Stuffed Mini Bell Peppers Recipe | Flavorful & Customizable
1. Introduction
If you’re looking for a light, flavorful, and customizable dish that’s sure to impress at your next gathering, stuffed mini bell peppers are the perfect choice. These little bite-sized treats are bursting with vibrant colors and packed with delicious fillings that will leave your guests coming back for more. Whether you’re looking for a healthy snack, appetizer, or even a main dish, stuffed mini bell peppers can do it all!
What makes these peppers so amazing is their versatility. They can be stuffed with just about anything—whether you prefer a hearty ground beef filling, a vegetarian option, or something a bit more decadent like cheese and rice. Plus, they’re super easy to make, and the entire dish comes together in just a few steps. Best of all, they’re a guilt-free indulgence that can be served as a snack or part of a meal.
In this post, you’ll learn how to make these stuffed mini bell peppers, tips for the best results, and ideas for customizing the filling to your taste. Let’s dive into the details!
2. Ingredients Breakdown
Before you get started, let’s go over the key ingredients needed to make stuffed mini bell peppers:
Main Ingredients:
- Mini Bell Peppers (12-15 peppers): These tiny peppers are the perfect size for stuffing and offer a sweet, crunchy bite. You can use a variety of colors such as red, yellow, and orange to add visual appeal to your dish.
- Ground Meat (1 lb, optional): This can be ground beef, chicken, or turkey depending on your preference. If you’re looking for a lighter version, turkey or chicken works wonderfully, while beef offers a richer flavor.
- Rice (1 cup, cooked): Rice serves as a hearty base for your filling. You can use white rice, brown rice, or even quinoa for a healthier twist. Brown rice offers a nutty flavor and added fiber.
- Cheese (1 cup, shredded): A blend of cheddar or mozzarella works great for melting over the top of the stuffed peppers. If you’re dairy-free, try using vegan cheese for a similar effect.
- Tomato Sauce (½ cup): Tomato sauce adds moisture and a touch of sweetness. You can substitute with marinara sauce for extra flavor or salsa for a spicier option.
- Spices: Season with garlic powder, onion powder, cumin, paprika, and a pinch of salt and pepper for a well-rounded flavor. Customize the seasoning to your taste.
- Fresh Cilantro or Parsley (optional): Fresh herbs add a nice touch of color and flavor to your dish. They also work as a great garnish once your stuffed mini bell peppers are ready.
Common Substitutions and Dietary Preferences:
- Vegetarian Option: Replace the ground meat with black beans or lentils for a protein-packed vegetarian option. You can also add corn, spinach, or mushrooms for more texture and flavor.
- Gluten-Free: This recipe is naturally gluten-free. Just be sure to check the ingredients in your tomato sauce and cheese to ensure they’re free from gluten-containing additives.
- Dairy-Free: Use a dairy-free cheese or opt for a cheesy-free version by adding more vegetables or even guacamole on top.
- Low-Carb Option: Instead of rice, try using cauliflower rice for a lower-carb alternative that’s just as tasty.
3. Step-by-Step Instructions
Step 1: Prepare the Peppers
- Cut the tops off the mini bell peppers and carefully remove the seeds and membranes inside. You can do this with a small knife or by gently scooping out the insides with your fingers. Be careful not to damage the peppers as they’re your vessel for the filling.
- Rinse the peppers under cold water to remove any remaining seeds and set them aside on a paper towel to dry.
Step 2: Cook the Filling
- Cook the ground meat in a skillet over medium heat. Break it up with a spoon and cook until browned and fully cooked through (about 5-7 minutes). Drain any excess fat if necessary.
- Add cooked rice to the pan along with the tomato sauce and your choice of seasonings—garlic powder, onion powder, cumin, paprika, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld together.
Step 3: Stuff the Peppers
- Stuff each mini bell pepper with the filling mixture. Press the filling gently into the peppers, making sure they are packed tightly. You want to ensure the filling stays inside as you cook them.
- Top each stuffed pepper with a generous amount of shredded cheese. If you’re using multiple types of cheese, feel free to mix them together for a flavorful topping.
Step 4: Bake the Peppers
- Preheat your oven to 375°F (190°C).
- Place the stuffed peppers in a baking dish. If you have any extra filling, you can add it around the peppers in the dish.
- Cover with aluminum foil and bake for about 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Optional: For a crispy top, remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown and slightly crispy.
Step 5: Garnish and Serve
- Remove the stuffed mini bell peppers from the oven and let them cool for a few minutes before serving.
- Garnish with fresh cilantro or parsley for a burst of color and a fresh flavor.
- Serve hot with your favorite sides or as a standalone dish.
4. Tips and Variations
- Make-ahead Tip: You can prepare these stuffed mini bell peppers ahead of time! Simply stuff the peppers, top with cheese, and cover the baking dish with foil. Refrigerate for up to 1-2 days before baking. Just increase the baking time by 5-10 minutes if baking from cold.
- For extra flavor: Add a splash of lime juice to the filling mixture for a zesty kick or a bit of hot sauce to the tomato sauce if you like it spicy.
- Different meats: Swap ground beef for ground chicken, turkey, or even pork for a different flavor profile. You could also try Italian sausage for a more savory taste.
- Cheese varieties: Cheddar, mozzarella, or pepper jack cheese are all great choices. Experiment with different cheeses for your desired richness and texture.
- Adding veggies: If you want to make these even more nutritious, try adding spinach, zucchini, or corn to the filling. These vegetables will complement the flavors of the peppers without overpowering them.
5. Serving Suggestions
- Side Dishes: Pair your stuffed mini bell peppers with a simple green salad or a bowl of soup like tomato basil or corn chowder for a complete meal.
- Breads: Serve these peppers with a slice of crusty bread or garlic bread to mop up any extra sauce or melted cheese.
- Drinks: Complement your peppers with a refreshing iced tea, lemonade, or a glass of white wine like Sauvignon Blanc for a light and fresh pairing.
6. Storage and Reheating Instructions
- Storing: If you have leftovers, store the stuffed mini bell peppers in an airtight container in the fridge for up to 3-4 days.
- Freezing: These peppers freeze beautifully. After baking, let them cool completely, then place them in a freezer-safe container or Ziploc bag. They’ll keep for up to 2-3 months. To reheat, bake at 350°F (175°C) for 20-25 minutes, or until heated through.
- Reheating: For a quick reheating, you can microwave individual peppers for 1-2 minutes on high, but the oven is recommended for the best texture.
7. Recipe Notes
- Prepare ahead of time: These stuffed mini bell peppers can be prepared ahead of time and baked when you’re ready to serve them. This is a great option for meal prep or when hosting guests.
- Make it lighter: If you’re looking to make a lighter version, try swapping the ground meat for lentils or black beans, and use low-fat cheese.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
| Calories | 150 |
| Fat | 9g |
| Saturated Fat | 4g |
| Carbohydrates | 14g |
| Sugar | 4g |
| Fiber | 3g |
| Protein | 6g |
| Sodium | 300mg |
| Cholesterol | 25mg |
| Calcium | 80mg |
| Iron | 2mg |
Note: Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Main Course
Cuisine: American
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 12 mini bell peppers
- 1 lb ground meat (beef, chicken, turkey)
- 1 cup cooked rice
- ½ cup tomato sauce
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 cup shredded cheese (cheddar, mozzarella)
- Fresh cilantro for garnish
Instructions:
- Prepare the mini bell peppers by cutting the tops off and removing the seeds.
- Cook the ground meat in a skillet and mix with rice, tomato sauce, and spices.
- Stuff the peppers with the filling and top with shredded cheese.
- Bake in a preheated oven at 375°F for 20-25 minutes until tender and cheese is melted.
Notes:
- Can be prepared ahead of time and baked later.
- Great with a side of salad or garlic bread.
Nutrition:
- 150 calories per serving.
10. Final Thoughts or CONCLUSION
These stuffed mini bell peppers are a delicious, healthy, and customizable dish that’s perfect for any occasion. Whether you’re making them for a weeknight dinner, serving them as an appetizer, or preparing them for a family gathering, they are sure to impress.
I’d love to hear how you customize these peppers! Feel free to share your thoughts or variations in the comments below. Happy cooking!