Stuffed peppers are a fun way to change up your weeknight dinners. There is something fun about cooking your meal in peppers. It is a simple thing that makes your family feel like you did something special. And it adds color to your meal and table. Plus, stuffed peppers are a great way to turn leftovers into a second meal that doesn’t seem like a rerun.
In looking for inspiration, I found that almost every country has a version of stuffed peppers. That means the recipe possibilities are endless. No matter what version, the basic steps apply to each of the recipes. Here is what you do:
First, cut off the top of the pepper; set aside.
Once you have made your stuffing, place it in the pepper and top with cheese. Bake until the cheese melts and the peppers soften.
In exploring, I tried three different stuffed peppers. These are all meatless but all could have meat incorporated into the stuffing if desired.
1. Moroccan Couscous Stuffed Peppers
For this recipe, I used my favorite couscous. I like the sweetness of the dried fruit. You could also add chickpeas for more protein
2. Spicy Baked Peppers with Quinoa and Corn
Here, I tried quinoa for the first time. (I know...what took me so long?) I mixed it with corn and Muir Glen® Organic Fire Roasted Tomatoes with chilies. (I love their line of organic tomatoes.) It was delicious. The fire-roasted tomatoes add great flavor to this Mexican-inspired pepper.
3. Potato Stuffed Poblano Chiles
Finally, this Southwest-inspired pepper takes a poblano and stuffs it with mashed potatoes combined with green chilies, cheddar cheese and corn. Yum!