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15 Stuffed Pepper Recipes That Actually Feel Like a Full Meal

By: Author Andrew Gray

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Stuffed Peppers That Go Way Beyond the Usual

Stuffed peppers aren’t just about filling a vegetable—they’re about turning one humble bell pepper into an entire meal. With the right stuffing, it’s dinner in a single bite: tender pepper walls wrapped around rich fillings like seasoned meats, hearty grains, creamy cheeses, or bold spices. They’re satisfying without being heavy, and versatile without being boring.

What makes them special is how well they adapt. Want something low-carb? Ditch the rice and bulk it up with cauliflower. Looking for comfort food? Pack it with ground beef and gooey cheese. Need a veggie-forward dinner that still sticks to your ribs? Quinoa, beans, and mushrooms can work wonders. No matter the craving, there’s a pepper that fits.

These 15 recipes aren’t filler. They’re main dish material—each one balanced, flavorful, and made to stand on its own. Whether you’re stuffing them with Tex-Mex flavors, Italian sausage, or breakfast eggs, they’re proof that peppers can carry a full meal with zero help on the side.

Stuffed Pepper Recipe Comparison Table

Recipe NameFlavor ProfileMain Protein or BaseCook Time
Classic Beef and Rice Stuffed PeppersSavory, hearty, traditionalGround beef, white rice45 min (bake)
Spicy Southwest Chicken PeppersBold, smoky, spicyShredded chicken, beans40 min (bake)
Italian Sausage and Orzo PeppersHerby, cheesy, richSausage, orzo, marinara50 min (bake)
Greek-Inspired Quinoa Stuffed PeppersBright, tangy, herbedQuinoa, feta, chickpeas35 min (bake)
Cheeseburger Stuffed PeppersComforting, indulgentGround beef, cheddar40 min (bake)
Philly Cheesesteak PeppersSavory, melty, boldSliced steak, provolone35 min (stovetop + oven)
BBQ Chicken Stuffed PeppersSweet, smoky, cheesyShredded BBQ chicken35 min (bake)
Breakfast Egg and Sausage PeppersSavory, eggy, richEggs, chicken sausage30 min (bake)
Creamy Spinach and Artichoke PeppersVeggie-forward, creamySpinach, cream cheese35 min (bake)
Taco Stuffed PeppersSpicy, loaded, classicGround beef, beans, salsa40 min (bake)
Cajun Shrimp and Rice PeppersSpicy, smoky, coastalShrimp, Cajun rice30 min (stovetop + oven)
Buffalo Chicken Stuffed PeppersSpicy, creamy, punchyShredded chicken, hot sauce35 min (bake)
Mushroom and Wild Rice PeppersEarthy, cozy, savoryWild rice, mushrooms45 min (bake)
Thai Peanut Chicken PeppersSweet, nutty, aromaticChicken, peanut sauce35 min (bake)
Vegan Chili Stuffed PeppersHearty, plant-based, spicyLentils, beans, veggies40 min (bake)

1. Classic Beef and Rice Stuffed Peppers

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This is the stuffed pepper everyone grew up with—seasoned ground beef, fluffy white rice, and a rich tomato sauce, all baked inside a tender bell pepper until everything melts together. It’s warm, comforting, and hits all the notes of a good weeknight dinner. The tomato sauce seeps into every grain of rice, and the pepper softens just enough to hold everything while still giving a slight bite.

While this recipe feels nostalgic, it’s anything but boring. A few smart additions like garlic, onion, and shredded cheese elevate the flavor without changing its soul. It’s the kind of dish you can prep ahead, pop in the oven, and serve without needing anything on the side.

Perfect for family dinners, freezer prep, or getting back to basics, this version keeps things simple and fully satisfying.

Why This Recipe Works

  • Uses pantry staples that are easy to prep in bulk
  • Baking softens the peppers just enough without turning them soggy
  • The tomato sauce ties the filling and pepper together seamlessly
  • Melty cheese adds richness and pulls the dish together

Ingredient Swap Ideas

  • Use brown rice or quinoa for extra fiber
  • Swap ground beef for turkey or plant-based meat
  • Try adding chopped spinach or mushrooms for more veggies
  • Use marinara instead of plain tomato sauce for a twist

Ingredients

  • 4 large bell peppers, tops removed and seeds cleaned
  • 1 lb ground beef
  • 1 cup cooked white rice
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella or cheddar cheese

Instructions

  1. Preheat oven to 375°F. Lightly grease a baking dish and set aside.
  2. Cook the ground beef in a skillet with onion and garlic until browned. Drain excess grease.
  3. Stir in rice, tomato sauce, and seasonings. Mix well and let simmer 2–3 minutes.
  4. Stuff each pepper tightly with the mixture and place upright in the baking dish.
  5. Top with cheese, cover with foil, and bake 30 minutes. Remove foil and bake 10 more until golden and bubbly.

2. Spicy Southwest Chicken Stuffed Peppers

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These peppers are loaded with bold, smoky flavor—shredded chicken, black beans, corn, salsa, and a sprinkle of cumin bring a southwest vibe that’s impossible to ignore. They’re spicy without being overpowering and hearty without feeling too heavy.

Perfect for using up rotisserie chicken or leftover grilled breasts, these peppers also come together surprisingly fast. The filling is already cooked, so you’re just warming and melting everything together in the oven.

Add sour cream or avocado on top and you’ve got a full, balanced plate with bold flavor in every bite.

Why This Recipe Works

  • Shredded chicken soaks up flavor fast and keeps things tender
  • Beans and corn stretch the filling and boost nutrition
  • Salsa adds moisture without needing extra sauce
  • Can easily be made ahead and reheated

Ingredient Swap Ideas

  • Use pinto beans or lentils instead of black beans
  • Swap corn with chopped zucchini or spinach
  • Try queso fresco or pepper jack for a different cheese hit
  • Add hot sauce or chipotle powder for more spice

Ingredients

  • 4 bell peppers, halved and seeded
  • 2 cups cooked shredded chicken
  • 1 cup canned black beans, drained
  • ¾ cup corn (fresh, frozen, or canned)
  • ¾ cup salsa
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 cup shredded Mexican cheese blend
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F. Line a baking dish with foil or parchment.
  2. Mix chicken, beans, corn, salsa, and spices in a bowl. Stir in half the cheese.
  3. Spoon mixture into halved peppers. Place them cut side up in the dish.
  4. Top with remaining cheese. Cover with foil and bake 25 minutes.
  5. Uncover and bake another 10–15 minutes until cheese is melted and peppers are soft but structured.

3. Italian Sausage and Orzo Stuffed Peppers

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These peppers bring all the flavors of baked ziti—just packed inside a roasted pepper. Italian sausage, tender orzo pasta, tomato sauce, and loads of melted mozzarella make it rich, cheesy, and filling enough to be dinner all on its own.

The orzo gives a creamy, soft texture that pairs well with the meaty sausage. And because it’s all baked together, the flavors meld perfectly while the cheese bubbles over the top.

Serve with a side salad or just grab a fork—this one’s got everything you need.

Why This Recipe Works

  • Orzo makes the filling creamy without extra sauce
  • Italian sausage adds bold, herby flavor
  • Melty cheese gives that lasagna-like texture
  • It’s a meal in one—no sides needed

Ingredient Swap Ideas

  • Use ground turkey sausage or plant-based sausage
  • Replace orzo with cooked penne or rice
  • Add chopped spinach or mushrooms to the filling
  • Swap tomato sauce with pesto for an herby twist

Ingredients

  • 4 large bell peppers, tops removed
  • 8 oz Italian sausage (cooked and crumbled)
  • 1 cup cooked orzo pasta
  • 1 cup tomato or marinara sauce
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan

Instructions

  1. Preheat oven to 375°F. Lightly oil a baking dish.
  2. In a bowl, mix orzo, sausage, tomato sauce, and spices. Stir in half the mozzarella and Parmesan.
  3. Stuff peppers with the filling. Top with remaining cheese.
  4. Cover with foil and bake 30 minutes. Uncover and bake 10–15 minutes more until cheese browns.
  5. Let cool 5–10 minutes before serving to let everything set.

4. Greek-Inspired Quinoa Stuffed Peppers

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Fresh, zesty, and meat-free, these stuffed peppers are filled with quinoa, chickpeas, feta, and herbs. Lemon juice and olive oil bring brightness, while the briny feta and hearty chickpeas give them weight.

These aren’t your average vegetarian peppers. They’re protein-packed, full of flavor, and perfect for meal prep. Even meat lovers won’t miss a thing.

They work warm, room temp, or cold—great for dinners or weekday lunches.

Why This Recipe Works

  • Packed with plant-based protein from quinoa and chickpeas
  • Feta adds salty, creamy contrast
  • No meat needed—this one’s filling on its own
  • Mediterranean flavors keep it light and fresh

Ingredient Swap Ideas

  • Use couscous or bulgur wheat instead of quinoa
  • Add olives or roasted red peppers for punch
  • Swap feta with goat cheese or dairy-free version
  • Mix in baby spinach or kale

Ingredients

  • 4 bell peppers, halved and seeded
  • 1 cup cooked quinoa
  • 1 cup canned chickpeas, drained
  • ½ cup crumbled feta cheese
  • ¼ cup chopped red onion
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • 1 tsp oregano
  • Salt and black pepper

Instructions

  1. Preheat oven to 375°F. Arrange pepper halves in a baking dish.
  2. Mix quinoa, chickpeas, onion, feta, lemon juice, oil, and oregano. Season with salt and pepper.
  3. Spoon filling into peppers. Press gently to pack.
  4. Cover with foil and bake 25–30 minutes. Uncover for the last 5 to let tops crisp slightly.
  5. Serve warm or let cool for lunch prep.

5. Cheeseburger Stuffed Peppers

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All the flavor of a burger, packed into a low-carb, fork-friendly format. Ground beef, ketchup, mustard, pickles, and cheese come together in a savory filling that channels diner-style burger vibes—but without the bun.

It’s everything you want in a cheeseburger, minus the mess. And somehow, the pepper actually makes it feel lighter, fresher, and more weeknight-ready.

This one’s a great way to use up burger night leftovers with a fun twist.

Why This Recipe Works

  • Classic burger flavor packed into a fork-friendly format
  • Great low-carb, bun-less alternative
  • Melty cheese and tangy pickles make it taste nostalgic
  • Super fast if you’re starting with cooked beef

Ingredient Swap Ideas

  • Use ground turkey or chicken instead of beef
  • Add chopped bacon for extra richness
  • Try swapping ketchup with barbecue sauce
  • Sprinkle sesame seeds on top for a nod to burger buns

Ingredients

  • 4 bell peppers, halved and seeded
  • 1 lb ground beef
  • ½ small onion, diced
  • 2 tbsp ketchup
  • 1 tsp yellow mustard
  • ¼ cup chopped dill pickles
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F. Grease a large baking dish.
  2. Cook beef with onion in a skillet until browned. Drain fat.
  3. Stir in ketchup, mustard, pickles, and half the cheese. Mix until well combined.
  4. Spoon into halved peppers. Top with remaining cheese.
  5. Cover with foil and bake 25 minutes. Uncover and bake 10 more until golden and melty.

6. Philly Cheesesteak Stuffed Peppers

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These peppers are for anyone who wants that juicy, melty cheesesteak flavor—without the heavy roll. Thin slices of beef, sautéed onions and peppers, and gooey provolone get tucked into hollowed-out bell peppers for a low-carb take on the classic sandwich.

The trick is in the beef. Whether you’re slicing up a fresh steak or using deli roast beef, a quick sauté brings everything together. Then, once baked, the provolone melts over it all like a blanket.

It’s familiar, filling, and surprisingly fast.

Why This Recipe Works

  • Brings cheesesteak flavor without the bread
  • Only a few ingredients, but huge payoff
  • Cooks quickly on the stovetop before finishing in the oven
  • Great for low-carb eaters or sandwich fans looking for something lighter

Ingredient Swap Ideas

  • Use shredded chicken or ground beef instead of steak
  • Add mushrooms for extra umami
  • Try mozzarella or Swiss instead of provolone
  • Use poblano peppers for more heat and flavor

Ingredients

  • 4 large green bell peppers, halved lengthwise and seeded
  • 1 lb thinly sliced steak or roast beef
  • 1 medium onion, sliced
  • 1 small green bell pepper, sliced
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 cup shredded provolone or sliced cheese
  • Olive oil, salt, and pepper

Instructions

  1. Preheat oven to 375°F. Arrange pepper halves in a baking dish.
  2. Sauté onion and sliced bell pepper in olive oil until soft. Add steak, garlic powder, Worcestershire, salt, and pepper. Cook 3–5 minutes.
  3. Spoon filling into each pepper half. Top with provolone.
  4. Cover with foil and bake 15 minutes. Uncover and bake 10 more until cheese is bubbly.

7. BBQ Chicken Stuffed Peppers

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Sweet, tangy, and loaded with saucy shredded chicken—these stuffed peppers feel like a cookout wrapped in a cozy dinner dish. You get the smoky BBQ taste without needing a grill, and the cheese helps it hold everything together.

They’re quick to make if you’ve got leftover chicken and work just as well cold in lunchboxes the next day.

Top with green onions or a drizzle of ranch if you want to lean into that Southern-style combo.

Why This Recipe Works

  • Bold BBQ flavor works perfectly with mild bell peppers
  • Great use for rotisserie or leftover chicken
  • Quick bake time makes it weeknight-friendly
  • A little cheese goes a long way in tying it all together

Ingredient Swap Ideas

  • Use pulled pork or chopped sausage instead of chicken
  • Swap cheddar for Monterey Jack or gouda
  • Add cooked rice or beans to stretch it
  • Use chipotle BBQ sauce for more kick

Ingredients

  • 4 bell peppers, halved and cleaned
  • 2 cups cooked shredded chicken
  • ½ cup BBQ sauce
  • 1 cup shredded cheddar cheese
  • ½ tsp onion powder
  • Green onions, for topping

Instructions

  1. Preheat oven to 375°F. Place peppers cut side up in a baking dish.
  2. In a bowl, mix chicken, BBQ sauce, onion powder, and half the cheese.
  3. Spoon into each pepper. Top with remaining cheese.
  4. Cover with foil and bake for 25 minutes. Uncover and bake 10 more.
  5. Garnish with green onions before serving.

8. Breakfast Egg and Sausage Stuffed Peppers

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Who said stuffed peppers are just for dinner? These breakfast versions are filled with fluffy scrambled eggs, browned sausage, and melty cheese. They bake up hot and hearty, making them perfect for weekend mornings or brunch prep.

They’re also naturally low-carb and gluten-free without needing to change a thing.

You can prep them the night before and bake fresh in the morning for an easy, hot breakfast.

Why This Recipe Works

  • A full protein-rich breakfast tucked into a pepper
  • Eggs and sausage cook quickly and reheat well
  • Great low-carb alternative to breakfast sandwiches
  • Totally freezer-friendly

Ingredient Swap Ideas

  • Use bacon or plant-based sausage instead
  • Add spinach, mushrooms, or diced tomatoes
  • Try mozzarella, gouda, or feta instead of cheddar
  • Use poblano peppers for a flavor upgrade

Ingredients

  • 4 bell peppers, halved and cleaned
  • 6 eggs
  • ¾ cup cooked breakfast sausage (crumbled)
  • 1 tbsp milk
  • 1 cup shredded cheese
  • Salt and pepper

Instructions

  1. Preheat oven to 375°F. Grease a baking dish and set peppers inside.
  2. Whisk eggs with milk, salt, and pepper. Scramble in a skillet until just set.
  3. Stir in sausage and half the cheese. Spoon into peppers.
  4. Top with remaining cheese. Cover with foil and bake 20 minutes.
  5. Uncover and bake another 5–10 minutes until cheese is bubbly.

9. Creamy Spinach and Artichoke Stuffed Peppers

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Imagine turning your favorite party dip into dinner—this is it. Cream cheese, spinach, and chopped artichokes come together in a rich, savory filling that’s spooned into peppers and baked until hot and creamy.

This one’s perfect for meatless Mondays or anyone craving something comforting but still veggie-forward.

Pair it with crusty bread or keep it light with a green salad on the side.

Why This Recipe Works

  • Spinach and artichoke give rich flavor without needing meat
  • Cream cheese makes it ultra creamy
  • Quick to pull together and bake
  • Feels indulgent while still packing in veggies

Ingredient Swap Ideas

  • Add cooked chicken for more protein
  • Use goat cheese instead of cream cheese
  • Add chopped sun-dried tomatoes
  • Try poblano or Anaheim peppers for more depth

Ingredients

  • 4 bell peppers, halved and cleaned
  • 1 package (8 oz) cream cheese, softened
  • 1 cup chopped spinach (fresh or frozen)
  • ½ cup chopped artichoke hearts
  • ½ cup shredded mozzarella
  • ½ tsp garlic powder
  • Salt and black pepper

Instructions

  1. Preheat oven to 375°F. Grease a baking dish and arrange pepper halves inside.
  2. Mix cream cheese, spinach, artichokes, garlic powder, and half the mozzarella. Season to taste.
  3. Fill each pepper with the creamy mixture.
  4. Top with remaining mozzarella.
  5. Cover and bake 25 minutes. Uncover and bake 10 more until golden and melty.

10. Taco Stuffed Peppers

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These are everything you’d want in a taco—seasoned beef, beans, salsa, and cheese—packed into a roasted pepper shell. You get all the flavor and texture, minus the tortilla.

They’re easy to make, flexible with toppings, and just as satisfying as taco night. Best of all, no shells falling apart mid-bite.

Top them with avocado, sour cream, or even crushed chips for a little extra crunch.

Why This Recipe Works

  • Uses familiar taco ingredients in a new way
  • Great for weeknight cooking—fast and easy
  • Easy to customize based on what you have
  • Satisfies taco cravings without the mess

Ingredient Swap Ideas

  • Use ground turkey or tofu crumbles
  • Swap salsa for enchilada sauce
  • Add corn, jalapeños, or chopped olives
  • Try cotija or pepper jack cheese

Ingredients

  • 4 bell peppers, halved and cleaned
  • 1 lb ground beef
  • ½ cup canned black beans
  • ½ cup salsa
  • 1 tsp taco seasoning
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375°F. Set peppers in a greased baking dish.
  2. Brown the beef in a skillet with taco seasoning. Drain fat.
  3. Stir in salsa and beans. Simmer 2–3 minutes.
  4. Spoon into peppers and top with cheese.
  5. Cover and bake 25 minutes. Uncover for 10 more until bubbly.

11. Cajun Shrimp and Rice Stuffed Peppers

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These peppers bring serious heat and flavor—juicy shrimp tossed in Cajun seasoning, mixed with buttery rice and sautéed veggies, all baked into tender roasted peppers. It’s got that Louisiana-style soul with the ease of a sheet pan meal.

The shrimp cooks quickly, so most of the flavor-building happens on the stovetop. Once everything’s spooned into the peppers and baked, the spices mellow slightly, letting the buttery texture take over.

This is bold, coastal comfort with just enough kick.

Why This Recipe Works

  • Shrimp cooks fast and soaks up seasoning
  • Cajun flavors add heat and personality without much work
  • Rice stretches the filling and absorbs the sauce
  • Great alternative to heavy meat-based recipes

Ingredient Swap Ideas

  • Swap shrimp with diced chicken or sausage
  • Use dirty rice or jambalaya mix for extra depth
  • Add chopped celery or okra for a New Orleans vibe
  • Use cream cheese to make it creamy

Ingredients

  • 4 large bell peppers, halved
  • ¾ lb shrimp, peeled and chopped
  • 1 ½ cups cooked rice
  • ½ onion, diced
  • 1 small bell pepper, diced
  • 1 tsp Cajun seasoning
  • 2 tbsp butter
  • Salt and pepper

Instructions

  1. Preheat oven to 375°F. Arrange halved peppers in a baking dish.
  2. Sauté onion and bell pepper in butter until soft. Add shrimp and Cajun seasoning. Cook until shrimp just turns pink.
  3. Stir in rice and mix well. Adjust salt and pepper.
  4. Spoon mixture into peppers.
  5. Bake for 20–25 minutes until hot and slightly golden on top.

12. Buffalo Chicken Stuffed Peppers

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These are spicy, creamy, and perfect for when you’re craving wings—but also want something a little less messy. Shredded chicken gets mixed with hot sauce and cream cheese, stuffed into halved peppers, and finished with a layer of gooey cheese.

Every bite is a balance between heat and creaminess, and the peppers tone things down just enough to keep it all in check.

You can even serve it cold the next day—it’s that good.

Why This Recipe Works

  • Buffalo sauce gives bold flavor with minimal ingredients
  • Cream cheese balances the spice
  • Shredded chicken keeps it hearty and filling
  • Fast bake time makes it perfect for weeknights

Ingredient Swap Ideas

  • Use blue cheese instead of cheddar
  • Add celery or green onions for crunch
  • Swap with plant-based chicken for a vegetarian version
  • Mix in ranch or Greek yogurt for creamier filling

Ingredients

  • 4 bell peppers, halved and seeded
  • 2 cups cooked shredded chicken
  • ⅓ cup buffalo sauce
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Optional: ranch or blue cheese dressing for topping

Instructions

  1. Preheat oven to 375°F. Set pepper halves in a greased baking dish.
  2. Mix chicken, buffalo sauce, cream cheese, and half the cheddar in a bowl.
  3. Spoon filling into peppers. Top with remaining cheese.
  4. Cover and bake 25 minutes. Uncover and bake 10 more until bubbly.
  5. Drizzle with ranch or blue cheese if desired before serving.

13. Mushroom and Wild Rice Stuffed Peppers

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These cozy, earthy peppers are filled with nutty wild rice, sautéed mushrooms, onions, and herbs. It’s one of those vegetarian meals that actually feels full and complete without needing anything else.

The mushrooms give the filling a meaty bite, and the wild rice brings chewiness and depth. It’s a satisfying, plant-forward option for when you want dinner to feel hearty, not heavy.

Perfect for fall nights, holiday dinners, or meatless Mondays.

Why This Recipe Works

  • Mushrooms mimic the texture of meat
  • Wild rice adds nutty flavor and structure
  • All ingredients are naturally gluten-free and plant-based
  • Can be made ahead and reheated

Ingredient Swap Ideas

  • Use farro or barley instead of wild rice
  • Add spinach, kale, or roasted garlic
  • Stir in cream cheese for a creamy variation
  • Top with Parmesan for a savory crust

Ingredients

  • 4 bell peppers, halved and cleaned
  • 1 ½ cups cooked wild rice
  • 1 ½ cups chopped mushrooms
  • ½ onion, diced
  • 2 tbsp olive oil
  • 1 tsp thyme or rosemary
  • Salt and pepper

Instructions

  1. Preheat oven to 375°F. Lightly grease a baking dish.
  2. Sauté mushrooms and onions in olive oil until golden. Season with herbs, salt, and pepper.
  3. Mix with wild rice and adjust seasoning.
  4. Fill each pepper half with mixture.
  5. Cover and bake 30 minutes. Uncover last 5–10 minutes for browning.

14. Thai Peanut Chicken Stuffed Peppers

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Sweet, savory, and a little nutty—these stuffed peppers use a creamy Thai peanut sauce to coat shredded chicken and veggies, then get baked until warm and golden. It’s an unexpected twist that works incredibly well with the mild sweetness of bell peppers.

This one is bold but balanced. You get tangy lime, salty soy sauce, creamy peanut butter, and fresh cilantro all in one satisfying bite.

Serve it with extra sauce or a side of jasmine rice.

Why This Recipe Works

  • Thai flavors bring something new to stuffed peppers
  • Creamy peanut sauce ties the whole thing together
  • Chicken adds protein while keeping it light
  • Peppers act as a perfect edible bowl

Ingredient Swap Ideas

  • Swap chicken with tofu or ground pork
  • Add shredded carrots or cabbage for crunch
  • Use almond butter instead of peanut butter
  • Stir in chili garlic sauce for extra heat

Ingredients

  • 4 bell peppers, halved and seeded
  • 2 cups cooked shredded chicken
  • ¼ cup creamy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1 tsp sesame oil
  • ½ cup shredded carrots
  • Chopped cilantro for topping

Instructions

  1. Preheat oven to 375°F. Arrange pepper halves in a baking dish.
  2. Whisk together peanut butter, soy sauce, lime juice, honey, and sesame oil.
  3. Mix chicken and carrots with the sauce. Spoon into peppers.
  4. Cover and bake 25 minutes. Uncover last 5 minutes.
  5. Top with cilantro before serving.

15. Vegan Chili Stuffed Peppers

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These hearty, plant-based peppers are filled with smoky lentil chili—full of beans, vegetables, and warming spices. It’s the kind of meatless meal that fills you up without feeling like you’re missing anything.

A little spice, a lot of texture, and just enough saucy goodness to soak into the pepper walls. Even meat-eaters will go back for seconds.

Great for meal prep, weeknight dinners, or feeding a crowd on a budget.

Why This Recipe Works

  • Lentils give it the texture of ground meat
  • Full of fiber, protein, and bold chili flavor
  • Easy to make in big batches
  • Naturally gluten-free and vegan

Ingredient Swap Ideas

  • Use black beans or kidney beans instead of lentils
  • Add corn, zucchini, or diced sweet potatoes
  • Top with avocado or vegan cheese
  • Use chipotle powder or smoked paprika for more kick

Ingredients

  • 4 bell peppers, halved and cleaned
  • 1 cup cooked lentils
  • 1 can black beans, drained
  • 1 cup diced tomatoes
  • ½ onion, diced
  • 1 tsp chili powder
  • ½ tsp cumin
  • Salt and pepper
  • Olive oil

Instructions

  1. Preheat oven to 375°F. Arrange pepper halves in a baking dish.
  2. Sauté onion in olive oil until soft. Stir in lentils, beans, tomatoes, and spices. Simmer 5 minutes.
  3. Spoon chili into peppers.
  4. Cover and bake 30 minutes. Uncover last 5 for slight crisping.
  5. Serve as is or with avocado, hot sauce, or vegan sour cream.