Name: Mini Stuffed Bell Peppers
Ingredients: 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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 250
Fat: 15
Carbohydrates: 25
Fiber: 4
Protein: 15