Need a Pepper Picker-Upper?

Stuffed Pepper Recipes Perfect for Ringing In the New Year


Among the many delicious fruits and vegetables grown in Florida, you might not know that bell peppers are one of our biggest crops. In fact, Florida is the largest producer of bell peppers in the U.S. as of 2022.

The Florida bell pepper season runs from October through June. To find a good pepper, look for a firm and smooth pepper. If it feels a little wrinkled, it’s not as good for eating raw, but can still be cooked perfectly well.

Let’s look at three ways to prepare one of our favorite bell pepper recipes: stuffed peppers. 

Classic Italian Stuffed Sweet Peppers

Adapted from Taste of Home


  • 3 sweet red bell peppers (medium)
  • 2 sweet yellow peppers (medium)
  • 1 14 oz jar of spaghetti sauce
  • ¾ lb Italian turkey sausage links 
  • ¾ cup instant rice (uncooked)
  • ½ cup feta cheese
  • ½ cup onion (chopped)
  • ½ cup tomato (chopped)
  • ¼ cup fresh parsley (minced)
  • 2 tbsp black olives (sliced)
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp Italian seasoning
  • ½ tsp red pepper flakes


Begin by cutting the tops off the peppers and removing them along with the seeds. Chop the tops and discard the seeds. Set pepper cups and chopped peppers aside. Next, set aside ¾ cup of spaghetti sauce and pour the remaining sauce into a 5 quart slow cooker. 

Then, take a large bowl and combine the remaining ingredients (including chopped peppers and reserved spaghetti sauce) until well mixed. Spoon into the peppers.

Finally, transfer the peppers to the slow cooker. Cover and cook on low for 4-5 hours, until sausage is fully cooked and peppers are tender. Cool and serve. 

Caprese Chicken Stuffed Peppers

Adapted from Delish


  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast
  • 1 tsp Italian seasoning
  • 2 cups cherry tomatoes (halved)
  • 2 ½ cups shredded mozzarella
  • ¾ cup ricotta
  • ⅓ cup shredded fresh basil, plus extra to garnish
  • 2 cloves garlic (minced)
  • 4 ripe bell peppers
  • ½ cup low sodium chicken broth
  • Balsamic glaze
  • Salt and pepper to taste


First, preheat the oven to 350°F. Meanwhile, halve the peppers and remove and discard the seeds.

Next, heat the oil in a large skillet over medium heat. Season chicken breast with Italian seasoning, slat, and pepper, and cook until golden brown and cooked through, about 8 minutes per side. Remove from the heat, let rest for about 5 minutes, and then dice into pieces.

Next, stir together the cherry tomatoes, cooked chicken, 1 ½ cups of mozzarella, ricotta, basil, salt, pepper, and garlic in a large bowl. Stuff this mixture into the pepper halves and sprinkle remaining mozzarella over top. Pour the chicken broth into a baking dish, place the peppers inside, and cover with foil. 

Cook until peppers are tender and the cheese has melted, about 40 to 45 minutes. Once cooked, remove from the oven, garnish with basil and drizzle of balsamic glaze, and serve. 

Mexican Grilled Stuffed Green Bell Peppers

Adapted from The Spruce Eats


  •  6 large green bell peppers
  • 2 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 jalapeños (seeded and chopped)
  • ½ red bell pepper (finely chopped)
  • ½ cup fresh cilantro
  • 1 tsp ground cumin
  • 1 28 oz can pinto or black beans
  • 1-3 tbsp hot sauce, to taste
  • 12 oz pepper jack or monterey jack, coarsely grated
  • Salt and black pepper to taste


First, cut the peppers in half lengthwise and discard the seeds. Next, heat olive oil in a nonstick skillet over medium heat. Add chopped veggies and cook until golden brown, about 4 minutes. 

Remove the pan from the heat and stir in the beans, hot sauce, cumin, and 8 oz of cheese. Add salt and pepper to taste, then spoon the mixture into your bell peppers. Top with remaining cheese. 

Preheat your grill on medium heat. Arrange the stuffed peppers on the grill away from direct heat and cook until the peppers are tender and cheese is brown and bubbly, about 30 to 40 minutes. Once cooked, remove from the grill, top with cilantro, and serve immediately.

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