It’s an ideal opportunity to get stuffed. No, we’re not referring to glutting you — we’re discussing healthy stuffed bell pepper recipes. They’re very nutritious, full with minerals, antioxidants, and vitamins C, B-6, and A.
Healthy Stuffed bell peppers are as versatile as are other best healthful foods. You can truly fill them with anything. Keep them veggie or stuff them with rice and ground turkey. What’s more, cheddar — warm, melted, oozing cheese — is constantly welcome… except if you’re vegetarian. But no worries!
Do you realize why bell peppers can be green, red, orange, or yellow? Essentially, it’s a matter of ripeness. Green is inexpensively sharper in flavor. Yellow, orange, and red are riper and have more vitamins C.
Luscious Healthy Stuffed Bell Pepper Recipes
We’ve gathered recipes that show how versatile the bell pepper is, regardless of whether you’re cooking Mexican, Greek, or the Mediterranean or craving for Buffalo chicken.
It’s very easy to cook up a bunch of stuffed bell peppers. They even taste better the following day. So, bid farewell to sad desk lunches and hi to these wonderful stuffed bell pepper recipes.
Veggie Lover Stuffed Bell Peppers Recipes
These protein-loaded veggie-lover stuffed peppers are a tasty method to showcase seasonal bell peppers.
1. Veggie Lover Polenta Pizza Stuffed Bell Peppers
Image Source: Pexels
Hold the pizza order. Here’s a healthy approach to getting your favourite pizza flavors in addition to the reward of creamy polenta in a dash of baked bell pepper. Mouth-watering, isn’t that so? Not to mention healthy.
- 3 bell pepper , sliced halved with seeds expelled
- 1 Tbsp olive oil + more for lubing
- 9 oz pre-cooked polenta or around 1/2 cups home-made, cut into 6 equal-sized pieces
- 3/2 cups of your favourite tomato sauce
- 8 oz new mozzarella , divided into 6 even chunks
- Parmesan , for sprinkling
- Dried oregano , for sprinkling
- Salt/pepper , to taste
- Fresh basil , for serving
- Preheat stove to 375 degrees and oil a 9×13 inch heating container. Brush peppers with olive oil and prepare for 15 minutes. Remove from broiler and let cool enough to deal with.
- Divide the polenta between the bell pepper halved pieces and utilize a fork to split the polenta up. Pour 1/4 cup tomato sauce half and top with mozzarella into each bell pepper. Sprinkle a healthy serving of Parmesan, oregano, salt, and pepper over the mozzarella.
- Heat for 25 to 30 minutes or until the cheddar on top is cooked and foaming.
- Expel from heat and sprinkle with fresh basil. Serve immediately.
2. Tasty Bell Pepper Pizzas
This is an undoubtedly super-easy toaster-oven dinner for one. Jarred tomato sauce and pre-shredded cheese are your best friends here as are red chili flakes and dried oregano. This pizza is, therefore, a blank canvas simply waiting for your favorite add-ons.
- 1 large bell pepper
- 1/4 cup pizza sauce or spaghetti sauce
- 1/4 cup ground cheddar
- A pinch of red pepper flakes
- A pinch of basil or parsley
- The same number of garnishes as you can fit!
- Pre-heat your stove or toaster broiler to 350 degrees Fahrenheit.
- Cut off every one of the four sides of your pepper and lay flat on a baking sheet.
- Top with sauce, at that point cheese, trailed by any and each veggie in your crisper! I added broccoli and tomatoes to mine.
- Heat for 10 minutes, flipping your stove to cook towards the conclusion to make the cheddar pleasant and bubbly.
- Include a pinch of red pepper pieces and basil/parsley whenever wanted and dive in!
3. Spinach-ricotta Stuffed Bell Peppers
Image Source: Wikimedia
Spinach and ricotta are wonderful for each other. This creamy fuse turns out to be more tempting with the addition of garlic, parmesan, tomatoes, and herbs.
Simple to make and scrumptious enough to eat for a couple of suppers, this dish is the ideal thing to add to your Sunday night schedule.
- 2 TB oil divided
- 3/4 c diced onion
- 3 c slashed baby spinach hacked – around 6 oz
- Salt and pepper to taste
- 2 yellow bell peppers cut down the middle, seeds removed
- 1/2 c ricotta part-skim
- 6 TB parmesan cheddar ground
- 10 oz container grape or cherry tomatoes
For the Garnish
- Parmesan cheese ground
- Fresh parsley or basil
- Preheat broiler to 425.
- Spot tomatoes in a 9×13 skillet and shower with ½ tablespoon olive oil. Salt and pepper. Put in a safe spot.
- Heat remaining 1½ tablespoons oil in a skillet over medium heat. Saute onion until translucent and delicate. Include the garlic and spinach and cook until translucent and soft. Add salt and pepper to taste.
- Combine ricotta and Parmesan. Include the spinach blend and stuff into peppers. Sprinkle with more Parmesan cheddar and orchestrate in the container with the tomatoes.
- Heat for 25-30 minutes or until delicately sautéed. Enhancement with more Parmesan and some fresh parsley or basil.
- Serve over rice, orzo, or quinoa.
Vegan Healthy Stuffed Bell Peppers Recipes
These bell peppers are down with rice and veggies, thus making them luscious and super-healthy.
4. Vegan Stuffed Bell Peppers
Brown rice and lentils are the majors of these vegan peppers. Spot them in a casserole dish and prepare them in a rich marinara sauce. Moreover, Vegan cheese is the last garnish.
- 1 tablespoon olive oil
- 1 little onion, finely slashed
- 3 cloves garlic, minced
- 1 green onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon ground paprika
- 1/2 cup darker dried lentils
- 1 15 ounces can diced tomatoes
- 1/2 cups vegetable broth
- 1 tablespoon Bragg’s fluid aminos, or Tamari or coconut aminos
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon salt, or to taste
- 3 cups cooked brown rice
The Stuffed Peppers
- 6 medium bell peppers
- 2 cups Marinara sauce
- 1/2 cup shredded vegan cheese
- Parsley, for garnish
- Heat oil in a medium pot on medium-high. Include onion and garlic, cook until onion is delicate, around 3. Include green onion, thyme, cumin, paprika and cook until fragrant, around 1 minute.
- Mix in lentils, tomatoes, vegetable broth, Bragg’s Liquid Aminos, cayenne pepper and bring to a bubble. Cover pot and reduce to stew lentils until delicate and every fluid has dissolved in 45 minutes. Mix in the rice.
5. Turkish Blend Vegan Stuffed Bell Peppers
Image Source: Flickr
Wild rice, kidney beans, mushrooms, corn — this recipe is stacked with veggies. Smoked paprika and herbs de Provence include intriguing flavours with regards to this dish dependent on the blogger’s recollections of living in Turkey.
- 2 lb small green bell peppers
- 2 cups white rice
- 4 medium size onions, finely hacked
- 3 tomatoes, grated
- 1 tomato
- 1/3 cup pine nuts
- 1/3 cup currants
- 1 tbsp all spice
- 1 tsp ground black pepper
- 1 tbsp mint chips or ¼ cup fresh mint, cleaved finely
- 1 tsp white sugar
- juice of 1/2 lemon
- 1 cup olive
- Blend well every one of the ingredients in a bowl.
- Wash peppers and take out the top part and the seeds.
- Stuff the peppers with the rice blend with a spoon or your hand.
- Cut little pieces from 1 tomato to cover the top piece of peppers. Press the tomato cut down a piece so it won’t turn out.
- Place the dolmas in a broiler dish which is as tall as dolmas. Pour on top 2 cups of boiling water.
- First, let it boil for 5 minutes on the stove. Then, heat it in a preheated broiler at 400F for 35-40 minutes until rice is cooked and tops are sautéed. Check them normally if you would prefer not to burm the tops.
- It’s better cool, yet great when it’s hot, as well.
6. Italian Vegan Stuffed Peppers
Image Source: Flickr
Much the same as Mama used to make. But, it is without meat and dairy. The fresh tomato sauce is there with garlic, basil, and oregano. But the secret ingredient is fennel seeds.
FOR THE SAUCE
- 228-oz cans of fire- roasted diced tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon chili pieces
- 1 teaspoon salt
- Heavy pinch black pepper
- 1 bay leaf
- 1 teaspoon dried oregano
FOR THE PEPPERS
- 6 peppers, cut down the middle from top to bottom and seeded
- 2 cups cooked brown rice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large shallot, diced
- 2 stalks celery, diced
- 3 medium zucchini, diced
- 1/2 cups finely cleaved broccoli
- a large portion of pack kale stems expelled and finely slashed
- 1/2 cup toasted walnuts, finely cleaved
- 1/2 cup finely cleaved black olives
- 1 handful each cleaved parsley and basil, in addition to more for garnish
- Preheat broiler to 400 degrees.
- Cook brown rice and put aside 2 cups.
- Get ready peppers. Cut peppers down the middle through and through. Then you should seed peppers and also brush with olive oil and salt and pepper. Lay peppers chop side down on a thwarted or lubed baking sheet and cook in the stove for 15 minutes. Remove and cool.
- Heat 2 tablespoons of olive oil in a profound sauté container. When hot, include the shallot, celery, and garlic, season with ocean salt and pepper and cook until mollified, yet not seared, around 5 minutes. Next, include the broccoli and cook until fresh delicate, around 3-5 minutes. Include zucchini and kale and cook 5 minutes more, until the zucchini is delicate and the kale is wilted.
- Ultimately, include the walnuts and olives and heat through. Alter blend for flavouring by including increasingly salt if fundamental and put in a safe spot.
Healthy Stuffed Bell Peppers Recipes with Rice and Quinoa
The recipe is loaded up with flavour and is simple to make. So, you will love this stuffed bell pepper recipe!
7. Mexican Stuffed Bell Peppers
We could eat tacos every night of the week comfortably. Seriously, but we gotta change it up. That’s where this recipe comes in. Stuffed bell peppers are edible dishes loaded down with a filling of rice and ground turkey or meat in chilli-and-cumin-spiced tomato sauce.
- 4 bell peppers red or green
- 1 lb lean ground meat
- 1 little onion diced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 can diced tomatoes with peppers
- 1 would enchilada sauce divided
- 2 cups cooked rice or Cauliflower Rice
- 2 cups cheese
- Preheat broiler to 375 degrees. Wash and seed bell peppers and cut down the middle start to finish. A spot in a lubed 9×13 heating dish and put in a safe spot.
- Brown ground meat, onion and garlic. Blend in chili powder, cumin, diced tomatoes, 2/3 cup of the enchilada sauce. Let stew 2-3 minutes, remove from the heat and blend in cooked rice.
- Divide meat blends into the pepper halves. Top with rest enchilada sauce and cheddar.
- Bake uncovered for 30-35 minutes or until peppers are cooked and cheddar is dissolved.
- Top with your preferred taco toppings and serve.
8. Greek-Style Stuffed Bell Peppers
Image Source: Flickr
The fuse of artichoke, tomato, lemon, dill, and quinoa make a light filling. The recipe calls for garnishing these peppers with mozzarella. However, we like to utilize feta for all the more a Greek theme. Besides, this blogger matches the dish with tzatziki, and we do as well.
- 2 Bell Peppers
- 1/2 lb Extra Lean Ground Chicken
- 1 tsp Extra Virgin Olive Oil
- 1/4 cup Artichokes Marinated in Oil, diced
- 1 Small Tomato, diced
- 1/2 cup Cooked Quinoa
- 1 Lemon, squeezed
- 2 tsps Crushed or Minced Garlic
- 1 – 2 tsps Fresh Dill
- a squeeze of Salt and Pepper
- 1/2 cup Shredded Part-Skim Mozzarella Cheese
- Pre-heat stove to 350F.
- On large cutting board bell peppers vertically, the gut of seeds. Move cut peppers to stove safe heating dish and cooks for 20 minutes until simply getting to be delicate – Set aside.
- While peppers cook, in large skillet heat over medium fire before including ground chicken, cooking until no pink parts remains. Next, mix in all other ingredients with the exclusion of the cheese, and then decrease fire to low and cover. Enable skillet to stew for 5 minutes.
- Include a shallow layer of water to baking dish with peppers. Spoon filling into each softened pepper, then top with mozzarella cheddar. Come back to stove for an additional 20 minutes until cheddar has dissolved and peppers are gurgling – Immediately plate and serve, pairing with extra dill and blending with tzatziki whenever wanted.
- 1/4 cup dry quinoa + 1/2 cup water as well as chicken stock will yield the 1/2 cup cooked quinoa you require for this formula – get ready as instructed on quinoa directions.
9. Stuffed Peppers with Quinoa, Courgette, and Feta
Image Source: Flickr
Never knew about courgette? Don’t worry — you won’t need to look for the mall. It’s another name for zucchini.
Quinoa makes a light-textured yet protein-rich base for these Mediterranean-inspired stuffed peppers. Feta includes more protein, richness, and appealing saltiness.
- 4 red peppers
- 1 courgette , quartered lengthways and neatly cut
- 2 x 250g packs prepared to-eat quinoa
- 85g feta cheese finely flaked bunch parsley , roughly hacked
- Heat stove to 200C. Cut each pepper down the middle through the stem, and expel the seeds. Put the peppers, cut-side up, on a baking sheet, sprinkle with 1 tbsp olive oil and season well. Cook for 15 minutes.
- In the interim, heat 1 tsp olive oil in a little skillet, include the courgette and cook until soft. Expel from the heat, then blend through the quinoa, feta and parsley. Season with pepper.
- Divide the quinoa blend between the pepper halves, and then come back to the stove for 5 minutes to heat through. Present with a green serving of salad, if you like.
Healthy Stuffed Peppers Recipes with Turkey and Chicken
No doubt, ground turkey stuffed peppers are a most loved traditional Italian-style meal turned healthy!
10. Hot Southwest Whole30 Stuffed Peppers
Squashed pine nuts act as the creamy topping in this Whole30 recipe. Although the recipe calls for ground turkey and spinach, any fuse of protein and lush greens will do.
Don’t hesitate to be adventurous with the veggies also, including cleaved broccolini, onion, or even eggplant.
- 1/2 lb ground turkey
- 1 cup spinach
- 1/2 tsp ground pepper
- 1/4 tsp cayenne
- 1 tsp paprika
- 1/2 tsp chilli powder
- 1 tsp garlic
- 1/2 tsp cumin
- 5 whole peppers
- 1 Tbsp squashed pine nuts
- Preheat stove to 425 degrees.
- Cook the ground turkey.
- While the ground turkey is cooking, cut the peppers in equal parts and wipe out the center of every one.
- Put one pepper in a safe aside and finely hack.
- When the turkey is nearly completed the process of cooking, include the spinach and finely hacked pepper.
- Include the ground pepper, cayenne, paprika, chili powder, garlic, and cumin.
- Stuff each pepper half with the turkey blend and top with pine nuts.
- Keep cooking for 20 minutes.
- Serve sizzling hot and relish!
11. Twisted Zucchini, Quinoa, and Turkey Sausage Stuffed Peppers
A zoodle-filled pepper is cooked with turkey sausage, quinoa, and tomato sauce. The thin spirals are comprised of a delicate crunch. So, avoid the cheese garnish to make the recipe without dairy.
- 6 bell peppers of varied colours
- Pure salt and naturally ground black pepper
- 2 medium zucchini spiralized or diced, around 4 cups
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 4 cloves garlic minced or squeezed
- 1/2 teaspoon dried fennel seed squashed
- 1/8 teaspoon squashed red pepper flakes
- 1 cup cleaved yellow onion
- 1 cup squashed tomatoes or tomato sauce
- 4 cups cooked quinoa
- 1/2 cup ground Parmesan cheeese in addition to additional for garnish
- 1/4 cup cleaved fresh basil
- Preheat the broiler to 375°F.
- Evacuate the stems and centre the bell peppers, expelling the majority of the seeds, then wash. Delicately sprinkle within the peppers with pure salt and place in a microwave-safe dish with ¼ cup water. Microwave for 5 to 7 minutes or until they begin to soften. Remove and put in a set aside.
- Spiralize or dice the zucchini. Then you should heat 1 tablespoon of the olive oil over a medium heat in a large skillet. Include the zucchini and season with a sprinkle of pure salt. Hurl the zucchini and cook until it just starts to soften, around 2 minutes, then move to a bowl and put in a safe spot.
- In a similar container, heat the remainder of the olive oil until hot then include the ground turkey, squeezed garlic, fennel seeds, squashed red pepper chips and season with kosher salt and naturally ground black pepper. Cook for around 5 minutes or until cooked practically through, mixing frequently. Add the onion and keep on cooking until the onion soft. Blend in the squashed tomatoes and cook for one more moment. Drive out from the heat and blend in the quinoa and zucchini. Hurl with the Parmesan cheddar and the fresh basil and season to taste.
- Move the peppers to a 3-quart preparing dish and fill them with the sausage and quinoa blend. Sprinkle the tops with more Parmesan cheese whenever wanted, and heat for 20 minutes or until peppers are soft and cheddar is seared. Serve sizzling hot.
12. Cheesy Buffalo Chicken and Veggie Stuffed Peppers
Image Source: Wikimedia
Convert chicken into a crowd-entertaining healthier choice to Buffalo wings. Then layer slashed chicken into the peppers. Also, spice it up with pepper jack cheese, jalapeño, and hot sauce; and roast.
Before serving, sprinkle with green onions and shower with blue cheese dressing. That is good to beat all.
- 3 bell peppers
- 1/2 cup slashed onion white or yellow
- 2 little jalapenos seeds and stems expelled
- 1 loading cup hacked cooked chicken
- 4 oz ground cheese
- 3 tbsp Frank’s Red Hot sauce
- 1 tbsp margarine dissolved
- Salt and pepper to taste
- Preheat broiler to 400 degrees F.
- Cook chicken by means of your favoured strategy in case you’re not spending remaining chicken from a previous meal.
- Next cut the top off of one of the peppers and slash the ring of bell pepper around the stem so you have 1/3-1/2 cup of diced bell pepper. put to one side.
- Cut each remaining bell pepper in half.
- Burrow out each pepper, expelling stem, seeds, and so forth.
- Lay pepper halves on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for milder peppers.
- While the peppers cook, sauté your onion, jalapeños and bell pepper until soft.
- Include your chicken alongside generally 75% of the cheeese, hot sauce, and liquefied margarine.
- Fill with salt and pepper, to taste.
- Stuff your peppers to the overflow with filling and top with leftover cheese.
- Return peppers to the stove and prepare for an extra 10 minutes until hot and melty.
Healthy Stuffed Peppers with Ground Beef and Pork
Concerning the meat, this recipe utilizes a fusion of ground beef, pork, and veal, but once more, you could utilize all beef.
13. Lasagna Stuffed Peppers
You won’t help missing the cheesy pasta in the mushy layers of sauce, ricotta, mozzarella and Parm in this low-carb and without grain stuffed peppers. The recipe necessitates pork, but we like utilizing turkey or chicken or even substituting mushrooms to make it veggie lover.
Top with Parmesan a couple of minutes before the peppers are done to get a wonderfully caramelized top.
- 1 teaspoon olive oil
- 2 cloves garlic, minced or squashed
- 1/2 little yellow onion, diced
- 1/2 lb. ground pork, 230 grams
- 6 oz would tomato be able to sauce, 170 grams
- 6 oz can squash tomatoes, 170 grams
- 1 teaspoon dried oregano
- a little bunch of basil, finely hacked
- 1/4 teaspoon red pepper chips, optional
- Salt and pepper, to taste
- 5 huge bell peppers
- 1 cup ricotta cheese, 250 grams
- 1 cup mozzarella Cheese, 113 grams, melted
- ½ cup parmesan cheese, 55 grams, ground
- 1 tablespoon Italian flavouring
- Preheat stove to 350˚F (180˚C).
- Cut the top off of each pepper and expel the seeds. Move to a square preparing dish. Prepare for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or Dutch stove, over medium-high heat. Include the onion and garlic, cook until mollified.
- Include the ground meat, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Include the diced tomatoes and tomato sauce. Carry the blend to a light simmer.
- Simmer for 5-10 minutes, expel from the heat and put in a safe spot.
- In a little bowl, combine ricotta, parmesan, basil, and egg. Combine with a fork, put in a safe spot.
- Expel the peppers from the stove; drain any abundance water that amassed inside.
- Cut the lasagna noodles into quarters and put in a safe spot.
- Gather the lasagna in each pepper. Exchange 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta blend, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Cook in preheated broiler for 20-25 minutes, until the cheeese is dissolved and somewhat sautéed.
- Rest for 10 minutes before serving.
14. Classy Ground Beef Stuffed Peppers
Image Source: Flickr
These peppers loaded down with ground beef, mushrooms, corn, and white rice are very healthy. The recipe demands fontina, a cheese that melts delightfully, but if you have Monterey Jack in the fridge, that will work fantastic as well.
- 1 pound ground beef
- 4 medium red, yellow or green bell peppers
- 1/2 cup minced onion
- 2 teaspoons minced garlic
- 1 can diced tomatoes with green peppers and onions, depleted
- 1/2 cup cooked white or brown rice
- 3 tablespoons tomato paste
- 2 teaspoons dried parsley leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cleaved fresh parsley leaves
- Coat a huge baking dish with cooking splash; put in a safe spot. Heat stove to 475°F. Cut finishes off bell peppers; put best in a safe spot. Utilizing a paring knife, cautiously expel the films and seeds from bell peppers. Arrange peppers around 2 inches separated in arranged heating dish. Place tops on void peppers. Cover baking dish firmly with aluminum foil; prepare 15 minutes. Expel from broiler; cool somewhat.
- In the interim, heat large nonstick skillet over medium heat until hot. Include ground meat, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch disintegrates and blending every so often. Blend in tomatoes, rice, tomato glue, dried parsley, salt and black pepper; cook 3 to 4 minutes until heat through, mixing at times.
- Evacuate pepper tops. Divide meat mixture equally among peppers; supplant tops. Heat in 475°F stove 17 to 22 minutes until instant-read thermometer embedded into centre of meat mixture registers 160°F and bell peppers are delicate. Garnish with parsley, whenever wanted.
15. Breakfast Stuffed Peppers
Frying eggs, ham, spinach, and cheese inside a pepper? We’re in. This is an entertaining breakfast for a crowd if you’re thinking outside the frittata. It takes about an hour from beginning to end, so ensure you wait over it with your delicious coffee.
- 4 large bell peppers, cut down the middle the long way and expel internal seeds and stems
- 1 tablespoon olive oil
- 1 cup white onion
- 1 pound gluten-free pork frankfurter, packaging evacuated
- 2 cups spinach
- 4 large eggs
- 1/4 teaspoon salt and pepper, each
- 3/4 cup shredded mozzarella
- Preheat broiler to 350°F/180°C. Softly oil a 9×13 heating dish.
- Arrange the bell peppers next to each other in the lubed preparing dish – cut side up. Put in a safe spot
- Heat the olive oil to a big skillet over medium heat. Include the onions and cook around 5 minutes to mollify. Include the sausage and cook until never again pink. Blend in the spinach and cook more 1-2 minutes until shriveled. Expel from the heat.
- In a medium sized mixing bowl whisk the eggs, salt and pepper. Mix in 1/2 cup of the cheddar.
- Expel the bell peppers from the stove. Spoon the frankfurter blend equally into each pepper. Pour the egg blend over the top of the sausage. Top with the leftover 1/4 cup cheese.
- Come back to the broiler and prepare an extra 35-40 minutes until the cheese has browned.
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