Are you having trouble figuring out what to serve with stuffed peppers? With this list, you’ll find tons of hearty salads and sides that will give you a well-rounded dinner.
Many cuisines have a version of stuffed peppers, including those of Spain, Greece, India, and Guatemala! Each recipe varies, but they all have one thing in common: filling the center of a pepper with something yummy, and then cooking it.
In the US, people often use bell peppers. Whether you choose green peppers or red peppers, your dish will turn out tasty.
Some people make them in the oven, and others choose to simmer them on the stove. If you opt for stovetop preparation, spoon some of the delicious sauce on top before serving.
One of my favorite sides on this list is the fresh Greek salad topped with olives, cherry tomatoes, and feta. Or, I serve simple rice and beans.
Whatever type of peppers you make, these sides are the perfect complement!
For a very healthy — yet tasty — dinner, amp up the veggies! This cauliflower fried rice is extremely low in carbohydrates, and it’s perfect for vegan guests.
You season the cauliflower with soy sauce and sesame oil. And then I like to sprinkle sesame seeds on top for crunch, and red pepper flakes for a little heat.
Feel free to play around with this recipe, swapping in your favorite veggies. Also, this is a particularly great side with Asian stuffed pepper recipes.
This sweet potato soup will warm you right up! It’s the perfect dish for lunch on a cool fall day or a snowy winter supper.
It’s a little sweet and a little spicy, and it’s packed with flavor. To truly customize this, try making your own curry powder blend from whole spices.
Since there are so many spices in this soup, I like to serve it with milder stuffed bell peppers. That way, neither dish will overpower the other.
Couscous is a super quick and filling side! Rather than cooking pasta or a grain for a long time, you simply add couscous to boiling water, and then turn off the heat and let it steam for a few minutes.
Then, add your favorite veggies, make the lemon juice-olive oil vinaigrette, and you’re ready to serve! And don’t forget the fresh herbs — they really bring this dish to life.
You could also adapt this side to make it a stuffing for your peppers. It would taste delicious as part of a Mediterranean-inspired mezze.
04. Arugula Salad
Arugula salad with beets and feta cheese is one of my favorite side dish recipes. It’s simple to make, but sweet and tangy.
You can steam, boil, or roast your beets, and they will turn out soft and delicious. Or, you can buy packaged cooked beets, but they may be salty.
And while you can use bottled dressing in a pinch, this olive oil-balsamic vinaigrette is really delicious. And it only takes 2 minutes to prepare.
Also, feel free to use your favorite cheese. I love using goat instead of feta, or adding large shavings of parmesan cheese.
When I’m craving some fast food, but still want to be good to my body, I make these sweet potato fries!
They don’t use much oil, and you can season them however you like. This mix of smoked paprika and garlic powder is delicious, but sometimes I like to be extra decadent and add grated parmesan cheese.
Plus, these sweet potato fries are great to serve with stuffed peppers, especially ones with ground beef. Since they’re air-fried instead of deep-fried, they’re not too heavy, and you won’t feel too full.
If you want to start making fries from veggies that aren’t potatoes, zucchini is a fantastic option. The panko breadcrumbs and grated parmesan cheese give these fries an extra crispy coating, even though they’re not deep-fried.
Also, these baked zucchini fries are an especially good side dish to serve with stuffed peppers during the summer. That’s when you can find tons of farm-fresh zucchini at roadside stands — or perhaps even in your own garden!
This side dish is great to serve with stuffed peppers because green beans aren’t fussy and don’t take long to cook. Therefore, you can spend more time perfecting your stuffed peppers!
These beans come together in just 20 minutes, and they only require a few ingredients. And since many of the seasonings overlap with the cauliflower fried rice, you could easily make both for one meal!
As well, using grated fresh ginger makes this recipe just a little more involved, but the flavor boost is worth it!
Spaghetti squash seems like magic to me — you run a fork along the cooked flesh, and off come noodle-like strands! Then, you coat them with butter, garlic, and parmesan cheese, and it’s an incredibly tasty dish.
Also, you can cook the squash in two different ways, depending on what’s easier for you: in the oven or in the microwave. If you’re baking your stuffed peppers, why not toss the squash in at the same time?
If you’re serving people on low-carb, gluten-free, or keto diets, this is a great side! And if you have picky kids, this is a delicious way to get them to eat vegetables.
Sweet, salty, sour, and savory — this side dish has them all!
The sugar, balsamic vinegar, cranberries, and goat cheese balance each other nicely. And caramelized Brussels sprouts bring everything together.
This side is great any time of the year, but I love serving Brussels sprouts and cranberries for Thanksgiving. And I make stuffed peppers for my vegetarian guests for the holidays.
Then, they have something tasty and filling to enjoy while others eat turkey!
Even if you’re not a fan of glazed carrots, give this recipe a try! This side dish isn’t too sweet, and the fresh rosemary lifts the flavor.
And the best thing about serving baby carrots as your vegetable is that you don’t have to prep them in any way! Simply make the sauce, open the bag of carrots, dump them in, and bake them!
You also can mix and match fresh herbs, or add a couple pinches of your favorite spices. And for extra texture, toss some chopped nuts on top.
This summery salad is a delightfully fresh side dish to serve with stuffed peppers. You can use English cucumbers, or try ones fresh from a farmer’s market if you can get them.
To keep avocados from going brown, I leave a few pits in the serving bowl. I don’t know why it works, but it helps!
Also, your cucumbers can get soft and runny if they sit in the dressing for too long. Therefore, only add the salt right before you serve your salad.
Doctors always say to eat leafy greens, and this recipe makes them taste amazing! Plus, you’ll have this dish on the table in under 10 minutes.
This side is extra healthy because the lemon juice on the spinach helps you absorb more iron from the leaves. And the caramelized garlic gives you a punch of flavor.
Additionally, sauteed spinach and garlic is also one of my favorite pizza toppings. So, try experimenting with how you serve your greens!
13. Corn Fritters
If you’re making American-style stuffed bell peppers, why not make a Tex-Mex-inspired side to go with them?
These corn fritters are very crispy and just a little sweet. So, they’re the perfect complement to soft, savory stuffed peppers.
It’s a great base recipe to play around with. For instance, you can chop up any of your favorite veggies to go in these patties.
And you can adjust the spices to fit your palette. For instance, I sometimes add a dash of hot sauce to raise the heat a little.
When fall apple season starts, get picking and make this salad! It’s like a Waldorf salad, but so much healthier because it uses a vinaigrette instead of mayonnaise dressing.
This recipe also has other fantastic dressing options if you want something closer to a traditional Waldorf. For instance, you can use Greek yogurt or vegan yogurt instead of mayo.
The combination of fruit and veggies, fresh and dried, gives you a great variety of textures and flavors. But feel free to change it up!
I love roasted potatoes because they’re quick and they’ll please everyone. Plus, you can play around with the seasonings!
This recipe uses a delicious mix of onion and garlic powders, paprika, and dried parsley. But you can add any spice blend you like, such as curry powder or ras el hanout.
For a filling meal, serve these oven-roasted potatoes alongside a bell pepper stuffed with ground beef and cheese.
This recipe is another take on vegetable + fruit + cheese. And why not? It’s a classic combination for a reason.
Thinly-sliced Brussels sprouts marinate in a tangy dressing. And then you add apple slices, dried cranberries, roasted hazelnuts, and crumbled goat cheese. Yum!
One trick for this salad is to slice the sprouts as thin as you can. For this, I use my food processor, but you can do it by hand with a mandoline or knife.
As well, let the Brussel sprouts soften for half an hour in the dressing before adding the other toppings.
Sweet and earthy, this mushrooms and onion dish goes with everything! And it’s simple to make because all the seasonings are common pantry ingredients.
As well, you can throw this together in just 15 minutes. And if you buy pre-sliced mushrooms, your prep work will be even quicker.
Don’t forget to deglaze the pan. You don’t want to leave any of that delicious caramel flavor behind!
18. Pita Bread
Homemade bread can be intimidating. But don’t worry — this recipe is very simple!
Rather than baking pita in the oven, you cook it in a skillet or on a griddle. And that takes some of the guesswork out of determining when homemade bread is done.
However, you need to plan ahead with this recipe. It takes about an hour and a half for the dough just to rise, plus mixing and baking time.
But, trust me, the results are worth it. You’ll never buy packaged pita again!
19. Creamy Polenta
If I don’t fill stuffed peppers with rice, I like to serve a starch on the side. And this polenta is very simple to make.
Simply whisk polenta into boiling water, cook for 20 minutes, and then add the seasonings. However, make sure you whisk carefully to avoid lumps.
I love feta cheese, but if you’re not a fan, you can mix in your favorite. Other options include parmesan or grated cheddar.
Sometimes quinoa can be dry or bitter, but this is one of several delicious recipes that I make again and again. It’s packed with fresh veggies and seasoned perfectly.
As well as serving it as a side dish with stuffed peppers, I also like to eat this salad for a light lunch or supper. The chickpeas make it filling enough to stand as a meal on its own.
Also, you can top it with a splash of bottled Italian or Greek dressing if you want a little more flavor.
Nothing beats a hot corn muffin out of the oven. The smell alone is enough to get me out of bed in the morning!
While they’re great for breakfast, they also make an excellent side dish for stuffed peppers. This is especially true if the peppers have sauce that you can sop up with your muffin!
If you want to make these far in advance, you can wrap them tightly and freeze them. And when you’re ready to eat, simply heat them up and slather them with butter.
22. Sauteed Chard
This recipe is similar to the sauteed spinach one above, but chard has its own delicious flavor. I find it a little sweeter than spinach, and it doesn’t cook down quite as much.
It’s also a great plant to grow in your garden during the summer because you can enjoy the leaves for a few months.
You can make this recipe with any variety of Swiss chard, although rainbow chard is extremely pretty. Or, you can mix and match different greens for a blend of flavors.
What to Serve with Stuffed Peppers
- Cauliflower Fried Rice
- Sweet Potato Soup
- Arugula Salad
- Sweet Potato Fries
- Baked Zucchini Fries
- Sauteed Green Beans
- Buttered Spaghetti Squash
- Roasted Brussels Sprouts with Goat Cheese
- Honey Glazed Carrots
- Cucumber and Avocado Salad
- Sauteed Spinach with Garlic
- Corn Fritters
- Celery Salad with Apples
- Roasted Red Potatoes
- Brussels Sprout Salad
- Sauteed Mushrooms and Onions
- Pita Bread
- Pita Bread
- Creamy Polenta
- Cornbread Muffins
- Sauteed Chard
- Make some stuffed peppers.
- Decide what to serve with stuffed peppers.
- Throw together some delicious side dishes.
- Satisfy your hungry guests!