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I have only good memories of eating stuffed peppers as a child. The softened peppers held a mixture of ground beef and rice, delighting me every time. Yet, it wasn’t until adulthood that I truly discovered the versatility of stuffed peppers.
You can bake stuffed peppers ahead of time and freeze for a month before thawing in the refrigerator and rewarming. Or you could make them ahead of time by stuffing the peppers the night before. Stuffed peppers reheat well and are a delightfully quick and cozy lunch.
Now that you see how easily stuffed peppers can slide into your weekly meal rotation, check out all the variations below. I have no doubt that you’ll find one that you’ll make for years to come.
Dad's Stuffed Bell Peppers
Dad knew what he was doing when he cooked up these beefy bell peppers and topped them with a ketchup, Worcestershire sauce, and Tabasco topping. Look for large peppers with a wide base so they stand up on their own and can hold the most filling.
Philly Cheesesteak Stuffed Peppers
Skip the roll and make a low carb version of Philly cheesesteak sandwiches. The peppers are partially roasted before the filling is added to ensure that the sirloin steak doesn't get overcooked.
Stuffed Pepper Soup
Get all the comforting flavors of stuffed peppers without having to, you know, actually stuff them. Instead, the peppers, ground beef, and spices are combined into a winning weeknight soup that's ready in less than an hour.
Chicken Fajita Stuffed Poblano Peppers
Chile relleno is one of my favorite Mexican dishes. This recipes rifs on the concept and stuffs the poblano chile with seasoned chicken and peppers and then tops it all with a sprinkling of queso fresco.
Vegetarian Stuffed Peppers
These stuffed peppers are brimming with vegetables, brown rice, tofu and are a complete meal all on their own. You can use leftover cooked brown rice if you have it.
Pressure Cooker Cajun-Spiced Stuffed Peppers
Tuck these flavorful stuffed peppers into your Instant Pot and you’ll be eating in less than an hour. If you don’t have leftover rice, you can buy precooked and save yourself a step.
Stuffed Pepper Casserole
Casseroles are the cold-weather hero we're all craving. This stuffed pepper casserole is a mixture of ground turkey, cumin, paprika, and a pile of leafy greens. Top it with sharp cheddar cheese and serve piping hot.
Mozzarella Stuffed Sweet Mini Peppers
Get your guests talking by serving blistered mini peppers stuffed with smoked mozzarella. They’re easy to make, delicious, and look pretty on a platter. Plus, you can decide whether you want to grill, bake, or broil them.
Cheesy Quinoa Black Bean Stuffed Bell Peppers
These hearty meatless stuffed peppers have only seven ingredients. Sharp cheddar cheese is in the filling as well as sprinkled on top. You could swap out the cheddar for Monterey Jack or Pepper Jack, if you want.
Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce
Add zing to your next dinner by mixing ground chicken with a bevy of fresh herbs and warm spices. Instead of cheese, you'll top the peppers with a cooling yogurt mint sauce that takes just seconds to stir together.
Slow Cooker Cajun-Spiced Stuffed Peppers
Busy weeknights call for easy-as-can-be dinners. The filling is made of ground beef, Cajun seasoning, and leftover rice and can be mixed ahead of time. Keep in mind that these peppers will be done in four to five hours, so you'll want to start these in the afternoon to serve for dinner.
Mom's Stuffed Bell Peppers
Fresh herbs brighten the ground beef and rice mixture in mom’s stuffed bell peppers. Instead of adding cheese or a tomato-based topping, you can serve it with ketchup or a dollop of sour cream.
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