15 Stuffed Pepper Dinner Recipes With Global Flavors

Stuffed peppers present an exciting variety of global flavors, showcasing diverse ingredients from around the world. From zesty Mexican stuffed peppers filled with black beans and corn to Mediterranean quinoa variations with chickpeas and feta, each dish offers a unique taste profile. There are savory Italian sausage and rice peppers, fragrant Thai peanut chicken options, and spicy Cajun shrimp creations. These recipes cater to various palates, and exploring them reveals a delightful culinary experience that awaits.

Mexican Stuffed Peppers With Black Beans and Corn

Mexican Stuffed Peppers with Black Beans and Corn is a vibrant and delicious dish that offers a fantastic blend of flavors and textures.

These stuffed peppers are a great option for a healthy weeknight dinner or a casual gathering, as they can easily be tailored to suit both vegetarians and meat-lovers alike. With an estimated preparation and cooking time of about 45 minutes, you’ll have a nutritious and colorful meal on the table in no time.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked black beans (canned or homemade)
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cooked quinoa or rice
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush them with olive oil and place them in a baking dish, open side up.
3. In a large mixing bowl, combine the black beans, corn, cooked quinoa or rice, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well to combine all ingredients.
4. Stuff each bell pepper generously with the mixture, packing it down gently to fit as much filling as possible.
5. Top each stuffed pepper with shredded cheese.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Variations & Tips:

• For added protein, consider mixing in some cooked ground turkey or beef with the filling.
• Spice it up by adding diced jalapeños to the stuffing mixture or topping with your favorite hot sauce before serving.
• Use other vegetables like zucchini or spinach in addition to or instead of the corn and beans for more nutrition.
• These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.
• If you want a vegan version, skip the cheese or use a plant-based cheese substitute.

Mediterranean Quinoa Stuffed Peppers

Mediterranean Quinoa Stuffed Peppers are a delightful and nutritious dish that combines the vibrant flavors of the Mediterranean with wholesome quinoa and fresh vegetables. This dish is perfect for those seeking a healthy, vegetarian meal that is both satisfying and colorful.

Whether you’re hosting a family dinner or meal prepping for the week, these stuffed peppers offer a quick and easy preparation time of about 30 minutes, plus an additional baking time of around 20-30 minutes.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cup canned chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled (optional)
• 2 tablespoons olive oil
• Fresh parsley or basil for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Place the peppers upright in a baking dish.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and cover, simmering for about 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
4. In a large skillet, heat olive oil over medium heat. Add chopped red onion and garlic, sautéing until softened, about 3-4 minutes.
5. Stir in halved cherry tomatoes, chickpeas, oregano, basil, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
6. Combine the cooked quinoa with the vegetable mixture in the skillet. If using, fold in crumbled feta cheese.
7. Spoon the quinoa mixture into each bell pepper, packing it in gently. Tightly cover the baking dish with aluminum foil.
8. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred.
9. Remove from the oven and let the peppers cool for a few minutes. Garnish with fresh parsley or basil, if desired, before serving.

Variations & Tips:

• For a spicier kick, add chopped jalapeños or red pepper flakes to the stuffing mixture.
• You can substitute different grains such as farro or brown rice for quinoa, or use lentils for added protein.
• Feel free to change up the vegetables by adding diced zucchini, spinach, or olives to the stuffing.
• These stuffed peppers are great for meal prep and can be stored in the refrigerator for up to 4 days. They also freeze well—wrap them tightly and store for up to 3 months. To reheat, simply bake from frozen at 375°F for 35-40 minutes.

Italian Sausage and Rice Stuffed Peppers

Italian Sausage and Rice Stuffed Peppers are a hearty and flavorful dish, perfect for family dinners or gatherings with friends. This recipe combines savory Italian sausage, fluffy rice, and aromatic spices, all packed into vibrant bell peppers. With a preparation time of approximately 30 minutes and a cooking time of about 30 minutes, you can have this delicious meal ready in about an hour!

Ingredients:

• 4 large bell peppers (any color)
• 1 pound Italian sausage (mild or spicy, according to preference)
• 1 cup cooked rice (white or brown)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet over medium heat, add the Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
4. Add the diced onion and cook until softened, approximately 3-4 minutes. Stir in the minced garlic and cook for another minute.
5. Remove the skillet from heat and mix in the cooked rice, diced tomatoes, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste.
6. Stuff each bell pepper generously with the sausage and rice mixture, pressing down gently to pack it in.
7. Place the stuffed peppers upright in a baking dish. If they don’t stand on their own, you can slice a small amount off the bottom to level them.
8. Sprinkle shredded mozzarella cheese evenly over the top of each stuffed pepper.
9. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden, and the peppers are tender.
10. Remove from oven, let cool for a few minutes, and garnish with fresh parsley or basil if desired before serving.

Variations and Tips:

• For a vegetarian option, substitute the Italian sausage with plant-based sausage or extra vegetables such as zucchini and mushrooms.
• Experiment with different grains such as quinoa or couscous in place of rice for added texture and flavor.
• You can add beans or corn to the filling for more nutrients and fiber.
• Serve with a side salad or garlic bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and they reheat well in the oven or microwave.

Thai Peanut Chicken Stuffed Peppers

Thai Peanut Chicken Stuffed Peppers are a delightful fusion dish that combines colorful bell peppers with a savory mixture of ground chicken, aromatic herbs, and a creamy peanut sauce. This dish is perfect for those looking to add some exotic flavors to their weekday meals or impress guests at a gathering. The preparation time is around 30 minutes, and with an additional 30 minutes of cooking time, you’ll have a delicious and satisfying dinner ready in no time.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground chicken
• 1 cup cooked rice (white or brown)
• 1/2 cup peanut butter
• 1/4 cup soy sauce (low-sodium)
• 1/4 cup coconut milk
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1/4 cup finely chopped green onions
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (optional, for heat)
• Chopped cilantro (for garnish)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright.
3. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
4. Add the ground chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Break it up with a wooden spoon as it cooks.
5. Stir in the cooked rice, peanut butter, soy sauce, coconut milk, lime juice, and red pepper flakes. Mix well and let it simmer for about 5 minutes, allowing the flavors to meld together. Adjust seasoning to taste.
6. Spoon the chicken mixture into each prepared bell pepper, packing them well.
7. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
8. Garnish with chopped green onions and cilantro before serving.

Variations and Tips:

• For a vegetarian version, substitute the ground chicken with crumbled tofu or tempeh and guarantee the peanut butter is vegan.
• You can add diced vegetables like zucchini or carrots into the stuffing for added nutrition and texture.
• If you prefer additional spice, add sriracha or chili paste to the peanut sauce.
• These stuffed peppers can be prepared ahead of time; simply store them in the refrigerator before baking. Increase baking time by about 10 minutes for chilled peppers.
• Serve with a side of steamed broccoli or a fresh salad for a complete meal.

Greek-Style Stuffed Bell Peppers

Greek-Style Stuffed Bell Peppers are a delightful and nutritious dish that combines the fresh flavors of Mediterranean cuisine with the comforting allure of stuffed peppers.

This recipe is perfect for a healthy weeknight dinner or for impressing guests at a gathering. With a preparation time of approximately 30 minutes and a total cooking time of around 45 minutes, these stuffed peppers are both practical and delicious.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup chickpeas, rinsed and drained
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Preheat the oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. In a large mixing bowl, combine the cooked quinoa or rice, chickpeas, diced tomatoes, feta cheese, Kalamata olives, red onion, garlic, dried oregano, dried basil, salt, and black pepper.

Drizzle with olive oil and mix well until all ingredients are evenly combined.

4. Fill each bell pepper generously with the mixture, packing it in as needed. Place the stuffed peppers upright in a baking dish.

5. Add a splash of water to the bottom of the dish to help steam the peppers during cooking.

6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly golden.

7. Once done, remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Variations and Tips

• For a spicier kick, add some red pepper flakes or diced jalapeños to the filling.
• You can swap out chickpeas for ground lamb or beef for a heartier version.
• Consider adding spinach or kale to the filling for additional greens.
• Serve these stuffed peppers with a side of tzatziki sauce for an invigorating contrast.
• Leftovers can be stored in the refrigerator for up to 3 days; simply reheat in the oven until warm.

Indian-Spiced Vegetable Stuffed Peppers

Indian-Spiced Vegetable Stuffed Peppers are a vibrant and flavorful dish, perfect for those looking to explore the fusion of Indian spices with a classic comfort food. This dish is ideal for vegetarians or anyone seeking a hearty, nutritious meal that’s easy to prepare. With a preparation time of around 30 minutes and a cooking time of about 30 minutes, these stuffed peppers are not only delicious but can fit into a busy weeknight dinner schedule.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1/2 cup crumbled feta or paneer (optional)
• Lemon wedges, for serving

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Stir in the garam masala and cumin, cooking for another minute to release the spices’ aroma.
5. In a large bowl, combine the cooked quinoa or rice, black beans, corn, and sautéed onion mixture. Season with salt and pepper to taste. If using, fold in the crumbled feta or paneer gently.
6. Spoon the filling into each prepared pepper, packing it in gently. Top with any remaining filling.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to slightly char the tops.
8. Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro before serving. Include lemon wedges on the side for added zing.

Variations and Tips:

• Spice Level: For a spicier variation, you can add chopped green chilies or a pinch of cayenne pepper to the filling.
• Add Proteins: If you want to include protein in the dish, consider adding cooked lentils or even sautéed ground turkey or chicken seasoned with Indian spices.
• Vegetable Options: Feel free to include additional vegetables such as diced zucchini, chopped spinach, or shredded carrots to increase the nutritional value.
• Make Ahead: These stuffed peppers can be prepared ahead of time. Assemble them and store them in the refrigerator for up to a day before baking.
• Freezing: Leftover stuffed peppers can be frozen. Just wrap them tightly and store in an airtight container. To reheat, bake from frozen at 375°F until heated through, about 45 minutes.

BBQ Pulled Pork Stuffed Peppers

BBQ Pulled Pork Stuffed Peppers are a mouthwatering and hearty dish that combines the smoky, tangy flavor of pulled pork with the vibrant colors and sweetness of bell peppers. Perfect for a family dinner or a casual gathering with friends, this recipe showcases a delicious way to enjoy vegetables and protein in one meal.

With a preparation time of approximately 20 minutes and a cooking time of 30 minutes, you can have this tantalizing treat ready to serve in under an hour.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups cooked pulled pork (store-bought or homemade)
• 1 cup BBQ sauce
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup corn (canned or frozen, thawed)
• 1/4 cup diced red onion (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides with salt and pepper.
3. In a large bowl, combine the cooked pulled pork, BBQ sauce, corn, and diced red onion (if using). Mix until well combined.
4. Stuff each bell pepper generously with the pulled pork mixture, pressing down gently to pack it in.
5. Place the stuffed peppers upright in a baking dish. If they don’t stand well, you can slice a small portion from the bottom to stabilize them.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. Remove the foil, sprinkle the shredded cheese on top of each pepper, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Once cooked, remove the peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley or cilantro if desired. Serve warm.

Variations and Tips:

• For a spicier kick, add some diced jalapeños or hot sauce to the pulled pork mixture.
• Feel free to experiment with different types of cheese—pepper jack or mozzarella are also great options.
• You can substitute the pulled pork with shredded chicken or even a vegetarian alternative like black beans or quinoa for a meatless version.
• Serve the stuffed peppers with a side of coleslaw or a simple green salad for a complete meal.
• Leftover stuffed peppers can be reheated in the microwave or covered in foil and baked at a lower temperature until heated through.

Moroccan Lamb and Couscous Stuffed Peppers

Moroccan Lamb and Couscous Stuffed Peppers is a vibrant and hearty dish that combines the rich flavors of spiced ground lamb with fluffy couscous, all encased in colorful bell peppers. This delightful recipe makes for a perfect meal for family gatherings or dinner parties, impressing guests with its unique blend of flavors.

Preparation time takes about 30 minutes, followed by 30 minutes of baking, making it a feasible option for a delicious weeknight dinner or a special occasion.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground lamb
• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ½ teaspoon paprika
• Salt and pepper, to taste
• 1 cup canned diced tomatoes
• ½ cup raisins or dried apricots, chopped
• ¼ cup fresh parsley or cilantro, chopped
• ½ cup feta cheese, crumbled (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and set them aside.
2. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
3. In a large skillet over medium heat, add the ground lamb. Cook until browned and cooked through, breaking it up with a spatula as it cooks. Drain excess fat if necessary.
4. Add the diced onion and minced garlic to the skillet with the lamb. Sauté until the onion is translucent, about 5 minutes.
5. Stir in the cumin, coriander, cinnamon, paprika, salt, and pepper. Mix in the diced tomatoes, raisins (or dried apricots), and cooked couscous. Make sure all ingredients are well combined. Taste and adjust seasoning if needed.
6. Gently stir in the chopped parsley or cilantro, reserving some for garnish.
7. Stuff each bell pepper with the lamb and couscous mixture, packing it in gently but firmly. Place the stuffed peppers upright in a baking dish. If desired, sprinkle feta cheese on top of each stuffed pepper.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the tops are slightly golden.
9. Remove from the oven and garnish with extra parsley or cilantro before serving.

Variations & Tips:

• For a vegetarian option, substitute the ground lamb with a mix of chickpeas and sautéed mushrooms, and replace the couscous with quinoa or bulgur wheat.
• Add additional spices or herbs based on personal preference, such as curry powder or mint, to enhance the flavor.
• Experiment with different types of peppers, such as poblano or Anaheim, for a spicier kick.
• Serve with a side of yogurt or tzatziki for a revitalizing contrast to the spiced filling.

Korean Beef Bulgogi Stuffed Peppers

Korean Beef Bulgogi Stuffed Peppers are a vibrant and flavorful dish that brings together the savory taste of Korean bulgogi and the wholesome goodness of stuffed bell peppers. This dish is perfect for family dinners, meal prep for the week, or a lively gathering with friends. With a preparation time of approximately 30 minutes and a cooking time of about 20 minutes, these stuffed peppers are not only delicious but also quick enough for a busy weeknight.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef (80/20 recommended for flavor)
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1/2 inch piece of fresh ginger, grated
• 1/4 cup green onions, chopped
• 1/2 teaspoon black pepper
• 1 tablespoon sesame seeds
• Cooked rice (for serving, optional)
• Additional green onions for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set them aside.
3. In a large skillet over medium heat, add the ground beef and cook until it begins to brown, breaking it apart as it cooks.
4. Once the beef is mostly cooked, add soy sauce, brown sugar, sesame oil, garlic, ginger, black pepper, and half of the green onions. Stir to combine and let the mixture simmer for about 5 minutes, allowing the flavors to meld.
5. Spoon the beef mixture into each bell pepper, packing it in gently. Place the stuffed peppers upright in a baking dish.
6. Sprinkle sesame seeds on top of each pepper and cover the baking dish with foil.
7. Bake in the preheated oven for about 20 minutes. Remove the foil for the last 5 minutes to allow the tops to brown slightly.
8. Remove from the oven and let it cool for a few minutes. Serve on a bed of cooked rice, if desired, and garnish with additional green onions.

Variations & Tips:

• For a healthier option, substitute the ground beef with ground turkey or a plant-based ground meat alternative.
• Add chopped vegetables such as carrots, mushrooms, or bok choy into the beef mixture for an extra nutritional boost.
• For a spicier kick, mix in some gochujang (Korean chili paste) with the beef mixture.
• If you have leftovers, store them in an airtight container for up to 3 days in the refrigerator, making for a great lunch option!

Spanish-Style Chorizo and Rice Stuffed Peppers

Spanish-style chorizo and rice stuffed peppers are a flavorful and hearty dish that combines the smokiness of chorizo with the richness of seasoned rice, all encased in sweet, tender bell peppers.

Ideal for weeknight dinners or entertaining guests, this dish can be prepared in only about 30 minutes, making it a perfect choice for busy families or anyone seeking a delicious meal without spending all evening in the kitchen.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 8 oz Spanish chorizo, casing removed and crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (such as Manchego or cheddar)
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly trim the bottoms if needed for them to stand upright without tipping over.
3. In a skillet over medium heat, add the crumbled chorizo and cook until browned, about 5 minutes. Remove excess fat if necessary.
4. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Mix in the cooked rice, diced tomatoes, smoked paprika, cumin, salt, and pepper. Cook for another 3-5 minutes until everything is heated through and well combined.
6. Stuff each bell pepper generously with the chorizo and rice mixture. Place the stuffed peppers upright in a baking dish.
7. Top each stuffed pepper with shredded cheese and cover the dish with aluminum foil.
8. Bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
9. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Variations & Tips:

• For a spicier kick, add jalapeños or red pepper flakes to the filling.
• Substitute the chorizo with ground beef, turkey, or a vegetarian alternative, adapting the spices accordingly.
• You can also add black beans or corn for added texture and nutrition.
• If you want a lighter version, consider using cauliflower rice instead of regular rice.
• Serve these stuffed peppers with a side salad or crusty bread for a complete meal. Enjoy!

Teriyaki Tofu Stuffed Peppers

Teriyaki Tofu Stuffed Peppers are a delightful and healthy vegetarian dish, perfect for anyone seeking a flavorful, nutritious meal that is easy to prepare. This recipe takes approximately 30 minutes to prepare and 30 minutes to cook, making it an ideal option for busy weeknight dinners or a casual get-together.

Packed with plant-based protein from the tofu and colorfully vibrant veggies, these stuffed peppers are not only delicious but also visually appealing.

Ingredients:

• 4 bell peppers (any color)
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup broccoli florets, chopped
• 1 cup cooked brown rice
• 1/4 cup soy sauce or tamari
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a large skillet, heat the sesame oil over medium heat. Add the crumbled tofu and cook for 5-7 minutes until it becomes slightly golden.
4. Stir in the chopped broccoli and sauté for another 3-4 minutes until tender.
5. Add the cooked brown rice, soy sauce (or tamari), teriyaki sauce, and sliced green onions to the skillet. Mix well and season with salt and pepper to taste.
6. Spoon the tofu and rice mixture evenly into the prepared bell peppers, pressing down gently to pack them in.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle sesame seeds on top, then bake for an additional 5-10 minutes until the peppers are tender.
8. Serve hot, garnished with extra green onions if desired.

Variations and Tips:

• Substitute the broccoli with other vegetables like diced carrots, zucchini, or bell pepper tops for added variety.
• Add in chopped water chestnuts or sliced mushrooms for extra crunch and flavor.
• For a spicier kick, you can mix in some Sriracha or red pepper flakes to the filling.
• If you’re short on time, use pre-cooked rice or quinoa for quicker preparation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making them great for meal prep.

Cajun Shrimp and Rice Stuffed Peppers

Cajun Shrimp and Rice Stuffed Peppers are a vibrant and flavorful dish that combines the richness of Cajun cuisine with the comforting presence of stuffed peppers. Perfect for a family dinner or entertaining guests, this dish is not only visually appealing but also packed with protein and spices.

The preparation time for this dish is approximately 30 minutes, with an additional 25-30 minutes of cooking time.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound shrimp, peeled and deveined
• 1 cup cooked jasmine or basmati rice
• 1 tablespoon Cajun seasoning
• 1/2 cup chopped green onions
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet over medium heat, add olive oil and sauté the garlic until fragrant, about 1 minute.
4. Add the shrimp to the skillet, seasoning with Cajun seasoning, salt, and pepper. Cook until the shrimp turn pink and opaque, approximately 3-5 minutes.
5. Stir in the cooked rice, diced tomatoes, and half of the green onions. Mix well until heated through.
6. Stuff each bell pepper with the shrimp and rice mixture, pressing down gently to pack it in. Place the stuffed peppers in a baking dish.
7. Sprinkle the shredded cheddar cheese on top of each stuffed pepper.
8. Cover the dish with foil and bake for 20-25 minutes. Remove the foil for the last 5 minutes to allow the cheese to melt and become bubbly.
9. Once done, remove from the oven and let cool slightly before serving. Garnish with the remaining green onions and fresh parsley if desired.

Variations and Tips:

• For a spicy kick, consider adding chopped jalapeños or red pepper flakes to the shrimp mixture.
• If you prefer a different protein, chicken or sausage can be substituted for shrimp.
• Vegetarian option: Replace shrimp with black beans and add additional vegetables like corn or zucchini.
• For extra flavor, use Cajun-style sausage (like andouille) diced and mixed into the filling.
• Serve with a side of salad or crusty bread for a complete meal.

Enjoy your delicious Cajun Shrimp and Rice Stuffed Peppers!

Southwest Turkey and Quinoa Stuffed Peppers

Southwest Turkey and Quinoa Stuffed Peppers are a delicious and nutritious option for anyone looking to enjoy a hearty meal without the guilt. Packed with lean ground turkey, protein-rich quinoa, and a blend of savory southwest spices, this dish is perfect for busy weeknights or a wholesome family dinner.

The preparation time is around 20 minutes, with a cooking time of about 30-35 minutes, making it a quick yet satisfying meal to whip up.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground turkey
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, canned, or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, pepper jack, or your choice)
• Fresh cilantro (for garnish, optional)
• Lime wedges (for serving, optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
3. In a large skillet, cook the ground turkey over medium heat until browned, about 5-7 minutes. Make sure to break it apart with a spatula as it cooks.
4. Stir in cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until thoroughly combined and heated through.
5. Spoon the turkey and quinoa mixture into each bell pepper, packing it gently to fill them completely.
6. Top each stuffed pepper with shredded cheese.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
8. Remove from the oven, garnish with fresh cilantro if desired, and serve with lime wedges.

Variations and Tips:

• For a vegetarian option, substitute the ground turkey with sautéed mushrooms or additional beans.
• Add some chopped jalapeños or diced green chilies for extra heat.
• Incorporate other vegetables like spinach, zucchini, or diced onions into the filling for more nutrients.
• You can customize the spices based on your taste; try adding paprika or taco seasoning for a different flavor profile.
• These stuffed peppers are great for meal prep; simply store them in the fridge after cooking and reheat throughout the week for quick lunches or dinners.

Japanese Curry-Infused Stuffed Peppers

Japanese Curry-Infused Stuffed Peppers is a delightful and hearty dish that combines the warm and aromatic flavors of traditional Japanese curry with the vibrant colors of stuffed bell peppers. This recipe is ideal for families looking for a unique, family-friendly dinner option that is both satisfying and nutritious.

Preparation time takes around 30 minutes, with an additional 30 minutes for baking, making it a perfect weeknight meal or for entertaining guests.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 cup ground meat (beef, chicken, or tofu for a vegetarian option)
• 2 tablespoons Japanese curry powder
• 1 cup vegetable or chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• Chopped green onions for garnish (optional)
• Sesame seeds for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Stir in the minced garlic and diced carrot, and cook for an additional 2 minutes.
5. Add the ground meat (or tofu) to the skillet, breaking it apart with a spoon. Cook until browned and cooked through.
6. Stir in the cooked rice, Japanese curry powder, soy sauce, sugar, and broth. Mix well and let simmer for about 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
7. Spoon the curry rice mixture into the hollowed-out bell peppers, packing it in lightly. Place the stuffed peppers upright in a baking dish.
8. Add a splash of water to the bottom of the baking dish to create steam, then cover the dish with aluminum foil.
9. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred.
10. Garnish with chopped green onions and sesame seeds before serving.

Variations & Tips:

• For a vegan version, substitute the ground meat with additional vegetables such as diced zucchini or mushrooms, and use tofu or tempeh for protein.
• Enhance the filling by adding additional ingredients like peas, corn, or boiled eggs for added texture and flavor.
• If you prefer a bit of spice, consider adding chopped chili peppers or a dash of hot sauce to the filling.
• Pair the stuffed peppers with a simple side salad or pickled vegetables for a rejuvenating contrast.

Peruvian Chicken and Avocado Stuffed Peppers

Peruvian Chicken and Avocado Stuffed Peppers are a delightful fusion dish that brings together the zesty flavors of Peru into a healthy, colorful entrée. This dish is perfect for a family dinner or a casual gathering, and with a preparation time of just 20 minutes, it’s both time-efficient and satisfying. The juicy chicken paired with creamy avocado and vibrant veggies makes this meal nutritious and appealing to both adults and kids alike.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups cooked chicken, shredded (preferably Peruvian-style)
• 1 ripe avocado, diced
• 1 cup corn (canned or frozen)
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or a blend)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish cut side up.
3. In a mixing bowl, combine the shredded chicken, diced avocado, corn, black beans, cumin, paprika, salt, and pepper. Stir until all ingredients are well mixed.
4. Stuff each bell pepper with the chicken and avocado mixture, pressing down gently to pack it in.
5. Top each stuffed pepper with shredded cheese, ensuring they are evenly covered.
6. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Remove the peppers from the oven and let them cool slightly. Garnish with fresh cilantro before serving. Serve with lime wedges for an added burst of flavor.

Variations and Tips:

• For a vegetarian version, substitute the chicken with quinoa or additional beans, such as kidney or pinto beans.
• Add some diced tomatoes or jalapeños to the stuffing mixture for an extra kick.
• If you prefer a smokier flavor, consider adding diced smoked turkey or chorizo.
• Instead of using cheese as a topping, you can drizzle with a homemade cilantro-lime sauce for a lighter option.
• Experiment with different bell pepper colors or even try using poblano peppers for a more robust flavor.
• These stuffed peppers can be made ahead of time; simply assemble them and store in the refrigerator before baking. Increase baking time by about 10 minutes if they are going in cold.