Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.

The Cantonese version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures (煎釀三寶), with stuffed peppers, stuffed aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce.

Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.^{[citation needed]}

Stuffed peppers or peperoni ripieni are part of the Italian gastronomic tradition with its numerous regional recipes. The traditional Calabrian recipe, called pipi chini, involves the use of round bell peppers, and the filling is made with breadcrumbs, parsley, basil, Grana cheese, tomato, and provola cheese. Sometimes hard-boiled egg, anchovies or ground meat are also added.

In Egypt, a stuffed bell pepper dish called mahshi felfel (محشي فلفل) is traditionally eaten, it is a type of dolma in which bell peppers are filled with a mixture of rice and herbs. The filling is typically made from short-grain rice, combined with finely chopped parsley, cilantro, and dill, seasoned with cumin, coriander, salt, and black pepper. Some versions may incorporate ground beef or lamb, but this is not typical.

Before cooking, the stuffed peppers are arranged in a pot lined with tomato slices or onion rings, preventing them from sticking. They are then simmered in a seasoned tomato sauce, allowing the rice to absorb the flavors while the peppers become tender.

Stuffed peppers (bharvan mirch or bharva hari mirch) is one of several stuffed vegetable (bharvan subji) dishes. It consists of bell peppers stuffed with cooked meat, potatoes, and onions and seasoned with chili, turmeric, coriander, cilantro, salt, and lemon juice. The peppers are then either browned in a tava (frying pan) or baked in an oven until the peppers are scorched.^{[citation needed]}

Mirchi bajji or pakora is a chaat (street food) item and is a hot favorite during the monsoon and cooler months. In Mumbai and western areas, the big green chilli pepper is stuffed with a roasted, spiced flour mix and fried. In the South, the big green chillies, similar to Hatch chili peppers, are dipped in a flour batter and fried. It may be accompanied by chutneys and sauces. In Andhra Pradesh and Tamil Nadu, some of the smaller but more potent chillies are also stuffed and fried, especially as a side to rice.^{[citation needed]}