11 Cheap Stuffed Pepper Ideas

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Transform humble bell peppers into hearty, budget-friendly meals with 11 cheap stuffed pepper ideas.

These versatile vegetables become edible bowls for creative fillings that stretch simple ingredients into satisfying dinners.

From classic rice and ground beef to innovative vegetarian combinations, these affordable recipes prove that delicious meals don’t require expensive ingredients.

Cheesy Italian Sausage Stuffed Peppers

Cheesy Italian sausage stuffed peppers are a delightful blend of flavors that brings comfort to your table.

The juicy sausage pairs perfectly with the sweetness of bell peppers, and the melted cheese adds a creamy touch that makes each bite heavenly.

This recipe is not only tasty but also simple to prepare, making it ideal for busy weeknight dinners or a casual gathering with friends.

These stuffed peppers are versatile and can be adjusted to suit your palate.

Whether you prefer a little spice or a more traditional flavor, you can customize the ingredients to make it your own. Plus, they’re a great way to sneak in some veggies!

Mushroom and Rice Stuffed Peppers

Mushroom and rice stuffed peppers are a delightful and budget-friendly meal option that brings a satisfying bite to your table.

The combination of earthy mushrooms, fluffy rice, and colorful bell peppers results in a dish that’s both comforting and nutritious.

This recipe is simple to make and perfect for weeknight dinners or meal prep.

The flavors meld wonderfully as the peppers roast, creating a tender yet slightly crisp texture.

Plus, it’s easy to customize with your favorite spices or additional veggies. Serve these stuffed peppers with a side salad or your choice of protein for a complete meal!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 cup mushrooms, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup corn (fresh or frozen)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onions and garlic, cooking until softened.
3. Add the mushrooms and corn to the skillet, cooking until the mushrooms release their juices, about 5 minutes.
4. Stir in the cooked rice, Italian seasoning, salt, and pepper. Mix well and remove from heat.
5. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
6. Stuff each pepper with the mushroom and rice mixture, pressing down gently to pack it in.
7. If using, sprinkle cheese on top of each stuffed pepper.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
9. Garnish with fresh parsley before serving.

Mediterranean Chickpea Stuffed Peppers

Mediterranean Chickpea Stuffed Peppers are a colorful and healthy dish that bursts with flavor.

The combination of chickpeas, fresh vegetables, and zesty seasonings delivers a satisfying meal that feels both hearty and light.

These stuffed peppers are not only delicious but also simple to make, making them perfect for both busy weeknights and casual gatherings.

The creamy texture of the chickpeas pairs beautifully with the crunch of bell peppers, while olives and herbs add a delightful Mediterranean flair.

These stuffed peppers are a great way to sneak in some extra vegetables, and they can easily be customized to fit your taste.

Whether you’re looking for a vegetarian option or just want to try something new, these peppers are sure to please!

Ingredients

• 4 large bell peppers (any color)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a mixing bowl, combine chickpeas, cherry tomatoes, black olives, red onion, olive oil, lemon juice, oregano, salt, and pepper.
4. Stuff each bell pepper with the chickpea mixture, pressing down gently to pack it in.
5. Cover the dish with aluminum foil and bake for 25-30 minutes until the peppers are tender.
6. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
7. Garnish with fresh basil before serving warm.

Southwestern Black Bean Stuffed Peppers

Southwestern Black Bean Stuffed Peppers are a delightful and nutritious dish that packs a punch of flavor.

With a blend of black beans, corn, and spices, each bite bursts with a mix of textures and tastes, making it a perfect meal for any day.

This recipe is not only simple to prepare but also budget-friendly, making it a great option for families or anyone looking to eat well without breaking the bank.

The beauty of these stuffed peppers lies in their versatility. You can easily customize the filling to suit your taste.

Whether you’re looking for a vegetarian option or want to add some ground meat, these peppers can adapt to your preferences. Top them off with some fresh avocado or cilantro for an extra zing!

Ingredients

• 4 large bell peppers (any color)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (with juice)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnishing
• Avocado slices for topping (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.
3. In a bowl, combine black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine.
4. Spoon the mixture evenly into each pepper and sprinkle shredded cheese on top.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.
7. Garnish with fresh cilantro and avocado slices before serving.

Taco-Inspired Ground Beef Stuffed Peppers

Taco-inspired ground beef stuffed peppers are a fun twist on traditional tacos, bringing all the flavors you love in a portable and healthy package.

These colorful peppers are filled with a savory mixture of seasoned ground beef, rice, and plenty of spices, making for a satisfying meal that’s easy to prepare.

This recipe is simple and great for weeknight dinners. It’s perfect for customizing with your favorite toppings, like cheese and fresh veggies.

You can even prep them in advance for a quick bake when you need it!

Ingredients

• 4 bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 packet taco seasoning
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup chopped green onions
• 1/4 cup salsa
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
4. Add the cooked rice, taco seasoning, diced tomatoes, salt, and pepper to the beef. Stir until well combined and heated through.
5. Stuff each bell pepper with the beef mixture, pressing down gently to pack it in. Top with shredded cheese.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
7. Remove from the oven and let cool slightly before serving. Garnish with chopped green onions and salsa, if desired.

Vegetable and Rice Stuffed Peppers

Vegetable and Rice Stuffed Peppers are a nutritious and satisfying dish that’s simple to prepare.

These vibrant peppers are filled with a delicious mixture of rice and assorted vegetables, creating a colorful presentation that’s sure to please.

The combination of flavors offers a savory experience, while the peppers provide a satisfying crunch. It’s a great option for a quick weeknight meal or a fun addition to any gathering.

With endless possibilities for customization, you can use whatever vegetables you have on hand.

This dish is not only easy to make but also budget-friendly, making it perfect for those looking to eat well without breaking the bank.

Ingredients

• 4 medium bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup chopped spinach or kale
• 1/2 cup diced onion
• 1 cup corn (frozen or fresh)
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked rice, diced tomatoes, chopped spinach, corn, onion, garlic powder, cumin, salt, and pepper. Mix well.
4. Stuff each bell pepper with the rice and vegetable mixture, pressing down gently to pack it in.
5. If using cheese, sprinkle it on top of the filled peppers.
6. Place the peppers upright in a baking dish. Add a bit of water to the bottom of the dish to help steam the peppers.
7. Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
8. Remove from the oven and serve warm. Enjoy your delicious Vegetable and Rice Stuffed Peppers!

Curried Lentil Stuffed Peppers

Curried lentil stuffed peppers are a fantastic way to enjoy a hearty, flavorful meal without breaking the bank.

The combination of tender lentils, aromatic spices, and fresh vegetables makes this dish both satisfying and nourishing.

Plus, it’s super simple to prepare, making it a great option for busy weeknights or meal prep.

These stuffed peppers are bursting with flavor thanks to the curry spices, and they’re great on their own or served with a dollop of yogurt or a sprinkle of fresh herbs.

Whether you’re a vegetarian or just looking to add more plant-based meals to your diet, this recipe is a must-try!

Ingredients

• 4 bell peppers (any color)
• 1 cup dried lentils (green or brown)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 cup diced tomatoes (canned or fresh)
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a pot, combine lentils, vegetable broth, diced tomatoes, onion, garlic, curry powder, and cumin. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender.
3. While the lentils cook, slice the tops off the bell peppers and remove the seeds. Place them in a baking dish.
4. Once the lentil mixture is cooked, season with salt and pepper. Spoon the mixture into each pepper, packing it tightly.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
6. Garnish with fresh herbs before serving. Enjoy your delicious curried lentil stuffed peppers!

Quinoa and Spinach Stuffed Bell Peppers

Quinoa and spinach stuffed bell peppers are a tasty and healthy meal option that’s easy to prepare.

The combination of fluffy quinoa, fresh spinach, and spices makes for a satisfying filling that brings a burst of flavor to your plate.

These stuffed peppers are perfect for a quick weeknight dinner or a meal prep idea for the week.

Not only do they look vibrant and inviting, but they also offer a great way to sneak in some vegetables.

Plus, they’re versatile; you can easily customize the filling based on what you have on hand. Enjoy them warm, topped with a sprinkle of cheese or fresh herbs for an extra touch!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup feta cheese, cubed (optional)
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
3. Sauté the Vegetables: In a skillet, heat a splash of oil over medium heat. Add the diced onion and garlic, cooking until soft. Stir in the chopped spinach and sauté until wilted. Mix in the cooked quinoa, cumin, paprika, salt, and pepper.
4. Stuff the Peppers: Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the quinoa mixture, pressing down gently. Place the stuffed peppers upright in a baking dish.
5. Bake: Cover the dish with aluminum foil and bake for 25-30 minutes. If using feta, sprinkle it on top in the last 5 minutes of baking.
6. Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh parsley before serving.

Buffalo Chicken Stuffed Peppers

Buffalo Chicken Stuffed Peppers are a tasty and easy way to bring a little kick to your dinner table.

They combine the classic flavors of buffalo chicken with the freshness of bell peppers, making for a dish that’s both satisfying and healthy.

This recipe is perfect for busy weeknights, as it comes together quickly and packs a punch of flavor in every bite.

The spicy, tangy filling pairs perfectly with the sweet crunch of the peppers, creating a delightful balance.

Whether you’re a fan of spicy food or just looking to try something new, these stuffed peppers are sure to impress. Plus, they’re easy to customize if you want to add your favorite toppings!

Ingredients

• 4 large bell peppers (any color)
• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese, softened
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Optional toppings: crumbled blue cheese, celery sticks

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a bowl, mix the shredded chicken, buffalo sauce, cream cheese, half of the cheddar cheese, and green onions. Season with salt and pepper.
4. Spoon the chicken mixture into each pepper, filling them generously.
5. Top each pepper with the remaining cheddar cheese.
6. Bake for about 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Remove from the oven and let cool slightly before serving. Garnish with optional toppings as desired.

Herbed Couscous Stuffed Peppers

Herbed couscous stuffed peppers are a delightful and colorful dish that brings a burst of flavor to your table.

The sweetness of the bell peppers pairs perfectly with the light, fluffy couscous, which is infused with fresh herbs and spices.

This recipe is not only easy to make but also budget-friendly, making it a great option for any weeknight meal.

With vibrant colors and a variety of textures, these stuffed peppers are sure to impress.

Each bite is a combination of savory couscous mixed with vegetables, creating a satisfying dish that’s packed with nutrients.

Plus, they can be prepared in about 30 minutes—perfect for those busy evenings!

Ingredients

• 4 bell peppers (any color)
• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 cup diced vegetables (zucchini, carrots, or bell pepper)
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a pot, bring vegetable broth to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes to absorb the liquid.
4. Fluff the couscous with a fork and stir in the diced vegetables, parsley, olive oil, garlic powder, onion powder, oregano, salt, and pepper.
5. Spoon the couscous mixture into each pepper, packing it in gently.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
7. Serve warm and enjoy your vibrant herbed couscous stuffed peppers!

Sweet and Sour Pork Stuffed Peppers

Sweet and sour pork stuffed peppers are a delicious and colorful dish that brings a burst of flavor to your table.

The vibrant green peppers, stuffed with a savory mix of ground pork, pineapple, and tangy sauce, create a satisfying balance of sweetness and zest.

They’re not only tasty but also simple to prepare, making them a perfect weeknight meal.

These stuffed peppers are a delightful way to enjoy a hearty dinner without spending too much time in the kitchen.

The combination of ingredients is both comforting and refreshing, perfect for anyone looking to try something new. Let’s get cooking!

Ingredients

• 4 large green bell peppers
• 1 pound ground pork
• 1 cup diced pineapple (fresh or canned)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon vinegar
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Set aside.
3. In a skillet over medium heat, sauté the onion and garlic until translucent. Add the ground pork and cook until browned.
4. Stir in the diced pineapple, ketchup, soy sauce, brown sugar, vinegar, salt, and pepper. Cook for another 5 minutes until heated through.
5. Stuff each bell pepper with the pork mixture and place them in a baking dish.
6. Add a bit of water to the bottom of the dish to help steam the peppers. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
8. Garnish with chopped green onions before serving.