Mini Stuffed Bell Peppers

It’s funny how some of the best recipes are born out of simple ingredients and a little bit of kitchen creativity. Mini stuffed bell peppers are a perfect example. I stumbled upon this recipe while looking for a fun, healthy appetizer to bring to a potluck, and let me tell you, they were a smash hit! My family, especially the kids, absolutely adored them. The vibrant colors, the satisfying crunch of the pepper, and the flavorful filling – it’s a combination that’s hard to resist. They are not only incredibly delicious but also surprisingly easy to make, making them perfect for weeknight dinners, parties, or even a fun weekend cooking project. Trust me, once you try these little bursts of flavor, they’ll become a regular on your appetizer or side dish rotation. Get ready to experience a delightful explosion of taste and texture in every bite!

Ingredients for Mini Stuffed Bell Peppers

• Mini Bell Peppers: (About 24-30, depending on size) These are the colorful stars of our dish! Choose a mix of red, yellow, and orange for visual appeal and a slight variation in sweetness. Mini peppers are perfect because they are bite-sized and naturally portioned for appetizers or snacks. They offer a satisfying crunch and a slightly sweet flavor that complements the savory filling beautifully.
• Ground Meat: (1 pound) You have options here! Lean ground beef, Italian sausage (removed from casings), ground turkey, or even ground chicken work wonderfully. For a vegetarian option, you can use cooked lentils or crumbled firm tofu seasoned to mimic ground meat. The ground meat provides a hearty and savory base for the filling, adding protein and richness.
• Cooked Rice or Quinoa: (1 cup) Cooked rice (white or brown), quinoa, or even couscous adds bulk to the filling and helps bind everything together. Quinoa offers a boost of protein and fiber, while brown rice provides a nutty flavor. Leftover cooked grains are perfect for this recipe, making it a great way to use up leftovers.
• Onion: (1 medium, finely diced) Onion is a foundational flavor builder in many savory dishes. When sautéed, it becomes sweet and aromatic, adding depth and complexity to the filling. Finely dicing ensures it cooks evenly and blends seamlessly into the mixture.
• Garlic: (2-3 cloves, minced) Garlic is another essential flavor booster. Its pungent aroma and savory taste enhance the overall flavor profile of the stuffed peppers. Mincing the garlic releases its flavor fully, infusing the entire filling with its deliciousness.
• Diced Tomatoes: (1 (14.5 ounce) can, drained) Diced tomatoes add moisture and a touch of acidity to the filling. Draining them prevents the filling from becoming too watery. You can use regular diced tomatoes or fire-roasted for a smoky flavor.
• Tomato Sauce: (1/2 cup) Tomato sauce provides a rich tomato flavor and helps bind the filling ingredients together. It adds moisture and creates a saucy consistency that coats the other ingredients nicely.
• Italian Seasoning: (1 tablespoon) Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, and thyme, which adds a classic Mediterranean flavor to the stuffed peppers. It’s a convenient way to add a complex herb profile without using multiple individual herbs.
• Salt and Black Pepper: (To taste) Essential seasonings to enhance all the flavors in the recipe. Salt balances the sweetness and acidity, while black pepper adds a subtle warmth and spice. Season to your preference, tasting as you go.
• Olive Oil: (2 tablespoons) Olive oil is used for sautéing the onion and garlic. It adds flavor and helps to prevent sticking. You can also use other cooking oils like avocado oil or vegetable oil if preferred.
• Shredded Cheese: (1 cup, such as mozzarella, cheddar, or a blend) Shredded cheese adds a creamy, melty, and cheesy topping to the stuffed peppers. Mozzarella provides a mild, melty flavor, cheddar offers a sharper taste, and a blend gives a combination of textures and flavors. Feel free to experiment with different cheeses like Monterey Jack, provolone, or even pepper jack for a spicy kick.
• Fresh Parsley (optional): (For garnish, chopped) Fresh parsley adds a pop of color and a fresh, herbaceous note to the finished dish. It’s an optional garnish but elevates the presentation and adds a touch of brightness.

Instructions for Making Mini Stuffed Bell Peppers

1. Prepare the Peppers: Begin by washing the mini bell peppers thoroughly. Using a sharp knife, carefully slice each pepper in half lengthwise, from stem to tip. Gently remove the seeds and membranes from each pepper half, creating a small boat shape. Try to keep the pepper halves intact and avoid tearing them. This step is crucial for creating neat and uniform stuffed peppers.
2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Once the onion is softened, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing these aromatics first builds a flavorful base for the filling.
3. Brown the Meat: Add your chosen ground meat (beef, sausage, turkey, or chicken) to the skillet with the onions and garlic. Break up the meat with a spoon and cook until it is browned and no longer pink. Drain off any excess grease from the skillet. Browning the meat adds depth of flavor and ensures it’s cooked through. If using a vegetarian option, you can skip this step and add your pre-cooked lentils or tofu later.
4. Combine Filling Ingredients: Stir in the drained diced tomatoes, tomato sauce, cooked rice or quinoa, Italian seasoning, salt, and black pepper to the skillet with the browned meat (or sautéed onions and garlic for vegetarian). Mix everything together well to combine all the ingredients evenly. Bring the mixture to a simmer and cook for about 5-10 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly. This step is important for developing a cohesive and flavorful filling. Taste and adjust seasoning as needed.
5. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish (9×13 inch or similar) with cooking spray or a drizzle of olive oil. This will prevent the peppers from sticking to the dish during baking.
6. Stuff the Peppers: Using a spoon, carefully fill each mini bell pepper half with the prepared meat and rice mixture. Don’t overstuff them, but make sure each pepper half is nicely filled. Mound the filling slightly above the pepper edge. Arrange the stuffed pepper halves in the prepared baking dish, packing them snugly together. This helps them stay upright during baking.
7. Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the stuffed bell peppers. Ensure each pepper is generously covered with cheese. The cheese will melt and create a delicious, gooey topping.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender-crisp and the cheese is melted and bubbly, lightly golden brown in spots. The baking time may vary slightly depending on the size of your peppers and your oven. Check for doneness by piercing a pepper with a fork; it should be slightly tender but still hold its shape.
9. Garnish and Serve: Once baked, remove the mini stuffed bell peppers from the oven and let them cool for a few minutes before serving. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh flavor. Serve them warm as an appetizer, snack, side dish, or even a light meal.

Nutrition Facts for Mini Stuffed Bell Peppers

(Per Serving – approximately 2 stuffed pepper halves)

• Serving Size: 2 mini stuffed pepper halves
• Calories: Approximately 180-250 kcal (This can vary based on the type of ground meat, cheese, and portion size) – Provides a moderate calorie count, suitable as an appetizer or light meal component.
• Protein: 10-15 grams – Contributes to satiety and muscle building, primarily from the ground meat and cheese.
• Fat: 8-15 grams – Varies depending on the leaness of the meat and type of cheese used. Includes both healthy fats from olive oil and fats from meat and cheese.
• Carbohydrates: 15-25 grams – Provides energy, mainly from the rice or quinoa, vegetables and tomatoes.
• Fiber: 2-4 grams – Promotes digestive health and fullness, coming from the bell peppers, tomatoes, and grains.

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time for Mini Stuffed Bell Peppers

• Prep Time: 25-30 minutes – This includes washing and halving the peppers, dicing onions and garlic, cooking the rice/quinoa (if not pre-cooked), and preparing the filling. The prep time is relatively quick, making it a convenient recipe for busy weeknights.
• Cook Time: 20-25 minutes – This is the baking time in the oven, allowing the peppers to soften, the cheese to melt, and the flavors to meld together. The cook time is fairly short, resulting in a dish that is ready in under an hour from start to finish.
• Total Time: Approximately 45-55 minutes – From start to finish, you can have these delicious mini stuffed bell peppers ready to enjoy in under an hour. This makes it a great option for a relatively quick and satisfying meal or appetizer.

How to Serve Mini Stuffed Bell Peppers

These versatile mini stuffed bell peppers can be served in a variety of ways, making them perfect for different occasions. Here are some serving suggestions:

• As an Appetizer:
  • Arrange them beautifully on a platter for parties, potlucks, or gatherings. Their vibrant colors and bite-sized portions make them an irresistible appetizer.
  • Serve them warm or at room temperature. They hold up well and are delicious even after cooling down slightly.
  • Pair them with a dipping sauce like ranch dressing, marinara sauce, or a creamy avocado dip for extra flavor.
• As a Side Dish:
  • Serve alongside grilled chicken, fish, steak, or pork chops for a colorful and flavorful side.
  • They complement a variety of main courses and add a healthy vegetable component to your meal.
  • They are a great alternative to traditional side dishes like mashed potatoes or rice.
• As a Light Meal:
  • Enjoy a larger portion of mini stuffed bell peppers as a light lunch or dinner.
  • Serve them with a side salad for a complete and balanced meal.
  • They are satisfying and nutritious enough to be a meal on their own, especially if you use a protein-rich filling.
• For Meal Prep:
  • Prepare a batch of mini stuffed bell peppers ahead of time and store them in the refrigerator.
  • They reheat beautifully in the oven or microwave, making them perfect for meal prepping for lunches or quick dinners during the week.
  • They are a healthy and convenient make-ahead option.

Additional Tips for Perfect Mini Stuffed Bell Peppers

1. Choose Peppers of Similar Size: Select mini bell peppers that are roughly the same size for even cooking. This ensures that all peppers are tender and cooked through at the same time.
2. Don’t Overcook the Peppers: Bake just until the peppers are tender-crisp. Overbaking can make them mushy. You want them to retain a slight bite and texture.
3. Customize the Filling: Get creative with your filling! Add black beans, corn, olives, or different types of cheese. Experiment with different spices and herbs like chili powder, cumin, or paprika for a different flavor profile.
4. Make it Vegetarian or Vegan: Easily adapt this recipe for vegetarians by using lentils, crumbled tofu, or a plant-based ground meat substitute. For a vegan version, use vegan cheese or omit the cheese altogether and add nutritional yeast for a cheesy flavor.
5. Spice it Up: For a spicier kick, add a pinch of red pepper flakes to the filling or use pepper jack cheese. You can also incorporate diced jalapenos or a dash of hot sauce into the meat mixture.
6. Use Leftovers Wisely: Leftover filling can be used in other dishes like tacos, burritos, or pasta sauce. It’s a versatile and flavorful mixture that can be repurposed in many ways.
7. Prep Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Stuff the peppers and bake just before serving, saving time on busy days.
8. Freeze for Later: Cooked mini stuffed bell peppers can be frozen for up to 2-3 months. To freeze, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. Reheat from frozen in the oven or microwave.

Frequently Asked Questions (FAQ) about Mini Stuffed Bell Peppers

Q1: Can I use regular-sized bell peppers instead of mini peppers?
A: Yes, you can! Simply halve regular bell peppers and follow the same recipe. You may need to adjust the baking time slightly as larger peppers might take a bit longer to cook. You will also get fewer servings from regular peppers.

Q2: What is the best type of cheese to use for stuffed bell peppers?
A: Mozzarella is a classic choice for its mild flavor and great melting properties. Cheddar adds a sharper flavor, and a blend of Italian cheeses can also be delicious. Feel free to experiment with your favorite cheeses like Monterey Jack, provolone, or pepper jack.

Q3: Can I make these mini stuffed bell peppers ahead of time?
A: Absolutely! You can prepare the filling and stuff the peppers ahead of time. Store them covered in the refrigerator and bake them just before serving. This is a great way to save time when entertaining.

Q4: How do I reheat leftover stuffed bell peppers?
A: Leftover stuffed bell peppers can be reheated in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave for a quicker option.

Q5: Can I freeze mini stuffed bell peppers?
A: Yes, they freeze well! Let them cool completely after baking, then freeze them in a single layer before transferring to a freezer bag. Reheat from frozen in the oven or microwave.

Q6: What can I serve with mini stuffed bell peppers to make a complete meal?
A: Serve them with a side salad, a simple soup, or alongside grilled chicken or fish to create a complete and balanced meal. They also pair well with quinoa or couscous for a heartier meal.

Q7: Can I make these vegetarian or vegan?
A: Yes! For a vegetarian version, use lentils, crumbled firm tofu, or a plant-based ground meat substitute for the filling. For a vegan version, use vegan cheese or omit the cheese and add nutritional yeast for a cheesy flavor.

Q8: My filling is too watery. How can I fix it?
A: Ensure you drain the diced tomatoes well before adding them to the filling. If your filling is still too watery, you can simmer it for a bit longer on the stovetop to allow some of the excess liquid to evaporate. You can also add a tablespoon of breadcrumbs or cooked rice to absorb excess moisture.

Print