffed peppers are incredibly creamy and decadent. They combine shredded chicken with a rich spinach and artichoke hearts mixture for a low-carb treat.

Ingredients

• •4 bell peppers
• •2 cups cooked chicken shredded
• •1 cup canned artichoke hearts chopped
• •2 cups fresh spinach
• •4 ounces cream cheese
• •1/2 cup sour cream
• •1/2 cup parmesan cheese
• •1 teaspoon garlic powder

Method

1. 1

   1. In a large skillet, sauté the spinach until wilted and then add the chopped artichoke hearts to warm them through.

2. 2

   2. Stir in the cream cheese and sour cream, cooking over low heat until the mixture is smooth and completely melted.

3. 3

   3. Add the shredded chicken, parmesan cheese, and garlic powder to the skillet, stirring until all ingredients are combined.

4. 4

   4. Cut the bell peppers in half and remove the seeds, then place them in a baking dish and fill them with the creamy chicken mixture.

5. 5

   5. Sprinkle a little extra parmesan cheese over the top of each pepper for a salty, crispy crust once baked.

6. 6

   6. Bake at 375 degrees Fahrenheit for 25 minutes until the filling is bubbling and the peppers have reached your desired tenderness.

7. 7

   7. Let the peppers rest for a few minutes after taking them out of the oven to let the creamy sauce thicken before serving.

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Spicy Jambalaya Stuffed Peppers

Bring a taste of New Orleans to your kitchen with these jambalaya-inspired peppers. Filled with shrimp, andouille sausage, and rice, they offer a complex blend of Cajun spices.

Ingredients

• •6 green bell peppers
• •1/2 pound shrimp peeled and deveined
• •1/2 pound andouille sausage sliced
• •2 cups cooked white rice
• •1 can diced tomatoes
• •1 tablespoon Cajun seasoning
• •1/2 cup chopped celery
• •1/2 cup chopped onions

Method

1. 1

   1. In a large skillet, brown the sliced andouille sausage until crisp, then add the celery and onions and sauté until softened.

2. 2

   2. Add the shrimp to the skillet and cook for 2 to 3 minutes until they just turn pink, then immediately stir in the cooked rice.

3. 3

   3. Mix in the diced tomatoes and the Cajun seasoning, ensuring all ingredients are well combined and the spices are evenly distributed.

4. 4

   4. Slice the tops off the green bell peppers and remove the seeds, then stand them upright in a deep baking dish.

5. 5

   5. Fill each pepper with the jambalaya mixture, making sure to get a mix of shrimp and sausage in every single pepper.

6. 6

   6. Pour a half cup of water into the bottom of the dish, cover with foil, and bake at 350 degrees Fahrenheit for 35 minutes.

7. 7

   7. Serve these peppers with a side of hot sauce for those who want an extra kick of traditional Louisiana heat.

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Turkey and Cranberry Stuffed Peppers

A wonderful way to enjoy holiday flavors year-round. These peppers are filled with ground turkey, stuffing, and dried cranberries for a sweet and savory experience reminiscent of Thanksgiving.

Ingredients

• •4 bell peppers
• •1 pound ground turkey
• •2 cups prepared stuffing mix
• •1/2 cup dried cranberries
• •1/4 cup chopped walnuts
• •1/2 cup poultry gravy
• •1/2 teaspoon dried sage

Method

1. 1

   1. Preheat your oven to 375 degrees Fahrenheit and prepare the stuffing mix according to the package instructions.

2. 2

   2. In a skillet, cook the ground turkey until fully browned and season it with the dried sage and a bit of salt and pepper.

3. 3

   3. Combine the cooked turkey, prepared stuffing, dried cranberries, and chopped walnuts in a large bowl and mix thoroughly.

4. 4

   4. Cut the bell peppers in half lengthwise and remove the seeds, then place them in a baking dish cut-side up.

5. 5

   5. Fill the pepper halves with the turkey and stuffing mixture, packing it in so the filling creates a slight mound on top.

6. 6

   6. Cover the dish with foil and bake for 30 minutes, then remove the foil and drizzle a little gravy over each pepper.

7. 7

   7. Bake for an additional 10 minutes to allow the gravy to soak in and the tops of the stuffing to become slightly crispy.

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Wrapping Up

We hope these twelve recipes inspire you to experiment with different fillings and flavors in your own kitchen. Stuffed bell peppers are not only delicious but also a great way to pack more vegetables and proteins into your diet in a fun and satisfying way. Feel free to mix and match ingredients to create your own signature version of this timeless dish. Happy cooking and enjoy every flavorful bite!