Here, fantastic stuffed bell pepper recipes as well as tips on stuffing all types of peppers like baby bell peppers, sweet Italian frying peppers and jarred piquillo peppers.
Food & Wine
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Stuffed Yellow Peppers with Spicy Swiss Chard and Scallion Pilaf
Celia Brooks Brown lives in London near Green Lanes, an ancient thoroughfare now famous for restaurants that serve Turkish dishes, like these stuffed peppers. Brooks Brown replaces the usual green bell peppers with yellow ones, which deliver more than twice the vitamin C: One yellow pepper provides a whopping 500 percent of the recommended daily intake.
"I may never use ground meat in my peppers again," said Fran Parisi, Grace Parisi's mother, when she tried this super-flavorful sausage-stuffed version. Another revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers, and they also cook faster.
"Honey is an incredible anti-everything," says Jovial King. "It's antibacterial, antiviral and great for combating allergies, as long as it's raw." Marcia Kiesel uses King's flower-infused honey in savory dishes, like these yogurt-stuffed peppers.
Fruity, pale-yellow güero peppers—just like Hungarian wax peppers—are a great source of vitamin C, folate and manganese. They're perfect for stuffing because "they have a little chile personality without being too hot," Deborah Schneider says.
Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey.