Packed Peppers


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How this works

Packed Peppers

Servings: 4 people
Calories: 1529kcal


  • 4 bell peppers (see substitutions)
  • 1/2 lb cooked protein
  • 1 cup cooked grains
  • 1–2 cups sauce such as a homemade tomato (see sub recipe) or cream
  • Salt and pepper
  • 1/2 cup (or more)grated cheese or a few Tbsp of nutritional yeast (+ extra to garnish), divided

Optional add-ins

  • 2–3 green onions,chopped
  • Fresh herbs, chopped, or a few tsp dried herbs
  • Hot sauce, to taste

Marinara sauce

  • 1/4 cup olive oil
  • 4 – 8 cloves garlic, finely chopped
  • 4 lb fresh tomatoes,chopped, or 2 cans (28 oz each) tomatoes
  • Salt and pepper
  • Pinch crushed red pepper flakes (optional)
  • 3 Tbsp chopped fresh basil


Packed peppers

  • Preheat oven to 375 F and grease baking dish big enough to hold peppers with oil or butter.
  • Cut tops of bell peppers, as you would a jack-o’-lantern. Discard seeds and membranes. Remove stems from tops and discard, reserving tops for filling. Dice tops.
  • Place peppers cut side up in prepared dish. If peppers won’t stand up, you can slice some of their bottoms off to even them out.
  •  In bowl, mix protein, grain, sauce, and any optional add-ins with diced pepper tops and season to taste with salt and pepper. Mix in cheese, reserving a little to use as garnish. Spoon stuffing into peppers and sprinkle cheese over top.
  • Pour just enough water in baking dish to cover the bottom. Cover peppers loosely with compostable parchment, silicone baking mat, or top of a pot or pan.
  • Bake for 20 minutes, then uncover and bake for an additional 5 to 10 minutes to brown the tops. The filling should be heated through and peppers softened.

Marinara sauce

  • In large pan over medium heat, heat olive oil. Add garlic and cook until softened, about 3 to 5 minutes.
  •  Add tomatoes, red pepper flakes, and pinch of salt. Bring sauce to simmer and let thicken, about 15 minutes. Stir in basil towards the end of cooking time. Taste and adjust seasoning with more salt, pepper, or basil. If you like, blend or purée sauce.


Can substitute:
  • Bell peppers with field or poblano peppers cut in half lengthwise; amount of filling may change depending on size of the peppers
Zero-waste tip: I have also made this recipe with jalapeños stuffed with a little leftover stew or chili and grated cheese, perfect served as a spicy appetizer for parties.


Calories: 1529kcal | Carbohydrates: 21g | Protein: 6.6g | Fat: 51.1g | Sodium: 264mg | Fiber: 7g | Sugar: 3g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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