While they're absolutely delicious on their own, I like to make them a meal with easy side dishes to round out dinner. Whether you're making classic stuffed peppers filled with ground meat and ...

Stuffed peppers are a classic in many world cuisines. They are most often filled with a mixture of meat and rice, but what if ...

Stuffed peppers were on the ... then arrange cut-side up in the baking dish. Divide the chicken mixture among the peppers (about 1/2 cup of filling per pepper). Spoon 1 tablespoon of marinara ...

Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish. Bake at 400° F. for 45 minutes or until the peppers are tender. Top with the cheese.

These protein-packed stuffed peppers make a ... Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base ...

I liked to use the meat from a rotisserie chicken in these stuffed ... peppers to the prepared baking sheet, then drizzle with 1 teaspoon of oil and season with salt and pepper. Turn cut-side ...

Arrange on a baking sheet cut side up. Top peppers with remaining ¾ c. cheddar. Bake stuffed peppers until cheese is melty, 10 to 12 minute. Let cool 10 minutes. Top with chives before serving.

Discover various recipes to make the most of your leftover rice. From fried rice and rice salad to rice soup and stuffed bell ...

For allergens, see ingredients in bold. Take the 4 small red bell peppers and use a table knife cut the very top off each pepper by rolling the pepper on its side, then pull off like a lid.