Best 16 Spicy Stuffed Peppers Recipes

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**Indulge in a Culinary Symphony of Flavors with Spicy Stuffed Peppers: A Medley of Delectable Recipes**

Embark on a tantalizing culinary journey with our carefully curated collection of spicy stuffed pepper recipes, each a masterpiece of taste and texture. From the classic combination of ground beef, rice, and aromatic spices to innovative vegetarian variations featuring quinoa, black beans, and a symphony of roasted vegetables, our recipes cater to diverse dietary preferences and culinary desires. Prepare to tantalize your taste buds with a symphony of flavors, as the spicy filling, nestled within tender bell peppers, creates a harmonious balance of heat, savory richness, and vibrant freshness. These stuffed peppers are not just a meal; they are an explosion of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY STUFFED BANANA PEPPERS



Spicy Stuffed Banana Peppers image

Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

6 tablespoons water
3 tablespoons uncooked red or white quinoa, rinsed
1/2 pound bulk spicy Italian sausage
1/2 pound lean ground beef (90% lean)
1/2 cup tomato sauce
2 green onions, chopped
2 garlic cloves, minced
1-1/2 teaspoons Sriracha chili sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
16 mild banana peppers
2 cups reduced-sodium spicy V8 juice

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.

SPICY STUFFED PEPPERS



Spicy Stuffed Peppers image

This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 green peppers, tops and seeds removed
1 pound lean ground beef
1 cup finely chopped onion
1/2 cup cooked rice
1 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1 jar (8 ounces) picante sauce

Steps:

  • Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.

Nutrition Facts :

SPICY STUFFED BELL PEPPERS



Spicy Stuffed Bell Peppers image

Stuffed bell peppers with a little kick.

Provided by Logdog2

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h40m

Yield 4

Number Of Ingredients 15

¾ cup uncooked brown rice
1 ½ cups water
1 pound ground turkey
3 (8 ounce) cans tomato sauce
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried parsley
4 medium green bell peppers

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rinse rice and place in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is partially cooked, about 20 minutes. Remove from the heat.
  • Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until partially cooked and crumbly, 3 to 4 minutes. Drain and discard grease.
  • Add cooked rice, tomato sauce, egg, Worcestershire sauce, red pepper flakes, onion powder, garlic powder, salt, pepper, basil, oregano, and parsley; mix thoroughly.
  • Remove the tops of the peppers and scoop out the insides. Arrange peppers, hollowed-sides up, in a deep baking dish. Slice the bottoms of the peppers if necessary to help them stand upright. Spoon turkey mixture into each pepper and place any extra in the dish around the peppers. Cover with foil.
  • Bake in the preheated oven until turkey and rice are cooked through and filling is hot, about 50 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 44.5 g, Cholesterol 130.1 mg, Fat 11.4 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 2.9 g, Sodium 1344.1 mg, Sugar 11 g

SPICY MEDITERRANEAN CHICKEN WITH SAUSAGE-STUFFED CHERRY PEPPERS



Spicy Mediterranean Chicken with Sausage-Stuffed Cherry Peppers image

This is an intense food experience, not for the bland palates of the world: succulent chicken thighs, artichoke hearts, olive, pepperoncini, and sausage-stuffed cherry peppers!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h55m

Yield 6

Number Of Ingredients 19

6 (4 ounce) bone-in chicken thighs with skin
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon salt
18 cherry peppers in brine (such as Peppadew®)
6 ounces fresh Italian sausage
2 tablespoons olive oil
1 onion, sliced
1 pinch salt
4 cloves garlic, crushed
1 tablespoon herbes de Provence
½ teaspoon crushed red pepper flakes
1 cup sliced pepperoncini peppers, with liquid
2 cups chicken stock
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside.
  • Stuff each cherry pepper generously with Italian sausage. Set aside.
  • Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan.
  • Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper.
  • Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat.
  • Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken.
  • Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
  • Return to medium-high heat and bring to a simmer.
  • Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
  • Garnish with chopped basil, oregano, and marjoram.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 15.7 g, Cholesterol 75.3 mg, Fat 25.2 g, Fiber 3.5 g, Protein 25 g, SaturatedFat 6.2 g, Sodium 2487.2 mg, Sugar 3.1 g

SPICY CHORIZO STUFFED POBLANO PEPPERS WITH CHEESE



Spicy Chorizo Stuffed Poblano Peppers With Cheese image

Fresh whole Poblano peppers blanched and stuffed with a spicy chorizo sausage, rice, and vegetable filling, covered in enchilada sauce and cheese and baked. Serve with refried beans and sour cream on the side... and you've got an explosion of flavor! I created this recipe after my husband planted jalapenos and harvested Poblanos... the seed company had labeled them wrong! A fortunate mistake in my opinion as these peppers are so delicious and this recipe really highlights their unique smoky flavor!

Provided by Dans La Lune

Categories     Pork

Time 30m

Yield 4 peppers, 2-4 serving(s)

Number Of Ingredients 11

4 poblano peppers, medium to large
2 tablespoons olive oil
1 lb chorizo sausage, ground
1 pint brown rice or 1 pint white rice, cooked
1 small onion, chopped
1/4 cup red bell pepper, chopped
1 tablespoon tomato paste
1/3 cup water
1/2 lime
1 cup cheese, grated (a blend of your choice, cheddar, Mont. Jack, etc... I just buy the "Mexican" blend at the store)
1/2 cup enchilada sauce, plus more for serving (make your own or buy a can of mild green chile enchilada sauce)

Steps:

  • *If you can't find a package of ground Chorizo sausage, buy them whole and remove the casings before cooking.
  • In a large pan on medium heat, add a tablespoon of olive oil. Put the ground Chorizo in the pan, and break it all up so it can cook evenly. Stir occasionally and continue cooking as you work on the ingredients.
  • Meanwhile, start a large pot of salted water to boil.
  • While you are waiting for the water to boil, start preparing your Poblano peppers. Slice the tops off of the pepper, and scoop out the inner seeds. Discard the seeds, but save the tops of the peppers.
  • Add the Poblano peppers to the boiling water, and set up an ice bath ready on the side. After about 8 minutes, plunge them in the ice water.
  • Start another pan on medium heat with a tablespoon of olive oil.
  • Take the reserved tops of the Poblano peppers and trim off the stem and inedible parts. Mince the remaining pepper.
  • Add the pepper and chopped onion to the pan. Saute a few minutes, then add the chopped red bell pepper. Saute for a few minutes longer.
  • Next, add the rice, and mix all together. Stir in the tomato paste and water.
  • Add the cooked Chorizo sausage and stir well.
  • Season with salt and pepper or seasoning salt to your liking. Finish with a squeeze of half of lime.
  • Remove the peppers from the ice bath and shake off excess water. Have a 13 x 9 pan ready, and begin stuffing each pepper with the mixture. Lay the stuffed peppers in the pan.
  • Pour the enchilada sauce over all the peppers, allowing excess to drip into the pan.
  • Sprinkle cheese evenly over the tops of the peppers.
  • Bake in a 400 degree oven for about 10 minutes, or until cheese is melted.
  • Serve with extra enchilada sauce, refried beans, and sour cream.
  • Enjoy!

SPICY STUFFED BELL PEPPERS



Spicy Stuffed Bell Peppers image

If you love the cuisine from the Middle East, you are sure to love these. I have also made these using ground chicken but I think beef tastes best.

Provided by scancan

Categories     One Dish Meal

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb ground beef or 1 lb lamb
1/2 cup long-grain rice, rinsed and drained
1 medium onion, finely diced
1 medim garlic clove, crushed in garlic press
1 -2 fresh hot pepper, minced and seeds discarded (may substitute with cayenne pepper to taste)
2 tablespoons fresh coriander or 2 tablespoons parsley
1/2 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
5 bell peppers
2 (15 ounce) cans tomato sauce or 2 (15 ounce) cans tomato soup
2 tablespoons oil

Steps:

  • Boil rice in a saucepan with three cups boiling salted water for 10 minutes. Rinse with cold water and drain well.
  • Heat two tablespoon oil in a skillet, add onion and cook over low heat until softened. Let cool.
  • Mix with remaining stuffing ingredients.
  • Preheat oven to 350.
  • Cut tops off of peppers and remove stem, core and seeds.
  • Spoon stuffing into peppers and cover with reserved pepper tops. Stand peppers in a baking dish into which they just fit.
  • Pour tomato sauce over peppers.
  • Sprinkle peppers with oil.
  • Bake uncovered about 1 hour or until very tender.

SPICY TRI-COLOR VEGETARIAN STUFFED BELL PEPPERS



Spicy Tri-Color Vegetarian Stuffed Bell Peppers image

These fantastic peppers were the highlight of another rainy afternoon. I used vegetarian mock ground beef but you can use the real thing if you desire!

Provided by Shannon Cooks

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
2 teaspoons cumin
2 small purple onions, diced
2 garlic cloves, minced
1 (300 g) package frozen vegetarian ground beef (one bag of Quorn mince or one box of Boca meatless ground burger will do the trick)
12 ounces frozen whole kernel corn
1 teaspoon coriander
2 teaspoons cayenne pepper (you can adjust this to your preference)
2 teaspoons salt
3/4 cup water
1 1/2 cups white rice, prepared
1 cup shredded mild cheddar cheese, divided
3 bell peppers, cut in half lengthwise, seeds removed (1 each red, yellow and green bell pepper)
1/2 cup water

Steps:

  • Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly.
  • Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked).
  • Cover with foil and bake for 30 minutes.
  • Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.

Nutrition Facts : Calories 434.1, Fat 12.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 1177.1, Carbohydrate 62.6, Fiber 6.6, Sugar 3.4, Protein 19.5

SPICY CHORIZO-STUFFED PEPPERS



Spicy Chorizo-Stuffed Peppers image

Add some spice to classic stuffed peppers with this Mexican-inspired filling. You'll need only 15 minutes to get them in the oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 8

1 1/3 cups water
2/3 cup uncooked regular long-grain white rice
2 smoked chorizo sausage links (3 oz each), diced (1 1/4 cups)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) fire-roasted tomatoes with chipotle peppers, undrained
1 1/2 cups shredded Mexican cheese blend (6 oz)
4 medium red or green bell peppers or 2 of each, cut in half lengthwise, seeds and membranes removed
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 2-quart saucepan, heat water to boiling over medium-high heat. Stir in rice. Reduce heat to low. Cover; simmer 15 minutes or until liquid is absorbed and rice is tender.
  • Heat oven to 375°F. In medium bowl, mix sausage, beans, tomatoes, 1 cup of the cheese and the cooked rice. Place pepper halves, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2/3 cup rice mixture in each pepper half, mounding as necessary.
  • Cover tightly with foil; bake 35 to 40 minutes or until peppers are crisp-tender and filling is thoroughly heated. Uncover; sprinkle tops of peppers with remaining 1/2 cup cheese and the onions. Bake uncovered 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 340, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2, Fiber 7 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 5 g, TransFat 0 g

SPICY STUFFED BELL PEPPERS (VEGETARIAN/VEGAN/GLUTEN-FREE)



Spicy Stuffed Bell Peppers (Vegetarian/Vegan/Gluten-Free) image

With hearty lentils, brown rice, and vegetables, as well as some sassy seasonings, nobody will miss the meat in this recipe I created for company. I served them with a side of sweet potato fries and watermelon for dessert. Any extra filling makes an excellent midnight snack or lunch.

Provided by Prose

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

4 bell peppers (any color)
1 tablespoon olive oil
1 large onion, chopped
1 -2 fresh jalapeno pepper, chopped
2 garlic cloves, chopped
2 carrots, chopped
1/2 cup brown rice
1/2 cup lentils
2 cups vegetable broth or 2 cups water
2 teaspoons garam masala
2 tablespoons Braggs liquid aminos (gluten-free if required for diet) or 2 tablespoons soy sauce, divided (gluten-free if required for diet)
1/2 cup corn, fresh or 1/2 cup corn, frozen
1/2 cup frozen peas
1 (6 ounce) can tomato paste
1 tablespoon all-natural ketchup (gluten-free if required for diet)

Steps:

  • Sautee onion, jalapeno, and garlic in oil until onion just starts to turn clear. Add carrots and cook another minute or two. Add rice, lentils, and liquid. Turn heat up to high. Stir in garam masala and 1 tablespoon of the Braggs. Bring to a boil. Then cover and reduce heat. Simmer for 40-50 minutes or until rice and lentils are tender.
  • Meanwhile, preheat oven to 350 degrees. Cut tops off of bell peppers and clean seeds out from inside. Submerge in boiling water for 3-5 minutes. Place in a shallow baking dish.
  • Mix tomato paste, remaining Braggs, and ketchup in a small bowl. Add a little warm water to thin to the consistency of a thick sauce.
  • When lentil/rice mixture is cooked, stir in corn and peas. Scoop mixture into bell peppers. Spoon tomato sauce on top of each and bake for about 20 minutes or until peppers are slightly tender and tomato sauce is dark.

SPICY MUSHROOM-STUFFED BANANA PEPPERS



Spicy Mushroom-Stuffed Banana Peppers image

The garden overflows with peppers so I made up this recipe. We enjoyed it, and I hope you do too. Another variation would be to leave the peppers whole just cut off the top, scoop out the seeds & membrane, mix the cheese in with the other stuffing ingredients and stuff the peppers from the top. Bake time would be approximately the same. Serve as an appetizer or a side dish As you can see by the photo, you may substitute small colored bell peppers, anaheim or any other surplus garden pepper you may have, yes even jalapenos!

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 banana peppers, cut lengthwise, seeded, membranes removed
3 mushrooms, finely chopped
1 jalapeno pepper, finely chopped
3 tablespoons onions, finely chopped
1 teaspoon dried parsley
1 tablespoon barbecue sauce, light flavored
3 tablespoons parmesan cheese, grated

Steps:

  • Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
  • Mix remaining chopped ingredients (except cheese).
  • Spoon the stuffing onto the peppers leaving the edges exposed.
  • Sprinkle with Parmesan.
  • Bake in 375F oven for approximately 15 minutes.

Nutrition Facts : Calories 65.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.6, Sodium 184.3, Carbohydrate 6.6, Fiber 2.4, Sugar 2.6, Protein 4.9

SPICY CHICKEN STUFFED BELL PEPPERS



Spicy Chicken Stuffed Bell Peppers image

My DH created this delicious recipe. It's a great alternative to ground beef stuffed peppers. This recipe serves 8-10 people.

Provided by Jennifer K.

Categories     Chicken

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

6 boneless skinless chicken breasts
2 (10 ounce) cans diced tomatoes with green chilies
14 ounces tomato sauce
2 (1 1/4 ounce) packets taco seasoning
12 ounces taco sauce
1 medium onion, diced
2 (2 1/4 ounce) cans black olives, diced
2 cups shredded Mexican blend cheese
4 -5 large bell peppers, green, red, yellow (I like red!)

Steps:

  • Preheat oven to 350°F.
  • Boil chicken in a large pot until no longer pink.
  • When chicken is done, shred with fork and place in a large skillet with diced tomatoes and green chilies and diced onion. Cook over medium heat until onions are translucent.
  • Add tomato sauce, taco seasoning, olives and taco sauce.
  • Reduce heat and simmer 10 minutes.
  • Slice bell peppers in half lengthwise. Remove seeds. Place on cookie sheet, cut side down, and bake in oven for 10-12 minutes.
  • Remove from oven and drain any juice from peppers.
  • Fill pepper halves with chicken mixture. Cover with shredded Mexican cheese.
  • Bake at 350°F for approximately 40-45 minutes.

SPICY VEGETARIAN STUFFED PEPPERS



Spicy Vegetarian Stuffed Peppers image

I'm not vegetarian, but I used all the ingredients I had on hand to make this simple, delicious, and meat-less main dish! Spicy and healthy! Serve with sour cream and/or salsa. Enjoy!

Provided by linda

Categories     Side Dish     Vegetables

Time 1h20m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
1 poblano chile pepper, chopped
1 jalapeno pepper, chopped
2 cloves garlic, chopped
2 (14 ounce) packages boil-in-bag rice
3 cups vegetable broth
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup corn
salt and ground black pepper to taste
4 large green bell peppers - tops, seeds, and membranes removed (tops reserved)
1 cup shredded Monterey Jack cheese, divided
2 tablespoons chopped fresh cilantro
2 tablespoons panko bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium heat; cook and stir onion, poblano chile pepper, jalapeno pepper, and garlic in the hot oil until onion and peppers are softened, 5 to 6 minutes. Stir rice into onion mixture; cook until rice is lightly browned, 3 to 4 minutes.
  • Stir vegetable broth, tomatoes with green chile peppers, and corn into the rice mixture; bring to a boil. Reduce heat and simmer until broth is absorbed, 7 to 10 minutes. Season rice mixture with salt and pepper; stir in 1/2 cup Monterey Jack cheese and cilantro. Remove from heat and cool slightly.
  • Place the tops back onto each green bell pepper; wrap each pepper loosely with aluminum foil.
  • Bake wrapped peppers in the preheated oven until softened, 15 to 20 minutes. Remove peppers from oven and lower oven's temperature to 350 degrees F (175 degrees C). Cool peppers completely, about 20 minutes.
  • Stand green bell peppers upright in an 8x8-inch baking dish. Use the aluminum foil from earlier to 'nest' the peppers if necessary. Fill each pepper with rice mixture and top with panko bread crumbs and remaining Monterey Jack cheese. Place tops back onto each green bell pepper.
  • Bake in the preheated oven until cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 988.6 calories, Carbohydrate 184.7 g, Cholesterol 25.1 mg, Fat 13.1 g, Fiber 5.8 g, Protein 26.9 g, SaturatedFat 6 g, Sodium 824.6 mg, Sugar 8.5 g

YUMMY SPICY TURKEY STUFFED BELL PEPPERS



Yummy Spicy Turkey Stuffed Bell Peppers image

These spicy stuffed peppers are pretty when using a combination of green and red (and/or yellow) bell peppers.

Provided by ellie_

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

6 -8 bell peppers (pretty when using both red and green peppers)
1 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, chopped
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh sage, minced
1/2 tablespoon fresh basil, minced
1 lb ground turkey
2 tablespoons chili powder (if you don't want it quite as spicy use only 1 tablespoon)
1 tablespoon unsweetened cocoa powder (I use Hersey's)
1/2 teaspoon salt
1 cup cooked brown rice
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed
1 cup cheddar cheese, grated
2 (8 ounce) cans tomato sauce

Steps:

  • Preheat oven to 375°F.
  • Wash peppers, cut off tops and remove seeds, cores and membranes.
  • Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeño. Sauté over medium low heat, stirring for 10 minutes or until tender.
  • Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
  • Stir in brown rice, corn, peas and 1/2 cup of the cheese.
  • Pour tomato sauce in bottom of 9 x 13-inch pan.
  • Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
  • Bake 45-60 minutes or until done.

SPICY SPANISH RICE STUFFED PEPPERS



Spicy Spanish rice stuffed peppers image

"Some like it hot" .. these stuffed peppers are bit hot/mild depending on how much jalapenos you use. These are a tasty change up from the ordinary stuffed pepper.

Provided by Mary Lee

Categories     Beef

Time 1h30m

Number Of Ingredients 11

8 - 10 peppers (depending on size) tops removed, rinsed and cored .. ( you can use green, yellow or red peppers)
1 1/2 pound ground beef
1/2 pound ground pork
1 1/2 cups precooked liptons spanish rice*
1 pkg liptons dry onion soup mix
1 large egg
1-3 small jalapeno peppers diced small ( you decide how many for how hot tasting you want it)
1 15oz can diced italian tomatoes ( in seperate med. pot cook to near boiling with tomato sauce set aside)
1 lrg can tomato sauce(cooked with tomatoes holding back 1/4 cup )
salt / pepper to taste
8 oz bag shredded taco or colby jack cheese for topping of peppers

Steps:

  • 1. In large bowl mix together ground beef and pork until blended. Add dry onion soup mix, egg , diced jalapeno peppers, 1/4 cup tomato sauce, precooked rice, salt/pepper (to taste) ... mix together all ingredients
  • 2. With knife poke a couple holes in bottom of each pepper to allow grease to run out. Fill each pepper to top with meat mixture. In preheated 325 degree oven place stuffed peppers in roaster / baking dish sprayed lightly with non stick cooking spray with about 1/3 cup of water. Bake for approx 25 minutes or until meat begins to brown ..remove from oven and with baster remove any excess grease from pan then generously spoon over each pepper with tomato mixture .. pour remaining tomato mixture around peppers... return to oven for additional 20-25 minutes .. remove from oven and spoon cheese (of your choice) over each pepper and return to oven for addtional 5-7 minutes until cheese is melted.
  • 3. * any remaining rice left over can be scattered about roasting pan over the tomato mixture. Suggestion: Serve with mashed potatoes and vegetable of your choice. Note: leftover peppers and sauce can be frozen

SPICY VEGETARIAN STUFFED BELL PEPPERS



Spicy Vegetarian Stuffed Bell Peppers image

I love this recipe because it is gorgeous and everything except the peppers is in the pantry. This can be assembled in the time it takes to preheat the oven. To make in advance, bake the stuffed peppers without the cheese. Add it when you reheat the peppers.

Provided by fionamaggie

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 bell peppers (I use poblano)
1 1/2 cups beans (I use 1 can pinto)
1 1/2 cups diced tomatoes (I use 1 can with diced chiles)
2 cups rice (I use 1 pkg brown ready rice)
1/4 cup chopped cilantro or 1/4 cup parsley
1 teaspoon cumin
salt
pepper
1/2-1 cup shredded cheese (I use cheddar)

Steps:

  • Preheat oven to 400.
  • Cut peppers in half lengthwise, remove ribs and seeds.
  • Combine remaining ingredients except cheese and fill peppers.
  • Bake for 20 minutes.
  • Top with cheese as desired.
  • Return to oven to melt cheese.

Nutrition Facts : Calories 449.2, Fat 4.5, SaturatedFat 2.4, Cholesterol 9, Sodium 354.7, Carbohydrate 90.5, Fiber 4.8, Sugar 6.5, Protein 11.1

SPICY STUFFED POBLANO PEPPERS



Spicy Stuffed Poblano Peppers image

These stuffed poblano peppers aren't overly spicy. They are packed with flavor from the spicy sausage, salty Parmesan cheese, creamy cream cheese, and hearty brown rice. Wrapping them in bacon adds a lovely smokiness to the peppers. Simple to make, these could be served as a main or side dish.

Provided by Isabel Vela

Categories     Other Main Dishes

Time 10m

Number Of Ingredients 7

1 bag(s) Success brown rice
1/4 c Parmesan cheese, grated
1 pkg cream cheese (8 oz)
1 lb hot Italian sausage (bulk or casings removed). cooked
4 poblano peppers, sliced lengthwise and seeded
8 slice bacon
pinch salt and pepper or to taste

Steps:

  • 1. Prepare rice according to package directions.
  • 2. Preheat oven to 400 degrees. In a large bowl, combine the cheeses, rice, and cooked sausage. Mix well.
  • 3. Stuff each pepper half with mixture and wrap with a slice of bacon.
  • 4. Place peppers on a large baking sheet. Bake 25 minutes.
  • 5. Then place under broiler for about 5 minutes or until bacon is crisp.

Tips:

  • To save time, opt for pre-cooked rice or quinoa instead of cooking it yourself.
  • Use a variety of vegetables in your stuffing to add flavor and texture.
  • Don't be afraid to experiment with different spices and herbs to create your own unique flavor profile.
  • If you don't have time to make your own sauce, use a store-bought marinara or enchilada sauce.
  • Top the stuffed peppers with shredded cheese before baking for a golden, melted topping.
  • Serve the stuffed peppers with a side of sour cream, guacamole, or salsa for an extra boost of flavor.

Conclusion:

Spicy stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With a variety of fillings and toppings to choose from, there's a stuffed pepper recipe out there for everyone. So next time you're looking for a hearty and satisfying meal, give spicy stuffed peppers a try. You won't be disappointed!

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