Stuffed peppers are a versatile dish that can be enjoyed in various forms, offering a delightful blend of textures and flavors. Whether you are looking for something hearty to satisfy a meat lover, need a comforting meal that's vegetarian-friendly, or want something light yet full of flavor, stuffed peppers can cater to every palate. Here are five delicious stuffed pepper recipes you'll absolutely adore, each crafted with a twist that sets it apart from the traditional bell peppers filled with rice and ground beef.
1. Cheesy Chicken Enchilada Stuffed Peppers
Bring a taste of Mexico to your table with these unique stuffed peppers. Here’s how to make them:
- 5 large bell peppers, halved and seeds removed
- 1 lb cooked, shredded chicken (rotisserie or boiled)
- 1 cup cooked quinoa
- 1 cup red enchilada sauce
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
To prepare:
- Preheat your oven to 375°F (190°C).
- Mix chicken, quinoa, tomatoes, 3/4 cup cheese, spices, and 1/2 cup of enchilada sauce in a bowl.
- Stuff the bell pepper halves with the mixture, placing them in a baking dish. Pour the remaining enchilada sauce over the peppers and sprinkle with the remaining cheese.
- Cover with foil and bake for 35-40 minutes. Remove the foil, bake for an additional 5 minutes to brown the cheese.
- Garnish with green onions before serving.
🌮 Note: For a vegan version, use plant-based chicken and cheese substitutes, and ensure the enchilada sauce is vegan.
2. Mediterranean Stuffed Peppers with Quinoa
Give your peppers a Mediterranean flair:
- 4 large bell peppers, tops removed, seeded
- 1 cup cooked quinoa
- 1 cup chopped zucchini
- 1/2 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/4 cup pine nuts, toasted (optional)
- Olive oil, salt, and pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Combine quinoa, zucchini, olives, feta, parsley, and oregano in a bowl, seasoning with salt and pepper.
- Fill the peppers with this mixture, drizzle with olive oil, and place in a baking dish.
- Cover with foil and bake for about 40 minutes. Sprinkle with pine nuts if using, for the last 5 minutes of baking.
🌱 Note: Enhance the Mediterranean vibe by adding a drizzle of good quality extra virgin olive oil right before serving.
3. Vegan Lentil and Sweet Potato Stuffed Peppers
This vegan-friendly recipe packs plenty of protein:
- 6 large bell peppers
- 1 cup dried lentils, rinsed and cooked
- 1 medium sweet potato, peeled and diced
- 1/4 cup nutritional yeast for a cheesy flavor
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
Steps:
- Cook lentils and sweet potato until soft.
- In a skillet, sauté onions and garlic in olive oil until translucent. Add cooked lentils, sweet potatoes, nutritional yeast, and smoked paprika. Mix well.
- Preheat oven to 375°F (190°C), fill the peppers with the mixture, and bake in a covered dish for about 45 minutes.
💡 Note: Top with vegan cheese or bread crumbs for a delicious crust, bake uncovered for an extra 10 minutes.
4. Shrimp Stuffed Poblano Peppers
If you're looking for something with a bit of heat:
- 4 large poblano peppers
- 1 lb shrimp, peeled, deveined, and chopped
- 1 cup cooked brown rice
- 1/4 cup chopped cilantro
- Juice from 1 lime
- 1/2 cup shredded cheddar cheese
- 1/2 tsp cumin
- Salt and pepper to taste
How to make them:
- Char poblano peppers on the stovetop or grill to blacken the skin, then peel, deseed, and set aside.
- Mix shrimp, rice, cilantro, lime juice, cumin, cheese, salt, and pepper.
- Stuff the peppers with this mixture, place in a baking dish, and bake at 350°F (175°C) for about 25-30 minutes until the shrimp are cooked.
🌶 Note: For extra spice, add a dash of cayenne or diced jalapeño to the shrimp filling.
5. Buffalo Chicken Stuffed Peppers
Spice up your life with these game day favorites:
- 4 large bell peppers
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce
- 1 cup cooked rice or cauliflower rice
- 1/2 cup diced celery
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup shredded mozzarella cheese
Preparation:
- Preheat oven to 350°F (175°C).
- Mix chicken, buffalo sauce, rice, and celery.
- Fill the peppers, drizzle with dressing, and top with mozzarella. Bake for 30 minutes, broil for an extra 2-3 minutes to melt the cheese.
The adaptability of stuffed peppers is truly astounding. They allow you to use various ingredients, catering to dietary preferences and flavors from around the world. These recipes offer a mix of comfort, spice, and novelty, making them perfect for meal prep, dinner parties, or just a cozy meal at home. From the comforting tastes of Mexican cuisine to the fresh vibes of Mediterranean dishes, stuffed peppers are not just versatile but also incredibly satisfying. Incorporate these recipes into your meal rotation to enjoy something different and exciting every time.
Can I prepare stuffed peppers in advance?
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Yes, you can prepare stuffed peppers in advance. Simply assemble the peppers with the fillings, cover, and refrigerate. Bake them when you’re ready to eat, adding an extra 10-15 minutes to the cooking time if baking from cold.
Are stuffed peppers healthy?
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Stuffed peppers can be very healthy, depending on the fillings. Using lean proteins, whole grains, and a variety of vegetables can make for a nutritious meal. Adjust the recipe to your dietary needs for even healthier options.
Can I use frozen peppers?
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While fresh bell peppers are ideal, you can use frozen peppers, but they might release more liquid. Thaw and pat them dry before stuffing to minimize excess moisture. Bake for slightly less time since they’re already softer.
How do I store and reheat leftover stuffed peppers?
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Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 20 minutes or in the microwave until heated through.
