I love Super Bowl! Come February, you start feeling excitement in the air. It’s one of the most enthusiastic time of the year for me! And I love to host my friends and family so we can enjoy the game together, and of course the good food that comes with it! No party is complete without the best Super Bowl Appetizers and the Best Super Bowl Snacks, like the one I am about to share with you.
Organizing a party & preparing a menu for it is probably more difficult than preparing the meals. I usually start planning a week in advance, around early February. There are so many amazing recipes you can choose from! Honestly what I find the most challenging is to come up with party recipes that will delight a large group of people with diverse tastes!
Now, several amazing game-day snacks are super easy to make. But I have a thing for Stuffed Peppers! Why? They can go with any flavor profile, that is why…you can also call them the most “Versatile Flavor Vessel!” You can get creative with them and try different fillings. Also, because of pepper’s high versatility, you can please every one of your guests. For instance, you can make vegan stuffed peppers, cheesy stuffed peppers, broccoli stuffed peppers, peppers stuffed with ground turkey etc.
And the best part, these stuffed peppers are effortless to make. You can prepare them in advance for later use. If you are planning a game day party or a dinner, this best stuffed pepper with three different fillings, will guaranteed make this your best party spread yet!
WHERE DID STUFFED PEPPERS COME FROM?
If you are interested in different cuisines, you will definitely notice stuffed peppers! It is probably that one dish that is widely seen in several cuisines all across the world. You will find different variations of these based on the fillings and use of peppers. From stuffing made up of rice, sausage, ground turkey, chicken, cheese, broccoli, bell peppers to long jalapeno peppers, or poblano peppers to Chile peppers…you can serve them in whatever way you like.
The earliest record of a published classic stuffed pepper recipe was found in the 1890s. It was a simple recipe that used minced meat stuffing in bell peppers. However, the filling isn’t restricted to meat. Here is what people from different cultures use for stuffing peppers:
- Spain: A traditional stuffed pepper recipe made with saffron or Valencia rice cooked in tomato sauce.
- Tunisia: Delicious and meaty cooked lamb and rice filling with Mediterranean spices are what makes stuffed peppers so much tastier.
- Denmark: You can find a version in Denmark as well. It uses mushrooms, bulgur, and kale as a filling.
- India: Turmeric, crushed tomatoes, rice, cilantro, red chilies, and mashed potatoes, a mix and match of these ingredients make the peppers much more interesting.
- Korea: Peppers stuffed with tofu and chilies is just yum!
CHECK OUT OUR VIDEO ON STUFFED PEPPERS!!!
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You can prepare stuffed peppers in advance, especially the prep work with the fillings and refrigerate them for 24 hours. Just mix up the ingredients for the fillings on the day of use and simply stuff & bake the peppers. Furthermore, cooked stuffed peppers will last for up to 5 days in the refrigerator.
Mini Peppers stuffed with 3 different fillings
- 2 oz Goat Cheese
- 4 Tbsp. Parmesan Cheese
- 1 Tbsp. Jalapenos, chopped
- ¼ Tsp Garlic, chopped
- ¼ Tsp Black pepper, freshly ground
- ⅓ Cup Potatoes, boiled & mashed
- 2 Tbsp. Cream cheese
- 1 ½ Cups Onions, chopped
- ¼ Tsp Salt
- ¼ Tsp Black pepper, freshly ground
- 1 Tsp Herb of Choice, I used cilantro
- ½ Cup Mozzarella cheese, grated
- 2 Tbsp. Red chili flakes, optional
- ½ Cup Tofu, crumbled
- 2 Tbsp. Onions, chopped
- ½ Tbsp. Sun Dried tomatoes
- ½ Tbsp. Jalapenos, chopped
- ½ Tbsp. Cream cheese
- ¼ Tsp Salt
- ⅛ Tsp Black pepper, freshly ground
- Mix all the ingredients for the 3 fillings separately & keep in separate bowls.
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Cut all the peppers in half, lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the 3 different fillings into the center of each pepper half.
- Sprinkle red chili flakes on peppers with potato filling if you like, but it's not necessary. Also sprinkle grated mozzarella cheese on peepers with potato stuffing.
- Bake for 12-15 minutes, make sure the peppers do not over bake & look soggy.
- Serve as soon as the peppers come out of the oven!
Making stuffed peppers is effortless. However, these tips will make the process easier:
- When choosing peppers for stuffing, you can go for mild varieties like Cajun Belles, Candy belles, Cubanelles etc. They work well, especially when feeding children as it will not feel hot or burn their sensitive mouths.
- You can also choose hot varieties like Poblano, Chile or Jalapeno. However, make sure you deseed them to reduce the heat as the Capsaicin level is high in these peppers. Always err on the side of caution & wear gloves when deseeding the hot peppers.
- Always choose bright, fresh and firm peppers for this recipe. They should be free from cracks or bruises and certainly not look dull.
- Choose yellow, red, and orange peppers. Packages of 3 bell peppers , green, yellow and red are sometimes sold as “Traffic Light Peppers” can be used, to add a pop of color to the dinner table.
- Tofu can be pan fried a little to get a smokey flavor, before mixing for the filling.
- Stuffed peppers can be made gluten free by avoiding grain altogether.
- Stuffed peppers can be served a s a meal for two, a meal for four, as a part of soup, as casserole (Chicken Chiles Rellenos Casserole), hors d’oeuvre (think Chiles Rellenos served as squares) or as a grilled cheese sandwich…yes stuffed pepper stuffed inside a sandwich…isn’t that something?!
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