Top 40 Recipes - Simply the Best

Best Ever Stuffed Bell Pepper Recipe Collection with Many Varieties

Stuffed peppers are a wonderful dish – easy to make, very flexible and versatile and very fulfilling. They can be prepared for a light lunch, a snack, a main meal or even as a party food. A standard stuffed peppers recipe starts with bell peppers of various sizes (yellow, green, orange, or red). The top of the bell pepper fruit and seeds are removed and the internal cavity is filled with a various stuffings consisting of ground beef, cooked rice, mushrooms, tomatoes, cheese, herbs, and various flavors and spices. Stuffed peppers are very popular around the world and the recipes below include a huge variety of country of origin styles and flavors.

The pepper, and bell pepper, (also known as capsicum, sweet pepper, or simply pepper) is derived from plants native to Central America, Mexico and northern South America. Bell peppers belong to the Grossum cultivar group of the species Capsicum annuum. Hot pepper seeds were imported to Spain in 1493 and were then grown throughout Europe and Asia. The mild tasting or sweet bell pepper cultivar was developed in Hungary in the 1920s.

How to Prepare Stuffed Bell Peppers

Preparing the Bell Pepper 'Shells'

Generally, bell peppers or various shape and sizes are kept intact, with only the top sliced off and the seeds removed. If the bell peppers are large you can also opt for halved peppers, which are easier to fill because the cavity is smaller. Another benefit of smaller bell peppers or half peppers is that the filling will cook much faster. Cut the bell peppers in half vertically by slicing down the middle, from the stem to the bottom. Alternatively they can be halved horizontally.

Pre-cook the Peppers

The empty bell peppers are generally pre-cooked to ensure they are soft and cooked, rather than being raw. Pre-cooking shortens the baking time, and ensured that the filling does not overcook while you are waiting for the bell pepper cases to cook. The two main ways to pre-cook your peppers are to steam the peppers in a preheated oven with some hot water added to the baking dish you will use to cook the stuffed peppers. Alternatively you can cook the peppers in a microwave for a few minutes until they start to soften. It is important to just barely cook them to avoid over-cooking them after the filling is added. The cooking time depends and whether you pre-cook the filling or not. If you opt for raw filling ingredients, or whole rather than halves, you will need a longer cooking time. If the filling is cooked or just needs to be heated the cooking time will be short. Half peppers will need to be cooked less because it will take less time to cook the filling which will have a smaller volume. The bell peppers can be char-cooked provided the filling is pre-cooked or it cooks quickly.

Tips for Stuffing Bell Peppers

• Keep the stuffing loosely packed to help it cook quickly and evenly.
• Make sure all the stuffing ingredients will cook over the same time period. For example, if the rice is raw it will need a long time to cook, and many of the other ingredients may be over-cooked. Some of the ingredients may need to be pre-cooked
• To check when the stuffed pepper is properly cooked, use a cooking thermometer. A reading of 160 degrees F (70 degrees C), shows that the filling is cooked.
• Knowing how wet to make the filling can be tricky. Some ingredients such as rice will take up moisture as they cook. If there is not enough liquid the filling may be uncooked. On the other hand, having the filling too dry may lead to a 'hard' texture or uneven cooking. However having too much liquid will make the filling soggy and it will tend to collapse and flow out when the stuffed pepper is cut.
• The simplest option is to pre-cook rice and hard vegetables such as potatoes, onions, carrots and pumpkin.
• Ground meat can be added raw or partially cooked in a filling, as it generally cooks quickly.

How to Cook Stuffed Peppers

Stuffed peppers can be cooked in many – slow-cooked in the oven, barbecued, grilled, micro-waved, steamed or simmered on the stove top. However, the best method is baking because it is easier to ensure the stuffed pepper is cooked and the filling ingredients have blended together enhancing the flavor and texture. Make stuffed peppers in an oven pre-heated to 375 degrees F (190 degrees C). Bake with the rack placed in the middle of the oven. Add a cup of water (or tomato sauce, or other liquid) to the baking dish, before placing the stuffed peppers so they are well separated. Do not cram them together as this will cause uneven cooking. Cooking the times depend on the type of filling and whether it is raw of cooked. Generally most stuffed peppers will need to be cooked for 20 to 45 minutes, or until the stuffing is hot and bubbling. A cooking thermometer is very useful to test when the cooking is completed (internal temperature of 160 degrees F (70 degrees C)).

Best Ever Bell Pepper Stuffing Recipes

Easy Greek Style Stuffing with Tomatoes, Eggplants and Rice

Ingredients

• 2 eggplants
• 1 zucchini, diced
• 4 green bell peppers
• 500 g (18 oz) risotto rice
• 1 1/2 cups chopped tomatoes
• salt and freshly ground pepper
• a small bunch of parsley, chopped
• 2 cloves of garlic, finely chopped
• 250 grams (8.8 oz) lean beef mince
• a small bunch of fresh mint, chopped
• rice bran or grape seed oil for frying

Method

Slice off the top of the peppers and cook until just soft. Add some olive oil to a heavy frying pan or Dutch oven. Sauté the onions and garlic, until translucent. Add the ground beef and break apart. Fry until the meat is no longer pink. Chop the zucchini into small cubes. Add to the pan and sauté for 2 minutes. Add the rice and continue sautéing until the becomes translucent. Add the chopped tomatoes, and season with salt and pepper. Sauté slowly until all the liquid has been absorbed into the rice. Stir in the chopped parsley and mint and use the mixture to stuff the peppers and bake briefly as both the peppers and filling area cooked.

Romanian Style Ground Pork Stuffed Peppers, Baked in Tomato Sauce

Ingredients

For the Peppers

• 1 egg
• 1 onion chopped
• 10 medium peppers
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lb ground pork
• 1/2 cup rice uncooked
• 1/4 cup fresh dill chopped
• 1/4 cup fresh parsley chopped

For the Sauce

• 2 cups water
• 1/2 cup sour cream
• 1/2 teaspoon salt, to taste
• 2 cups tomato puree or passata
• 2 cups tomato puree or passata
• 1/4 teaspoon freshly ground black pepper, to taste

Method

Place a rack in the middle of your oven and preheat to 375 F degrees (190 degrees C).
Using a large bowl, mix the ground pork, dill, parsley, rice, onion, egg, salt and pepper well using a wooden spoon or your hands. Stuff each pepper firmly and evenly, but not to tightly. Arrange the stuffed peppers around the base of a large, deep, heavy pan with a lid or a Dutch Oven.

Next, make the sauce by whisking together the water, tomato puree, sour cream, salt and pepper. Pour the sauce over the peppers in the pan. Add more water to ensure the liquid extends to about half-way up the peppers. Cover the pot with a lid and bake for 1 1/2 hours. Then, remove the lid and baking uncovered for an additional 45- 60 minutes. Check the peppers are cooked by inserting a fork or skewer in a pepper and ensuring the skin of the pepper is soft. Look below the surface of one pepper to ensure the meat and rice are cooked. Serve hot with extra sauce and a dollop of sour cream on top.

Kofta Style Stuffed Bell Peppers with Ground Chicken, Bulgur, Herbs and Spices

Ingredients

• 2 teaspoons ground cumin
• 1/2 cup whole-grain bulgur
• 1/2 cup chopped fresh mint
• 1 teaspoon ground coriander
• 1 1/2 teaspoons kosher salt
• 1 lb (500 g) ground chicken
• 4 large cloves garlic, minced
• 3/4 teaspoon red chili flakes
• 1 medium onion finely chopped
• 1/2 cup chopped fresh cilantro
• 2 medium-size fresh tomatoes, chopped
• 1 tablespoon rice bran or grape seed oil
• 6 medium red, yellow, or green bell peppers

For the Yogurt Sauce:

• 3/4 teaspoon kosher salt
• 1/4 cup finely chopped fresh mint
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups low-fat plain Greek yogurt

Method

Preheat oven to 400 degrees F (200 degrees C). Cook the bulgur by simmering in a medium saucepan with 1 1/4 cups water with pan covered until tender (about 12 minutes). Heat the oil a large skillet set over moderate heat until hot. Add the garlic and onion and sauté until translucent and soft (about 5 minutes). Add the chicken, cumin, coriander, chili flakes, salt and tomatoes and mix well. Fry until the chicken is just cooked (about 7 minutes). Break it up as it fries. Then, add the mint, cilantro and cooked bulgur. Mix through and stir until heated through and combined well. Remove from heat.

Next prepare the bell peppers by cutting off the tops (set aside) and removing the seeds and membranes. Stuff the peppers with the mixture, cover with the tops, and place them in a baking pan. Bake until the peppers are soft and slightly shrivelled, but still firm (generally 30-35 minutes).

While the bell pepper are cooking prepare the yogurt sauce by whisking together the lemon juice, mint, yogurt, olive oil and kosher salt. Serve the stuffed peppers warm with yogurt sauce on the side.

Black Bean and Quinoa Stuffed Bell Peppers Recipe with Cheese

Ingredients

• 1/2 teaspoon of salt
• 6 large bell peppers
• 1 teaspoon ground cumin
• 3-4 green onions, finely sliced
• 1 15-ounce (400 g) can black beans, drained
• 1 cup uncooked quinoa (white or red or both)
• 2 cups grated sharp cheddar cheese for the topping
• 2 cups grated sharp cheddar cheese for the stuffing,
• 1/2 cup loosely packed chopped fresh cilantro, or basil (or other fresh herbs)

Method

Simmer the quinoa in 2 cups of water with 1/2 teaspoon of salt in a moderate-size saucepan for about 15-20 minutes, until tender, and then cool on a flat baking dish. Cook the bell peppers after removing the tops or slicing in half, using your preferred method until they just start to soften. Prepare the filling by combining the cooked quinoa with cumin, cilantro, 2 cups of the grated cheddar cheese, drained black beans, green onion in a small bowl. Loosely stuff the bell peppers and place them in a deep baking with 1/2 cup of water in the pan. Cover the stuffed peppers in the pan with some aluminum foil and bake at 350 degrees F (175 degrees C) for about 35 minutes. Then, remove the foil and sprinkle the tops with 2 cups of cheese, Bake uncovered to melt the cheese (about 5-10 minutes). Sprinkle with some extra finely sliced green onions and fresh herbs and serve hot.

Classic Beef Stuffed Bell Peppers with Rice and Fresh Herbs

Ingredients

• 1 teaspoon salt
• 1/4 teaspoon of Paprika
• 2 cups cooked white rice
• 6 large fresh basil leaves
• 1/4 cup extra virgin olive oil
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds (750 g) of low-fat ground beef
• 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)
• 4-6 bell peppers (red, yellow, or green), depending on their size
• 1/2 teaspoon dry summer savory or thyme (or 2 teaspoons of fresh, chopped)

Method

Cut the tops off of the bell peppers and remove and seeds and white membranes. Steam or cook them in other ways until just starting to soften. Pre-heat your oven to 350 degrees F (175 degrees C). Combine the cooked rice with the basil, summer savory, marjoram, ground beef, salt, and black pepper,in a small bowl. Stuff the bell peppers with the ground beef rice mixture. Rub olive oil all over the stuffed peppers and transfer to a baking dish. Sprinkle the tops with paprika. Bake the stuffed peppers on the middle rack in the oven for 35-50 minutes, or longer, until the meat is cooked.

Italian Style Spicy Stuffed Peppers with Brown Rice and Cheese

Ingredients

• 1/2 cup Parmesan Cheese
• 1/2 teaspoon kosher salt
• 1 cup shredded Mozzarella
• 1 1/2 cups cooked brown rice
• 3 teaspoon finely chopped garlic
• 2 tablespoons chopped fresh basil
• 2 teaspoons mixed Italian seasoning
• 2 tablespoons chopped Italian parsley
• 1/2 teaspoon of chopped fresh rosemary
• 4 large red, green or yellow bell peppers
• 2 teaspoons rice bran or grape seed olive oil
• 2 cups finely diced fresh tomatoes or canned tomatoes
• 1/2 teaspoon red pepper flakes or 1 hot red pepper finely chopped
• 1 lb (500 g) ground chicken - or chicken breast very finely chopped

Method

Preheat your oven to 375 degrees F (190 degrees C). Slice the bell peppers in half vertically from top to bottom, remove the seeds and place in a deep, greased baking pan. Using a large, non-stick deep skillet or Dutch oven, heat the oil to hot over moderate heat. Add the garlic, chicken, Italian seasoning, black pepper, salt, and red pepper to the pan. Cook while breaking apart the lumps of meat, until the chicken is browned and cooked thoroughly (about 3-4 minutes). Drain off any excess liquid in the pan. Then, add the diced tomatoes and simmer for several minutes. Remove the pan from the stove and fold through the Mozzarella and Parmesan cheese. Stuff the peppers with the filling, and top with extra cheese.
Pour just enough water into the pan with the peppers to just cover the base bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese has melted. Top with fresh basil, parsley and rosemary and serve hot.

Mexican Style Stuffed Peppers with Chicken and Brown Rice

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 lb (500 g) ground chicken
• 1 1/2 cups cooked brown rice
• 4 large bell peppers, any color
• 1 tablespoon ground hot chili powder
• 2 teaspoons rice bran or grape seed oil
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cup shredded cheddar, or similar cheese
• 1 can (14 oz; 450 g) fire-roasted diced tomatoes

For Serving

• Salsa
• Sliced avocado
• Chopped fresh cilantro
• Freshly squeezed lime juice
• Sour cream - or plain Greek yogurt

Method

Slice the bell peppers in half from top to bottom, vertically. Remove the seeds and membranes and place in a deep, greased baking pan. Using a large, non-stick deep skillet or Dutch oven, and a little oil, fry the chicken, cumin, garlic powder, chili powder, salt and pepper for about 4 minutes, breaking the chicken lumps apart. Cook while stirring occasionally for about 4-6 minutes until the chicken is cooked. Drain off the excess liquid, then add the canned tomatoes and their juices. Let simmer for a few minutes and then add the rice and 1/4 cup of the shredded cheese and mix well. Add the filling to the peppers, and top with the remaining cheese. Add some water to the baking pan and bake the stuffed peppers uncovered for 25-35 minutes, until the peppers are soft. Serve hot with the avocado, cilantro lime juice and sour cream.

Stuffed Bell Peppers Recipe with Mozzarella, Spinach, Artichoke and Quinoa

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable stock
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 3 cups fresh spinach leaves
• 1/2 cup plain Greek style yogurt
• 2 teaspoons extra virgin olive oil
• 1 cup freshly grated Mozzarella cheese
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, finely chopped
• 1 can artichoke hearts (14 ounces; 400 g), drained and chopped
• 5 large red bell peppers, halved, with seeds and membranes removed

Method

Add the quinoa to the vegetable stock to a saucepan. Simmer, covered until the liquid is absorbed (about 12-15 minutes). Remove from the heat, fluff the quinoa with a fork, re-cover the pan and set aside for 15 minutes to complete the cooking. Preheat your oven to 380 degrees F (195 degrees C). Slice the bell peppers in half, remove the seeds and membranes and place in a deep, greased baking pan. To make the filling heat the olive oil in a large, deep cast iron pan or Dutch oven over moderate heat. Add the fresh spinach stirring as it wilts down. Then, add the basil, garlic, basil, salt and pepper, and cook for 30 seconds. Next, add the artichoke hearts and cook until just warmed through. Remove the pan from the heat and add 2/3 cup of the cheese, the cooked quinoa, parsley and the Greek yogurt and mix well.

Stuff the peppers with the filling. Cover the dish with foil and bake covered for 30 minutes. Then, remove the foil and sprinkle the remaining 1/3 cup cheese over the top. Then, bake for an extra 5-10 minutes to melt the cheese. Remove from the oven when the stuffed peppers are cooked. Serve warm with extra cheese, salsa and fresh herbs.

Spicy Vegan Stuffed Peppers Recipe

Ingredients

For the Peppers and Filling

• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• 1 tablespoon Olive Oil
• 1 onion (finely chopped)
• 2 tablespoons of olive oil
• 1 tablespoon garlic crushed
• 1/4 teaspoon cayenne pepper
• 3 cups basmati rice (cooked)
• 1/4 cup cilantro (finely chopped)
• 1 14 oz (425 g) can corn (drained)
• 1 15 oz (425 g) can black beans (drained)
• 1 avocado (peeled and chopped) for serving
• 3 red bell peppers (tops removed and cored)
• 1/4 cup fresh cilantro (chopped) for serving
• 3 yellow bell peppers (tops removed and cored)
• 1/2 teaspoon of freshly ground black pepper (to taste)

For the Cashew Sauce used in the Filling

• 1 cup raw cashews
• 1/2 teaspoon salt
• 1/4 teaspoon cumin
• 1 teaspoon crushed garlic
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoon nutritional yeast
• 3/4 cup good quality vegetable stock
• 1-2 tablespoon sliced jalapeños peppers

Method

Preheat your oven to 400 degrees F (200 degrees C). Transfer the sliced jalapeños, cumin, garlic powder, onion powder, salt, nutritional yeast, crushed garlic, vegetable stock and raw cashews to a blender and pulse until until smooth. Then, set aside. Transfer the crushed garlic, olive oil, onion, cayenne pepper and cumin to a frying pan over moderate heat and sauté until the onions are softened. Next, add the black beans and corn and sauté for 5 minutes. Then, add the cooked basmati rice, chopped cilantro and cashew sauce which you have prepared, and fold through the mixture. Drizzle the bell pepper shells with olive oil and stuff with the filling you prepare. Bake the stuffed peppers, uncovered, for 35-40 minutes, or until starting to browned on top. Serve hot topped with chopped avocado, grated cheese and cilantro.

Vegan Italian Stuffed Peppers Recipe

Ingredients

For the Peppers and Filling

• 6 peppers, sliced in half from top to bottom, seeds and membranes removed
• 1 large shallot, diced
• 2 stalks celery, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3 medium zucchini, diced
• 2 cups brown rice, cooked
• 1/2 cup finely chopped black olives
• 1 1/2 cups finely chopped broccolini
• 1 cup chopped basil, (half for garnish
• 1/2 cup toasted walnuts, finely chopped
• 1 cup chopped parsley (half for garnish)
• 1 cup kale, stems removed and finely chopped
• 6 peppers, sliced in half from top to bottom, seeds and membranes removed

For the Sauce

• 1 bay leaf
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon hot chili flakes
• 4 cloves garlic, finely chopped
• 2 cans of fire-roasted diced tomatoes
• 1 teaspoon of freshly ground black pepper

Method

Preheat oven to 400 degrees F (200 degrees C). Prepare the sauce by heating 2 tablespoons of olive oil in a heavy pan. Add the garlic and sauté until softened, followed by the canned tomatoes, pepper, bay leaf, chili flakes, salt and oregano. Simmer slowly for about 40-50 minutes, until the sauce thickens. Discard bay leaf and puree the sauce in a blender until creamy. Brush the pepper halves with olive oil, inside and outside, and season with salt and pepper. Bake the empty shells in the oven for 15 minutes, and then remove and cool while you prepare the filling.

Heat 2 tablespoons of olive oil in a deep sauté pan or Dutch oven. Once hot, add the shallot, garlic and celery. Season with sea salt and pepper and fry until just softened (about 5 minutes). Next, add the broccolini, zucchini and kale and cook for 7 minutes until the vegetables are tender and the kale is wilted. Next, add the olives, brown rice, half of the sauce, and half the basil and parsley. Taste and adjust the seasoning to suit. Stuff the peppers well with the mixture. Pour the sauce to make an even layer over the bottom of a large baking dish. Add the filled peppers and cover with extra sauce. Bake the peppers for 20-30 minutes, until the filling bubbles and the peppers are tender.
Serve hot with a generous sprinkling of fresh herbs and salsa.

Vegetarian Halloumi Stuffed Bell Peppers Recipe

Ingredients

• 4 large red peppers
• 50 g (2 oz) couscous
• 1 cup cooked mushrooms
• 1/2 cup hot vegetable stock
• 2 teaspoon fresh parsley, chopped
• 250 g (8 oz) halloumi cheese, cut into cubes

Method

Preheat your oven to 200 degrees C (390 degrees F). Cut the peppers in half vertically from top to bottom and remove the seeds and membranes. Place the pepper halves in one layer on a baking sheet and drizzle with one tablespoon of the oil, and sprinkle with salt and pepper. Bake for 20-30 minutes, until the peppers are just starting to soften.

Next, transfer the couscous to bowl, pour in the hot stock and set aside for 5-7 minutes to soak. Then, fluff up the couscous with a fork, add the mushrooms, halloumi and parsley and mix thoroughly. Season with salt and pepper and spoon portions of the filling into the pepper halves. Return the stuffed peppers to the oven and bake for 15-20 minutes, until the cheese is golden and the filling bubbles. Serve the peppers warm topped with fresh herbs and a side serve of crusty bread.

Mediterranean Stuffed Peppers with Turkey, Cheese, Herbs and Tomatoes

Ingredients

• 2 large red peppers
• 1 chicken stock cube
• 3-4 mushrooms, sliced
• 1 garlic clove, grated
• 1 teaspoon of rosemary
• 1 teaspoon ground cumin
• 1 tablespoon tomato purée
• 1 1/2 tablespoons olive oil
• 1/2 cup fresh oregano leaves
• 1 small onion, finely chopped
• 1/2 cup fresh cilantro leaves
• 400 g (15 oz) can chopped tomatoes
• 80 g (3 oz) mozzarella cheese, grated
• 250 g (1/1 lb) lean turkey breast mince

Method

Pre-heat your oven to 190 degrees C (370 degrees F). Slice the peppers in half from top to bottom and remove the core and seeds. Rub the peppers, inside and out, with olive oil and season well with salt and pepper. Place on a baking tray and roast for 15-20 minutes to pre-cook the pepper shells. Next, heat 1 tablespoon of olive oil in a large, deep pan or Dutch oven moderate heat. Fry the turkey breast mince for 3-5 minutes, mixing to break up the lumps, then transfer to a plate. Then, stir-fry the onion and garlic over moderate heat for 2-3 minutes. Add the mushrooms and cumin and cook for several minutes, or until the mushrooms just soften. Return the cooked mince to the pan and add the stock cube, crumbled. Then, add the chopped tomatoes and tomato purée. Mix well and cook for 3-5 minutes. Finally, add the oregano, rosemary and cilantro leaves. Adjust the seasoning and then remove from the heat. Fill the pepper halves with a portion of the mixture, topping with cheese. Bake the stuffed peppers for 10-20 minutes, or until the cheese starts to turn golden and the filling bubbles.