Best 12 Roasted Stuffed Bell Peppers Recipes

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Roasted stuffed bell peppers is a delightful and versatile dish that combines the vibrant flavors of bell peppers with a savory filling. This dish is perfect for a wholesome meal, offering a colorful and flavorful experience. Whether you prefer a vegetarian or a meat-based filling, there are endless possibilities to create a delicious and satisfying dish. From classic fillings like rice, ground beef, and cheese to more unique combinations such as quinoa, black beans, and feta, the options are endless. With its vibrant colors and tantalizing aromas, roasted stuffed bell peppers are sure to be a hit at your next gathering. Get ready to explore a world of flavors and discover the perfect recipe for your next culinary adventure!

Here are our top 12 tried and tested recipes!

STUFFED PEPPERS MY WAY



Stuffed Peppers My Way image

Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.

Provided by Sandy

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 1h

Yield 2

Number Of Ingredients 11

1 cup water
½ cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
  • Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  • While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  • Return to the oven for 5 minutes. Serve immediately.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 52.6 g, Cholesterol 33.4 mg, Fat 15.2 g, Fiber 4.5 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 1594.5 mg, Sugar 6.4 g

ROASTED STUFFED PEPPERS



Roasted Stuffed Peppers image

We roasted bell peppers stuffed with cherry tomatoes, herbs and crumbled goat cheese for a deceptively easy vegetarian side dish.

Provided by By Inspired Taste

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

3 tablespoons olive oil
3 yellow or red bell peppers
8 cherry tomatoes
2 cups boiling water
2 cloves garlic, thinly sliced
1 small bunch fresh basil, thyme, parsley or oregano leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 oz chèvre (goat) cheese, crumbled (3/4 cup)
1 loaf crusty French bread

Steps:

  • Heat oven to 350°F. Lightly oil shallow baking pan or cookie sheet with sides with 1 tablespoon of the oil.
  • Cut each bell pepper in half; remove membranes and seeds but leave stalk intact. (The stalks are not edible, but they will help the peppers keep their shape while roasting.) Placed pepper halves hollow side up in pan.
  • Score an "x" into bottom of each tomato; place in heatproof bowl. Pour boiling water over tomatoes. Let stand 1 minute. Drain tomatoes; use fingers to slide skins from tomatoes. Cut each tomato into quarters. Place tomato quarters evenly into pepper halves.
  • Place garlic slices evenly in pepper halves; sprinkle with herbs. Drizzle remaining 2 tablespoons oil over pepper halves; sprinkle with salt and pepper.
  • Roast 50 to 60 minutes. Transfer cooked pepper halves to serving dish. Pour any juices left in pan over peppers. Crumble cheese into each pepper half. Serve with French bread.

Nutrition Facts : ServingSize 1 Serving

BAKED STUFFED PEPPERS



Baked Stuffed Peppers image

Stuffed peppers recipe that I've come up with.

Provided by ptownruth

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h35m

Yield 4

Number Of Ingredients 10

4 green bell peppers, tops and seeds removed (reserve tops)
1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can diced tomatoes with juice
½ cup long grain white rice
½ cup water
1 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
  • Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
  • Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
  • Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

Nutrition Facts : Calories 453.7 calories, Carbohydrate 30 g, Cholesterol 98.5 mg, Fat 23 g, Fiber 3.6 g, Protein 29.8 g, SaturatedFat 11.3 g, Sodium 459.3 mg, Sugar 6.5 g

STUFFED BELL PEPPERS



Stuffed Bell Peppers image

Food Network's Ree Drummond shares this easy recipe for healthy, satisfying stuffed bell peppers.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 11

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1 onion, finely diced
2 cloves garlic, chopped
1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
  • Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  • Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Nutrition Facts : Calories 323, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 50 milligrams, Sodium 287 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

ROASTED STUFFED BELL PEPPERS



Roasted Stuffed Bell Peppers image

These are sweet, spicy, and savory! You won't pass up a single bite from this dish! From Cooking with Caprial, American Bistro Fare.

Provided by Sharon123

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
4 garlic cloves, chopped
1 small onion, diced
2 teaspoons gingerroot, chopped
2 cups cooked rice (I like brown short grain)
1/3 cup mozzarella cheese, diced
1/4 cup heavy cream
2 teaspoons curry powder
salt and black pepper
4 whole red bell peppers, roasted (or use yellow peppers or combo of both)

Steps:

  • To Roast Peppers:.
  • Preheat the broiler. Place the peppers on a baking sheet or in a shallow ovenproof dish and broil until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes.Transfer the roasted peppers to a bowl, cover with plastic wrap, and set aside to cool.
  • When the peppers are cool enough to handle, peel the skins and remove stems and seeds(see below). Use immediately(in recipe) or make extra and drizzle with olive oil and store in the fridge for up to 2 months.
  • Heat olive oil in a saute pan until very hot. Add the garlic, onion, and gingerroot and saute until you can smell the aroma. Add rice and mix well. Remove from the heat. Add the mozzarella, cream, curry powder, salt, and pepper. Mix well and cool before stuffing the peppers.
  • Preheat oven to 375*F. After you have peeled the peppers carefully to keep them whole,cut off the tops and remove seeds. Stuff each of the peppers with about 1/2 cup stuffing. Place on a baking sheet greased with olive oil. Bake for 20 to 25 minutes. Serve hot. Enjoy!

ROASTED PEPPERS WITH SPAGHETTI STUFFING



Roasted Peppers with Spaghetti Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Number Of Ingredients 9

6 bell peppers, preferably a mix of red, orange, and yellow
Coarse salt
8 ounces thin spaghetti
2 tablespoons extra-virgin olive oil
2 anchovy fillets
1/2 red onion, thinly sliced
2 tablespoons capers, rinsed and drained
2 tablespoons red-wine vinegar
Fresh oregano leaves, for serving

Steps:

  • Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds.
  • Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.
  • Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.
  • Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL



Roasted Peppers Stuffed with Cherry Tomatoes, Onion, and Basil image

Categories     Onion     Pepper     Tomato     Appetizer     Side     Roast     Quick & Easy     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 6

4 red bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
about 3 tablespoons olive oil

Steps:

  • Preheat oven to 425°F and lightly oil a large shallow baking pan.
  • Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.

ROASTED BELL PEPPER HALVES STUFFED WITH BULGUR AND SPINACH



Roasted Bell Pepper Halves Stuffed with Bulgur and Spinach image

Categories     Leafy Green     Pepper     Roast     Low Fat     Vegetarian     Healthy     Bon Appétit

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 13

3 red bell peppers (2 large and 1 small)
2 large yellow bell peppers
2 tablespoons olive oil, divided
2 cups water
1 cup coarse or medium bulgur*
1 teaspoon salt
1/4 cup dried currants
2 tablespoons pine nuts
2 teaspoons ground cumin
1 6-ounce bag fresh baby spinach leaves
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
1 cup crumbled feta cheese (about 4 ounces), divided

Steps:

  • Preheat oven to 425°F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven.
  • Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well.
  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; sauté until tender, about 3 minutes. Add currants and pine nuts; sauté 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 425°F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.
  • *Also called cracked wheat; available at natural foods stores and supermarkets.

STUFFED ROASTED YELLOW PEPPERS OR RED PEPPERS IN TOMATO SAUCE



Stuffed Roasted Yellow Peppers or Red Peppers in Tomato Sauce image

These roasted yellow peppers are filled with a savory mix of quinoa seasoned with garlic and parsley and tossed with Manchego or Parmesan cheese. The roasted peppers make a nice contrast in color and flavor to the sweet tomato sauce. You'll get plenty of Vitamin C and lycopene from both the peppers and the sauce in this dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, main course, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 8

4 medium-size yellow bell peppers
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 1/2 cups cooked quinoa
2 ounces Manchego cheese or Parmesan, grated (1/2 cup)
Salt and freshly ground pepper
1 1/2 cups marinara sauce

Steps:

  • Roast the peppers over a flame, under a broiler or on a grill until uniformly charred. Place in a plastic bag or a tightly covered bowl and allow to cool. When cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.
  • Carefully cut away the stem from the peppers. Cut a slit down the side of each pepper, from the stem end to the bottom. Gently open out and remove the seeds and membranes; tip out the juice. Try to keep the peppers in one piece. Set aside.
  • Heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic. Cook, stirring, until fragrant, about 1 minute. Stir in the parsley and quinoa and mix together until the quinoa is coated with oil. Remove from the heat and stir in the cheese. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the peppers. One at a time, lay a pepper in the dish and fill with the quinoa mixture. I do this by gently opening up the pepper, mounding the filling onto one half, and folding the other half back over the filling, overlapping the edges slightly. Lay the peppers in the dish. Cover the baking dish with foil or a lid and bake the peppers for 20 minutes. Meanwhile, reheat the tomato sauce.
  • Ladle the tomato sauce onto serving plates or a serving platter. Top with the stuffed peppers and serve.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 896 milligrams, Sugar 6 grams, TransFat 0 grams

TRADITIONAL STUFFED BELL PEPPERS



Traditional Stuffed Bell Peppers image

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

Steps:

  • Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
  • Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
  • Brown ground beef with onions and garlic.
  • Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
  • Stuff peppers.
  • Bake 350 for 45 minutes.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

STUFFED PEPPERS



Stuffed Peppers image

Hundreds of satisfied home cooks agree: this stuffed peppers recipe is a winner. It's been proudly served at dinner tables across America ever since it first appeared in the Betty Crocker™ cookbook. And it's no wonder why-even picky eaters love stuffed peppers (hint: they taste like cheeseburgers).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

4 large bell peppers (any color)
1 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) Muir Glen™ organic tomato sauce
3/4 cup shredded mozzarella cheese (3 oz)

Steps:

  • Heat oven to 350°F.
  • Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
  • In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
  • Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
  • Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 8 g, TransFat 1 g

ROASTED STUFFED RED PEPPERS



Roasted Stuffed Red Peppers image

Provided by Pilar Viladas

Categories     appetizer, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil, plus more for greasing the pan and peppers
3 medium-to-large red peppers
1 bunch basil
1 1/2 pounds cherry tomatoes, quartered
3 sun-dried tomatoes packed in olive oil, drained and finely chopped
3 anchovy fillets, drained and finely minced
1 clove garlic, peeled and minced
2 teaspoons balsamic vinegar
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees. Grease a shallow roasting pan with olive oil.
  • Carefully halve each pepper lengthwise so that the stem remains intact on each half. Coat each half with oil and place in the pan.
  • Reserve 6 basil leaves for garnish and finely chop the remaining leaves to make 3 to 4 tablespoons. In a large bowl, combine all the remaining ingredients and salt and pepper to taste. Mix gently but thoroughly. You can make this ahead and keep in the refrigerator for up to 4 hours.
  • Spoon the tomato mixture into the pepper halves and roast until the peppers have browned lightly and the tomato filling is juicy and bubbling, about 1 hour. Garnish each pepper with a whole basil leaf.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams

Tips:

  • Choose the right bell peppers: Look for large, firm peppers with smooth skin and vibrant color. Avoid peppers with blemishes or bruises.
  • Prepare the bell peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Use a variety of fillings: There are endless possibilities for fillings, so get creative! Some popular options include rice, ground beef, sausage, beans, vegetables, and cheese.
  • Season the filling well: Don't be afraid to use plenty of herbs and spices to flavor the filling. This is what will really make your stuffed bell peppers stand out.
  • Cook the stuffed bell peppers thoroughly: The cooking time will vary depending on the filling you use, but generally speaking, you'll want to cook the peppers for at least 30 minutes, or until the filling is cooked through and the peppers are tender.

Conclusion:

Roasted stuffed bell peppers are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With so many different variations to choose from, there's sure to be a recipe that everyone will love. So next time you're looking for a new and exciting way to enjoy bell peppers, give stuffed bell peppers a try!

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