Easy, economical, and endlessly customizable, stuffed peppers are ideal for weeknight family dinners, weekend meal prep, or even entertaining guests. Whether you’re looking for a wholesome vegetarian dish or a hearty, meaty main (in its own edible shell) our step-by-step guide will help you craft picture perfect stuffed peppers.
Ingredients
Types of Peppers to Use
The most popular choice for stuffed peppers is bell peppers, thanks to their size, mild flavor, and array of colors. Green peppers are earthy and robust, while red, yellow, and orange bell peppers are bright and sweet. For a smoky twist, try poblano peppers—they offer a mild heat and rich flavor that pairs well with hearty fillings.
Recommended Stuffed Pepper Filling
Stuffed peppers can cradle just about any mix of proteins, grains, and/or vegetables. Popular fillings include ground beef, turkey, chicken, beans or tofu combined with cooked rice, quinoa, or couscous. Fold in aromatics like diced onions and garlic, as well as veggies including corn, diced zucchini, and chopped spinach, bound together by shredded cheese such as cheddar, mozzarella, or Monterey Jack.
McCormick Spices and Seasoning Blends
McCormick spices instantly elevate stuffed peppers, from Taco Seasoning to Garlic Powder, Smoked Paprika, to Italian Seasoning Blend. Try McCormick’s Perfect Pinch seasoning line for bold, ready-to-use blends that complement both meat and vegetarian fillings.
Step-by-Step Instructions
1. Prepare the peppers
Wash the peppers thoroughly. Slice off the tops (or halve them lengthwise, depending on your presentation preference), and remove seeds and membranes. For poblanos, roasting before stuffing adds depth of flavor and makes peeling easier.
2. Cook the Filling
In a large skillet, brown your choice of ground protein with onions and garlic. Drain any excess fat. Stir in additions like cooked rice, diced tomatoes, vegetables, and your McCormick seasonings. Let the mixture simmer for a few minutes to allow the flavors to meld.
3. Stuff and Bake
Preheat the oven to 375°F (190°C). Lightly oil a baking dish and place the peppers inside. Spoon the filling into each pepper, packing it gently. Top with shredded cheese if desired. Cover with foil and bake for 30–35 minutes. Remove foil for the last 10 minutes to allow cheese to melt and the tops to brown slightly.
Recipe Tips
Variations on Traditional Recipes
For a vegetarian option, skip the meat and use lentils or chickpeas instead. For a gluten-free version, ensure all ingredients (especially seasoning mixes) are certified gluten-free and substitute rice or quinoa for couscous.
Common Mistakes to Avoid
Avoid undercooking your peppers—blanch them briefly before stuffing if you prefer a softer texture. Don’t overfill or pack the stuffing too tightly, as it can lead to uneven cooking. And always taste your filling before stuffing so you can adjust seasonings.
Tips for Perfect Texture and Flavor
Balance is key. Combine moist ingredients like tomatoes or sauces with drier ones like rice to prevent a soggy filling. A touch of acid, like lemon juice or vinegar, can brighten up your flavors.
Serving Suggestions
Complimentary Side Dishes and Salads
Serve stuffed peppers with a side of garlic bread, roasted vegetables, or a crisp green salad. A tangy cucumber yogurt salad or coleslaw provides refreshing contrast.
Suggested Sauces or Toppings
Top your peppers with sour cream, guacamole, or a drizzle of spicy chipotle mayo. Tomato-based sauces or enchilada sauce also pair beautifully with peppers.
Pairing with Beverages
Pair with a medium-bodied red wine like Zinfandel or a cold lager. Sparkling water with lime or iced tea works well for a non-alcoholic option.
Storage and Reheating
Storing Leftovers
Let stuffed peppers cool completely, then refrigerate in an airtight container for up to 4 days.
Reheating Tips
Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave on medium power for 2–3 minutes, covering loosely with a damp paper towel to retain moisture.
Freezing Options
To freeze, wrap individually in plastic wrap and foil, then store in a freezer-safe container. Thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Yes! Assemble and refrigerate them up to 24 hours in advance. Bake when ready to serve.
What are the best peppers for stuffing?
Bell peppers are most popular due to size and taste, but poblano and Anaheim peppers are equally excellent.
How long to cook stuffed peppers for best results?
Bake for 30–35 minutes at 375°F, removing foil in the last 10 minutes for a golden top.
Stuffed Peppers Recipe
Check out these zesty stuffed pepper recipes from McCormick, Incorporating round-the-world inspiration.
