Stuffed Bell Peppers and More
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.
Rice-and-Meat-Stuffed Zucchini and Green Peppers
These classic Greek stuffed vegetables from chef Scott Conant are filled with ground beef and rice seasoned with onion, tomato, parsley and thyme.
Stuffed Baby Peppers with Yogurt and Floral Honey
"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.
Stuffed Peppers with Thai Curry Rice and Mushrooms
Kale and Chorizo-Stuffed Piquillo Peppers
Kale and chorizo add festive color to these stuffed peppers, making them the perfect holiday appetizer.
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.
Cheese-Stuffed Grilled Peppers
Stuffed Peppers with Quinoa, Chorizo and Mushrooms
Blanching the peppers before stuffing them helps hold their shape and retain their bright color. We like to use a variety of colors so the finished dish is extra colorful.