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What to Eat With Stuffed Peppers in 2025: 9 Great Choices!

A plate of stuffed peppers.

Stuffed peppers are hearty, flavorful, and packed with possibilities, but the right side dishes can turn them into a truly unforgettable meal. Whether you're serving them for a weeknight dinner or a cozy weekend lunch, a few smart pairings can add texture, freshness, or a little something extra on the side.

I’ve put together some of the tastiest ideas to serve with stuffed peppers. From crisp salads to creamy sides and crunchy breads, these pairings add balance and keep things interesting. Take a look and build your perfect plate!

All the recipes on this page are carefully crafted by our team, including our in-house nutritionist, who also calculates the nutritional information provided. While we strive for accuracy, please note that actual values may vary based on ingredient brands, portion sizes, and preparation methods.

1.Caprese (Tomato & Bocconcini) Salad

A plate of caprese salad alongside some stuffed peppers.
Caprese salad adds a light, acidic touch to heavier stuffed peppers

✅ Best for

A light and refreshing side dish

🍽 Servings

4

⏲️Time to cook

10 minutes

🔪 Required tools

  • Cutting board

  • Knife

🥦 Ingredients

  • 2 cups cherry tomatoes

  • 1 cup (250 g) bocconcini cheese

  • Fresh basil leaves (about 4 or 5 leaves)

  • 2 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper to taste

📊Nutritional information (per serving)

Calories 🔥

240 kcal

Carbs 🍞

4 g

Protein 🍗

12 g

Fat 🥑

20 g

Method 🧑‍🍳

  1. Slice the cherry tomatoes in half.

  2. Drain the bocconcini and pat them dry.

  3. Layer or toss the tomatoes, bocconcini, and basil leaves on a platter.

  4. Drizzle with olive oil and balsamic glaze if using.

  5. Sprinkle with salt and black pepper to taste.

  6. Serve immediately or chill for up to 1 hour before serving.

Overview 🔍

Caprese salad pairs perfectly with stuffed peppers because it balances out the rich, savory flavors with something fresh, cool, and mildly acidic. The creamy bocconcini and juicy tomatoes help cut through heavier fillings like meat, rice, or cheese, making each bite feel lighter.

I love this salad because it’s ultra-quick, no-cook, and looks great on the table. It’s low calorie, low carb, and requires almost no cleanup. If you’ve got quality ingredients on hand, it’s a go-to that never fails.

2.Crusty Bread With Balsamic Dip

A loaf of crusty bread alongside some stuffed peppers and balsamic and olive oil dip.
Fresh bread dipped in balsamic vinegar and olive oil is delicious

✅ Best for

A quick, crowd-pleasing appetizer or side

🍽 Servings

4

⏲️Time to cook

1 minute

🔪 Required tools

  • Small shallow dish or ramekin

  • Bread knife

  • Serving board or plate

🥦 Ingredients

  • 1 loaf crusty bread (sourdough, Italian, ciabatta, or baguette)

  • 3 tbsp extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper to taste

  • A pinch of dried herbs to taste (oregano, basil, etc)

📊Nutritional information (per serving)

Calories 🔥

278 kcal

Carbs 🍞

38 g

Protein 🍗

8 g

Fat 🥑

11 g

Method 🧑‍🍳

  1. Slice the bread into thick, rustic pieces.

  2. Pour the olive oil into a small shallow dish.

  3. Drizzle the balsamic vinegar over the oil.

  4. Add a pinch of salt, pepper, or herbs if desired.

  5. Serve immediately alongside the bread for dipping.

Overview 🔍

This simple combo is a great match for stuffed peppers because it adds a bit of richness and texture to the meal. The tangy balsamic and smooth olive oil help break up the intensity of the pepper stuffing without competing for attention.

I like this side because it takes almost no time, uses ingredients I always have on hand, and makes any dinner feel a little more complete. No cooking, barely any cleanup, and it works for casual meals or guests.

3.Stuffed Poblano Peppers With Spinach, Raisins, & Tahini Dressing (With Optional Salmon Fillets)

The Stuffed Poblano Peppers With Spinach, Raisins, & Tahini Dressing from Blue Apron.
These peppers only take 40 minutes and taste great

Author’s tip: This recipe comes from Blue Apron, and it reflects why meal delivery services like it are so popular: it’s packed with flavor and feels gourmet, but it’s totally doable at home. You can add the optional salmon if you like or keep it veggie.

✅ Best for

A hearty, all-in-one stuffed pepper meal

🍽 Servings

2

⏲️Time to cook

40 minutes

🔪 Required tools

  • Sheet pan

  • Medium pot with lid

  • Mixing bowls

  • Zester or box grater

  • Knife and cutting board

  • Spoon

  • Medium skillet (if adding salmon)

🥦 Ingredients

  • 2 poblano peppers

  • ½ cup yellow couscous

  • 3 oz baby spinach

  • 1½ tbsp golden raisins

  • 1 oz sliced roasted red peppers

  • 1 tbsp capers

  • 1½ oz feta cheese

  • ½ cup plain nonfat Greek yogurt

  • 2 tbsp tahini

  • 1 clove garlic

  • 1 lemon

  • 2 tbsp sliced roasted almonds

  • Olive oil

  • Salt and black pepper

  • Optional: 2 skin-on salmon fillets (5 oz each)

📊Nutritional information (per serving) WITH optional salmon

Calories 🔥

820 kcal

Carbs 🍞

56 g

Protein 🍗

50 g

Fat 🥑

45 g

📊Nutritional information (per serving) WITHOUT optional salmon

Calories 🔥

550 kcal

Carbs 🍞

56 g

Protein 🍗

21 g

Fat 🥑

28 g

Method 🧑‍🍳

  1. Preheat oven to 450°F. Place poblanos on a sheet pan, drizzle with olive oil, season, and roast for 12–14 minutes. Let cool.

  2. In a medium pot, combine couscous, raisins, salt, and ¾ cup water. Bring to a boil. Add spinach, turn off heat, cover, and let sit for 6–8 minutes. Stir to wilt spinach.

  3. Chop red peppers. Quarter the lemon. Grate garlic into a paste. In a bowl, whisk tahini, juice of 2 lemon wedges, 2 tbsp water, olive oil, and garlic. Season to taste.

  4. Add capers, red peppers, half the feta, and dressing to the couscous. Stir to combine. Season if needed. Cut a slit in each cooled pepper and remove seeds.

  5. Stuff peppers with couscous filling. Roast 8–10 minutes until heated through.

  6. (Optional) Pat fish dry and season. Cook skin side down in a skillet 5–7 minutes. Flip and cook 1–2 minutes more.

  7. In a bowl, combine yogurt with juice from remaining lemon wedges and olive oil. Spread yogurt on plates, top with peppers and any extra filling. Add salmon (if using) and garnish with remaining feta and almonds.

Overview 🔍

This stuffed poblano dish brings bold flavor and a beautiful presentation that pairs naturally with classic stuffed peppers. The couscous, tahini, and yogurt base offer bright, creamy, and slightly tangy notes that contrast with the smoky heat of roasted peppers.

I love that you can keep it vegetarian or add 5-oz salmon fillets. Either option delivers a tasty meal that takes no more than about 40 minutes – perfect for busy weeknights!

4.Homemade Marinated Kalamata Olives

A jar of marinated Kalamata olives alongside some stuffed peppers.
Kalamata olives are super easy to prep and last for a very long time

✅ Best for

A savory, make-ahead side or appetizer

🍽 Servings

About 500 g of olives in total

⏲️Time to cook

5–10 minutes of prep + 2–24 hours for marinating

🔪 Required tools

  • Airtight jar or container

🥦 Ingredients

  • 2 cups pitted Kalamata olives (about 500 g)

  • ½ a litre extra virgin olive oil or canola oil

  • 100 mL red wine vinegar

  • 5–10 garlic cloves to taste

  • 1 tbsp dried oregano

  • The juice and peel zest of 1 whole lemon 

  • A pinch of chili flakes to taste

  • Salt and pepper to taste

  • 1–2 sprigs of fresh rosemary

📊Nutritional information (per serving)

Calories 🔥

70 kcal

Carbs 🍞

3 g

Protein 🍗

0 g

Fat 🥑

7 g

Method 🧑‍🍳

  1. Add the olives to a mixing bowl.

  2. Drizzle in olive oil and red wine vinegar.

  3. Add garlic, oregano, lemon zest, and any optional herbs or spices.

  4. Toss to combine and transfer to a jar or container.

  5. Refrigerate for at least 24 hours before serving for full flavor.

Overview 🔍

These marinated olives are a salty, tangy, and herby complement to stuffed peppers. They’re bold enough to stand on their own but still pair well with the Mediterranean flavors often found in pepper fillings.

I like how hands-off this one is. You mix a few pantry staples, throw them in the fridge, and forget about them until dinner. It’s low effort, low mess, and keeps well for days – as a matter of fact, it’s one of the easiest recipes you could ever make.

5.Tex-Mex Turkey Stuffed Peppers

The Tex-Mex Turkey Stuffed Peppers from HelloFresh.
Try this dish if you want an easy recipe that doesn't take too long

Author’s tip: This recipe comes from HelloFresh and is perfect for those who enjoy vibrant, plant-based meals with a touch of Mediterranean flair. It's an excellent option for vegetarians or anyone looking to reduce their meat intake while still enjoying a satisfying and flavorful dish.

✅ Best for

A flavorful, protein-packed dinner

🍽 Servings

2

⏲️Time to cook

35 minutes

🔪 Required tools

  • Small bowl

  • Small pot

  • Baking sheet

  • Large pan (ovenproof, if possible)

  • Knife and cutting board

  • Microwave-safe bowl

🥦 Ingredients

  • 2 green bell peppers

  • 1 red onion

  • 1 clove garlic

  • 1 lime

  • ½ cup jasmine rice

  • 10 oz ground turkey

  • 1 tbsp Southwest spice blend

  • 1.5 oz tomato paste

  • 2 chicken stock concentrates

  • ½ cup Mexican cheese blend (contains: milk)

  • 2 tbsp smoky red pepper crema (contains: milk, soy)

  • 2 tbsp olive oil (for cooking)

  • ¼ tsp sugar

  • 1 tbsp butter (contains: milk)

  • Salt and black pepper

📊Nutritional information (per serving)

Calories 🔥

817 kcal

Carbs 🍞

36 g

Protein 🍗

47 g

Fat 🥑

55 g

Method 🧑‍🍳

  1. Preheat oven to 425°F. Wash and dry produce. Slice ¼ of the onion, dice the rest. 

  2. Quarter the lime and halve the peppers. 

  3. Mince garlic. 

  4. In a microwave-safe bowl, combine sliced onion, lime juice, sugar, and salt. Microwave for 30 seconds until the onion is bright pink. Set aside.

  5. In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and simmer for 15–18 minutes.

  6. Place bell peppers on a baking sheet, drizzle with oil, season with salt and pepper, and roast cut side down for 15–18 minutes.

  7. In a large pan, heat oil over medium-high heat. Add diced onion, season with salt and pepper, and cook for 4–5 minutes. 

  8. Add turkey, garlic, and Southwest spice. Cook until turkey is browned, 4–6 minutes. 

  9. Stir in tomato paste, stock concentrates, and ⅓ cup water. Simmer for 1–2 minutes.

  10. Fluff rice with a fork and stir in butter. Add to the turkey mixture and combine. Once peppers are roasted, flip and stuff with the filling. 

  11. Sprinkle with cheese and return to the oven for 3–4 minutes until melted.

  12. Serve by dividing the remaining filling between plates. Top stuffed peppers with pickled onions and a dollop of smoky red pepper crema.

Overview 🔍

These Tex-Mex turkey stuffed peppers are a fun twist on the traditional stuffed pepper, bringing bold, smoky flavors from the ground turkey and spices. The pickled onion and creamy red pepper crema add a tangy kick that complements the dish beautifully.

I love this recipe because it’s great for anyone looking for a quick and flavorful meal. It’s easy to prepare with minimal prep work and cleanup, making it ideal for busy weeknights.

6.30-Minute Garlic & Herb Mashed Potatoes

A plate of creamy mashed potatoes with garlic and herbs beside stuffed peppers.
Mashed potatoes go really well with stuffed peppers

✅ Best for

A hearty, comforting side for stuffed peppers

🍽 Servings

4

⏲️Time to cook

30 minutes

🔪 Required tools

  • Large pot

  • Colander

  • Potato masher or hand mixer

  • Mixing spoon

  • Measuring spoons

🥦 Ingredients

  • About 1 kg Yukon gold or yellow potatoes

  • 4 garlic cloves

  • 4 tbsp butter

  • About ½ cup milk (or more as needed)

  • 1 tbsp chopped fresh parsley or chives

  • Salt and white pepper to taste

📊Nutritional information (per serving)

Calories 🔥

317 kcal

Carbs 🍞

46 g

Protein 🍗

6 g

Fat 🥑

13 g

Method 🧑‍🍳

  1. Peel the potatoes and cut them into even chunks.

  2. Add potatoes and garlic to a large pot and cover with cold water.

  3. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fork-tender.

  4. Drain the potatoes and garlic, then return them to the pot.

  5. Add butter and mash until mostly smooth.

  6. Pour in milk gradually while mashing to reach your desired consistency.

  7. Stir in herbs, salt, and pepper.

  8. Serve warm, optionally topped with extra butter or herbs.

Overview 🔍

Mashed potatoes are a classic comfort pairing for stuffed peppers, especially if you’re serving a protein-heavy filling. The creamy texture balances out any spice or acidity and adds a rich, starchy component to the plate.

Garlic mash is one of my favorites because it’s simple, flexible, and totally doable on a weeknight. The garlic and herbs keep things flavorful without a lot of extra effort, and cleanup is minimal since it all happens in one pot.

7. Quick & Easy Beurre Blanc Broccolini

A plate of broccolini in a beurre blanc sauce beside some stuffed peppers.
Use grass-fed butter for added flavor!

✅ Best for

A fancy-feeling veggie with minimal work

🍽 Servings

4

⏲️Time to cook

15 minutes

🔪 Required tools

  • Large skillet

  • Small saucepan

  • Tongs

  • Knife

  • Cutting board

🥦 Ingredients

  • 1 bunch broccolini, trimmed

  • 2 tbsp water

  • ½ cup dry white wine

  • 1 tbsp white wine vinegar or lemon juice

  • 1 small shallot, minced

  • 6 tbsp cold butter, cubed

  • Salt and black pepper to taste

📊Nutritional information (per serving)

Calories 🔥

193 kcal

Carbs 🍞

4 g

Protein 🍗

2 g

Fat 🥑

18 g

Method 🧑‍🍳

  1. Heat a skillet over medium heat and add the broccolini with 2 tbsp water.

  2. Cover and steam for 3–4 minutes until just tender, then uncover and let any water evaporate.

  3. In a small saucepan, combine wine, vinegar or lemon juice, and shallot.

  4. Simmer until reduced to about 2 tablespoons of liquid.

  5. Lower the heat and whisk in butter one cube at a time until the sauce is smooth and creamy.

  6. Season the beurre blanc with salt and pepper.

  7. Pour the sauce over the broccolini and serve immediately.

Overview 🔍

This delicate broccolini dish is a great match for stuffed peppers because it adds freshness and acidity without overwhelming the plate. The beurre blanc sauce ties it all together with a smooth, restaurant-style finish.

I like this one because it feels upscale but only takes 15 minutes and uses pantry basics. There’s just enough sauce to make it special, and you only need 2 pans – so cleanup’s still easy.

8. Butter & Herb Roasted Chicken Legs