Three Ways to Make Stuffed Bell Peppers

Prepping a tray of bell peppers creates a vibrant spread. Each one is so unique, like a colorful mosaic that transforms simple ingredients into comforting food. These stuffed peppers are filled with three nourishing blends: a smoky eggplant and buckwheat blend, a herby zucchini and millet blend, and a spicy tomato and oat combo. All three are wholesome, satisfying, and made with pantry staples.

I made this tray when I couldn’t decide on one flavor. Honestly? I don’t regret it. Each filling brings something different, keeping dinner interesting all week long.

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Stuffed Bell Peppers 

Makes: 12 stuffed peppers (4 of each filling)

Bake time: 40–45 minutes
Prep time: ~30 minutes

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Base Ingredients

• 12 medium bell peppers, tops removed, cored, and cleaned

• Olive oil spray or a little olive oil for brushing

• Salt & pepper to taste

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1. Buckwheat & Eggplant Filling (4 peppers)

Ingredients:

• 1 cup cooked white buckwheat

• 1 small eggplant, diced

• 1 tbsp olive oil (or water for sautéing)

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt & black pepper to taste

• Optional: chopped parsley or basil

Instructions:

1. Sauté eggplant in a skillet with olive oil until soft and lightly golden (8–10 min).

2. Add spices and cook for another 1–2 minutes.

3. Stir in cooked buckwheat. Mix well and season to taste.

4. Let cool slightly before filling 4 peppers.

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2. Millet & Zucchini Filling (4 peppers)

Ingredients:

• 1 cup cooked millet

• 1 small zucchini, grated or finely chopped

• 1 tbsp nutritional yeast (optional)

• 1 tsp dried oregano

• ½ tsp thyme or herbes de Provence

• Salt & pepper to taste

• Juice of ½ lemon (optional, for freshness)

Instructions:

1. Lightly sauté zucchini until just softened (about 5 min) or use raw if finely grated.

2. Mix with millet, herbs, and nutritional yeast.

3. Add lemon juice, season to taste, and fill 4 peppers.

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3. Spicy Oats & Tomato Filling (4 peppers)

Ingredients:

• ¾ cup quick oats or rolled oats

• ¾ cup finely chopped tomatoes (fresh or canned)

• 1 tsp harissa paste or chili flakes

• ½ tsp paprika

• 1 tbsp tomato paste (optional, for depth)

• Salt & pepper to taste

• Optional: chopped olives or parsley

Instructions:

1. In a bowl, combine oats, tomatoes, and seasonings. Let sit 5–10 minutes to soften oats.

2. Add tomato paste if using, and adjust spices to your liking.

3. Fill 4 peppers with this spicy mix.

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Bake the Peppers:

1. Preheat oven to 190°C (375°F).

2. Lightly oil a large baking dish or tray. Arrange the 12 stuffed peppers upright.

3. Cover loosely with foil and bake for 30 minutes. Remove foil and bake uncovered for another 10–15 minutes, until the tops are lightly golden and the peppers are tender.

4. Let cool slightly before serving. Garnish with fresh herbs if desired.

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Notes:

• You can mix and match grains and vegetables based on what you have.

• For extra flavor, drizzle a little tahini-lemon sauce or plant-based yogurt on top before serving.

• All fillings can be prepped in advance and refrigerated.

• Serve with a green salad or roasted veggies for a complete meal.

• You can also use those fillings for different stuffed veggies, e.g., zucchini, eggplant, etc. Here's an example of stuffed bell peppers, zucchini, and eggplant on one baking tray: 

  
  
  

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Nutrition (per pepper, average for all three fillings):

• Calories: ~145 kcal

• Protein: 4–5g

• Carbs: 20g

• Fat: 4–5g

• Fiber: 4g

• Sugars: 4g

Nutrition will vary slightly between the different fillings.

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