Swede Dish Stuffed Peppers with Creamy Walnut-Parsley Sauce

Cuisine: American, Mexican, Swedish

Courses: Dinner

Difficulty: Beginner

Servings: 4

Dietary: Ground Beef, Peppers

Description

This Swedish-inspired twist on stuffed peppers layers the comfort of classic meatball flavors with a modern, Nordic-style sauce. Bell peppers are filled with ground beef, white beans, rice, and warming allspice, then topped with a smooth walnut-parsley cream. Garnished with lingonberries (or pomegranate seeds) for a tart pop, the dish balances rich, hearty filling with bright, elegant flavors.

Ingredients

For the peppers

4 large bell peppers
1 lb ground beef (or half beef/half pork for a meatball blend)
1 cup cooked rice (pearl rice or barley for Nordic texture)
1 cup white beans (cannellini or navy beans)
1 onion, finely chopped
2 cloves garlic, minced
1 tsp ground allspice
½ tsp nutmeg
1 tsp smoked paprika
1 tbsp fresh parsley, chopped
1 tbsp butter or oil
Salt & pepper to taste

For the creamy walnut-parsley sauce

1 cup 1 walnuts, soaked in hot water for 1 hour, drained
½ cup milk (or oat milk)
½ cup plain skyr or Greek yogurt
1 clove garlic
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Salt to taste

For garnish

Fresh parsley sprigs
Lingonberries (or pomegranate seeds)

Instructions

1
Prep peppers: Slice tops off, remove seeds, roast at 375°F (190°C) for 15 minutes until softened.
2
Make filling: Sauté onion and garlic in butter. Add beef, cook until browned. Stir in beans, rice, allspice, nutmeg, paprika, parsley, salt, and pepper. Simmer 5 minutes to meld.
3
Stuff & bake: Fill roasted peppers, bake for 20 minutes.
4
Blend walnut sauce: Blend walnuts, milk, yogurt, garlic, lemon juice, parsley, and salt until creamy.
5
Serve: Spoon walnut sauce over peppers. Garnish with parsley and lingonberries (or pomegranate).

Keywords: Swede Dish stuffed peppers, Swedish meatball peppers, walnut-parsley cream sauce, Nordic-inspired comfort food, Swedish fusion main dish, healthy Scandinavian cooking

Four Seasons Stuffed Peppers with Creamy Walnut Sauces

These Scandinavian-inspired stuffed peppers adapt with the seasons, balancing hearty fillings with light, fragrant walnut-based cream sauces that shift flavor and mood throughout the year.

Spring – Walnut-Parsley Cream (Fresh & Green)

Sauce: Smooth walnut cream blended with fresh parsley, lemon juice, and a touch of garlic for brightness.
Filling Note: Classic beef, rice, and white beans.
Mood: Fresh, grassy, and lively—perfect for spring renewal.

Summer – Walnut-Basil Cream with Lemon Zest (Bright & Herbaceous)

Sauce: Walnut cream with fresh basil leaves, lemon zest, and a drizzle of olive oil for a light, Mediterranean-inspired finish.
Filling Note: Can add roasted summer vegetables (zucchini, corn) for extra sweetness.
Mood: Sunny and vibrant, echoing summer’s abundance.

Fall – Walnut-Sage Cream with Cider (Earthy & Warming)

Sauce: Walnut cream infused with fresh sage and a splash of apple cider for subtle sweetness.
Filling Note: Apples, mushrooms, or wild rice could be folded in for autumnal depth.
Mood: Grounding and savory—ideal for harvest gatherings.

Winter – Walnut-Thyme Cream with Nutmeg (Comforting & Spiced)

Sauce: Walnut cream with thyme, a touch of nutmeg, and a whisper of cream or oat milk for coziness.
Filling Note: Add cinnamon and golden raisins to the Swedish meatball–style filling for warmth and festivity.
Mood: Rich, comforting, and slightly spiced—perfect for winter tables.