20 Flavorful Stuffed Pepper Recipes for Every Occasion

Stuffed peppers are the ultimate culinary chameleon—whether you’re craving a quick weeknight dinner, a seasonal showstopper, or cozy comfort food, they’ve got you covered. From classic beef-and-rice fillings to creative vegetarian twists, these 20 flavorful recipes promise to delight every palate. Ready to stuff, bake, and savor? Let’s dive into the delicious world of peppers packed with endless possibilities!

Classic Beef and Rice Stuffed Peppers

These hearty stuffed peppers are a nostalgic weeknight favorite, packed with savory beef, fluffy rice, and melty cheese—comfort food at its finest.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
2. Add ground beef, breaking it up with a spoon, and cook until no pink remains, about 6 minutes. Drain excess fat.
3. Stir in 1 cup cooked rice, 1 tsp oregano, 1 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 cup tomato sauce. Simmer for 2 minutes.
4. Stand peppers upright in a baking dish. Divide filling evenly among them, then top with remaining tomato sauce and cheddar cheese.
5. Bake for 30 minutes until peppers are tender and cheese is bubbly. Let rest 5 minutes before serving.

The secret? Baking the peppers just until they soften but still hold their shape—no mushy walls here! The filling stays juicy, and the cheese forms a golden blanket over each pepper.

Tip: For extra flavor, swap white rice for brown or cauliflower rice, or add a pinch of smoked paprika to the beef mixture.

Quinoa and Black Bean Stuffed Peppers

These quinoa and black bean stuffed peppers are a hearty, protein-packed meal that’s as colorful as it is satisfying—perfect for a weeknight dinner that feels special.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• Fresh cilantro, for garnish (optional)

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place the hollowed-out peppers inside.
2. In a large bowl, mix quinoa, black beans, corn, red onion, cumin, chili powder, garlic powder, and salt until well combined.
3. Spoon the filling into each pepper, packing it down gently. Top each with 1/4 cup shredded cheese.
4. Bake for 25–30 minutes, until peppers are tender and cheese is bubbly and golden.
5. Garnish with fresh cilantro (if using) and serve warm.

The smoky spices and melty cheese make these peppers irresistible, while the quinoa and beans keep them filling without feeling heavy.

Tip: For extra flavor, stir a spoonful of salsa or lime juice into the filling before baking!

Cheesy Chicken and Spinach Stuffed Peppers

These stuffed peppers are a cozy, flavor-packed meal—juicy chicken, melty cheese, and fresh spinach tucked inside tender bell peppers for a dish that feels indulgent yet wholesome.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 lb ground chicken
• 2 cups fresh spinach, roughly chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce

Instructions:

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish, cut-side up.
2. Heat olive oil in a skillet over medium heat. Add ground chicken and cook for 5–6 minutes, breaking it apart, until no longer pink. Stir in spinach, garlic powder, onion powder, salt, and black pepper; cook for 2 minutes until spinach wilts.
3. Remove skillet from heat. Stir in 1/2 cup mozzarella, Parmesan, and marinara sauce until combined.
4. Spoon filling evenly into peppers. Top with remaining 1/2 cup mozzarella. Cover dish with foil and bake for 25 minutes. Uncover and bake 10 more minutes until cheese is bubbly and peppers are tender.

The double-cheese blend creates a gooey, golden crust, while the peppers stay just firm enough to hold all that savory filling without getting soggy.

Tip: For extra flavor, drizzle the baked peppers with a little balsamic glaze or sprinkle with red pepper flakes before serving.

Mediterranean Lamb and Feta Stuffed Peppers

These vibrant stuffed peppers are packed with savory lamb, briny feta, and Mediterranean spices—a cozy yet impressive dish that’s perfect for weeknights or entertaining.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup finely diced red onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add ground lamb and cook for 5 minutes, breaking it apart, until no longer pink. Drain excess fat.
3. Stir in red onion, garlic, oregano, cumin, salt, and black pepper. Cook for 2 minutes until fragrant.
4. Remove skillet from heat. Fold in feta, olives, and tomato sauce until combined.
5. Spoon filling evenly into peppers. Cover dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender and filling is bubbly.

The salty feta and rich lamb melt together beautifully, while the peppers stay just crisp enough to hold their shape—no soggy bottoms here!

Tip: For a smoky twist, char the peppers lightly over a gas flame or under the broiler before stuffing.

Vegetarian Lentil and Mushroom Stuffed Peppers

These hearty stuffed peppers are packed with savory lentils, earthy mushrooms, and melty cheese—a satisfying meatless meal that even carnivores will love.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked brown lentils (or 1/2 cup dry, cooked per package instructions)
• 8 oz cremini mushrooms, finely chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish, cut-side up.
2. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Add mushrooms and garlic; cook 5 minutes until mushrooms release their liquid.
3. Stir in cooked lentils, smoked paprika, cumin, salt, and black pepper. Cook 2 minutes, then remove from heat and fold in parsley and 1/2 cup cheese.
4. Spoon filling into peppers, packing lightly. Top with remaining cheese. Cover dish with foil and bake 25 minutes. Uncover and bake 10 more minutes until cheese is bubbly.

The smoky paprika and umami-rich mushrooms create a depth of flavor that makes these peppers feel indulgent—no one will miss the meat!

Tip: For extra texture, sprinkle toasted breadcrumbs over the cheese before baking.

Spicy Sausage and Corn Stuffed Peppers

These stuffed peppers are a flavor-packed weeknight hero, with juicy sausage, sweet corn, and just the right kick of heat.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb spicy Italian sausage, casings removed
• 1 cup fresh or frozen corn kernels
• 1/2 cup diced yellow onion
• 1 cup cooked white rice
• 1/2 cup shredded Monterey Jack cheese
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Place hollowed bell peppers in a baking dish and drizzle with 1 tbsp olive oil.
2. In a skillet over medium heat, cook spicy Italian sausage, breaking it into crumbles, until browned (5-6 minutes). Add diced yellow onion and cook until soft (3-4 minutes).
3. Stir in corn, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook 1 minute, then remove from heat and fold in cooked rice.
4. Divide filling evenly among peppers, top with Monterey Jack cheese, and bake 25-30 minutes until peppers are tender and cheese is bubbly.
5. Garnish with cilantro if desired. The contrast of the smoky-spicy filling against the sweet pepper walls is pure magic!

Tip: For extra char, broil the stuffed peppers for 1-2 minutes at the end.

Mexican-Style Stuffed Peppers with Guacamole

These vibrant stuffed peppers are packed with bold Mexican flavors and topped with creamy guacamole for a fresh, satisfying meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 cup cooked rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1/4 tsp cumin

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3 minutes until softened. Add ground beef, breaking it apart, and cook until browned (5–6 minutes). Drain excess fat.
3. Stir in rice, black beans, corn, taco seasoning, salt, and black pepper. Cook for 2 minutes, then remove from heat.
4. Fill peppers with the beef mixture, top with cheese, and bake for 25 minutes until peppers are tender.
5. Meanwhile, mash avocado with lime juice and cumin to make guacamole.
6. Garnish stuffed peppers with guacamole and cilantro before serving.

The contrast of the smoky-spiced filling with the cool, tangy guacamole makes every bite irresistible!

Tip: For extra flavor, char the peppers lightly on a grill or under the broiler before stuffing.

Greek-Inspired Orzo and Olive Stuffed Peppers

These vibrant stuffed peppers are packed with Mediterranean flavors—think briny olives, tangy feta, and fresh herbs—all tucked into tender bell peppers for a satisfying meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked orzo pasta
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers upright in a baking dish.
2. Cook orzo according to package instructions until al dente. Drain and set aside.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
4. In a bowl, combine cooked orzo, onion mixture, olives, feta, parsley, oregano, salt, and black pepper. Stuff mixture evenly into peppers.
5. Drizzle remaining 1 tbsp olive oil over peppers and pour broth into the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.

The salty olives and creamy feta melt into the orzo, creating a rich filling that contrasts perfectly with the sweet, roasted peppers.

Tip: For extra flavor, sprinkle a little extra feta on top before the final 10 minutes of baking.

Buffalo Chicken Stuffed Peppers with Blue Cheese

These stuffed peppers pack all the spicy, tangy flavors of buffalo wings into a wholesome, veggie-packed meal—perfect for game day or a fuss-free weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/4 cup crumbled blue cheese
• 1/4 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced celery
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Brush the bell pepper halves with 1 tbsp olive oil and arrange them cut-side up on a baking sheet.
2. In a bowl, mix the shredded chicken, 1/2 cup buffalo sauce, 1/4 cup crumbled blue cheese, 1/4 cup cream cheese, 1/4 cup diced celery, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt and pepper until well combined.
3. Spoon the filling evenly into the pepper halves, then top with 1/2 cup shredded cheddar cheese.
4. Bake for 20–25 minutes until the peppers are tender and the cheese is bubbly and lightly browned.

The creamy blue cheese mellows the heat of the buffalo sauce, while the crisp-tender peppers add a fresh crunch—no utensils needed!

Tip: For extra smokiness, swap half the buffalo sauce for chipotle hot sauce.

Sweet Potato and Black Bean Stuffed Peppers

These hearty stuffed peppers are packed with smoky-sweet flavors and a satisfying texture that’ll make them a weeknight favorite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup cooked quinoa
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• 1 tbsp olive oil
• ½ cup shredded Monterey Jack cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Place peppers cut-side-up in a baking dish and lightly drizzle with olive oil.
2. Toss sweet potato with 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, and ½ tsp salt. Spread on a parchment-lined baking sheet and roast for 20 minutes until tender.
3. In a bowl, mix roasted sweet potato, black beans, and quinoa. Spoon filling into peppers, packing gently. Top with cheese if using.
4. Bake for 25–30 minutes until peppers are soft and cheese is bubbly. Garnish with cilantro.

The roasted sweet potato adds a caramelized depth that balances perfectly with the smoky spices and creamy beans—no bland bites here!

Tip: For extra flavor, stir 1 tbsp lime juice into the filling before stuffing the peppers.

Thai-Inspired Peanut Tofu Stuffed Peppers

These Thai-inspired peanut tofu stuffed peppers are a vibrant, flavor-packed twist on a classic—perfect for a quick weeknight dinner that feels anything but ordinary.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 (14 oz) block extra-firm tofu, pressed and crumbled
• 1 cup cooked quinoa
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup chopped cilantro, plus extra for garnish
• 2 tbsp chopped peanuts (for topping)

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish and set aside.
2. In a large bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, garlic, and red pepper flakes until smooth. Fold in crumbled tofu, quinoa, and cilantro until fully coated.
3. Spoon the tofu mixture evenly into the peppers, packing gently. Cover the dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.
4. Garnish with chopped peanuts and extra cilantro before serving.

The creamy peanut sauce soaks into the tofu and quinoa, creating a rich, savory filling that contrasts beautifully with the sweet, crisp peppers.

Tip: For extra crunch, broil the stuffed peppers for 1–2 minutes at the end—just keep an eye on them!

Italian Sausage and Parmesan Stuffed Peppers

These hearty stuffed peppers are packed with savory Italian sausage, melty cheese, and just the right amount of garlicky goodness—perfect for a cozy weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb Italian sausage (casings removed)
• 1 cup cooked white rice
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup marinara sauce (plus extra for serving)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange the hollowed-out peppers upright in the dish.
2. In a skillet over medium heat, cook the Italian sausage, breaking it into crumbles, until browned (about 5–7 minutes). Drain excess fat.
3. Add the onion and garlic to the skillet; sauté for 2 minutes until softened. Stir in the cooked rice, 1/4 cup Parmesan, oregano, salt, and black pepper. Remove from heat.
4. Spoon the sausage mixture into each pepper, packing gently. Top each with marinara sauce, then sprinkle with mozzarella and remaining Parmesan.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Let rest for 5 minutes before serving.

The crispy-edged cheese and juicy sausage filling make these peppers irresistibly satisfying—no fancy skills required!

Tip: For extra flavor, mix a spoonful of pesto into the filling before stuffing.

Jalapeño Popper Stuffed Peppers

These cheesy, spicy stuffed peppers pack all the addictive flavor of jalapeño poppers into a hearty, easy-to-make meal.

Ingredients:

• 4 large bell peppers (any color), halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked crumbled bacon (about 6 slices)
• 2 jalapeños, finely diced (seeds removed for milder heat)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• Fresh cilantro or green onions, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Brush bell pepper halves with 1 tbsp olive oil and arrange cut-side up on a baking sheet.
2. In a bowl, mix softened cream cheese, cheddar, bacon, jalapeños, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt until fully combined.
3. Spoon filling evenly into pepper halves, packing gently. Bake for 20–25 minutes until peppers are tender and filling is bubbly.
4. Broil for 2–3 minutes until tops are lightly golden. Garnish with cilantro or green onions if desired.

The creamy, smoky filling contrasts perfectly with the sweet crunch of the peppers—plus, they’re way less messy than traditional poppers!

Tip: For extra crunch, sprinkle panko breadcrumbs mixed with melted butter over the filling before baking.

Wild Rice and Cranberry Stuffed Peppers

These vibrant stuffed peppers are a hearty yet elegant meal, with nutty wild rice, sweet-tart cranberries, and a hint of earthy herbs.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped toasted pecans
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic, thyme, salt, and black pepper. Cook 1 minute until fragrant.
3. Stir in wild rice, cranberries, pecans, and vegetable broth. Simmer for 2 minutes, then remove from heat and fold in feta cheese.
4. Spoon filling into peppers, packing lightly. Cover dish with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.

The chewy wild rice and pops of cranberry make every bite exciting, while the feta adds a creamy tang that balances the sweetness.

Tip: For extra color, use a mix of red, yellow, and orange peppers—they’ll look stunning on the table!

Moroccan-Style Couscous and Chickpea Stuffed Peppers

These Moroccan-Style Couscous and Chickpea Stuffed Peppers are a vibrant, flavor-packed meal that’s as easy to make as it is satisfying.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked couscous
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup golden raisins
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese (optional)

1. Preheat oven to 375°F. Place the hollowed-out bell peppers in a baking dish and lightly drizzle with 1 tbsp olive oil. Bake for 10 minutes to soften slightly.
2. Meanwhile, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the red onion and sauté for 3 minutes until softened. Stir in the cumin, smoked paprika, cinnamon, salt, and black pepper, and cook for 30 seconds until fragrant.
3. Remove the skillet from heat and fold in the couscous, chickpeas, parsley, and golden raisins until well combined.
4. Spoon the filling into the par-baked peppers, packing gently. Top with feta (if using), then return to the oven for 20 minutes until the peppers are tender and the filling is heated through.

The warm spices and sweet raisins create a cozy contrast with the savory chickpeas, while the peppers stay perfectly crisp-tender. Tip: For extra richness, drizzle with a little tahini or yogurt before serving.

BBQ Pulled Pork Stuffed Peppers

These BBQ pulled pork stuffed peppers are the perfect way to turn leftover pulled pork into a hearty, flavor-packed meal—no one will guess how easy they are to make!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked pulled pork
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the pulled pork, 1/2 cup BBQ sauce, 1/4 cup diced red onion, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spoon the pork mixture into the peppers, packing it down lightly. Top each with 2 tbsp shredded cheddar cheese.
4. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly. Drizzle with extra BBQ sauce before serving.

The smoky-sweet pulled pork pairs perfectly with the tender, slightly charred peppers—plus, that melty cheese pull is downright irresistible!

Tip: For extra flavor, try adding a splash of apple cider vinegar to the pork mixture before stuffing.

Keto-Friendly Cauliflower and Cheese Stuffed Peppers

These stuffed peppers are a low-carb dream—packed with creamy cauliflower cheese filling and baked until bubbly. Perfect for a cozy weeknight dinner that doesn’t skimp on flavor!

Ingredients:

• 4 large bell peppers (any color), halved lengthwise and seeded
• 3 cups riced cauliflower (about 1 small head)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Arrange pepper halves cut-side up in a baking dish and lightly brush with 1 tbsp olive oil.
2. In a skillet over medium heat, cook riced cauliflower until tender, about 5 minutes. Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Remove from heat and mix in 1 cup cheddar, 1/2 cup mozzarella, and 1/4 cup heavy cream until cheese melts slightly.
4. Spoon filling evenly into pepper halves, then sprinkle with 2 tbsp Parmesan. Bake for 20–25 minutes until peppers are tender and cheese is golden.
5. Garnish with 1 tbsp fresh parsley before serving.

The cheesy cauliflower filling gets irresistibly crispy on top while staying velvety inside—a textural win! Tip: For extra smokiness, swap cheddar for Gouda or add a pinch of paprika to the filling.

Shrimp and Crab Stuffed Peppers

These stuffed peppers are a seafood lover’s dream—sweet crab and tender shrimp mingle with creamy cheese for a showstopping bite.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1/2 lb raw shrimp, peeled, deveined, and chopped
• 1/2 lb lump crabmeat, drained and picked clean
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp Old Bay seasoning
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place the hollowed-out bell peppers in a baking dish and set aside.
2. In a bowl, mix together the shrimp, crabmeat, cream cheese, mayonnaise, Parmesan, breadcrumbs, Old Bay seasoning, lemon juice, parsley, garlic powder, salt, and black pepper until fully combined.
3. Spoon the filling evenly into the peppers, packing lightly. Cover the dish with foil and bake for 25 minutes.
4. Remove the foil and bake for another 10–15 minutes until the tops are golden and the peppers are tender.

The filling stays luxuriously creamy while the peppers soften just enough to hold their shape—perfect for a fancy yet fuss-free dinner.

Tip: For extra crunch, sprinkle extra breadcrumbs on top before the final bake.

Curried Chickpea and Rice Stuffed Peppers

These vibrant stuffed peppers are a flavor-packed twist on a classic, with cozy curry spices and hearty chickpeas tucked into tender bell peppers.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked basmati rice
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh cilantro (plus extra for garnish)
• 1/2 cup shredded Monterey Jack cheese (optional)

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until soft, then add garlic, curry powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
3. Stir in chickpeas, rice, and vegetable broth. Cook for 2 minutes, then remove from heat and fold in cilantro.
4. Spoon mixture evenly into peppers. Top with cheese if using. Cover dish with foil and bake for 25 minutes. Uncover and bake 10 more minutes until peppers are tender.

The curry-infused filling turns these peppers into a satisfying meal with just the right kick—plus, the chickpeas add a lovely texture contrast to the melt-in-your-mouth rice.

Tip: For extra browning, broil the stuffed peppers for 1–2 minutes at the end (watch closely!).

Sun-Dried Tomato and Goat Cheese Stuffed Peppers

These sun-dried tomato and goat cheese stuffed peppers are a vibrant, flavor-packed appetizer or side dish that’s as easy to make as it is impressive.

• 4 medium bell peppers (any color), halved and seeded
• 1 cup crumbled goat cheese
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Arrange pepper halves cut-side up in a baking dish.
2. In a bowl, mix goat cheese, sun-dried tomatoes, Parmesan, basil, garlic powder, salt, and black pepper until well combined.
3. Spoon the filling evenly into each pepper half, then drizzle with olive oil.
4. Bake for 20–25 minutes until peppers are tender and the filling is lightly golden.

The tangy goat cheese and sweet sun-dried tomatoes create a rich, Mediterranean-inspired bite—perfect for scooping straight from the oven while the cheese is still warm and creamy.

Tip: For extra flavor, use the oil from the sun-dried tomatoes to drizzle over the peppers before baking.

Conclusion

With 20 delicious stuffed pepper recipes for every craving and occasion, there’s something here for everyone! Whether you’re meal prepping, hosting a gathering, or just craving comfort food, these flavorful dishes won’t disappoint. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty ideas too. Happy cooking!