Whether you prefer tangy, spicy, or creamy flavors, the right sauce can take your stuffed peppers to the next level. Here are 10+ tasty sauces for stuffed peppers!
Stuffed peppers are a versatile and delicious dish that can be enjoyed in various cuisines around the world.
While the filling is often the star of the show, the sauce you choose can take your stuffed peppers to a whole new level of flavor.
In this post, we’ll explore 10 sauces that will enhance your stuffed peppers. Let’s dive in and explore these easy recipes!
The BEST Sauces for Stuffed Peppers
How to make ahead and store
Many of these stuffed pepper sauces can be made ahead of time and stored in an airtight container in the refrigerator for a few days. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Favorite stuffed pepper recipes
- Southwest Beef & Quinoa Stuffed Peppers
- Stuffed Poblano Peppers
- Bacon-Wrapped Cheese Stuffed Cherry Peppers
More sauce recipes
- Sauces for Potatoes
- Sauces for Sweet Potato Fries
- Dipping Sauces for Onion Rings
- Sauces for Buddha Bowls
- Sauces for Rice Bowls
- Sauces for Burgers
- Sauces for Tacos
Did you make any of these sauces for veggie burgers?
Please leave a comment and rating below, if you loved this round up of delicious sauce recipes. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
10+ Sauces for Stuffed Peppers
- Preheat oven to 500 degrees.
- In a small pot, combine the rice, 1 cup of water and a big pinch of salt. Bring to a boil then cover and reduce the heat to low. Simmer 15 minutes. Remove from heat and fluff with a fork. Set aside.
- Place poblano peppers on a sheet pan. Roast in the oven for 10-15 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each pepper and remove and discard the ribs and seeds.
- While the peppers cool, in a large skillet, heat oil on medium-high until hot. Add garlic and onion. Cook, stirring frequently, 2-3 minutes, until softened. Stir in the tomato paste and cumin. Cook, 2-3 minutes. Add ground beef. Cook, breaking the meat apart with a spoon, until cooked through. Stir in the currants, pepitas and cooked rice; season with salt and pepper, to taste.
- Stuff each pepper with the filling. Bake 4 to 6 minutes, or until heated through. Remove from the oven.
- While the peppers bake, in a small bowl, combine Mexican crema, lime juice, half the cilantro and 1 tablespoon of water. Season with salt and pepper to taste.
- Drizzle the peppers with lime crema and sprinkle with remaining cilantro. Enjoy.