stuffed peppers recipe

Looking for an easy stuffed pepper recipe? These Ground Turkey Stuffed Peppers from Delish.com is the best.

Trader Joe's Ground Turkey Stuffed Peppers with Pepper Jack

canola oil

turkey

onion,

garlic,

kosher salt

Trader Joe's Frozen Jasmine Rice

c. marinara

c. shredded pepper jack, divided

bell peppers,

Learn how to make Tasty Instant Pot Stuffed Peppers (Pressure Cooker Stuffed Peppers). Cheesy smoky tomato beef rice top with melted cheese stuffed in sweet juicy roasted bell peppers. Flavorful &amp; colorful comfort food that&#x27;s great for easy dinners, parties, and entertaining guests.

Instant Pot Stuffed Peppers

white rice

olive oil

(454 grams) ground beef

(166 grams) large cremini mushrooms (, sliced)

tomatoes

(15 milliliters) tomato paste

(23 grams) garlic (, minced)

(235 grams) medium onion (, minced)

(1.2 grams) dried Italian seasoning

(15 milliliters) regular soy sauce

Kosher salt

black pepper

8 bell peppers

parsley (, for garnish)

(48 grams) smoked cheddar cheese (, freshly shredded)

(48 grams) mozzarella cheese (, freshly shredded)

Brown Ground Beef &amp; Mushrooms: Press &quot;Saute&quot; button to &quot;Sauté More&quot; to heat up Instant Pot. Wait until it says &quot;HOT&quot; (~8mins) to ensure the pot is as hot as it can be. Add 1 tbsp olive oil (15ml) in Instant Pot, and ensure the whole bottom is coated. Season one side of ground beef with salt and black pepper. Place the whole chunk of ground beef in Instant Pot (seasoned side face down), then add sliced mushrooms to the side. Let the whole chunk of ground beef brown (don&#x27;t touch it for 5 minutes). Generously season the other side with salt and black pepper. After 5 minutes, chop the ground beef into 6 chunks, then flip to the other side. *Pro Tip: There will be a lot of juice coming out of the beef and mushrooms, let the juices reduce until no juice left (~10 mins). Break the ground beef into small chunks, mix them with the mushrooms, then saute for another 3 minutes.

Saute Onion &amp; Pepper: Add minced onions and 1 tbsp (15ml) regular soy sauce in Instant Pot, then saute for 2 minutes. Add in diced bell pepper (from pepper tops) and 1 tsp (1.2g) dried Italian seasoning, then saute for 2 minutes.

Saute Garlic &amp; Rice: Add in ½ cup - 1 cup cooked white rice, 1 tbsp (15ml) tomato paste, and minced garlic, then saute for 30 seconds. Break up rice clumps and ensure the rice is not sticking together. Remove the inner pot from heat.

Stuff Bell Peppers: While the ingredients are hot, mix in shredded cheddar cheese and mozzarella cheese. Mix 1 can (430g) diced tomatoes into the stuffings. Give it a taste and season if necessary (for reference, we added ¼ tsp fine salt). Fill bell peppers with stuffings.

Pressure Cook Stuffed Peppers: Clean and dry the inner pot. Add 1 cup (250ml) cold water and trivet in Instant Pot. Place the stuffed peppers on the trivet. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.

Optional - Melt Cheese on Stuffed Peppers: Sprinkle cheese on top of the bell peppers. *Air Fryer Method: Place the Air Fryer Lid on Instant Pot Duo Crisp. Press &quot;Air Fry&quot; button, set the temperature to 400°F and cooking time to 8 minutes.*Oven Method: Layer the stuffed bell peppers on a baking sheet, then put them under the broil function for a few minutes.

Serve Stuffed Peppers: Garnish stuffed peppers with finely chopped parsley, then serve immediately. Enjoy :)

Stuffed bell peppers with rice, ground beef or turkey, tomato sauce and seasonings. These easy stuffed peppers are a delicious dinner that you can make ahead.

Stuffed Peppers

brown rice (1 ½ cups cooked)

bell peppers (any color)

onion (finely chopped)

turkey (or ground beef)

garlic (minced)

can diced tomatoes

tomato sauce (¾ cup)

Italian seasoning

garlic powder

salt

pepper

shredded cheddar or mozzarella cheese (4 ounces, divided)

Cook rice according to package directions or your preferred cooking method. Set aside to cool.

Preheat oven to 400 degrees F.

Cut the tops off the peppers and remove seeds and membranes.

Heat olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, 2-3 minutes.

Add the ground turkey (or beef) to the pan and cook, crumbling, until browned and no longer pink. Add the garlic and cook, stirring for 30 seconds.

Add the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt and pepper to the pan. Reduce heat to low and simmer, stirring for 2-3 minutes. Remove pan from the heat and stir in the cooked rice and half of the cheese.

Pour ½ cup of water into a 9x13-inch baking dish. Fill bell pepper halves with the meat and rice mixture (about 1 cup of filling per pepper) and place in the baking dish. Sprinkle on the remaining shredded cheese.

Cover with a piece of aluminum foil that you have lightly sprayed with cooking spray to prevent sticking. Bake for 30 minutes, uncover, and bake 5 minutes more, until cheese is lightly browned and filling is hot. Serve.

https://embed.mediavine.com/videos/xqmlp5uw7nfvyhrglv6t

Delicious Stuffed peppers filled with ground beef or turkey, rice, tomato sauce, seasonings and topped with cheese. Recipe video with easy preparation steps you can make for dinner tonight.

Stuffed Peppers Recipe

Loaded Stuffed Jalapeños - These zesty, melty, spicy stuffed jalapeño peppers will start a riot at your next weekend gathering. You might want to make a double batch of this loaded jalapeño poppers recipe!

Loaded Stuffed Jalapeños

jalapeños (or a combination of jalapeños and mini bell peppers)

chorizo

cream cheese, (softened (could be low-fat))

cheddar

queso fresco

green onions

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. Place the chorizo in a skillet over medium heat. Brown the chorizo until mostly cooked, and break into small pieces with a wooden spoon. Then move the chorizo to a paper towel lined bowl to drain.

Cut the jalapeños lengthwise and use a spoon to scrape out the veins and seeds. Set them cut-side-up on the baking sheets. Then mix the cream cheese, smoked cheddar, and garlic powder in a medium bowl until well combined.

Spread 1 tablespoon of cheese filling into each jalapeño half. Press crumbled chorizo into the top of the cheese filling. Bake for 9-10 minutes until the filling has melted and the peppers are soft.

While the jalapeños are still warm, sprinkle the tops with crumbled queso fresco and green onions. Serve warm.

Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea!

ITALIAN VEGAN STUFFED PEPPERS

large bell peppers (any

(8 ounces) packages tempeh, crumbled

zucchini, diced

yellow squash, diced

oregano

basil

red pepper flakes

parsley

(14 ounces.) tomato sauce

rice

salt & pepper,

Saute

In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Stuff bell peppers

Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.

Bake

Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 &#8211; 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 &#8211; 10 more minutes. Cooking times vary, adjust to suit your needs.

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.

Store

Store leftovers, covered, in the refrigerator for 4 &#8211; 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 &#8211; 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.

They were delicious. By the time I got to making them I had time to buy zucchini. Thanks for a keeper.

I made this last night but without mushrooms and tempeh.  I added lentils instead.  It was absolutely amazing!!!  This will definitely be one of my go to recipes!

That was so good and satisfying. I used tofu instead of tempeh! 5 star recipe :)

I made this exactly as written (except I chopped the squash and mushrooms smaller so that kids would like it better) and I put them on the grill instead of in the oven. They were perfect!  This recipe is a keeper!

Fantastic recipe, we loved them so much, I skipped the tempeh, kale, zucchini and squash, rice, and in place subbed carrot, celery, and quinoa
I also precooked my peppers for 20 minutes before stuffing, turned out fantastic and will definately make these again and again.
Thank you for such a great recipe!

I tried this recipe but didn’t have rice so used quinoa and added a little bit more as only had one package of Tempeh. Really enjoyed this vegan version. I like my peppers a little more done so next time will steam them for a minute or two before filling and baking. Taste is spot on good.

Amazing recipe! I'll definitely make it again

This stuffed peppers recipe is a hit every time! The roasted bell peppers are filled to the brim with melty cheese and Italian flavor.

Classic Stuffed Peppers

walnuts

baby bella (cremini) mushrooms

soy sauce

ketchup

fennel seeds, dried oregano, smoked paprika, onion powder, and garlic powder

kosher salt and black pepper

olive oil, divided

multi-colored bell peppers (red, yellow and green)

dry short grain rice

pizza sauce (purchased

mozzarella balls (or cut into bite-sized chunks)

mozzarella,

Preheat the oven to 425 degrees Fahrenheit.

Cook the rice

Start the rice to cook. (See Make Ahead Tips in the notes below*.)

Pre-bake the bell peppers

Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes. Remove from the oven and flip to cut side up, draining any with water. Sprinkle with salt (about a heaping 1/4 teaspoon kosher salt divided between the peppers). Bake another 15 minutes until tender, then remove and stuff (see below).

Meanwhile, make the filling

Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over process (or it will be too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices. 

Heat 1 tablespoon of the olive oil in a non-stick skillet over medium low heat. Cook for 7 to 10 minutes, stirring until it releases all of its liquid then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Ground beef variation: Drizzle olive oil into a skillet. Add the beef with the spices and salt and pepper. Cook for about 8 minutes until browned, then drain the fat. Taste and add additional salt as needed. 

Stuff the peppers

Once the peppers are pre-baked, mix the filling from the previous step with 2 cups cooked rice (measure it), pizza sauce, fresh mozzarella cheese, shredded mozzarella cheese, and kosher salt. (If desired, add a mix-in like drained capers or chopped olives; see above.) Taste and add additional salt if necessary. Spoon the filling into the peppers.

Bake the peppers

Top with a handful of shredded mozzarella, and grated Parmesan and/or panko or breadcrumbs. Place the peppers back onto the parchment lined baking sheet and bake 20 minutes until the cheese melts. Allow to cool a few minutes before serving. 

You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.

Greek Style Stuffed Peppers Recipe

Greek extra virgin olive oil

yellow onion, chopped

beef

salt black pepper

allspice

garlic cloves, minced (or 1 tsp garlic powder)

white rice,

tsp paprika

tomato sauce

water

bell

chicken broth (or water)

Cook the meat &amp; chickpeas

In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.

Add rice etc. and cook

To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.

Grill the peppers

While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.

Assemble stuffed peppers

Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.

Cover and bake

Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven.  Bake for 20-30 minutes.

Remove from the oven and garnish with parsley, if you like, and serve.

To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.

Awesome! I substituted ground lamb and added goat cheese. DELICIOUS! I also used trader Jose’s frozen brown rice. Since it was already cooked, once I heated it up, I didn’t have to add as much water. Used fire roasted forced tomatoes and then about 1 can of water.

I made it exactly as said and found it lacking in flavour. Had to add loads more herbs ( thyme, celery leaves and bay leaf) and some Harissa paste for bite. Mixture was ok. Grilled the peppers, then baked in foil for 35 mins and they were still crunchy, borderline cooked. What have I done wrong? ??‍♀️

I made this last night and before stuffing the peppers, I tasted it and felt it needed some more flavor.  Added some dried dill as well as some Zhoug I had made for the pumpkin soup the night before and that really kicked it up a notch!
Very nice.

Did this recipe as suggested  but omitted rice as I had too much meat ! Salt and pepper are to taste of course but I found i had to add quite a bit to enjoy all the flavors. Adding too much spice will overpower the rest  of the filling. I liked your recipe  and will add it to mine. I am from the Mediterranean too, right in the center of it. How I miss that gorgeous  sea! I live in AZ.

Good recipe.  This stuffing will definitely make 6-10 stuffed bell peppers if the peppers are large.   Taste for flavoring before you stuff bell peppers; I added more salt and garlic.

https://content.jwplatform.com/videos/YJhS46uB.mp4

Stuffed Peppers, prepared with a Mediterranean-style rice stuffing with spiced meat, chickpeas and more. 

Mediterranean Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling with tomato sauce are baked until bubbly.

bell peppers

Italian sausage

onion

tomatoes (14 ½ ounces)

white rice (uncooked)

Worcestershire sauce

marinara sauce (divided)

cheddar cheese (shredded)

Preheat oven to 350°F.

Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.

Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.

In a large skillet, brown beef, sausage, onion &amp; garlic over medium high heat until no pink remains.  Drain any fat.&nbsp;

Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.

Bring to a simmer, reduce heat and cover.  Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.

Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.

Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom.  Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

https://content.jwplatform.com/videos/zhVhLLJg.mp4

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests!

Stuffed peppers are no doubt a family favorite. They&#039;re filling, healthy, easily customizable, and make for a delicious leftovers and meal prep. Watch the video above!

BEST Stuffed Peppers + Meal Prep Tips

bell peppers (cut in half lengthwise and seeds removed)

olive oil (separated)

onion (diced)

tomatoes (I love fire roasted tomatoes) (drained)

baby spinach (roughly chopped)

Monterey Jack cheese

parsley (for garnishing)

Preheat oven

Preheat your oven to 350 degrees Fahrenheit.

Cut peppers

Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle with a little olive oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you&#039;re making the stuffing.

Saute garlic

In a large skillet over medium high heat, drizzle two tablespoons of olive oil and saute the garlic and onions for one minute.

Saute beef

Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.

Saute spinach

Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a minute or two, or until the spinach is wilted.

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Top 21 stuffed peppers recipe recipes from across the web

The most viewed stuffed peppers recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trader Joe's Ground Turkey Stuffed ...

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Greek Style Stuffed Peppers Recipe

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The most viewed stuffed peppers recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine