Yes, you can assemble the stuffed peppers up to a day in advance and store them covered in the refrigerator. When ready to eat, simply bake them according to the recipe instructions, adding a few extra minutes to the cooking time since they will be cold.

Red, yellow, or orange bell peppers are ideal because they are sweeter and milder than green ones. Look for peppers that are uniform in size and have flat bottoms so they can stand upright easily in your baking dish.

Ensure your filling ingredients (like rice or grains) are cooked but not overly wet before stuffing. Additionally, par-baking the empty pepper halves for about 10–15 minutes before adding the filling helps them retain a pleasant, tender-crisp texture.