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

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

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

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)

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

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

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

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

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

Method 🧑‍🍳

1. Preheat the oven to 400°F (200°C).

2. Pat the chicken legs dry with paper towels.

3. In a small bowl, mix melted butter, olive oil, herbs, garlic powder, salt, and pepper.

4. Place the chicken in a baking dish and brush generously with the butter mixture.

5. Roast for 40–45 minutes until the skin is golden and crisp and the internal temperature reaches 165°F.

6. Baste once or twice during cooking for extra flavor.

7. Let rest for 5 minutes before serving.

Overview 🔍

Roasted chicken legs pair beautifully with stuffed peppers, adding a savory, crispy protein option to balance out the soft texture and filling of the peppers. The herbs and butter also echo classic Mediterranean flavors.

I like this side because it’s easy to prep, cooks in one pan, and feels hearty without requiring a lot of effort. You can make it while the peppers bake and end up with a full meal and minimal cleanup.

9.Simple Coleslaw

Method 🧑‍🍳

1. Add the cabbage and carrots to a large mixing bowl.

2. In a separate small bowl, whisk together the mayo, vinegar, mustard, sugar, salt, and pepper.

3. Pour the dressing over the vegetables.

4. Toss well until everything is evenly coated.

5. Let sit for 5–10 minutes before serving for the best flavor.

Overview 🔍

Coleslaw works well with stuffed peppers because it cuts through the richness of the filling and adds freshness to the plate. It’s especially good with spicy or tomato-based stuffed peppers.

I like this one because it takes almost no time to make, especially if you use a bag of pre-shredded slaw. It’s cool, crunchy, and there’s only one bowl to clean – perfect for busy nights or summer meals.

FAQ

What is a good side for stuffed peppers?

A good side for stuffed peppers should complement their savory and hearty filling. Light, fresh options like a crisp salad or roasted vegetables work well to balance out the richness. Carbs like rice, couscous, or a slice of crusty bread can help round out the meal. 

The creamy 30-Minute Garlic & Herb Mashed Potatoes, for instance, provide a nice contrast to the pepper's texture and flavors, making for a satisfying combination.

What do you serve with stuffed pepper casserole for dinner?

When serving a stuffed pepper casserole, it’s ideal to pair it with sides that offer freshness or additional protein. A tangy salad, roasted or sautéed vegetables, or even a side of seasoned rice can enhance the overall flavor profile and provide a satisfying, well-rounded meal. 

For instance, coleslaw works perfectly with stuffed peppers, providing a crunchy, tangy contrast to the rich, savory filling.

What is the proper way to eat stuffed peppers?

The proper way to eat stuffed peppers is simple: use a fork and knife to slice into the pepper and scoop out the filling. You can eat the entire pepper or leave the outer skin if you prefer. The stuffed part is typically the highlight, and it can be enjoyed along with the cooked pepper. 

With dishes like Couscous-Stuffed Poblano Peppers, slicing through the pepper and enjoying the couscous filling with its spinach, raisins, and tahini dressing makes for a flavorful bite, highlighting both the pepper and the filling.