Fall is perfect stuffed pepper weather and these are a few of our all-time favorite stuffed pepper recipes to pull out of the oven.
Peppers in all their forms and colors are wondrous things, ripe with variations in sweetness, heat, and flavor. Their hulls are also perfectly suited for filling with all kinds of ingredients and cooking, whether baking, frying, or braising in the slow cooker. Here are 11 stuffed pepper recipes that show off the versatility of the comforting dish, from traditional stuffed bells to spicy jalapeño poppers, and even a few keto-friendly options.
Healthy and bright-tasting, this recipe is good for vegetarian and omnivore alike—it’s something everybody can come together over. Letting the peppers cook gently for 4 hours in the Crock-Pot turns everything tender (and makes the peppers easy to peel), and makes the cook’s life manageable, too. Get our Slow Cooker Quinoa-Stuffed Peppers recipe.
Basmati rice conspired with cream cheese and feta to yield the most tender, creamiest filling for bell peppers. What’s more, golden raisins and fresh mint give this vegetarian entrée an intriguing Mediterranean quality. Get our Stuffed Peppers with Feta and Herbs recipe.
Related Reading: The Ultimate Guide to Peppers
Pearl-shaped Israeli couscous is the main stuffing medium here—it’s substantial, hard to overcook, and carries other flavors beautifully. In this case, those other flavors are parmesan cheese, garlic, and basil. Get our Couscous-Stuffed Bell Peppers recipe.
Jalapeño poppers go from bar staple to spectacular when you get creative with the fillings. Here, standard cream cheese is enhanced with cooked Mexican chorizo and canned chipotle chiles. With very few net carbs this makes a great keto option and the results are rich, meaty, smoky, and spicy. Get our Chipotle-Chorizo Jalapeño Poppers recipe.
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Mildly spicy, flavor-steeped poblano peppers are the frame that sets off a zesty filling of black beans, cumin, cotija cheese, and tomatoes. It’s a pretty and unusual entrée for a Mexican-themed dinner party, and though it contains cheese and sour cream, a pretty healthy one, too. Get our Stuffed Poblanos with Black Beans recipe.
Pelau is a coconut milk–based pilaf from Trinidad interpreted here as a vegetarian dish. It contains healthy and delicious butternut squash, so it’s a good choice for fall entertaining. And the black-eyed peas boost the nutritional factor. Get our Pelau-Stuffed Peppers recipe.
Mexico’s classic dish (in all its variations) is the grandmother of all stuffed pepper dishes. Here’s perhaps the most familiar version, stuffed with cheese, dipped in a light egg batter, and shallow fried till it’s crisp and golden brown. Get our Chiles Rellenos recipe.
Bacon and sharp cheddar cheese are one of the great marriages in all of food. Here, we introduce them to the classic jalapeño popper, a spicy, green-tasting frame that sets them off beautifully and a perfect keto food. Get our Bacon and Cheddar Jalapeño Popper recipe.
If you’re looking for something a little different, go green with salsa verde and shredded chicken (using a rotisserie chicken makes this even easier). Just the thing for tailgating spreads. Get our Salsa Verde and Chicken Jalapeño Popper recipe.
A lighter-than-usual filling of cooked rice, ground chicken, grated carrot, onion, and corn makes for a great dinner during the last days of summer—and a great way to use leftover rice. Crumbled feta adds a note of richness without overwhelming anything else. Get our Stuffed Red Bell Peppers with Ground Chicken recipe.
Here’s a no-cook stuffed pepper prospect: sweet, spicy, tangy Peppadews filled with creamy goat cheese and meaty marcona almonds. Make these as part of a last-minute dinner party or plan to serve them all holiday season. Get our Stuffed Peppadew Pepper recipe.