Stuffed Pepper Rings are a fun twist on traditional stuffed peppers. Instead of stuffing whole peppers, the peppers are cut into rings and filled with a savory mixture of meat, onions, garlic, mushrooms, jalapeño, and Creole seasoning, then bound with egg and flour. They are cooked in a skillet until the filling is cooked through and the peppers are tender.
We use jalapeño for a little heat, but you can choose another fresh pepper depending on how much heat you like. Top the rings with shredded cheese for the final few minutes of cooking, if desired.
This recipe makes a small batch for two and is easy to adjust depending on the size of your pepper rings and how much filling you prefer.
Stuffed Pepper Rings
Ingredients
- ½ cup onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh pepper diced — jalapeño recommended, or use another pepper of your choice depending on your preferred heat level
- 1 tablespoon olive oil
- 1½ cups mushrooms finely diced
- 2 cups meat of your choice — raw ground beef or raw chicken finely diced
- 1 tablespoon Creole seasoning
- ¼ cup flour
- 2 green peppers cut into ¾- to 1-inch rings
- Shredded cheese to taste, optional
- 1 egg beaten
Instructions
- Cut the green peppers into ¾- to 1-inch-thick slices to form rings. Remove the membranes and seeds. Set the rings aside.
- Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and mushrooms. Cook until the vegetables are slightly browned and tender. Transfer the vegetables to a bowl and allow them to cool.
- Add the meat and Creole seasoning to the cooled vegetable mixture. Stir to combine.
- Add the beaten egg and mix well.
- Add the flour and mix until the filling is well combined.
- Place the pepper rings in an unheated skillet. Fill each ring with the meat mixture.
- Cover the skillet and cook over medium heat for 6–8 minutes. Carefully turn the stuffed pepper rings over, cover, and cook for an additional 7 minutes, or until the meat is cooked through.
- If desired, sprinkle the rings with shredded cheese. Cover and cook for another minute or two, just until the cheese melts.
- Remove from the skillet and serve hot.
Notes
Food Safety: If using chicken, cook the filling to an internal temperature of 165°F (74°C) as measured with a food thermometer.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
