Top Rated Stuffed Peppers Recipes
These stuffed peppers combine the incredible flavors of breakfast with some flare, blending chorizo with onion, mushroom and melted cheese. Recipe courtesy of Pete and Gerry's Organic Eggs
Ground turkey stuffed peppers are a a blissful, nearly guilt-free weekday meal. The key to making successful ground turkey stuffed peppers is to boil the peppers before you bake, so they are nice and soft and ready to absorb all of the delicious seasonings in the ground meat!
Courtney’s Stuffed Peppers Pack A Punch
If you would love a flavorful Stuffed Peppers Recipe, you are in for a treat today. This one packs a true punch and we have a video tutorial to show you how. Be sure to watch now.
We are huge fans of stuffed peppers recipes around here. In fact, we have an entire post dedicated to our Pinterest favorites.
Today, however, we are sharing with you a tried and true recipe from our Contributor Courtney Budzyn.
She is more than just a pretty face in the kitchen. She assures us that this is the best stuffed peppers recipe ever.
She’s tried many and they always seem to lack flavor and are bland. She says that the secret is in the seasoning that she adds to the beef. It makes all the difference and packs a flavor punch.
The Right Stuff: 21 Mouthwatering Stuffed Recipes
Kyle Bailey makes these cheese-stuffed "Juicy Lucy" burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns.
The sweetness from honey balances out the heat in these jalapeno, olive, and yogurt stuffed baby peppers.
To pump up the smoky flavors in this dish, Alyssa Gorelick grills both the stuffed poblanos and the vegetables for the romesco sauce. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.
Brimming with hearty mushrooms, wine-soaked bread, savory spices, and cheese, these stuffed eggplants are so packed full of flavor, you'll never miss the meat.
Stuffed with prunes, chestnuts, and pancetta, this sweet and savory steak recipe is perfect for a weeknight in.
Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil, and Hungarian peppers (spicy wax chiles). For an easy alternative, just top the roasted zucchini with a little feta, then broil briefly.
Jessica Sullivan, the pastry chef at Boulevard Restaurant in San Francisco, developed these overstuffed chocolate-ganache sandwich cookies using nutty chocolate-chip cookies.
Inspired by Turkey's stuffed grape leaves, Mehmet Gurs ingeniously wraps goat cheese in the briny leaves, then quickly grills the little packages so the cheese melts.
This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.
Wine, raisins, onions, and herbs create a perfect bread stuffing to complement veal.
For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
Maple-glazed roasted squash stuffed with quinoa and sautéed wild mushrooms. For a more substantial dish, serve it with roasted root vegetables brushed with the same glaze.
Raisins, cinnamon, pecans, and applesauce are just some of the several ingredients used to stuff this decadent french toast.
Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with the garlic-and-dried-apricot stuffing.
Tradition-minded Greek cooks stuff all sorts of vegetables, like eggplant, zucchini, peppers, and onions. For the recipe here, look for tomatoes that aren't overly ripe, or they will fall apart while baking.
An Italian revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers &mdash and they also cook faster. Experiment with these peppers stuffed with a mixture of Parmigiano-Reggiano cheese, pine nuts, red onion, hot Italian sausage, and spinach.
Fruity, pale-yellow güero peppers &mdash just like Hungarian wax peppers &mdash are a great source of vitamin C, folate, and manganese. They're perfect for stuffing because "they have a little chile personality without being too hot," Deborah Schneider says. The shrimp-and-cheese filling here is a delicious source of protein. And the tomatoes in the salsa add vitamin K and potassium while also balancing the sweetness of the mangoes, which are high in vitamins A and C.
This one-skillet dish from Utah's Amangiri Resort has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.
Boost the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course. Pair with a salad and crusty bread.
Here we create a new version of a Tuscan classic: fried squash blossoms stuffed with ricotta. In an homage to pimento cheese, a Southern favorite, we mix the ricotta with pimentos, and serve the blossoms raw.
The Secret Ingredient for the Best Stuffed Peppers Is in Your Kitchen Right Now
Stuffed peppers can take many forms, but there’s one simple secret ingredient that will make any version the absolute most delicious you’ll ever eat. So what’s the secret to the best stuffed peppers ever?
It’s salt. I know, SHOCKING revelation, right?
But hear me out! The thing about most stuffed bell pepper recipes is that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.
OK, more than a sprinkle you’ll want to salt the inside and outside (if you’ve peeled the peppers—if not, you can skip the outside part) and then be sure to properly salt the filling too.
Do this for big stuffed bell peppers and little stuffed jalapeño poppers, whether you bake, broil, or grill them. Do it for cheese-stuffed chiles rellenos too. And use this trick when you make stuffed tomatoes and stuffed zucchini boats as well. Just remember that different types of salt taste more or less salty than others, so start cautiously and add more to taste. (For the record, we like Diamond Crystal kosher salt.)
Diamond Crystal Kosher Salt (48 oz), $11.18 from Amazon
Stuffed peppers are so easy that I’m going to give you a wing-it recipe. Substitute at will. Nice additions might be finely chopped raisins, olives, capers, hard-boiled eggs, beans, grated zucchini, or crumbled cheese. Just follow the two salting steps you might otherwise forget about and you’ll be amazed at how much better these taste than the last ones you ate.
How to Make the Best Stuffed Bell Peppers
- Uncooked rice, any kind, about 1/2 cup
- 4 bell peppers, any color or size, washed, 1/2 inch cut from the top, cores and ribs discarded
- 1 medium onion, chopped into sizes you like to eat
- 2 garlic cloves, minced or pressed
- 1 pound of ground meat
- Worcestershire sauce
- Some form of tomato: chopped fresh, canned (small can oughta do it), tomato sauce, even ketchup
- 1 egg
- Grated cheese
1. Cook the rice as usual. Feel free to swap in any whole grain instead.
2. While that’s cooking, start water boiling in a pot big enough to hold your four peppers. Stir in enough salt to make it as salty as seawater, at least a tablespoon per four quarts.
3. When the water boils, dump in your peppers. Let them sit until they’re just starting to get soft, about three minutes. Remove them from the water with tongs and let the peppers drain in a colander while you prepare the filling.
4. Put a big knob of butter (two tablespoons? a little more?) into a pan and heat over medium high. When the butter foams, tip in the onions and cook until soft, a couple of minutes. Shake some salt over them.
5. Stir in the garlic and cook until fragrant. Don’t let it burn.
6. Stir in the meat and cook until it’s no longer pink. Salt the living hell out of it, and chuck Worcestershire on it until it tastes good to you.
7. Put the meat in a bowl and let it sit for a few minutes. Stir in the rice. Stir in whatever tomato form you’re using until the mixture looks nice and moist and juicy. Taste for salt—you want this thing good and salty, so go nuts. Put some pepper on there too. Taste it again. Hey, that’s not bad. Maybe you’ll eat lunch right here over the sink.
8. Crack the egg on top of the meat and rice and stir it up good.
9. Sprinkle salt all over the peppers, inside and outside. Stand them up in a 9-inch square baking dish.
10. Using a soup spoon, squish the stuffing into the peppers, making sure to pack it in tightly. I despise cheese but there are people who seem to like it, so if you are one of them, throw your grated cheese over the top now. Yuck. You just ruined it, but OK.
11. Bake at 350°F for a half-hour or until the peppers have gone pleasingly wrinkly all over and your cheese is bubbly.
Thanks to your judicious seasoning, these are guaranteed to the best stuffed peppers you’ve ever tasted, not matter what you fill them with.
Stuffed peppers freeze and travel well, so make a double or triple batch and keep them in the freezer in a resealable plastic bag. Need lunch? Pull one out and microwave until hot, about 8 minutes if your microwave is of the same wattage as mine, whatever that is.
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 4 medium red bell peppers
- ¾ pound ground sirloin
- 1 cup chopped onion
- ½ cup chopped fresh parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon ground allspice
- 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
- ½ cup (2 ounces) grated fresh Parmesan cheese
- ½ cup dry red wine
- Cooking spray
Cook rice according to package directions, omitting salt and fat. Set aside.
While rice cooks, cut tops off bell peppers reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.
Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice) cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan bring to a boil.
Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray add wine mixture to pan. Cover with foil.
Bake at 450° for 20 minutes. Uncover bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.
What to use for stuffing Italian cubanelle peppers?
Unlike typical stuffed peppers which often uses rice and even tomatoes, this recipe uses Italian ingredients like breadcrumbs, beef, basil, parsley, and Romano cheese.
Oh, and cracked pepper if you want to add any.
I don’t bother with salt because the Romano is salty enough. If you use Parmesan cheese it’s up to you if you want to add any.
One thing – my recipe calls for an egg as a binder (like a meatball). You do not have to include an egg if you don’t want to. I’ve done it both ways with success.
Also, if your meat is lean (like 93/7), it will be a little tougher, but still tastes great. When I have lean meat, I make sure to use the egg and add in more olive oil.
Looking for a tasty stuffed peppers recipe? Stop looking, you've found a simple & traditional Croatian recipe, known in Croatia as punjene paprike.
The Peppers & Stuffing
- 8-10 medium-sized peppers (I use all colors, though many say red are best)
- 1 kg of minced meat. I prefer 1/2 veal and 1/2 beef (2.2lbs)
- Pinch of salt
- Cracked pepper, to taste
- 1 tablespoon of smoked ground paprika
- 1 tablespoon of hot ground paprika (optional)
- 1 tablespoon of mixed dried herbs (optional)
- 1 cup of uncooked rice
- 1 egg
- 2 tablespoons of soda water or a pinch of bicarbonate soda
- 2 large cloves of chopped fresh garlic
- 1/2 cup of freshly chopped parsley
- 200 grams finely diced speck (7 oz) You can cut this back if you do not like too much of a smokey flavor
- 4 tablespoons olive oil
- 1 finely diced medium onion
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 liters stock (or water) (8.5 cups)
- Pinch of Vegeta (optional)
- Salt & pepper
The Peppers & Stuffing
- Take 8-10 medium-sized peppers, and carefully cut out the top and set aside the as you'll use this as a lid for the pepper later. Scoop out the insides and be sure to remove all of the seeds and any stringy pieces. Wash the lids and peppers and allow them to dry upside down on paper towel while you make the stuffing
- To make the stuffing, add all the ingredients to a large bowl and use your hands to lightly mix until combined. Make sure the bowl is big enough for you to be able to use your hands to mix it well without spilling it all over the floor (trust me, it happens)
- Flip the peppers over and fill them with the stuffing until they are almost full. But do not overfill them. The rice expands during cooking and they'll burst leaving you a hideous mess in your saucepan. Leave the lids off for the moment
- Arrange the stuffed peppers in the saucepan. It's better if they are gently packed in so they don't flip over & don't squeeze them in so tight, as they'll bust open when they expand. This may take you several minutes to do, but trust me it is well worth it at the end when your peppers are not split open
- Add in 2 bay leaves and a stick of celery. No need to chop this, as it's just for flavour. Set aside, while you make the sauce
- In a separate saucepan on medium heat add 4 tablespoons of olive oil and fry 1 finely diced medium onion
- Once onions are transparent, add in 2 tablespoons of flour and fry until light brown. Add into the pan 2 tablespoons of tomato paste, 2 litres of homemade stock (or water) along with a Pinch of Vegeta and add salt & pepper to your taste
- Stir continuously, until the sauce comes to the boil. Turn off and slowly pour over your peppers. Be sure to pour the sauce over each pepper as well as around each one. The sauce should cover the peppers. If it doesn't, and this can happen, just add in a little more stock or water. If you are adding in smoked bones, pop them in now
- Place the top of the pepper back on, it acts like a mini lid. If you didn't keep it, it's okay, nothing bad will happen
- Shake the saucepan just a little, you want to be sure that the sauce is evenly spread. Bring to the boil, and then turn down to a gentle simmer. Cook for approx 2 hours, occasionally shaking the saucepan. This is important to keep the sauce evenly spread and to stop the peppers from sticking & burning. Add in more water as they cook if you need
- Once ready, allow them to cool a little. They'll taste better if you can resist the temptation. Serve with mashed potato or rice - and if you don't manage to eat them all in one sitting, you can keep these in the refrigerator for a few days. I can't say how many days, as they never last that long in my house
Hey, I am SJ. This is my family. We travel & write about food, accomm & the best things to do in the Balkans. We live in Croatia, and are always exploring the region. About us..
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Coarse salt and freshly ground pepper
- 12 ounces fresh chicken or turkey sausage, removed from casing
- 1 can (14 1/2 ounces) diced tomatoes
- 3/4 cup couscous
- 4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
- 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onion is translucent, about 3 minutes.
Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes. Add tomatoes and 1 cup water cook until slightly thickened, about 5 minutes. Remove from heat and stir in couscous.
Fill pepper halves with couscous mixture. Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water. Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle with cheese. Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.
Slow Cooker Stuffed Peppers
Yield: 6 servings
prep time: 15 minutes
cook time: 4 hours 15 minutes
total time: 4 hours 30 minutes
Hearty, protein/fiber loaded peppers packed with so much flavor – and it’s all made in the crockpot. Easy and effortless!
- 1 pound lean ground beef*
- 1 1/2 cups cooked brown rice*
- 1 1/2 cups shredded cheddar cheese, divided
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup salsa, homemade or store-bought
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon cumin
- 1/2 teaspoon chili powder, or more to taste
- Kosher salt and freshly ground black pepper, to taste
- 6 bell peppers, tops cut, stemmed and seeded
- 2 tablespoons sour cream, optional
- Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
- In a large bowl, combine beef, rice, 1 cup cheese, black beans, corn, salsa, cilantro, cumin and chili powder season with salt and pepper, to taste. Spoon the filling into each bell pepper cavity.
- Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
- Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
- Serve immediately, drizzled with sour cream, if desired.
*The ground beef does not have to be cooked prior to using.
*White rice or quinoa can be substituted.
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I love finding the commonalities among different global cuisines, and it seems that every culture has their own version of stuffed vegetables. Each tradition has variations of spices and stuffings, but the idea is always the same: They are the kind of cozy, home-cooked recipes that remind me of the grandmas and aunts who have big tables, open doors, and warm hearts. Although I am not Persian, I’ve always felt connected to Persian food and find comfort and familiarity in the spice blends that are so closely related to my own Yemenite roots.
Israel has somewhat of an obsession with stuffed vegetables, and they are often served at big Shabbat dinners. I was introduced to these dishes from friends and family when I visited, and I was struck by how each family took so much pride in their dishes and the balance of flavors — it really seemed like every vegetable could be stuffed. And while some stuffed vegetables take a little longer to prepare, stuffed peppers are easy enough for a weeknight dinner.
These Persian-style stuffed peppers are both seriously comforting and wholesome. It’s also a one-pot-meal that’s perfect to bring people together on a weeknight or for a Friday night Shabbat dinner. Filled with fresh herbs like mint and cilantro and aromatic spices such as saffron, cinnamon, and cumin, they are flavorful and hearty, but not heavy.