In a nutshell: Some highlighted stuffed peppers side dishes include Creamy Parmesan Garlic Potato Salad with Peas, Butternut Squash Wild Rice Pilaf With Pomegranate Seeds, Spinach Rice, etc. These side dishes complement stuffed peppers with various flavors, textures, and ingredients, making for a satisfying and well-rounded meal.
Stuffed peppers can be served as a side but can also be done as a meal. The peppers are halved, and the seeds removed and stuffed with vegetables, cheese, beans, rice, or meat, whichever you prefer. It is topped with cheese to make it more delicious and add crunch.
Here are some suggestions for stuffed peppers side dishes. Be sure to give these stuffed peppers side recipes a try.
Here’s What To Serve With Stuffed Peppers:
#1. Creamy Parmesan Garlic Potato Salad with Peas
These creamy potatoes are a real comfort food treat. The potatoes are cooked until tender and tossed in a creamy parmesan sauce with peas, finished off with some chopped parsley. The perfect side to eat with stuffed peppers.
#2. Butternut Squash Wild Rice Pilaf With Pomegranate Seeds
What goes well with stuffed peppers? This wild rice pilaf is full of flavor and texture with the added extras. The butternut is roasted in the oven, mixed in with the wild rice and sauteed onions, and tossed altogether in the sweet honey vinaigrette.
The pilaf is finished off with some chopped walnuts, fresh mint, and pomegranate seeds for added flavor and texture.
Rice makes great sides with stuffed peppers. This spinach rice is a traditional Greek side dish packed with flavor from fresh lemon and an array of herbs, and the onions are sautéed with garlic and all the herbs.
The spinach is then added and wilted down, and then the rice and stock are added. The stock is brought to a boil, and the rice is left to cook until the stock is fully absorbed. Butter is stirred through the rice with fresh lemon juice and zest to finish off.
Pearled Couscous is just a larger form of couscous. It is such a versatile ingredient and can be flavored up with anything; this has been paired with Caprese flavors.
The cherry tomatoes are cooked with the couscous, the basil and rocket are wilted down, and the mozzarella is torn fresh over the cooked couscous. The side dish is finished with a drizzle of good olive and garnished with fresh basil. Promise to give this one a try; it’s one of the best stuffed peppers sides.
This roast courgette pasta is surprisingly delicious. The courgettes are roasted until soft and golden brown; they are blended with toasted pinenuts, basil, and parmesan.
Stir this sauce through some pasta, and you’ve got a great side dish. The pasta is finished with toasted pinenut, fresh basil, and grated parmesan.
This is a traditional side dish and a great source of carbohydrates. This couscous salad is so simple to put together. Cook the couscous as per instruction, then fluff it up with a fork, and add the rest of the salad ingredients.
Finally, dress the salad and toss it to combine, and finish with some crumbled feta.
#8.Charred Broccoli Salad with Dates, Almonds, and Cheddar
This is a delicious way of preparing broccoli, and the charred smokey flavor works great with broccoli. The broccoli is cooked on a hot skillet until well browned but still with a crunch.
The broccoli is then dressed in a honey vinaigrette, together with the chopped Medjool dates, almonds, and shavings of mature cheddar cheese. Finally, it’s seasoned with Maldon sea salt at the end. This salad gets better the longer it sits, so don’t be afraid to make it up in advance.
This stuffed pepper’s side dish will wow your dinner guests; it not only tastes good, but it looks good too! The tart has a puff pastry base topped with courgette ribbons and a savory custard mixture of egg, crème fraiche, spring onions, and mint.
The tart is baked until the puff pastry is cooked and the custard is set. Sliced up and served with stuffed peppers- dinner is sorted!
This warm hearty side is the best of the stuffed peppers side dishes. The cooked quinoa and steamed butternut squash are mixed with corn, kale, and tomato pesto. The cheese and almond milk are added to the vegetables to make a “cheese sauce.”
Once all combined, it is then transferred into a baking dish, topped with the croutons and remaining cheese, and baked until the cheese is melted and golden brown.
This gnocchi side dish could be eaten as a main meal; it’s that delicious, but serving it as a side dish would be the “pièce de resistance.” The cherry tomatoes are roasted until blistered and charred.
The gnocchi is blanched in boiling water until they float to the surface. Once done, drain the gnocchi and set them aside. The mushrooms are sauteed in a pan; the pesto is added once done.
Finally, mix the gnocchi and cherry tomatoes and mix all the ingredients. Finish the side dish off with a grating of parmesan and fresh basil.
#12. Artichoke, green peas, and preserved lemon salad
Artichokes, peas, olives, and preserved lemons are all great ingredients mixed in one dish- amazing!
The oil is heated with garlic, lemon, and spices to infuse. The peas are added and cooked until tender. Mix in the chopped coriander, artichokes, and olive, seasoned to taste. This side dish is like summer on a plate.
This salad is a fresh and simple side. Fresh cherry tomatoes, cucumber, red onion, and avo are mixed through chickpeas. Dressed with a garlic vinaigrette and finished with cubes of feta. Simple, fresh, and tasty.
This salad is light and fresh and incredibly tasty. The green beans are cooked until just tender, and the fennel is roasted until golden and caramelized; they are tossed in a caper and parsley vinaigrette.
The saltiness of the capers complements the caramelized fennel perfectly. Toasted flaked almonds are added at the end for garnish and added flavor and texture.
This stir-fry is quick to throw together and would be an excellent side for stuffed peppers. The broccoli, onion, garlic, ginger, and mushrooms are stir-fried with a bit of oil until the broccoli is soft.
The carrots, cashews, vinegar, soy sauce, and sugar are added to flavor up the stir-fry. The vegetables are left to steam for a couple of minutes. The stir-fry is then sprinkled with sesame seeds.
This could easily be served as a meal on its own, or it can be served as a side dish to the main meal.
This green bean salad is an explosion of flavors and textures. The balsamic dressing makes this salad so delicious; it’s made of balsamic vinegar, lemon zest and juice, Dijon mustard, honey, basil, and garlic.
The salad ingredients of roast beetroots, blanched green beans, and fresh cherry tomatoes are all tossed in the moreish dressing. The final ingredients of fresh mozzarella, pine nuts, and arugula are tossed in and coated lightly in the dressing.
More dressing can be added if desired, and the salad is finished with a seasoning of cracked salt and pepper.
#17. Roasted Carrots with Honey and Garlic Yogurt Sauce
Roasted carrots are always delicious and great sides for stuffed peppers; they become sweeter and still retain some texture. This side dish teams the roasted carrots with a yogurt sauce- simply made with yogurt, garlic, and olive oil.
The sauce is drizzled over the roasted carrots and then topped with a drizzle of honey, chopped cilantro, and pistachios- for extra flavor and texture.
#18. Balsamic courgette, pine nuts, and Parmesan salad
This shaved salad of courgettes, pine nuts, and parmesan seems simple, but it’s full of flavor. The sweet balsamic dressing works perfectly with the saltiness of the parmesan and the pepperiness of the rocket leaves.
Some toasted pine nuts add great texture and a creamy, nutty flavor. The perfect light side to serve with your stuffed peppers.
Bell peppers pair well with a variety of dishes, such as stuffed peppers, fajitas, stir-fries, salads, and sandwiches, adding color, crunch, and a sweet, mild flavor to your meals.
Where do people eat stuffed peppers?
Stuffed peppers are enjoyed in various cuisines around the world, with popular variations found in Mediterranean, Mexican, Middle Eastern, and Eastern European dishes, often served as a main course or appetizer.
Having completed three years at cooking school, Gabi then went into the realm of private cheffing where she got to travel the world, cooking for the rich and famous in their luxury homes and holiday homes. Through her travels, she has experienced different cuisines, which she has added to her cooking repertoire.
