5 Easy Stuffed Pepper Recipes for Weeknights

Stuffed peppers are a versatile dish that can cater to any taste or dietary requirement, making them a perfect weeknight dinner choice. Whether you're vegetarian, a meat lover, or seeking a gluten-free meal, there's a stuffed pepper recipe for everyone. Let's dive into five easy stuffed pepper recipes that you can whip up in no time, offering a comforting and nutritious meal to end your day on a high note.

1. Classic Beef and Rice Stuffed Peppers

Let’s kick things off with a timeless favorite:

• Ingredients:
  • 6 large bell peppers, any color
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 15-ounce can of tomato sauce
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
• Steps:
  1. Preheat your oven to 350°F (175°C).
  2. Cut off the tops of the bell peppers and clean out the seeds and membranes. Lightly salt the insides.
  3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned. Drain any excess fat.
  4. Stir in the cooked rice, half of the tomato sauce, Worcestershire sauce, and season with salt and pepper. Let it cook for a couple of minutes.
  5. Stuff the peppers with this mixture and arrange them in a baking dish. Pour the remaining tomato sauce over the peppers, and top with cheese if desired.
  6. Bake for about 45 minutes or until the peppers are tender.

📝 Note: For a richer flavor, you can add a spoonful of tomato paste to the mixture before stuffing.

2. Mediterranean Quinoa Stuffed Peppers

For those who enjoy a lighter fare with a hint of the Mediterranean, this recipe is for you:

• Ingredients:
  • 6 bell peppers, ideally red or yellow for sweetness
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup canned chickpeas, rinsed
  • 1/2 cup Kalamata olives, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 lemon, zest and juice
• Steps:
  1. Start by rinsing your quinoa. Cook it in vegetable broth following the package instructions, typically a 2:1 broth-to-quinoa ratio.
  2. Preheat your oven to 375°F (190°C).
  3. Prepare the peppers as before, removing the tops and seeds, and lightly salt them.
  4. In a large bowl, combine the cooked quinoa, tomatoes, chickpeas, olives, feta, parsley, garlic, lemon zest and juice, and season with salt and pepper.
  5. Stuff the peppers with this mixture and place them in a baking dish. If you like, sprinkle some extra cheese or breadcrumbs on top for a crunchy finish.
  6. Bake for about 30-35 minutes or until the peppers are tender and the filling is warm.

📝 Note: If you're not a fan of quinoa, you can substitute with cooked couscous or bulgur for a similar texture.

3. Cajun Chicken Stuffed Peppers

Inject some spice into your dinner with this bold and flavorful recipe:

• Ingredients:
  • 6 bell peppers, preferably green for a traditional feel
  • 1 pound boneless, skinless chicken breast, chopped
  • 1 cup cooked rice (you can use leftover rice or freshly cooked)
  • 1 small onion, diced
  • 1 bell pepper, finely diced (for the filling)
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1 cup diced tomatoes
  • Salt and pepper to taste
  • 1/2 cup shredded pepper jack cheese
• Steps:
  1. Preheat your oven to 350°F (175°C).
  2. Prepare your bell peppers as usual by removing the tops and cleaning out the insides.
  3. In a skillet, sauté the onion, celery, diced bell pepper, and garlic until tender.
  4. Add the chicken, cook until no longer pink, then stir in the Cajun seasoning, rice, tomatoes, and season with salt and pepper. Simmer for 5 minutes.
  5. Stuff the peppers with this flavorful filling, top with cheese, and bake for 30-35 minutes or until the peppers are tender.

📝 Note: For an extra kick, you can add some hot sauce or additional Cajun seasoning to the filling.

4. Vegan Lentil and Veggie Stuffed Peppers

Vegetarian? Vegan? This recipe has you covered with plant-based goodness:

• Ingredients:
  • 6 large bell peppers
  • 1 cup green or brown lentils
  • 2 cups vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup diced carrots
  • 1/2 cup diced zucchini
  • 1/2 cup diced eggplant
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 cup tomato paste
  • Salt and pepper to taste
• Steps:
  1. Cook the lentils in the vegetable broth until tender, about 25 minutes.
  2. Preheat your oven to 375°F (190°C) and prepare the peppers as before.
  3. In a large skillet, heat the olive oil and sauté the garlic, carrots, zucchini, and eggplant until the veggies are tender.
  4. Mix in the cooked lentils, corn, spices, and tomato paste. Let it simmer for a few minutes to meld the flavors.
  5. Stuff the peppers with this hearty vegan mixture, bake for 30-35 minutes or until peppers are soft.

📝 Note: To enhance the texture, you can add some breadcrumbs or crushed nuts to the top of the peppers before baking.

5. Seafood Stuffed Peppers

If you're in the mood for something fancy, this seafood stuffing will elevate your meal:

• Ingredients:
  • 6 bell peppers, a mix of colors for visual appeal
  • 1 pound shrimp, peeled and deveined
  • 1/2 pound lump crab meat
  • 1 cup cooked wild rice or cauliflower rice
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup heavy cream or coconut milk for a dairy-free option
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup chopped fresh dill
  • Juice of 1 lemon
  • Salt and pepper to taste
• Steps:
  1. Preheat your oven to 350°F (175°C). Prepare the peppers.
  2. In a skillet, sauté the shallot and garlic in some butter or olive oil until translucent.
  3. Add the shrimp, cooking just until they turn pink, then mix in the crab meat, Old Bay, lemon juice, and dill.
  4. Stir in the cream or coconut milk, bring to a simmer, then incorporate the rice. Adjust seasoning with salt and pepper.
  5. Stuff the peppers with the seafood mixture, bake for 30 minutes, then broil briefly to give a golden top.

In wrapping up, stuffed peppers are not just delicious; they’re a canvas for culinary creativity. They offer an array of flavors, from classic and comforting to exotic and adventurous. This list of five recipes is a testament to their versatility. With minimal preparation and a bit of cooking time, you can deliver impressive dishes that cater to diverse tastes and dietary preferences. Whether you’re cooking for a busy weeknight or looking for a meal to impress, stuffed peppers can become your new go-to dish.

Here’s to enjoying a nutritious, delicious, and easy meal that might just become a staple in your kitchen.

How do I choose the best peppers for stuffing?

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Choose peppers that are firm, have a glossy appearance, and are brightly colored. Avoid peppers with soft spots, wrinkles, or uneven coloring, as these can indicate they are not fresh. Opt for medium to large bell peppers for the best stuffing capacity.

Can I prepare stuffed peppers in advance?

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Yes, you can prepare them a day in advance. Stuff the peppers, cover them with plastic wrap or aluminum foil, and refrigerate. Bring them to room temperature or bake them slightly longer when you’re ready to cook.

Are stuffed peppers healthy?

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Stuffed peppers can be very healthy, depending on the ingredients used for stuffing. Bell peppers are rich in vitamins and minerals. Opt for lean proteins, whole grains, and plenty of vegetables to make your dish nutritious. Watch the cheese and sauces, as they can add extra calories and fat.

How can I store leftover stuffed peppers?

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Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them. Wrap the peppers individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator before reheating.