Stuffed Pepper Extravaganza

 

Savor the Season: A World of Flavors in Every Bite

Welcome, food enthusiasts, to the heartwarming embrace of fall! As the air crisps and the leaves turn to hues of gold, it's time to cozy up and indulge in the comforting delights of autumn.

 

What better way to celebrate the season than with a feast of stuffed peppers, where every bite promises to transport you to distant lands and warm your soul? In this culinary adventure, we're diving headfirst into a world of flavors, where hearty Italian comfort, Mediterranean sunshine, spicy Mexican heat, delicate Asian aromas, and the exotic allure of Middle Eastern spices meld together in a symphony of tastes and textures.

 

So, grab your apron, roll up your sleeves, and let’s embark on a journey of global culinary indulgence that's perfect for fall's cooler weather. Let's dive into our Stuffed Pepper Extravaganza!

Italian-style Orzo and Sweet Italian Sausage Stuffed Pepper Halves:

 
Serving: 4 servings


Prep Time: 30 minutes
 Cook Time: 30 minutes
 Total Time: 1 hour

Ingredients:

 

4 large red, yellow, or orange bell peppers, halved lengthwise, seeds and white pith removed

1 cup orzo pasta, cooked al dente and drained

1 pound (450g) sweet Italian sausage, casings removed

1 can (14 oz/400g) diced fire-roasted tomatoes, drained

1/2 cup grated Parmigiano Reggiano cheese (plus more for serving)

1/4 cup fresh basil, chopped (or 2 teaspoons dried basil)

2 cloves garlic, minced (or 2 teaspoons garlic powder)

1 teaspoon dried oregano

Salt and black pepper to taste

Olive oil for drizzling

Fresh basil, chiffonade (for garnish)

 

Instructions:

 

1. Prepare the Peppers: Cut the bell peppers in half lengthwise, remove the seeds and white pith.

 

2. Prepare the Filling: In a large skillet, cook the sweet Italian sausage over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through. Drain excess fat. Move to a large mixing bowl. Add the cooked orzo, diced tomatoes, grated Parmigiano Reggiano cheese, chopped fresh or dried basil, minced garlic or powder, dried oregano, salt, and black pepper to the cooked sausage. Mix well to combine.

 

3. Stuff the Peppers: Using a pastry brush, coat the inside of each pepper with EVOO. Generously stuff each pepper half with the orzo and sweet Italian sausage mixture. Then top with more grated Parmigiano Reggiano.

 

4. Bake: Place the stuffed pepper halves in a baking dish. Drizzle with a bit of olive oil. Bake at 375°F (190°C) for 25-30 minutes or until the peppers are tender and the filling is heated through.

 

5. Garnish and Serve: Garnish with a drizzle of good extra virgin olive oil, freshly grated Parmigiano Reggiano and basil chiffonade before serving. These Italian-inspired stuffed peppers are bursting with savory flavors and are sure to become a family favorite.

 

Serving Instructions: These peppers pair beautifully with a simple green salad and garlic bread.

 

Nutritional Information (per serving):

 

Calories: Approximately 420 kcal

Protein: Approximately 18g

Carbohydrates: Approximately 40g

Dietary Fiber: Approximately 5g

Sugars: Approximately 4g

Fat: Approximately 20g

Saturated Fat: Approximately 8g

Cholesterol: Approximately 45mg

Sodium: Approximately 950mg

 

Mediterranean-inspired Quinoa and Feta Stuffed Pepper Halves:

 

Serving: 4 servings


Prep Time: 20 minutes
 Cook Time: 30 minutes Total Time: 50 minutes

 

Ingredients:

 

4 large red bell peppers, halved lengthwise, seeds and white pith removed

1 cup quinoa, cooked

1 cup crumbled feta cheese

1/2 cup Kalamata olives, pitted and chopped

1/2 cup cherry tomatoes, diced

1/4 cup fresh basil, chopped

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Lemon zest for garnish

Instructions:

 
1. Prepare the Peppers: Cut the red bell peppers in half lengthwise, remove the seeds and white pith.

2. Prepare the Filling: In a large bowl, combine cooked quinoa, feta cheese, Kalamata olives, cherry tomatoes, basil, minced garlic, and olive oil. Season with salt and pepper to taste.

3. Stuff the Peppers: Generously stuff each pepper half with the quinoa and feta mixture.

4. Bake: Place the stuffed pepper halves in a baking dish. Bake at 375°F (190°C) for 25-30 minutes or until the peppers are tender.
 

5. Garnish and Serve: Garnish with lemon zest and serve.

Serving Instructions: Garnish the Mediterranean-inspired quinoa and feta stuffed pepper halves with lemon zest before serving. Pair them with a fresh Greek salad for a complete Mediterranean experience.
 

Nutritional Information (per serving):

 

Calories: Approximately 350 kcal

Protein: Approximately 10g

Carbohydrates: Approximately 55g

Dietary Fiber: Approximately 10g

Sugars: Approximately 5g

Fat: Approximately 12g

Saturated Fat: Approximately 5g

Cholesterol: Approximately 25mg

Sodium: Approximately 650mg

 

Note: Nutritional values are approximate and may vary based on specific ingredients used.

 

  

Mexican-style Black Bean and Corn Stuffed Poblano Pepper Halves:

 
Serving: 4 servings


Prep Time: 15 minutes
 Cook Time: 25 minutes
 Total Time: 40 minutes

 

Ingredients:

 

4 large poblano peppers, halved lengthwise, seeds and white pith removed

2 cups cooked black beans

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (we recommend fire-roasted)

1 cup cooked rice

1 cup shredded mild white cheddar or Monterey Jack cheese

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions:

 

1. Prepare the Peppers: Cut the poblano peppers in half lengthwise, remove the seeds and white pith.

 

2. Prepare the Filling: In a large bowl, mix together the cooked black beans, corn, diced tomatoes, cooked rice, shredded cheddar cheese, ground cumin, chili powder, and paprika. Season with salt and pepper.

 

3. Stuff the Peppers: Generously stuff each pepper half with the black bean and corn mixture.

 

4. Bake: Place the stuffed pepper halves in a baking dish. Bake at 375°F (190°C) for 25-30 minutes or until the peppers are tender.

 

5. Garnish and Serve: Garnish with chopped fresh cilantro and serve with a dollop of sour cream or salsa.

 

Serving Instructions: Serve the Mexican-style black bean and corn stuffed pepper halves hot, garnished with fresh cilantro and a dollop of sour cream or your favorite salsa. Pair with Mexican rice for a satisfying meal

 

Nutritional Information (per serving):

 

Calories: Approximately 320 kcal

Protein: Approximately 14g

Carbohydrates: Approximately 45g

Dietary Fiber: Approximately 12g

Sugars: Approximately 6g

Fat: Approximately 10g

Saturated Fat: Approximately 4g

Cholesterol: Approximately 20mg

Sodium: Approximately 750mg

Asian-inspired Ginger and Tofu Stuffed Pepper Halves:

Serving: 4 servings


Prep Time: 25 minutes
 Cook Time: 25 minutes
 Total Time: 50 minutes

Ingredients:

 

4 large orange bell peppers, halved lengthwise, seeds and white pith removed

1 cup firm tofu, crumbled

1 cup cooked jasmine rice

1/2 cup water chestnuts, chopped

1/2 cup shiitake mushrooms, chopped

1/4 cup soy sauce

2 tablespoons fresh ginger, minced

2 cloves garlic, minced

1 tablespoon sesame oil

1/4 cup green onions, chopped

Sesame seeds (for garnish)

 

Instructions:

 

1. Prepare the Peppers: Cut the orange bell peppers in half lengthwise, remove the seeds and white pith.

 

2. Prepare the Filling: In a large bowl, combine crumbled tofu, cooked jasmine rice, water chestnuts, shiitake mushrooms, soy sauce, minced ginger, and minced garlic. Toss well.

 

3. Stuff the Peppers: Generously stuff each pepper half with the tofu and rice mixture.

 

4. Bake: Place the stuffed pepper halves in a baking dish. Bake at 375°F (190°C) for 25-30 minutes or until the peppers are tender.

 

5. Garnish and Serve: Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

 

Serving Instructions: Garnish the Asian-inspired ginger and tofu stuffed pepper halves with chopped green onions and sesame seeds before serving. Enjoy them with a side of steamed jasmine rice and stir-fried vegetables.

 

Nutritional Information (per serving):

 

Calories: Approximately 280 kcal

Protein: Approximately 14g

Carbohydrates: Approximately 35g

Dietary Fiber: Approximately 6g

Sugars: Approximately 6g

Fat: Approximately 10g

Saturated Fat: Approximately 2g

Cholesterol: Approximately 0mg

Sodium: Approximately 850mg



Middle Eastern-inspired Lamb Shawarma Stuffed Peppers

Serving: 4 servings


Prep Time: 20 minutes
 Cook Time: 30 minutes
 Total Time: 50 minutes

 

Ingredients:

4 large bell peppers (yellow or red), halved lengthwise, seeds and white pith removed
1 pound (450g) ground lamb
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
Salt and black pepper, to taste
1/2 cup roasted mixed nuts (such as almonds, pistachios), chopped
1/3 cup dried apricots, chopped
Fresh parsley, chopped (for garnish)
Yogurt sauce or tahini, for serving

Instructions:

 

1. Prepare the Peppers: Cut the bell peppers in half lengthwise, removing seeds and white pith to create pepper boats ready for stuffing.

 

2. Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onions, sautéing until translucent. Add the garlic and cook till fragrant. Add the ground lamb, breaking it apart with a wooden spoon. Cook until browned and cooked through. Stir in the ground cumin, ground coriander, smoked paprika, ground turmeric, salt, and black pepper. Let the spices meld with the lamb and aromatics, creating a flavorful base. Remove the skillet from heat and stir in the roasted mixed nuts and chopped dried apricots. This combination will add crunch and sweetness to the filling.

 

3. Stuff the Peppers: Generously fill each pepper boat with the lamb shawarma mixture, pressing down gently to pack it in.

 

4. Roast to Perfection: Preheat your oven to 375°F (190°C). Place the stuffed peppers in a baking dish. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender and the filling is heated through.

 

5. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley, adding a burst of freshness and color to your dish.

 

Serving Instructions: Serve the Lamb Shawarma Stuffed Peppers hot, drizzled with your favorite yogurt sauce or tahini for a creamy, Middle Eastern touch.

 

 

Creamy Yogurt Sauce with Middle Eastern Flair

 

Ingredients:

 

1 cup plain Greek yogurt

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 tablespoon fresh mint, finely chopped

1 tablespoon fresh parsley, finely chopped

1 tablespoon fresh cilantro, finely chopped

1 tablespoon extra virgin olive oil

Salt and black pepper, to taste

 

Instructions:

 

1. Prepare the Yogurt Base: In a mixing bowl, combine the plain Greek yogurt and fresh lemon juice. Whisk together until smooth and creamy.

 

2. Add Aromatic Flavors: Add the minced garlic, fresh mint, parsley, and cilantro to the yogurt mixture. These fresh herbs will infuse the sauce with vibrant Middle Eastern flavors.

 

3. Drizzle with Olive Oil: Drizzle the extra virgin olive oil into the yogurt mixture. The olive oil will add richness and enhance the creaminess of the sauce.

 

4. Season to Perfection: Season the sauce with salt and black pepper, adjusting to your taste preference. Mix well to incorporate all the flavors.

 

5. Chill and Serve: Cover the yogurt sauce and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld, creating a more harmonious sauce.

 

6. Serve with Lamb Shawarma Stuffed Peppers: When ready to serve, drizzle the creamy yogurt sauce over the hot Lamb Shawarma Stuffed Peppers. The cool, tangy sauce perfectly complements the warm, spiced peppers, creating a delightful contrast of flavors and temperatures.

 

Serving instructions: For a well-rounded meal, consider serving the stuffed peppers alongside a fresh salad of cucumber, tomatoes, and red onions, drizzled with olive oil and lemon juice. Additionally, a side of hummus and warm flatbreads can elevate the dining experience even further.

Nutritional Information (per serving)

Calories: Approximately 350 kcal

Protein: Approximately 18g

Carbohydrates: Approximately 25g

Dietary Fiber: Approximately 6g

Sugars: Approximately 15g

Fat: Approximately 20g

Saturated Fat: Approximately 6g

Cholesterol: Approximately 55mg

Sodium: Approximately 250mg

 

 

Stuffed peppers, with their endless adaptability, have the remarkable ability to reflect the diverse flavors of cuisines from around the world. Whether you're enjoying the hearty comfort of Italy, savoring the Mediterranean sunshine, indulging in the bold spices of Mexico, exploring the delicate tastes of Asia, or capturing the essence of Middle Eastern cuisine, these stuffed pepper recipes invite you to experience the essence of each culture through the art of cooking. 

So, gather your ingredients, embrace the spirit of culinary adventure, and let these stuffed pepper recipes transport you to different corners of the world, one delectable bite at a time. Enjoy the flavors, share the joy, and happy cooking!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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