Stuffed Paprika Peppers

Heading into Summer we enjoy meals that are a bit lighter and require less prep time as it tends to be a busy time in the garden and life. We can take advantage of the abundant fresh, local produce growing in our garden and Farmers Markets too. I love the sweet, smokey flavour of Paprika or Ancho Peppers which contribute to the tastiness of this dish.

You can substitute Bell Peppers too and simply add paprika to the stuffing. This filling for this recipe is versatile and one that I routinely use in recipes to be posted at a later date! While this recipe isn’t diary free, a dairy free pesto and dairy free cheese can be easily substituted. Filling can be used for stuffing zucchini, squash, and tomatoes too. It’s a tasty vegetarian main dish when served with Focaccia bread and a green salad. Enjoy!

Stuffed Paprika Peppers

Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Main Course
Servings 6
Calories 647 kcal


  • Large Skillet
  • Baking sheet


  • 8 large red peppers


  • 2 medium red peppers, diced
  • 1 cup scallions or green onions, diced
  • 1 cup mushrooms, finely chopped
  • 4 large garlic cloves, minced
  • 2 tbsp olive oil, extra virgin
  • ½ cup pine nuts (or walnuts), toasted in 1 tbsp olive oil in oven or on skillet
  • ½-¾ cup pesto (to taste)
  • 1 cup parmesan cheese, grated
  • ½ cup fresh basil leaves, chopped
  • ¾ cup sun-dried tomatoes, chopped
  • ¾ cup kalamata olives, pitted and chopped
  • 3 cups cooked Basmati rice (use leftover rice if you have any)
  • salt and pepper, to taste
  • 2 cups Asiago and Parmesan cheese mix, grated, for the topping


  • Preheat oven to 325F

Prepare the peppers:

  • Wash and dry the peppers. Cut lengthwise into halves and scrape out the seeds
  • Arrange on a baking sheet with the cavities facing up

Make the filling

  • Saute diced pepper, mushroom, scallions, and garlic with olive oil in your skillet until softened but not fully cooked
  • Drain off liquid
  • Add remainder of all ingredients (pesto, Parmesan cheese, skillet roasted pine nuts or walnuts) and rice
  • Add salt and pepper to taste

Fill and bake the peppers:

  • Fill the peppers with the stuffing.
  • Cook for 35-40 minutes until peppers have softened.
  • Remove the peppers from oven.
  • Set the oven to a low broil setting.
  • Sprinkle grated Asiago and Parmesan cheese over the peppers until completely covered.
  • Place the peppers back in the oven under the broiler and brown off cheese for about 5 minutes. Watch closely so peppers don't burn!
  • Serve warm. .


  • NOTE: If Bell Peppers used add 1 TBSP of Paprika to stuffing mix. Given pepper sizes are variable any leftover filling can be served as a cold, rice salad side dish next day.
  • This recipe can be made dairy-free by substituting dairy-free cheese and pesto into the filling and topping.
Keyword Gluten-free, vegetarian

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