We have selected a real selection of stuffed pepper recipes, each filled with various savory specialties, from Mexican-style chicken and Enchilada sauce to Cajun-inspired sausage and andouille shrimp to Orzo noodles with mushrooms and chicken to classic ground beef and rice with tomato sauce. These top-notch stuffed pepper recipes are always delicious and economical.
Peppers stuffed with beef and rice
Use red, green, orange or yellow peppers (or a combination of colors) to make these beautiful bells stuffed with hearty ground beef and rice. Chef John estimates: “Ninety-four percent of all stuffed peppers are made because there is rice left over. You can adapt this recipe to many different places: the herbs, the meat to use, etc. try these beautiful stuffed peppers!”
Peppers stuffed with chicken and enchilada sauce
Stuff the large Anaheim peppers with chicken and cheese; then place them under the grill and serve them in a hearty Enchilada Sauce with chili powder, garlic, cinnamon and a little bittersweet chocolate. “I have to warn you,” Kevin said. “Once you have done this for your family, you will probably do it again and again. Have Fun!”
Stuffed peppers from Chef John
These peppers have a spicy but subtly sweet filling with rice, ground beef and pork sausage. “The roots of this recipe go back to the Great get-down, when farmers started selling the unripe peppers out of necessity,” says Chef John. “Of course, we did what Americans always do when faced with new food choices, we put meat in it.”
Greek stuffed tomatoes and peppers (Yemista)
Fresh ripe tomatoes are the key to this recipe. “This is my favorite! The best time to do this is in August, when the tomatoes from the garden are ready to be harvested,” explains Denise Phillips Sarigianopoulo. “Greenhouse tomatoes are simply not the same. Have Fun!”
Red peppers stuffed with Quinoa, mushrooms and turkey
The red peppers are stuffed with ground turkey, Quinoa, mushrooms and tomato sauce and topped with melted cheddar cheese. “Quite tasty and certainly suitable for children,” says the queen of buckwheat. “I used 1/2 sriracha sauce and 1/2 tomato sauce for matures. I also added some zucchini.”