101 Super Bowl Snacks for an Epic Game Day Spread

5 Creative Stuffed Bell Pepper Recipes You'll Love

To create a Mediterranean-inspired filling, combine cooked couscous with chopped olives, sun-dried tomatoes, artichoke hearts, chickpeas, and a squeeze of lemon juice for brightness.

Feel free to add fresh herbs like parsley or basil for extra flavor.

Stuff the mixture into bell peppers of any color.

Bake until the peppers are tender, approximately 20 minutes at 375 degrees Fahrenheit.

Cheeseburger Stuffed Peppers

Chef notes

While the origin story of the cheeseburger is a bit murky, there is no question that whoever first topped a charred beef patty with a slice of cheese was onto something. And if you love a cheeseburger, you also know just how you like it. Maybe it's a classic, no-frills cheeseburger: just patty, cheese and bun. Or maybe you want all of the toppings: tangy ketchup, lots of mustard and mayonnaise, sliced pickles, caramelized onions, thick slices of beefsteak tomatoes, lettuce and bacon. 

How do you take all of that cheeseburger magic and transform it into stuffed pepper? First, sauté ground beef with chopped onions, salt, pepper and just enough smoked paprika to mimic a bit of that charred flavor. Once the beef is browned and the onions are tender, stir in some classic  toppings to flavor the meat: yellow mustard, ketchup (of course) and chopped dill pickles. Worcestershire sauce, while not a common burger topping, adds a welcome umami flavor. And instead of a potato or sesame seed bun, we use cooked rice to add bulk and a little structure to the filling. And next? Well cheese, of course. I like to use a generous amount of shredded  cheddar, but pepperjack, swiss, or a combination of meltable cheeses would all work here. Once the filling is hot and the peppers are tender, sprinkle them with more cheese and serve with all of your favorite toppings. 

Technique Tip: Because the pepper halves are par-baked f while you make the  filling, the peppers will be warm when you fill them. To make it easier to handle, let the peppers cool, uncovered, for 15 minutes at room temperature. 

Swap Option: Use halved mini bell peppers for a slider-style stuffed pepper — perfect for a Game Day snack.

Preparation 1.

Preheat the oven to 425 F with a rack in the center position. Transfer the peppers to a 9-by-13-inch baking dish, cut side up. Drizzle with 1 teaspoon oil and season with salt and pepper. Flip the peppers cut side down and roast until just tender, about 15 minutes.

2.

Meanwhile, place a large skillet over high heat and add the remaining 2 teaspoons oil. Add the onions, ground beef, 1 teaspoon salt, black pepper and paprika to the skillet. Cook, stirring occasionally, until the onions are tender and the beef is browned and cooked through, 8 minutes. Using a slotted spoon, transfer the mixture to a large bowl. Add the pickles, 2 tablespoons ketchup, Worcestershire sauce and mustard, stirring to combine.

3.

Add the rice and 2½ cups cheddar cheese to the beef mixture and stir to combine. Season mixture to taste with salt and pepper.

4.

Flip the peppers cut side up. Divide the beef filling among the peppers (about 3/4 cup per pepper). Spread remaining ketchup over the filling in each pepper half. Cover with foil and bake until the filling is warm, about 20 minutes. Uncover, top each pepper with 1 tablespoon of the remaining cheddar cheese and bake until the cheese has melted, 5 to 7 minutes. Remove from the oven and let stand for 5 minutes.

5.

Serve with ketchup, mustard, chopped tomatoes and chopped pickles.

Chicken Parmesan Stuffed Peppers

Chef notes

When I was four or five, my older sister and I were at a family friend's house for dinner. Stuffed peppers were on the menu, and my sister and I, cautious eaters at the best of times, were deeply suspicious. After some whispered discussion, I solemnly approached the friend and declared in my most grown-up appropriate voice, "I and Elizabeth are not fond of stuffed peppers." Not all self-advocacy is successful, no matter how earnest, and my sister and I did our best to eat the stuffed peppers as they were. 

While I have never lived this story down — we all still laugh about it — I can safely say that I am now very fond of stuffed peppers, and this Chicken Parmesan-inspired version is particularly loveable. Colorful bell peppers are generously filled with ground chicken, Italian seasonings and lots of mozzarella and Parmesan cheeses. Fresh basil is both stirred into the filling and sprinkled over top to garnish. Marinara sauce is spooned on the bottom of the baking dish before the peppers are cooked, but go ahead and add an extra layer of sauce  and a generous grating of Parmesan cheese over the cooked peppers. Serve these peppers with crusty bread for dipping, a crisp Italian salad or even a plate of spaghetti for a complete entrée.

No matter how you decide to serve them, these peppers are cozy, hearty and deeply comforting. An easy, make-ahead meal, this recipe will delight everyone —, even your most suspicious guests. 

Technique Tip: These stuffed peppers can be assembled and refrigerated for 24 hours before baking. 

Swap Option: Many different proteins can become the best, chicken-parm version of themselves. Ground turkey, uncased turkey or chicken Italian sausage, sweet or spicy Italian pork sausage or plant-based ground meat would all be delicious here. If you use sausage, omit the Italian seasoning and use plain panko breadcrumbs. 

Preparation 1.

Preheat the oven to 400 F with a rack in the center position.

2.

In a large bowl, add the grated garlic, onion and egg, and stir to combined. Add the ground chicken, Italian seasoning, breadcrumbs, fresh basil, 1½ cups mozzarella, ½ cup Parmesan, red pepper flakes, 1¼ teaspoons kosher salt and a few grinds of fresh peppers. Using your hands, mix until just combined.

3.

In a 9-inch-by-13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Season the pepper halves with salt and pepper, then arrange cut-side up in the baking dish. Divide the chicken mixture among the peppers (about 1/2 cup of filling per pepper). Spoon 1 tablespoon of marinara sauce on top of each pepper.

4.

Cover the baking dish with foil. Place on the center rack and bake until the peppers are tender and the chicken mixture is cooked through, 40 to 45 minutes.

5.

Remove the foil and discard. Top with the remaining mozzarella and Parmesan. Return to the oven and bake until the cheese is melted and browned in spots, about 10 minutes. Let stand at room temperature for 5 minutes before serving. Sprinkle with fresh basil and extra Parmesan cheese.

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