With different fast-to-fix fillings, there are endless possibilities for making delicious stuffed peppers!
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.
Take a knife and clean out the membranes.
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!
All of these pepper recipes are easy to make ahead of time and then reheat. If you are a fan of Meatless Monday, make one of these recipes and see how easy it is!