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    The Heirloom Pantry » Recipes » Sides

    15 Best Side Dishes for Stuffed Peppers

    Published: Jul 8, 2022 · Modified: Feb 9, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Sides for stuffed peppers, including broccolini, potatoes, fries, and mushrooms, plus 11 other sides.

    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.

    Sides for stuffed peppers, including broccolini, potatoes, fries, and mushrooms, plus 11 other sides.

    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

    Elote-style corn with furikake and kewpie mayo on a plate flatlay.
    Elotes Style Corn with Furikake
    Elotes Style Corn with Furikake will add a delicious umami crunch to your Stuffed Bell Pepper dinner. This recipe is inspired by Mexican street corn and flavored with Japanese ingredients. Enjoy it on the cob, cut into small servings, or cut off the cob and served as a salad.
    Get the Recipe

    2. Maple Roasted Kabocha Squash (Japanese Pumpkin)

    Maple Roasted Kabocha squash on plate.
    Maple Roasted Kabocha Squash
    Maple Roasted Kabocha Squash is a healthy, delicious side featuring Japanese pumpkin, warm maple syrup, and toasted pecans. It only takes 45 minutes to prepare this great addition to any weeknight meal or holiday dinner.
    Get the Recipe

    3. Jalapeño Cheddar Cornbread with Miso

    Jalapeño Cheddar Cornbread with Miso sliced on plate with butter and honey.
    Jalapeño Cheddar Cornbread
    Jalapeño Cheddar Cornbread with Miso is a moist and tender cheesy side with umami flavor. It’s a little sweet, has a hint of spicy, and goes perfectly with a cozy bowl of chili or or Stuffed Bell Peppers.
    Get the Recipe

    4. Sautéed Mushrooms with Garlic and White Wine

    Sautéed mushrooms with White Wine in white bowl with parsley, garlic, and seasoning.
    Sautéed Mushrooms with Garlic and White Wine
    Sautéed Mushrooms with Garlic and White Wine is a healthy, gluten-free side that is loaded with rich flavor and comes together in under 20 minutes. These buttery mushrooms call for just mushrooms, garlic, parsley, and white wine.
    Get the Recipe

    5. 10-Minute Sautéed Broccolini (Broccoletti)

    Easy delicious charred broccolini/broccoletti on a plate with seasoning, lemon wedges, and chili flakes.
    10-Minute Sautéed Broccolini
    Sautéed Broccolini is a tender, nutrient-rich version of broccoli that goes well with everything and takes just a few minutes to make. Simply cook the broccolini in olive oil then toss it with red chili flakes, garlic, and lemon juice for extra flavor.
    Get the Recipe

    6. Pan Fried Potatoes with Herbs

    potatoes roasting in a pan with spoon
    Pan Fried Potatoes with Herbs
    Pan Fried Potatoes with Herbs are buttery, savory, and pair seamlessly with Stuffed Bell Peppers. All you need are waxy potatoes, herbs, garlic, salt and pepper, and olive oil to make this one-pan side dish.
    Get the Recipe

    7. Harvest Salad with Quinoa and Arugula

    Harvest Salad with Quinoa and Arugula and lemon slices on plate.
    Harvest Salad with Quinoa and Arugula
    Harvest Salad with Quinoa and Arugula is a hearty, healthy salad that can be enjoyed all year long. It's adorned with fall flavors, including sharp goat cheese, toasted walnuts, and dried cranberries. It only takes 25 minutes to make this rich salad as a Stuffed Pepper side or appetizer.
    Get the Recipe

    8. Sautéed French Green Beans with Furikake

    Sautéed Green Beans with Furikake with lemon wedges on plate.
    Sautéed French Green Beans with Furikake
    Sautéed Green Beans with Furikake are a bright and tasty side. The lemon juice brightens the fresh green beans, while the furikake adds a unique umami flavor. If you are looking for a quick, healthy side dish to impress with Stuffed Bell Peppers, this is the perfect recipe for you.
    Get the Recipe

    9. Roasted Asparagus with Parmesan

    Roasted Asparagus with Parmesan and Lemon on plate.
    Roasted Asparagus with Parmesan
    Roasted Asparagus with Parmesan is a flavor-packed yet approachable side. Not only is it rich and flavorful, it only takes a few minutes of prep, and cooks in the oven while you prepare the Stuffed Peppers.
    Get the Recipe

    10. Miso Mashed Potatoes

    Miso mashed potatoes in a white le creuset dutch oven.
    Miso Mashed Potatoes
    Miso Mashed Potatoes are decadent and perfectly creamy. They feature homemade miso butter, garlic, and sage and go perfectly with gravy or au jus. Add these crowd-pleaser potatoes to your Stuffed Bell Peppers to impress!
    Get the Recipe

    11. Vegetable Wild Rice

    Vegetable Wild Rice in bowls.
    Vegetable Wild Rice
    Vegetable Wild Rice is a versatile and easy weeknight side. It features scrumptious vegetables, a wild rice blend, hearty broth, and herbs for seasoning. Enjoy this wild rice beside Stuffed Bell Peppers or use it as stuffing.
    Get the Recipe

    12. Maple Bacon Brussel Sprouts

    Maple Brussel Sprouts with Pancetta in bowl flatlay.
    Maple Bacon Brussel Sprouts
    Maple Bacon Brussel Sprouts are seasoned and covered with olive oil and maple syrup, then roasted and tossed with your choice of rendered bacon or pancetta. The combination is rich and hearty.
    Get the Recipe

    13. Peach Arugula Salad with Prosciutto and Burrata

    Peach Arugula Salad with Prosciutto and Burrata- Pasta Ragazza
    Peach Arugula Salad
    Peach Arugula Salad with Prosciutto and Burrata is a sweet and savory salad that tastes like Italy in the summertime. The ripe sweet peaches and heirloom tomatoes complement the savory prosciutto and burrata. It only takes 10 minutes to assemble and goes well with a glass of white wine.
    Get the Recipe

    14. Furikake and Lemon Shishito Peppers

    Shishito Peppers with furikake and lemon on plate flatlay.
    Furikake and Lemon Shishito Peppers
    Furikake and Lemon Shishito Peppers are sweet, spicy, and will add a little kick to your Stuffed Pepper dinner or whet your palate as a zesty appetizer. They only take 15 minutes to make and are loaded with umami flavor!
    Get the Recipe

    15. Parmesan Truffle Fries

    Parmesan truffle friends on a tray with truffle lemon aioli.
    Parmesan Truffle Fries
    Parmesan Truffle Fries with Truffle Aioli combine 3 of the best foods: cheese, truffles, and French fries! The sharp parmigiano-Reggiano, robust truffle oil, crispy potatoes, and creamy aioli are a mouthwatering combination that pairs deliciously with Stuffed Peppers.
    Get the Recipe

    Related Recipes

    • Closeup photo of turkey and quinoa stuffed peppers with feta, spinach, tomatoes, and basil.
      Turkey and Quinoa Stuffed Bell Peppers (Without Rice)
    • The best side dishes to serve with salmon, including asparagus, corn, quinoa arugula salad, and roasted potatoes.
      20 Best Salmon Side Dishes
    • Closeup shot of a fried sunny side up egg on a plate.
      How to Make Perfect Fried Eggs (4 Types)
    • 15 Best Sides for BBQ Chicken

    Did You Like These Recipes?

    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!

    📖 Recipe

    Closeup of easy delicious charred broccolini/broccoletti on a plate with seasoning, lemon wedges, and chili flakes.
    Print Recipe Pin Recipe
    5 from 2 votes

    15 Best Side Dishes for Stuffed Peppers

    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.
    Prep Time3 minutes mins
    Cook Time7 minutes mins
    Total Time10 minutes mins
    Course: Side Dish, Sides
    Cuisine: Italian, Japanese
    Servings: 2
    Calories: 14kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 mixing bowl
    • 1 Measuring spoons
    • 1 Tongs
    • 1 Non-stick skillet or braiser

    Ingredients 

    • 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
    Prevent your screen from going dark

    Instructions

    • 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

    Notes

    Storage
    • 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.
    Top Tips
    • 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!

    Nutrition

    Calories: 14kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 668mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    5 from 2 votes (2 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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