[1][2] Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country.

Stuffed peppers or peperoni ripieni are part of the Italian gastronomic tradition, especially in the southern regions and particularly in Calabria.

[5] It consists of bell peppers stuffed with cooked meat, potatoes, and onions and seasoned with chili, turmeric, coriander, cilantro, salt, and lemon juice.

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.

[6][7] Stuffed peppers in American cuisine is a dish where bell peppers (often the green, yellow, orange, and red varieties) are typically filled with a stuffing such as ground beef, mixed with bread crumbs or cooked rice, eggs, herbs, and spices (especially paprika and parsley) and cheese.

[citation needed] Traditionally in Bulgaria, the filling is made of rice steamed in advance, onions, minced meat and spices, heat-treated and crammed into pre-cleaned, washed and riddled with needle peppers.

If raw egg is added to the cooled stuffing, filled peppers can be cooked in a pan, as the pods are boiled almost steamed.