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 ...

You can experiment with vegetarian variations of meatball-stuffed peppers. Try using ricotta meatballs as a substitute or grains, or make a version that uses beets, mushrooms, tomatoes, and parsnips.

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 ...

If you think stuffed peppers are dull and unappealing ... they may just be the ultimate summer appetiser or side dish. Theo says: “These Romano peppers with a canned potato stuffing are so ...

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 ...

These veggie stuffed peppers are full of colour ... Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers on a large baking tray, cut side up. Roast for 20–25 minutes or until they start ...