5 Outrageously Overstuffed Bell Peppers

These vibrant bell peppers are stuffed to the max with the craveable flavors of classic comfort foods like pizza, tacos and more.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: unknown

Photo By: unknown

Photo By: Matt Armendanz

Photo By: Matt Armendanz

Photo By: Matt Armendanz

To Start

Slice the top off your bell pepper of choice (red, green, yellow, or orange) and set the top aside. Cut a small slice off the bottom if you would like it to stand upright. Then cut out the inner membrane and seeds, and rinse the peppers. Add enough water to a large pot to cover the peppers, and heat to boiling. Add the peppers and cook for 2 to 4 minutes, remove the peppers from the water, and drain. Set peppers aside. If you wish to cook the tops, simply add them to the sides of the casserole dish to bake with the bell peppers.

Taco-Stuffed Bell Peppers

1: Start by cooking your ground beef or turkey.

2: Next, prepare a box of Spanish-style rice according to the instructions on the box. Once the rice is cooked, add your beef, kidney beans, salsa and shredded cheddar cheese, and stir to mix.

3: Fill your parboiled bell peppers half way, add 3 or 4 tortilla chips, then add more meat-and-rice mixture until completely overstuffed. Top with additional cheese, place in a casserole dish, and bake for 25 minutes at 350 degrees F.

4: Remove from oven, top with sour cream and salsa, and serve with a slice of avocado or a spoonful of guacamole. 

Pizza-Stuffed Bell Peppers

1: Boil small elbow macaroni to al dente. While boiling, dice pepperonis and slice red onions.

2: In a bowl, combine al dente macaroni with pizza sauce, diced pepperoni, and shredded mozzarella cheese. Overstuff your parboiled bell pepper, top with additional shredded mozzarella cheese, 3 or 4 whole pepperonis, and red onion rounds.

3: Place in a casserole dish and bake for 25 minutes at 350 degrees F.

4: Remove from oven and garnish with basil.

Baked Spaghetti and Meatball-Stuffed Bell Peppers

1: Boil your angel hair spaghetti to al dente. Cook meatballs. When done cooking, combine diced tomatoes, meatballs and pasta sauce in a bowl.

2: Add your spaghetti to your parboiled bell peppers, and top generously with meatballs and sauce.

3: Place in a casserole dish and bake for 25 minutes at 350 degrees F.

4: Remove from oven, and sprinkle with Parmesan cheese. 

Egg and Breakfast Sausage-Stuffed Bell Peppers

1: In a skillet, saute diced yellow onions and hash browns in vegetable oil until brown.

2: Cook 1 or 2 sausage links per bell pepper.

3: Add half the hash browns to your parboiled peppers, then insert the sausage links. Top with additional hash browns, then crack 1 or 2 eggs on top.

4: Place in a casserole dish and bake for 25 minutes at 350 degrees F or until eggs are set. Remove from oven and top with salsa.

Baked Macaroni and Cheese-Stuffed Bell Peppers

1: Boil 1 pound of elbow macaroni to al dente. While macaroni is boiling, prepare your cheese mixture: Put 3 tablespoons of flour and 3 tablespoons of butter in a skillet over medium heat and mix.

2: Next, add 2 cups of milk and stir over medium heat until it thickens. Add 3 cups of cheddar cheese and mix. Combine with cooked macaroni. Overstuff your parboiled bell pepper with macaroni and cheese, and top with additional shredded cheddar cheese.

3: Place in a casserole dish and bake for 25 minutes at 350 degrees F. Additional macaroni and cheese can be added around the base of the bell peppers and topped with additional shredded cheddar cheese.

4: Remove from oven and top with diced tomatoes and green onions. 

Next Up

In Season: Bell Peppers

My kids love chomping on crunchy slices of these sweet and mid peppers. Who am I to complain when one cup has more vitamin C than an orange? So grab these babies while their in peak season.