12 Stuffed Bell Pepper Recipes

Stuffed bell peppers are the ultimate edible bowls — colorful, hearty, and endlessly adaptable. These 12 fillings range from classic beef-and-rice to bold global flavors.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Beef and Rice Stuffed Peppers

The timeless stuffed pepper — savory beef, rice, and melty cheddar.

Ingredients

• 6 bell peppers, halved
• 1 lb ground beef
• 1 cup cooked rice
• 1 onion, diced
• 1 can (14 oz) diced tomatoes
• 1 cup shredded cheddar
• 1 tsp Italian seasoning
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Brown beef with onion; drain.
3. Stir in rice, tomatoes, and seasoning.
4. Fill pepper halves; top with cheddar.
5. Bake 25 minutes until tender.

2. Taco Stuffed Bell Peppers

Taco night stuffed into sweet bell peppers.

Ingredients

• 6 bell peppers, halved
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 can black beans, drained
• 1 cup corn
• 1 packet taco seasoning
• 1 cup shredded pepper Jack
• Salsa for topping

Instructions

1. Preheat oven to 375°F.
2. Brown turkey with taco seasoning.
3. Stir in quinoa, beans, and corn.
4. Fill peppers; top with cheese.
5. Bake 25 minutes; top with salsa.

3. Italian Sausage Stuffed Peppers

Lasagna vibes in a pepper — sausage, orzo, and marinara.

Ingredients

• 6 bell peppers, halved
• 1 lb Italian sausage
• 1 cup cooked orzo
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• 1/4 cup grated parmesan
• 1 tsp Italian seasoning
• Fresh basil

Instructions

1. Preheat oven to 375°F.
2. Brown sausage; stir in orzo and marinara.
3. Fill peppers.
4. Top with mozzarella and parmesan.
5. Bake 25 minutes; garnish basil.

4. Buffalo Chicken Stuffed Peppers

Spicy buffalo chicken stuffed peppers with cool ranch.

Ingredients

• 6 bell peppers, halved
• 2 cups cooked shredded chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1 cup shredded cheddar
• 1/4 cup ranch dressing
• 2 green onions, sliced
• 1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375°F.
2. Mix chicken, cream cheese, buffalo sauce, and ranch.
3. Fill peppers.
4. Top with cheddar.
5. Bake 25 minutes; garnish onions and blue cheese.

5. Asian Pork Stuffed Peppers

Sweet-savory pork and rice with ginger-soy depth.

Ingredients

• 6 bell peppers, halved
• 1 lb ground pork
• 1 cup cooked jasmine rice
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp sesame seeds

Instructions

1. Preheat oven to 375°F.
2. Brown pork with ginger and garlic.
3. Stir in rice, soy, and hoisin.
4. Fill peppers.
5. Bake 25 minutes; sprinkle sesame seeds.

6. Vegetarian Lentil Stuffed Peppers

Hearty lentils and rice — a meatless favorite.

Ingredients

• 6 bell peppers, halved
• 1 cup cooked lentils
• 1 cup cooked brown rice
• 1 onion, diced
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 cup shredded cheddar

Instructions

1. Preheat oven to 375°F.
2. Sauté onion; stir in lentils, rice, tomatoes, and spices.
3. Fill peppers.
4. Top with cheddar.
5. Bake 25 minutes.

7. Enchilada Stuffed Peppers

Smoky enchilada chicken baked in sweet peppers.

Ingredients

• 6 bell peppers, halved
• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 1 cup cooked rice
• 1 can black beans, drained
• 1 tsp cumin
• 1 cup shredded Monterey Jack
• Cilantro for garnish

Instructions

1. Preheat oven to 375°F.
2. Mix chicken, enchilada sauce, rice, beans, and cumin.
3. Fill peppers.
4. Top with Jack cheese.
5. Bake 25 minutes; garnish cilantro.

8. Shrimp Salad Stuffed Peppers

Creamy shrimp salad served in crisp pepper cups.

Ingredients

• 6 bell peppers, halved
• 1 lb shrimp, chopped
• 1 cup cooked rice
• 1/2 cup diced celery
• 1/2 cup mayonnaise
• 1 tbsp Old Bay seasoning
• 1/2 cup shredded cheddar
• Lemon wedges

Instructions

1. Mix shrimp, rice, celery, mayo, and Old Bay.
2. Fill pepper halves (no baking needed).
3. Top with cheddar.
4. Broil 3 minutes until cheese melts.
5. Serve with lemon wedges.

9. Greek Stuffed Bell Peppers

Mediterranean flavors — feta, olives, and oregano.

Ingredients

• 6 bell peppers, halved
• 1 lb ground beef
• 1 cup cooked couscous
• 1/2 cup crumbled feta
• 1/4 cup chopped olives
• 1 tsp oregano
• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Brown beef; stir in couscous, tomatoes, and oregano.
3. Fill peppers.
4. Top with feta and olives.
5. Bake 25 minutes; drizzle olive oil.

10. BBQ Pulled Pork Stuffed Peppers

Smoky pulled pork peppers with crunchy slaw.

Ingredients

• 6 bell peppers, halved
• 2 cups cooked pulled pork
• 1 cup barbecue sauce
• 1 cup coleslaw
• 1 cup shredded smoked gouda
• 1/4 cup pickled onions
• 2 tbsp chopped cilantro
• 1 tbsp brown sugar

Instructions

1. Preheat oven to 375°F.
2. Toss pork with BBQ sauce.
3. Fill peppers; top with gouda.
4. Bake 25 minutes.
5. Top with slaw, onions, and cilantro.

11. Spinach and Cheese Stuffed Peppers

Creamy spinach-ricotta-style filling, high in protein.

Ingredients

• 6 bell peppers, halved
• 1.5 cups cottage cheese
• 1 cup cooked spinach, squeezed dry
• 1/2 cup grated parmesan
• 1 egg
• 1 tsp garlic powder
• 1/2 cup shredded mozzarella
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 375°F.
2. Mix cottage cheese, spinach, parmesan, egg, and seasonings.
3. Fill peppers.
4. Top with mozzarella.
5. Bake 28 minutes until golden.

12. Chorizo and Black Bean Stuffed Peppers

Smoky chorizo with beans and corn — bold and satisfying.

Ingredients

• 6 bell peppers, halved
• 1 lb chorizo
• 1 cup cooked rice
• 1 cup black beans
• 1 cup corn
• 1 tsp chili powder
• 1 cup shredded cheddar
• Sour cream for topping

Instructions

1. Preheat oven to 375°F.
2. Brown chorizo; drain.
3. Stir in rice, beans, corn, and chili powder.
4. Fill peppers; top with cheddar.
5. Bake 25 minutes; top with sour cream.

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