Delicious Stuffed Bell Peppers Your Family Will Love

When it comes to comfort food, there’s nothing quite like a plate of stuffed peppers. The combination of juicy bell peppers, cheesy goodness, and hearty filling makes for a satisfying and nutritious meal. Whether you’re vegetarian, vegan or a meat-lover, this recipe will surely make your taste buds dance with joy.

These stuffed bell peppers are perfect for weeknight dinners, weekends potlucks or even for a special occasion. They are versatile and packed with flavors that everyone will love. Plus, they are easy to make and can be customized to your liking.

In this recipe article, I’ll guide you through how to make both beef and vegetarian versions of stuffed bell peppers using an array of ingredients that will offer you endless possibilities to experiment with – from quinoa stuffed capsicum to mediterranean style stuffing.

So let’s dive right into the kitchen and start cooking.

Why You’ll Love This Recipe

Stuffed Bell Peppers (Vegetarian or Beef)
Stuffed Bell Peppers (Vegetarian or Beef)

Here’s why you’ll fall in love with this stuffed bell pepper recipe, my dear friends.

Firstly, it is a versatile recipe that can cater both to the vegetarians and the meat-lovers. You can either go for a vegetarian option or add some ground beef or turkey to your stuffing. The best part? The flavors are equally fantastic in both versions.

Secondly, this recipe is a great way to add in some veggies into your diet. The bell peppers make the perfect edible containers for a tasty stuffing that incorporates corn, mushrooms, and onions.

Thirdly, the range of cheese options such as gruyere, cheddar cheese, and mozzarella cheese creates a unique and flavorful combination that compliments the vegetables perfectly.

And finally, this dish is both filling and nutritious. The combination of cooked basmati rice and protein-rich tofu or ground meat ensures that it’s not only delicious but also an excellent source of energy for your body.

So there you have it – the reasons why you’ll love this stuffed bell pepper recipe. It is a yummy way to pack in some nutrients while indulging in a scrumptious meal. Whether you’re vegan or not, this recipe will make you reconsider how to enjoy stuffed peppers next time you dine!

Ingredient List

 These stuffed bell peppers are packed with flavor and color!
These stuffed bell peppers are packed with flavor and color!

Here are the ingredients you will need to make these delicious stuffed bell peppers:

For the Stuffed Peppers

  • 6 medium bell peppers (red, yellow, or green)
  • 1 tablespoon of olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 cup of cooked rice (basmati or brown rice)
  • 1 can of stewed tomatoes
  • 1/2 cup of corn (fresh, frozen or canned)
  • 1/2 cup of chopped mushrooms
  • 1/2 cup of crumbled tofu (optional)

For the Meat Version

  • 12 oz. package of cooked lean ground beef or ground turkey
  • Replace tofu with gruyere, cheddar cheese or mozzarella cheese.

For the Spice Blend

  • 4 teaspoons of chili powder
  • 2 teaspoons of cumin seeds
  • 2 teaspoons of cumin powder
  • Salt and pepper to taste

For the Topping

  • 1/4 cup of pine nuts
  • Cheese if needed

All these ingredients are available in your nearest supermarket or grocery store.

The Recipe How-To

 Bell peppers make the perfect edible dish for any filling.
Bell peppers make the perfect edible dish for any filling.

Now that you have gathered all the ingredients for this tasty recipe, it’s time to learn how to make it!

Preparing the Bell Peppers

  1. First, preheat your oven to 375°F.
  2. Next, blanch the bell peppers by boiling a pot of water and submerging them in the water for two to three minutes. This will make them tender and easy to stuff. Then drain them and set aside.

Making the Stuffing

  1. In a large skillet over medium heat, add in 1 tablespoon of olive oil and cook 1 medium diced onion until softened.
  2. Add in 2 minced garlic cloves and cook for an additional minute.
  3. Then add in your choice of protein: 1 pound of lean ground beef or crumbled tofu or cooked quinoa.
  4. Cook until browned and then add in 1 can of stewed tomatoes, 1 cup of cooked rice (basmati rice or brown rice), 1/2 cup of corn, 1/2 cup chopped mushrooms, and a handful of toasted pine nuts.
  5. Mix everything together and then season with 4 teaspoons of chili powder, 2 teaspoons of cumin powder, and 1/4 teaspoon of cumin seeds.

Stuffing the Peppers

  1. Arrange the blanched bell peppers upright on a baking tray lined with parchment paper.
  2. Scoop the stuffing mixture into each pepper until they are all filled nearly to the top.
  3. Sprinkle some grated cheese (Gruyere, cheddar cheese or mozzarella cheese) on top of each pepper.

Baking the Stuffed Peppers

  1. Bake for about 30-35 minutes or until the peppers are soft enough that a fork can easily pierce through them.
  2. Remove from oven and let cool for five minutes before serving.

Now you have successfully made delectable stuffed bell peppers either vegetarian, with beef or even vegan using tofu or quinoa as meat substitutes! Comfort food at its finest!

Substitutions and Variations

 Go green with these stuffed bell peppers!
Go green with these stuffed bell peppers!

Thinking outside the box will get you a step ahead in the kitchen. The great thing about stuffed peppers is that they can be customized in endless ways to suit your personal tastes and preferences. Here are some substitutions and variations to consider:

– Meatless Options: For a vegetarian option, substitute tofu or mushrooms for ground beef or turkey. For a vegan option, try quinoa stuffed capsicum with veggies like broccoli, corn or onions.

– Cheese Choices: If you’re not a fan of gruyere, cheddar or mozzarella cheeses, or if you’re looking for a dairy-free alternative, try ricotta made from nuts.

– Grain Options: Instead of basmati rice or brown rice, use grain quinoa for added protein and fiber.

– Sauce Selections: Change up the sauce by using Greek-style stewed tomatoes or even Italian-flavored options with cumin powder and chili powder for a zestier punch.

– Bell Pepper Types: Try using red, yellow or orange bell peppers instead of the traditional green variety for a sweeter taste.

Experimenting with these substitutions and variations will give you more delicious options to choose from. Don’t be afraid to play around and discover what works best for you.

Serving and Pairing

 These peppers don't just look good, they're a tasty treat too!
These peppers don’t just look good, they’re a tasty treat too!

When it comes to serving stuffed bell peppers, the possibilities are endless. These versatile and flavorful dishes make a great addition to any meal, whether eaten as a main course or served as a side dish.

Pair your stuffed bell peppers with some fresh greens such as a kale salad, or roasted vegetables such as sweet potatoes or brussels sprouts. This will add more nutrients and texture to your meal. Additionally, you can also serve these peppers alongside grains such as quinoa or brown rice for a more filling meal.

If you’re not in the mood for a heavy meal, you can always cut the stuffed peppers into smaller pieces and serve them as appetizers. This is a perfect option when hosting parties at home.

Whether you choose to make vegetarian or beef-stuffed peppers, there are plenty of drinks to pair with your meal. A glass of crisp white wine or red wine perfectly complements the spicy and savory flavors of bell peppers.

In conclusion, stuffed bell peppers are an easy-to-prepare dish that can be customized to anybody’s preference. With this dish’s versatility, it can be paired with several different dishes and drinks to make for an elevated dining experience that is sure to impress any guest at dinner parties or at home dinners.

Make-Ahead, Storing and Reheating

 The colors in these stuffed bell peppers are so vibrant, you'll definitely want seconds!
The colors in these stuffed bell peppers are so vibrant, you’ll definitely want seconds!

Ah, the joys of meal prep and leftovers! I love the convenience of being able to whip up a dish in advance, or have something delicious waiting for me in the fridge when I come home tired from a long day. Luckily, these stuffed bell peppers are great for both.

If you’re planning to make this recipe ahead of time, I recommend assembling everything up until the baking stage. You can cover the peppers with foil or plastic wrap and refrigerate them for up to 2 days before baking. When you’re ready to cook them, just pop them in the oven and bake as directed.

Storing leftovers is easy – just transfer any uneaten peppers to an airtight container and refrigerate for up to 3 days. If you want to freeze them for later use, wrap each pepper individually in foil or plastic wrap before storing in a freezer-safe container. They’ll keep well for up to 3 months.

Reheating stuffed bell peppers is simple too. Before reheating, let them come to room temperature on the kitchen counter for about 30 minutes. Then, either heat them up in the microwave or oven until they’re warm throughout. Just be careful not to overcook them, as they’ll become dry and lose their delicious flavors.

One last tip for reheating: if your peppers become too dry after storage or reheating, try adding a small drizzle of olive oil over each one before baking or microwaving. It’ll help restore some of that juicy goodness that makes these stuffed bell peppers so irresistible!

Tips for Perfect Results

 These stuffed bell peppers are a hearty meal that will leave you satisfied.
These stuffed bell peppers are a hearty meal that will leave you satisfied.

If you want to achieve the perfect stuffed bell pepper dish, here are some tips that will help you along the way:

1. Slice off the tops of the bell peppers and remove any seeds or membranes to create a hollow space for the stuffing. Don’t cut too deep into the flesh of the pepper, or it will become too delicate and fall apart during baking.

2. Before stuffing the bell peppers, blanch them in boiling water for about 2-3 minutes, then shock them in ice water to stop the cooking process. This step will make sure that the bell peppers are tender but not overcooked when they come out of the oven.

3. To add extra depth of flavor to your recipe, toast some cumin seeds and then grind them into a powder. Mix this with chili powder and cumin powder for a delicious spice blend that can be used throughout the stuffing mixture.

4. If you’re making a vegetarian version of this recipe, consider adding pine nuts or cooked quinoa to your stuffing mixture. These ingredients will add a nutty texture to your dish and give it an extra source of protein.

5. For those who love cheese, experiment with different types such as gruyere, cheddar, or mozzarella cheese in your stuffing mixtures. You can also add some ricotta cheese or feta cheese for a Greek-style twist.

6. If making a meat version, try using ground turkey instead of beef. This will lower the fat content of your recipe and provide a slightly different taste profile.

7. Don’t overfill the bell peppers; it’s better to have just enough filling rather than too much that will make it difficult to bake evenly. Using cooked rice, corn, stewed tomatoes, mushrooms, tofu and broccoli are great additions to any stuffing that won’t disappoint!

8. Finally, place stuffed peppers in an oven-safe dish before baking them at 375 degrees Fahrenheit for 25-30 minutes or until the peppers are tender and topping is golden-brown. Before serving let cool down for 5 minutes before cutting through so all amazing flavors can meld together!

These tips will ensure that your stuffed bell pepper dish is not only visually pleasing but also appetizingly delicious on every bite you take!


As you prepare and cook your Stuffed Bell Peppers recipe, you may come across common questions or doubts. Below are some frequently asked questions that will help clear up any concerns you have.

Should peppers be precooked before stuffing?

Here’s a little secret to get those peppers perfectly tender- pre-bake them for 30 minutes. Trust me, it’ll make all the difference once you stuff them and pop them in the oven to get that deliciously melty cheese. And speaking of the oven, you’ll only need to keep them in there for 20 minutes after stuffing. Ready to get started on this tasty recipe? Let’s go!

What goes well with stuffed peppers?

In this recipe article, we’ll be featuring several mouth-watering vegan dishes that you won’t want to miss out on! Our menu includes crispy green beans, a savory cheese platter, creamy corn grits, crispy sweet potato fries, golden potato wedges, and perfectly steamed vegetables. Whether you’re a vegan looking for some new recipe ideas or someone who enjoys a good plant-based meal, these dishes are sure to satisfy your cravings. So let’s dive right in!

Do you have to blanch bell peppers before stuffing?

When it comes to preparing bell peppers for stuffing, blanching may be an option to retain its vivid appearance. However, it is important to note that blanching alone will not fully cook the vegetable. Although the final appearance may be appealing, those looking for a quick meal solution may want to consider other methods.

What ethnicity is stuffed bell peppers?

Stuffed peppers, known as pimientos rellenos, are a staple in Spanish cuisine, particularly in the Basque Country region. Piquillo peppers are often used as the base, and popular fillings include Manchego cheese, chicken or cod in a red sauce. Chicken is likely the most commonly used filling in this classic dish.

Bottom Line

In conclusion, whether you choose the vegetarian or ground beef option, stuffed bell peppers are a versatile and delicious meal. With their colorful appearance and rich flavors, they’re sure to impress any dinner guest. Not to mention, they’re a nutritious choice filled with vegetables, grains, and protein.

Don’t be afraid to experiment with different fillings and variations of this recipe, such as quinoa stuffed capsicum or vegan stuffed peppers. The possibilities are endless, and there’s something for everyone to enjoy.

So go ahead and give this recipe a try! With the right ingredients, techniques, and tips for perfect results, you’ll have a mouth-watering dish that’s both healthy and satisfying. From Italian-style to Greek-style, cheese-stuffed to broccoli-filled, the choice is yours. Bon appétit!

Stuffed Bell Peppers (Vegetarian or Beef)

Stuffed Bell Peppers (Vegetarian or Beef) Recipe

This is a nice meal idea on a cold day. You can use any color peppers. Using one of each color looks the nicest but many people prefer red for the taste. It doesn’t take too much time to prepare and I like that you can pop it in the oven awhile before eating. After the hurried production of a dinner, it’s nice to sip some wine and watch TV while waiting for the oven timer. Variation: You can omit the rice in the stuffing and serve it on the side instead.
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Prep Time 25 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 stuffed peppers
Calories 418.3 kcal


  • 3 bell peppers
  • 1 (12 ounce) package tofu, sliced into small chunks (or cooked ground beef)
  • 1 (12 ounce) package mushrooms, sliced (browner the better)
  • 1 cup stewed tomatoes (in their sauce,you can also used diced tomatoes)
  • 1/2 cup corn
  • 1/2 cup pine nuts
  • 1 small onion
  • 2 garlic cloves
  • 1 cup cooked basmati rice
  • 1 1 cup mozzarella cheese (as you wish) or 1 cup cheddar cheese (as you wish)
  • 2 teaspoons cumin powder
  • 1 teaspoon chili powder (Pili-Pili)
  • 2 teaspoons cumin seeds
  • salt and pepper


  • Preheat the oven to 200°C (375°F).
  • Slice your peppers in half, cutting straight down through the stem. In other words, the peppers will then lay on their sides, not on their bottoms. Scoop out the seeds and any white bits inside the pepper so that you have a nice open dish to add the filling.
  • Before starting the filling, it’s a good time to start boiling water and let the rice cook while you are doing the next step.
  • In a deep frying pan, sauté the pine nuts, onion and garlic on medium heat until semi-soft (the pine nuts should brown slightly).
  • While they are sautéing, you can toast your cumin seeds. This is not a strictly necessary step but it adds a warm smoky taste to the dish that is unbeatable and it’s very simple to do. Place a small saucepan or frying pan on a very hot burner. Pour the seeds in and shake the pan around as they toast. This needs less than a minute if your burner is hot. They will quickly darken and pop. As soon as this starts to happen, remove them from the heat.
  • Now add the chopped mushrooms and tofu (if using) along with your spices, including the cumin seeds. If you’re using ground beef, you might cook it separately and add it to the sauce at the end. Once the mushrooms are fairly soft (about 5 minutes), add in the tomatoes, corn, cooked rice, cumin seeds, and other spices. Stir this mixture together until well combined and let it cook a few minutes more.
  • Pour a small coating of water into the bottom of your baking dish (a dish large enough to hold 6 pepper halves). Place the peppers inside the dish and pour the filling into each of them, rounding it off a bit at the top. Cover the dish with foil and place it in the oven for 15 minutes. After 15 minutes, remove the foil, raise the heat slightly, and return to the oven for another 15 minutes or until the tops start to brown and the peppers start to wither. You can place shredded cheese on in the last 5 minutes.

Add Your Own Notes


Serving: 297gCalories: 418.3kcalCarbohydrates: 33.1gProtein: 22.4gFat: 24.9gSaturated Fat: 6.6gCholesterol: 29.7mgSodium: 261.8mgFiber: 5.2gSugar: 9.1g
Keyword < 60 Mins, Low Cholesterol, Peppers, Vegetable
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