Looking for what to make with Stuffed Peppers? Check out our favorite stuffed pepper side dishes, including easy veggies, potatoes 3 ways, and vibrant salads.
Stuffed Bell Peppers are one of our favorite weeknight meals and we are always experimenting with different sides to pair with it. Below we've rounded up 15 dishes that pair deliciously with stuffed bell peppers so you know exactly what to make next time you make stuffed peppers.
If you are looking for a stuffed peppers recipe, try our Turkey and Quinoa Stuffed Bell Peppers. Our Stuffed Bell Peppers feature richly seasoned ground turkey, sweet quinoa, and hearty veggies in a scrumptious bell pepper shell.
1. Elotes Style Corn with Furikake
2. Maple Roasted Kabocha Squash (Japanese Pumpkin)
3. Jalapeño Cheddar Cornbread with Miso
4. Sautéed Mushrooms with Garlic and White Wine
5. 10-Minute Sautéed Broccolini (Broccoletti)
6. Pan Fried Potatoes with Herbs
7. Harvest Salad with Quinoa and Arugula
8. Sautéed French Green Beans with Furikake
9. Roasted Asparagus with Parmesan
10. Miso Mashed Potatoes
11. Vegetable Wild Rice
12. Maple Bacon Brussel Sprouts
13. Peach Arugula Salad with Prosciutto and Burrata
14. Furikake and Lemon Shishito Peppers
15. Parmesan Truffle Fries
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All of the above sides will add a flavorful new dimension to your Stuffed Pepper dinner. If you made and enjoyed any of these sides, please rate this post and comment below!
15 Best Side Dishes for Stuffed Peppers
- 1 bunch broccolini
- 2 teaspoon olive oil
- 2 cloves garlic crushed
- ½ teaspoon kosher salt or sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon water
- parmigiano Reggiano grated, optional
- lemon wedges optional
- Prepare the broccolini - Trim a half-inch off the bottom of the broccolini stems.1 bunch broccolini
- Prepare garlic - Use the side of your knife to slightly crush the whole garlic cloves. Crushing the garlic releases the garlic oil into the cooking oil. Leaving the garlic whole prevents the clove from burning.2 cloves garlic, 2 teaspoon olive oil
- Cook garlic and broccolini - Add oil and garlic cloves to a skillet over medium heat. When the oil shimmers, add broccolini and sauté for 5 minutes, turning the broccolini over with tongs halfway through. The broccolini will turn bright green and some of the florets become charred.
- Season and steam - Use tongs to remove the garlic. Toss broccolini with salt and optional black pepper or red pepper flakes. Add the water, cover with a lid, and cook for an additional 1-2 minutes.½ teaspoon kosher salt or sea salt, ½ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes, 1 tablespoon water
- Serve - Serve immediately with lemon wedges and top with Parmigiano-Reggiano if desired.parmigiano Reggiano, lemon wedges
- Store leftover garlic broccolini in an air-tight container in the refrigerator for up to 3 days. Broccolini doesn't stand up well to freezing. To reheat leftovers in the oven, heat oven to 350 degrees F and place the broccolini on a baking sheet. Bake in the oven for 5-7 minutes.
- To heat the broccolini on the stovetop, add a drizzle of olive oil to a skillet on low-medium heat. Place the broccolini in a single layer in the skillet and cook until warm, or about 3-5 minutes.
- Cook in a single layer - Cook broccolini in a single layer on the pan so the vegetables cook evenly and do not get soggy.
- Season well - Generously season broccoletti with olive oil, kosher or sea salt, pepper, and red pepper. This recipe is very versatile and flexible, so you can season with your favorite spices too!