When it comes to stuffed peppers, there’s one type that reigns supreme: the Giant Marconi. With their sweet and slightly smoky flavor, these peppers are the perfect canvas for a wide range of fillings. In this article, we’re going to explore the spicy side of stuffed peppers with 20 mouth-watering recipes that showcase the versatility of the Giant Marconi.
From classic combinations like quinoa and feta to more adventurous pairings like chorizo and shrimp, each recipe on this list is designed to ignite your taste buds. Whether you’re a fan of hearty, comforting dishes or bold, international flavors, there’s something for everyone in this collection of spicy Giant Marconi pepper stuffed recipes.
So go ahead, get creative with these peppers, and discover the perfect blend of flavor and heat to spice up your mealtime routine!
Stuffed Giant Marconi Peppers with Quinoa and Feta
Elevate your snack game with this flavorful and nutritious recipe that combines the sweetness of giant Marconi peppers with the savory goodness of quinoa, feta cheese, and fresh herbs.
Ingredients:
– 4-6 giant Marconi peppers
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, crumbled feta cheese, chopped parsley, and minced garlic.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until peppers are tender.
7. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Spicy Giant Marconi Pepper and Sausage Stuffed Peppers
A flavorful twist on the classic stuffed pepper recipe, this dish combines the natural sweetness of giant Marconi peppers with spicy Italian sausage and a hint of smokiness.
Ingredients:
– 4-6 giant Marconi peppers
– 1 lb sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook sausage in a large skillet, breaking it up with a spoon as it cooks, until browned and cooked through.
4. Add onion, garlic, diced tomatoes, smoked paprika, salt, and pepper to the skillet. Stir well.
5. Stuff each pepper with the sausage mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and top with shredded mozzarella cheese (if using). Return to oven and bake for an additional 15-20 minutes.
Cooking Time: 45-50 minutes
Cheesy Stuffed Giant Marconi Peppers with Ground Beef
Add a flavorful twist to traditional stuffed peppers with this recipe, featuring ground beef and melted cheese.
Ingredients:
– 4 giant Marconi peppers (any color)
– 1 lb ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks. Drain excess fat.
4. Add onion, garlic, cooked rice, diced tomatoes, paprika, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each pepper with the meat mixture, topping with shredded cheddar cheese and a sprinkle of Parmesan.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender.
Cooking Time: 35-40 minutes
Giant Marconi Pepper Stuffed with Lentils and Herbs
Elevate your vegetable game with this flavorful and nutritious recipe, perfect for a satisfying side dish or main course. The natural sweetness of the Marconi peppers pairs beautifully with the savory flavors of lentils and herbs.
Ingredients:
– 4-6 Giant Marconi peppers
– 1 cup cooked lentils
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the tops of the Marconi peppers and remove seeds and membranes.
3. In a bowl, mix together cooked lentils, olive oil, chopped onion, garlic, thyme, and rosemary.
4. Stuff each pepper with the lentil mixture, filling to the top.
5. Place peppers on a baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Mediterranean Stuffed Giant Marconi Peppers
Brighten up your table with this flavorful and colorful dish! This Mediterranean-inspired recipe combines the sweetness of roasted peppers with the savory flavors of feta, olives, and sun-dried tomatoes.
Ingredients:
– 4 giant Marconi peppers, any color
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted Kalamata olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 teaspoon dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers, removing seeds and membranes.
3. In a bowl, mix together feta, olives, parsley, olive oil, lemon juice, salt, pepper, and oregano.
4. Stuff each pepper with the mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Roast for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Giant Marconi Pepper Stuffed with Rice and Black Beans
Experience the flavors of Latin America with this simple yet flavorful recipe, perfect for a quick weeknight dinner or weekend gathering. Roasting the peppers brings out their natural sweetness, while the rice and black bean filling adds a savory and nutritious twist.
Ingredients:
– 4-6 Giant Marconi Peppers
– 1 cup cooked white rice
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked rice, black beans, olive oil, onion, garlic, salt, and pepper.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Place peppers on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender.
6. Serve warm, garnished with your choice of toppings.
Cooking Time: 25-30 minutes
Spicy Stuffed Giant Marconi Peppers with Chorizo
These sweet and spicy peppers are perfect for a flavorful main dish or as an impressive appetizer. The combination of chorizo, Manchego cheese, and smoked paprika will transport your taste buds to the Mediterranean.
Ingredients:
– 4-6 giant Marconi peppers
– 1/2 pound chorizo, sliced
– 1/4 cup Manchego cheese, shredded
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 30-40 minutes or until the skin is blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, then slit open each pepper to create a cavity.
4. Stuff each pepper with chorizo, Manchego cheese, and smoked paprika. Season with salt and pepper to taste.
5. Serve warm or at room temperature, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Giant Marconi Pepper Stuffed with Couscous and Chickpeas
This recipe combines the sweetness of roasted peppers with the nutty flavor of couscous and the creaminess of chickpeas, creating a delicious and healthy vegetarian dish.
Ingredients:
– 4 giant Marconi peppers
– 1 cup couscous
– 2 cups water
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the peppers by placing them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 30-40 minutes, or until the skin is charred and blistered.
3. Cook couscous according to package instructions using 2 cups of water.
4. In a bowl, mix cooked couscous, chickpeas, smoked paprika, salt, and pepper.
5. Once peppers are cool enough to handle, slit them open and remove seeds and membranes. Stuff each pepper with the couscous mixture.
6. Serve immediately, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Stuffed Giant Marconi Peppers with Turkey and Spinach
Experience the perfect blend of flavors and textures with this hearty stuffed pepper recipe, featuring tender turkey, wilted spinach, and crunchy breadcrumbs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 giant Marconi peppers, any color
– 1 lb ground turkey
– 1/2 cup cooked white rice
– 1/2 cup chopped fresh spinach
– 1/4 cup crumbled feta cheese (optional)
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers, removing seeds and membranes.
3. In a bowl, combine turkey, rice, spinach, feta cheese (if using), oregano, salt, and pepper. Mix well.
4. Stuff each pepper with the turkey mixture, filling to the top.
5. Place peppers in a baking dish, drizzle with olive oil, and sprinkle with breadcrumbs.
6. Bake for 35-40 minutes or until peppers are tender and filling is cooked through.
Cooking Time: 35-40 minutes
Giant Marconi Pepper Stuffed with Mushrooms and Goat Cheese
Giant Marconi Pepper Stuffed with Mushrooms and Goat Cheese Recipe
Transform a humble pepper into an impressive dish by filling it with earthy mushrooms and tangy goat cheese.
Ingredients:
– 4 Giant Marconi peppers, roasted and seeded
– 1 cup mixed mushroom caps (button, cremini, shiitake), sautéed in butter until tender
– 8 oz goat cheese, crumbled
– 2 cloves garlic, minced
– Fresh thyme leaves, chopped (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, combine sautéed mushrooms, crumbled goat cheese, and minced garlic.
3. Stuff each roasted Marconi pepper with the mushroom-goat cheese mixture, dividing it evenly among the peppers.
4. Sprinkle chopped thyme leaves on top of each stuffed pepper (if using).
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Spicy Stuffed Giant Marconi Peppers with Shrimp
Savor the bold flavors of the Mediterranean with this vibrant and flavorful recipe, perfect for a quick weeknight dinner or special occasion. Crisp giant Marconi peppers are stuffed with succulent shrimp, spicy chorizo, and creamy goat cheese, then baked to perfection.
Ingredients:
– 4 giant Marconi peppers, any color
– 1 pound large shrimp, peeled and deveined
– 1/2 cup cooked chorizo, crumbled
– 3 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast peppers in the oven for 20-25 minutes, or until slightly charred.
3. Meanwhile, sauté shrimp with olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper. Cook until pink and fully cooked.
4. Stuff each pepper with the shrimp mixture, followed by crumbled chorizo and goat cheese.
5. Bake for an additional 10-12 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Giant Marconi Pepper Stuffed with Barley and Vegetables
This hearty recipe fills giant Marconi peppers with a savory mixture of cooked barley, roasted vegetables, and aromatic spices. The result is a flavorful and nutritious main dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 Giant Marconi peppers
– 1 cup pearl barley, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium zucchini, sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook barley according to package instructions using water or broth.
3. Heat olive oil in a skillet over medium heat. Add onion, garlic, carrot, and zucchini; cook until tender, about 5-7 minutes.
4. Stuff each pepper with the cooked barley mixture, followed by the vegetable mixture.
5. Place peppers on a baking sheet lined with parchment paper and bake for 30-40 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Stuffed Giant Marconi Peppers with Lamb and Mint
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of lamb with the freshness of mint and the crunch of giant Marconi peppers.
Ingredients:
– 4 giant Marconi peppers, any color
– 1 pound ground lamb
– 1/2 cup cooked white rice
– 1/4 cup chopped fresh mint leaves
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large bowl, combine lamb, cooked rice, mint leaves, and feta cheese (if using). Mix well.
4. Stuff each pepper with the lamb mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-40 minutes or until the peppers are tender and the filling is cooked through.
Cooking Time: 30-40 minutes
Giant Marconi Pepper Stuffed with Tofu and Asian Greens
This vibrant recipe combines the sweetness of roasted peppers with the savory flavor of pan-seared tofu, all wrapped up with a burst of freshness from Asian greens.
Ingredients:
– 2 Giant Marconi peppers
– 1 block firm tofu, drained and crumbled
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups mixed Asian greens (such as bok choy, Chinese broccoli, and gai lan)
– Salt and pepper to taste
– Optional: sesame seeds, soy sauce, or chili flakes for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes, or until charred and tender.
3. While peppers roast, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, about 5-6 minutes per side. Season with salt and pepper to taste.
4. In a separate pan, sauté chopped onion and minced garlic until softened. Add Asian greens and cook until wilted. Season with salt and pepper to taste.
5. To assemble, slice peppers in half lengthwise and remove seeds. Stuff each pepper with tofu mixture, then top with Asian green mixture.
Cooking Time: 45-50 minutes
Spicy Stuffed Giant Marconi Peppers with Chicken and Corn
Elevate your stuffed pepper game with this flavorful recipe that combines juicy chicken, sweet corn, and spicy peppers. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large Marconi peppers
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1-2 diced jalapeños (depending on desired heat level)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a bowl, combine chicken, corn, cheese, cilantro, cumin, smoked paprika, salt, and pepper.
4. Stuff each pepper with the chicken mixture, topping with jalapeños (if using).
5. Cover baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Giant Marconi Pepper Stuffed with Wild Rice and Cranberries
Elevate your holiday gathering with this show-stopping recipe that combines the natural sweetness of marconis with the savory flavor of wild rice and tangy cranberries.
Ingredients:
– 4 giant Marconi peppers
– 1 cup cooked wild rice
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (for an added burst of flavor)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cooked wild rice, cranberries, salt, and pepper. Cook for an additional 2-3 minutes.
5. Stuff each pepper with the wild rice mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: Approximately 40 minutes
Stuffed Giant Marconi Peppers with Italian Sausage
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of giant Marconi peppers with the savory flavor of Italian sausage and melted mozzarella cheese.
Ingredients:
– 4 giant Marconi peppers, any color
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each pepper with the sausage mixture, then top with cooked rice and mozzarella cheese.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 30-40 minutes or until the peppers are tender.
Cooking Time: 30-40 minutes
Giant Marconi Pepper Stuffed with Bulgur and Pine Nuts
A flavorful and nutritious vegetarian recipe that combines the sweetness of roasted peppers with the nutty taste of bulgur and pine nuts. This dish is perfect for a healthy lunch or dinner.
Ingredients:
– 4-6 Giant Marconi Peppers
– 1 cup Bulgar
– 1/2 cup Pine Nuts, toasted
– 2 cloves Garlic, minced
– 1 tablespoon Olive Oil
– Salt and Pepper to taste
– Optional: Feta Cheese or Parmesan for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix together bulgur, pine nuts, garlic, salt, and pepper.
4. Stuff each pepper with the bulgur mixture, filling them as full as possible.
5. Drizzle the tops with olive oil and place on a baking sheet.
6. Roast for 30-40 minutes or until peppers are tender.
7. Serve warm, garnished with feta cheese or Parmesan if desired.
Cooking Time: 30-40 minutes
Spicy Stuffed Giant Marconi Peppers with Crab Meat
These bold and flavorful peppers are stuffed with a spicy blend of crab meat, cheese, and herbs, then baked to perfection. Perfect for a unique appetizer or main course.
Ingredients:
– 4 giant Marconi peppers
– 1 pound jumbo lump crab meat
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 jalapeño pepper, seeded and finely chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix together crab meat, cheese, parsley, garlic, paprika, salt, and pepper.
4. Stuff each pepper with the crab mixture, filling as full as possible.
5. Drizzle olive oil over the peppers and sprinkle with chopped jalapeño.
6. Bake for 25-30 minutes or until the peppers are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Giant Marconi Pepper Stuffed with Farro and Roasted Vegetables
Elevate your mealtime with this vibrant and flavorful dish, where tender farro and roasted vegetables are nestled inside a giant Marconi pepper. Perfect for a hearty lunch or dinner.
Ingredients:
– 2 giant Marconi peppers
– 1 cup cooked farro
– 1/2 cup mixed roasted vegetables (such as zucchini, bell peppers, cherry tomatoes)
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: feta cheese or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the Marconi peppers and remove seeds and membranes.
3. In a bowl, mix together farro, roasted vegetables, olive oil, garlic, salt, and pepper.
4. Stuff each pepper with the farro mixture, filling to the top.
5. Place peppers in a baking dish and bake for 30-40 minutes or until tender.
6. Serve warm, garnished with feta cheese or chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to ignite your taste buds! This collection of 20 recipes features Giant Marconi Peppers as the star of the show. Stuffed with an array of ingredients from quinoa and feta to chorizo and black beans, these peppers are packed with flavor. From Mediterranean-inspired dishes to spicy twists, there’s something for everyone in this vibrant medley of stuffed peppers. Whether you’re a fan of meaty or vegetarian options, these recipes are sure to satisfy your cravings and leave you wanting more.
