Discover how to transform ordinary bell peppers into extraordinary meals with these 10 mouthwatering stuffed pepper recipes.
From classic rice and beef combinations to innovative vegetarian options, you’ll find the perfect recipe to satisfy your cravings and impress your dinner guests.
Whether you’re looking for quick weeknight dinners or elegant entertaining dishes, these recipes offer versatile options that adapt to your needs.
You’ll explore Mediterranean-inspired fillings, Mexican-style stuffed peppers, grain-free alternatives, and protein-packed variations that will revolutionize your approach to this beloved comfort food.
Classic Ground Turkey and Rice Stuffed Peppers

Transform your weeknight dinner into a colorful and nutritious feast with these wholesome stuffed peppers.
This family-friendly recipe combines lean ground turkey, fluffy rice, and savory seasonings, all nestled inside sweet bell peppers for a complete meal that’s both satisfying and impressive.
Ingredients:
• 6 large bell peppers (any color)
• 1 pound lean ground turkey
• 1½ cups cooked brown rice
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• ½ cup chicken broth
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cut the tops off peppers and remove seeds. Blanch in boiling water for 5 minutes.
Step 3: Heat olive oil in a large skillet. Sauté onions and garlic until fragrant.
Step 4: Add ground turkey, breaking it up while cooking until no longer pink.
Step 5: Stir in rice, half the tomatoes, and seasonings.
Step 6: Fill peppers with turkey mixture and place in a baking dish.
Step 7: Pour remaining tomatoes and broth around peppers.
Step 8: Cover with foil and bake for 35 minutes.
Step 9: Uncover, top with cheese, and bake 10 more minutes until melted.
Pro Tip: For the best results, choose peppers that can stand upright on their own. You can also prep these stuffed peppers up to 24 hours in advance and store them covered in the refrigerator until ready to bake.
Mediterranean Quinoa and Feta Stuffed Peppers

Mediterranean Quinoa and Feta Stuffed Peppers combine the wholesome goodness of protein-rich quinoa with the vibrant flavors of Mediterranean cuisine.
This colorful and nutritious dish makes for a perfect vegetarian main course that’s both satisfying and impressive enough for entertaining.
Ingredients:
• 6 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/3 cup chopped Kalamata olives
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cook quinoa in vegetable broth according to package instructions until fluffy.
Step 3: Cut peppers in half lengthwise and remove seeds.
Step 4: In a large bowl, combine cooked quinoa, feta, tomatoes, cucumber, olives, onion, garlic, olive oil, and oregano.
Step 5: Season the mixture with salt and pepper, then stir in fresh parsley.
Step 6: Fill each pepper half with the quinoa mixture.
Step 7: Place stuffed peppers in a baking dish and cover with foil.
Step 8: Bake for 30-35 minutes, then uncover and bake for an additional 10 minutes until peppers are tender.
Pro Tip: For the best results, choose peppers that can stand upright when halved. You can prepare the quinoa filling a day ahead and store it in the refrigerator to save time during preparation.
Mexican Black Bean and Corn Stuffed Peppers

Mexican Black Bean and Corn Stuffed Peppers combine vibrant flavors and healthy ingredients for a satisfying vegetarian meal.
These colorful bell peppers stuffed with protein-rich black beans, sweet corn, and Mexican spices create a perfect balance of textures and tastes that will transport your taste buds south of the border.
Ingredients:
• 6 large bell peppers (any color)
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups corn kernels (fresh or frozen)
• 1 cup cooked rice
• 1 cup shredded Mexican cheese blend
• 1 diced onion
• 3 minced garlic cloves
• 2 diced tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the tops off peppers and remove seeds and membranes.
Step 3: Heat olive oil in a large pan and sauté onions and garlic until soft.
Step 4: Add beans, corn, tomatoes, and spices. Cook for 5 minutes.
Step 5: Stir in rice and half the cheese.
Step 6: Fill each pepper with the mixture.
Step 7: Place peppers in a baking dish, top with remaining cheese.
Step 8: Cover with foil and bake for 35 minutes.
Step 9: Remove foil and bake for additional 10 minutes until cheese browns.
Pro Tip: For extra tender peppers, blanch them in boiling water for 2-3 minutes before stuffing. You can also prepare the filling a day ahead and store it in the refrigerator to save time during dinner prep.
Vegetarian Chickpea and Couscous Stuffed Peppers

Elevate your dinner table with these vibrant and nutritious Vegetarian Chickpea and Couscous Stuffed Peppers.
This Mediterranean-inspired dish combines protein-rich chickpeas with fluffy couscous, all nestled inside colorful bell peppers for a meal that’s both satisfying and visually appealing.
Ingredients:
• 6 large bell peppers (any color)
• 1 cup couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• ½ cup crumbled feta cheese (optional)
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the tops off peppers and remove seeds. Stand them upright in a baking dish.
Step 3: Cook couscous according to package instructions using vegetable broth instead of water.
Step 4: Sauté onions and garlic in olive oil until translucent.
Step 5: Mix cooked couscous, chickpeas, sautéed onions, tomatoes, spinach, and spices in a large bowl.
Step 6: Fill each pepper with the mixture and top with feta if desired.
Step 7: Cover with foil and bake for 35-40 minutes, then uncover and bake for 10 more minutes.
Pro Tip: For the best results, choose peppers that can stand upright on their own. You can prepare the filling a day ahead and store it in the refrigerator to save time during dinner prep.
Buffalo Chicken and Blue Cheese Stuffed Peppers

Buffalo Chicken and Blue Cheese Stuffed Peppers combine the spicy kick of classic wings with the freshness of bell peppers.
This low-carb alternative to traditional buffalo chicken dishes gives you all the flavors you love while keeping things healthy and satisfying.
Ingredients:
• 4 large bell peppers, halved lengthwise
• 2 cups cooked, shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup blue cheese crumbles
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons ranch seasoning
• Salt and pepper to taste
Step 1: Preheat your oven to 375°F (190°C). Cut peppers in half lengthwise and remove seeds.
Step 2: Mix shredded chicken, cream cheese, buffalo sauce, half of the blue cheese, celery, onion, and ranch seasoning in a bowl.
Step 3: Place pepper halves in a baking dish and fill each with the chicken mixture.
Step 4: Top with remaining blue cheese and mozzarella cheese.
Step 5: Cover with foil and bake for 30 minutes.
Step 6: Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
Pro Tip: For the best texture, don’t overcook your peppers – they should remain slightly crisp. You can adjust the buffalo sauce amount to match your preferred spice level, starting with less and adding more to taste.
Greek-Style Lamb and Orzo Stuffed Peppers

Transform your dinner table with these Mediterranean-inspired stuffed peppers that combine succulent ground lamb, tender orzo pasta, and classic Greek seasonings.
This hearty dish delivers a perfect balance of flavors, with sweet bell peppers serving as colorful vessels for a savory filling that’ll transport you straight to the Greek islands.
Ingredients:
• 6 large bell peppers (any color)
• 1 pound ground lamb
• 1 cup uncooked orzo
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups spinach, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup crumbled feta cheese
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon dried mint
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup vegetable broth
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the tops off peppers and remove seeds. Stand them in a baking dish.
Step 3: Cook orzo according to package instructions until al dente.
Step 4: Heat olive oil in a large skillet; sauté onions and garlic until translucent.
Step 5: Add lamb, breaking it up while cooking until browned.
Step 6: Stir in tomatoes, herbs, spices, and spinach; cook for 5 minutes.
Step 7: Mix in cooked orzo and feta cheese.
Step 8: Fill peppers with mixture, pour broth in the dish.
Step 9: Cover with foil and bake for 35-40 minutes.
Step 10: Uncover and bake for additional 10 minutes until peppers are tender.
Pro Tip: For the best results, choose peppers that can stand upright on their own and are similar in size for even cooking. You can prepare the filling a day ahead and store it in the refrigerator to save time during dinner prep.
Southwest Turkey and Sweet Potato Stuffed Peppers

Transform your weeknight dinner into a colorful and nutritious feast with these Southwest-inspired stuffed peppers.
This healthy twist combines lean ground turkey with sweet potatoes and Mexican-inspired seasonings, creating a perfect balance of flavors that your whole family will love.
Ingredients:
• 6 large bell peppers (any color)
• 1 lb lean ground turkey
• 2 medium sweet potatoes, diced
• 1 medium onion, chopped
• 2 cups black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups shredded Mexican-blend cheese
• 2 tbsp Southwest seasoning
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup chicken broth
Cooking Instructions:
Step 1: Preheat your oven to 375°F. Cut peppers in half lengthwise and remove seeds.
Step 2: Boil diced sweet potatoes until tender, about 10 minutes.
Step 3: In a large skillet, heat olive oil and sauté onions until translucent.
Step 4: Add ground turkey, breaking it up while cooking until browned.
Step 5: Mix in sweet potatoes, beans, corn, and all seasonings.
Step 6: Fill pepper halves with mixture and place in a baking dish.
Step 7: Pour chicken broth in the bottom of the dish, cover with foil.
Step 8: Bake for 35 minutes, top with cheese, and bake uncovered for 10 more minutes.
Pro Tip: For perfectly cooked peppers, blanch them in boiling water for 3 minutes before stuffing. You can also prep these a day ahead and refrigerate until ready to bake, just add an extra 10 minutes to the cooking time.
Mushroom and Wild Rice Stuffed Peppers

Mushroom and Wild Rice Stuffed Peppers are a delightful vegetarian main dish that combines earthy flavors with nutritious ingredients.
These colorful bell peppers filled with savory wild rice and mushroom mixture make an impressive presentation while being surprisingly simple to prepare.
Ingredients:
• 6 large bell peppers (any color)
• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 pound mushrooms, finely chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
Step 1: Cook wild rice in vegetable broth according to package instructions (usually 45 minutes).
Step 2: Preheat your oven to 375°F (190°C).
Step 3: Cut peppers in half lengthwise, remove seeds and membranes.
Step 4: Heat olive oil in a large skillet, sauté onions until translucent (5-7 minutes).
Step 5: Add mushrooms and garlic, cook until mushrooms release their moisture (8-10 minutes).
Step 6: Mix cooked rice with mushroom mixture, herbs, and half the cheese.
Step 7: Fill pepper halves with mixture, top with remaining cheese.
Step 8: Place in baking dish, add 1/4 cup water to the bottom, cover with foil.
Step 9: Bake for 35-40 minutes, remove foil for last 10 minutes.
Pro Tip: For the best texture, choose firm peppers with flat bottoms so they stand upright while baking. You can prepare the filling up to two days ahead and store it in the refrigerator to save time on cooking day.
Taco-Seasoned Ground Turkey Stuffed Peppers

Transform your weeknight dinner into a colorful and nutritious feast with these Mexican-inspired stuffed bell peppers.
This recipe combines lean ground turkey with classic taco seasonings, creating a protein-rich filling that’s both healthy and satisfying.
Perfect for meal prep or family dinners, these peppers deliver all the flavors you love in tacos with a fresh twist.
Ingredients:
• 6 large bell peppers (any color)
• 1 lb lean ground turkey
• 1 cup cooked brown rice
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded Mexican-blend cheese
• 1 medium onion, diced
• 2 tablespoons taco seasoning
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 2 cloves garlic, minced
• Salt and pepper to taste
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the tops off peppers and remove seeds. Stand them in a baking dish.
Step 3: Brown turkey in a large skillet over medium heat (8-10 minutes).
Step 4: Add onion and garlic, cooking until softened (3-5 minutes).
Step 5: Stir in taco seasoning, tomatoes, rice, corn, and beans.
Step 6: Fill each pepper with the turkey mixture.
Step 7: Top with cheese and cover with foil.
Step 8: Bake for 35-40 minutes, removing foil for the last 10 minutes.
Pro Tip: To ensure even cooking, blanch your peppers in boiling water for 2-3 minutes before stuffing them. You can also prep these peppers up to 24 hours in advance and store them in the refrigerator until you’re ready to bake.
Italian Herb and Mozzarella Stuffed Peppers

Italian Herb and Mozzarella Stuffed Peppers combine the vibrant flavors of Mediterranean cuisine with the comfort of baked vegetables.
These colorful bell peppers, filled with a savory mixture of herbs, cheese, and grains, make for an impressive vegetarian main dish that’s both nutritious and satisfying.
Ingredients:
• 6 large bell peppers (any color)
• 2 cups cooked quinoa or rice
• 2 cups fresh mozzarella, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 3 cloves garlic, minced
• 1 cup marinara sauce
• 1 tablespoon Italian seasoning
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
Cooking Instructions:
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Cut the tops off peppers and remove seeds and membranes.
Step 3: Mix cooked quinoa or rice, diced mozzarella, tomatoes, basil, garlic, and Italian seasoning in a large bowl.
Step 4: Stir in half the marinara sauce and Parmesan cheese to the mixture.
Step 5: Fill each pepper with the mixture and place them in a baking dish.
Step 6: Pour remaining marinara sauce over peppers and sprinkle with remaining Parmesan.
Step 7: Cover with foil and bake for 35 minutes.
Step 8: Remove foil and bake for an additional 10 minutes until cheese is golden.
Pro Tip: For the best results, choose peppers that can stand upright on their own. You can also pre-bake the empty peppers for 10 minutes before stuffing them if you prefer a softer texture.
Frequently Asked Questions
What’s the best type of rice to use in stuffed green peppers?
Long-grain white rice or brown rice work best as they maintain their texture during baking. Pre-cook the rice until it’s slightly firm to prevent mushiness in the final dish.
How do you prevent stuffed peppers from becoming too watery?
Pre-roast your peppers for 10-15 minutes before stuffing them. This initial cooking releases excess moisture and ensures a perfectly textured final result.
What’s the ideal temperature and cooking time for stuffed green peppers?
Bake stuffed peppers at 350°F (175°C) for 30-35 minutes covered, then 10 minutes uncovered. This ensures thorough cooking while maintaining the pepper’s structure.
Which cheese varieties work best for topping stuffed peppers?
Sharp cheddar or mozzarella provide the best melting qualities and flavor. Add the cheese during the final 10 minutes of baking for perfect browning.
How can you make stuffed peppers ahead of time?
Prepare and stuff your peppers up to 24 hours in advance, storing them covered in the refrigerator. Add an extra 10-15 minutes to the cooking time when baking from cold.
Final Thoughts
These stuffed green pepper recipes offer you endless possibilities to create delicious, nutritious meals that will impress your family and guests.
Whether you choose classic rice and beef, go vegetarian, or experiment with quinoa and different cheese combinations, you’ll find a version that suits your taste.
Remember to properly drain your peppers after blanching, and don’t overstuff them to ensure even cooking.
For meal prep convenience, you can prepare these peppers ahead and freeze them for up to three months.
Start with the classic recipe, then explore variations to discover your favorite combination.