Mix-and-Match Stuffed Peppers

Follow our formula to create your own filling!

From left: Tofu with Lentils and Bulgur Stuffed Peppers and Beef with Black Beans and Rice Stuffed Peppers.

From left: Tofu with Lentils and Bulgur Stuffed Peppers and Beef with Black Beans and Rice Stuffed Peppers.

1: Pick a Pepper

Slice the tops off 6 bell peppers and remove the seeds; drizzle the insides with olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish and bake at 400˚ F until softened but not collapsed, about 20 minutes.

2: Choose Your Protein

Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 1 pound of protein (choose from below); season with salt and pepper. Cook, breaking up any meat with a wooden spoon, until browned, 5 to 6 minutes. Remove to a plate and wipe out the skillet.

  • Ground beef
  • Ground turkey
  • Fresh Italian sausage (casings removed)
  • Fresh chorizo (casings removed)
  • Extra-firm tofu, grated and squeezed dry

3: Cook Your Vegetables

Heat 2 tablespoons olive oil in the same skillet over medium heat. Add 1 cup diced onions and cook, stirring occasionally, until they start browning, 4 to 5 minutes. Add 2 cups diced vegetables (choose 1 or 2 from below) and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 6 minutes.

  • Mushrooms
  • Carrots
  • Celery
  • Zucchini
  • Cauliflower
  • Sweet potatoes

4: Add Spices

Add 3 minced garlic cloves to the vegetables and cook 1 minute. Stir in 1 tablespoon of dried spices (choose 1 from below), then add 2 tablespoons tomato paste and cook, stirring, 1 minute. Add one 15-ounce can diced tomatoes and stir with a wooden spoon, scraping up any browned bits in the skillet.

  • Taco seasoning
  • Smoked paprika
  • Curry powder
  • Italian seasoning
  • Ras el hanout

5: Pick Your Mix-Ins

Choose 1 ingredient from Group A and stir in 1 cup (unless noted), then choose 1 grain from Group B and stir in 2 cups cooked. Return the cooked protein to the skillet and stir to combine; season with salt and pepper.

GROUP A:

  • Canned beans or lentils, drained and rinsed
  • Canned chopped green chiles, drained (use one 4-ounce can)
  • Frozen corn
  • Frozen peas
  • Sour cream (use 1/2 cup)

GROUP B:

  • White rice
  • Brown rice
  • Quinoa
  • Bulgur
  • Couscous

6: Bake the Peppers

Divide the filling evenly among the peppers, packing it down. Arrange upright in the baking dish, cover with foil and bake at 400˚ F until heated through, 20 minutes. Uncover and top with 1 cup shredded cheese or a mix of 1 cup panko or crushed butter crackers and 2 tablespoons olive oil. Return to the oven and bake until the tops start browning, 6 to 8 minutes.

Credits:

Recipes developed by Jessica D’ambrosio and Khalil Hymore for Food Network Kitchen.

Photograph by Levi Brown.

Related Links:

Next Up

Cauliflower Mac 'n' Cheese — The Weekender

Try Rachael Ray's recipe for Cauliflower Mac N Cheese. The addition of steamed cauliflower ups the healthful factor without interfering with the trademark flavor.

Easy Tomato Soup and Grilled Cheese Croutons — The New Girl

Make Ina Garten's Easy Tomato Soup and Grilled Cheese Croutons from her new cookbook, Barefoot Contessa Foolproof.

14 Macaroni and Cheese Makeovers You Just Have to See

Try a new spin on the classic dish everyone always loves for dinner. We’ve got unexpected add-ins, fun ways to serve it and top-rated rated recipes.

Creamy Baked Macaroni and Cheese with Kale and Mushrooms — Meatless Monday

Check out Food Network Kitchens' recipe for Creamy Baked Macaroni and Cheese with Kale and Mushrooms for an easy-to-make Meatless Monday dinner.

Alton's Better-Than-Boxed Macaroni — Most Popular Pin of the Week

Make Alton's rich and creamy mac and cheese right on the stove for a quick, no-fuss weeknight meal.

Related Pages