Find 21 ways to stuff (and unstuff) peppers with recipes ranging from grilled and slow-cooked stuffed peppers to unstuffed pepper soups and casseroles. Find recipes to stuff peppers with rice, orzo, beef or cheese. Stuff green or red bell peppers, mini peppers, poblano peppers and more!
My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
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Some of us cooks at the restaurant where I work were talking about stuffed peppers. We decided to stir up similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
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These filling and flavorful peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. —Melissa McCabe, Long Beach, California
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Packed with orzo, Italian sausage and summer flavors, these stuffed peppers make a fun, fast-fixing meal. Get colorful with green, orange, red or yellow peppers. Use more or less pepper flakes to adjust the level of heat to your liking! —Kelly Evans, Kalamazoo, Michigan
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Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
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Tired of tuna-filled tomatoes and rice-stuffed green peppers? Try this vibrant alternative sent in by Kitty Jones of Chicago, Illinois. Lemon peel and mint enhance the out-of-the-ordinary filling.
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If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
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Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. —Joyce Moynihan, Lakeville, Minnesota
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I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. He loves fajitas and tacos, so I created these peppers with all of his favorite flavors tucked inside. —Nicole Sullivan, Arvada, Colorado
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Tomatoes, peppers, garlic and onions are the mainstays of my garden. Being the oldest of seven children, I acquired a knack for cooking from my mom. — Joseph Kendra, Coraopolis, Pennsylvania
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One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. —Sacha Morgan, Woodstock, Georgia
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Here's a healthy version of one of my favorite Mexican dishes. The grilled peppers go great with Spanish rice, gazpacho or a refreshing salad with jicama and citrus. —Lori Nelson, Austin, Texas
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We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina
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I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed chili dish was born. —Amber Massey, Coppell, Texas
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Whenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. —Tara Cruz, Kersey, Colorado
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I like to serve my grandkids something special, and this is one of their favorites. They like red or yellow peppers because they're sweeter and look more appetizing. —Betty Winscher, Royalton, Minnesota
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Cooking for two is effortless when you have a recipe like this one from Mary Cloninger of Kennewick, Washington. “It’s a favorite of mine and my husband’s,” Mary says. “You can use any color bell pepper you want, but red is so pretty.”
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One of my sisters gave me the recipe for this quick-and-easy soup that tastes just like stuffed green peppers. The thick hearty mixture is chock-full of good stuff. Plus, the aroma while it's cooking is wonderful. —Evelyn Kara, Brownsville, Pennsylvania
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I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.—Tina Garcia-Ortiz, Tampa, Florida
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Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California
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