Mini stuffed peppers are one of those dishes that are as fun to eat as they are delicious to make. These little colorful peppers are not only adorable, but they also pack a punch of flavor in each bite. Whether you’re looking for a tasty appetizer, a party snack, or a light dinner, mini stuffed peppers can do it all.
The beauty of mini stuffed peppers lies in their versatility. The small size makes them perfect for personalizing with a variety of fillings, from seasoned rice and beans to creamy cheese or savory ground meat. Whether you want to keep them vegetarian with a mix of quinoa, vegetables, and spices or go for a meaty filling with ground turkey, beef, or sausage, the options are endless.
Once the peppers are hollowed out, they act as little edible cups, ready to hold the filling. Roasting them softens the peppers, bringing out their natural sweetness while creating a slight char. The result is a tender, slightly smoky pepper paired with whatever delicious filling you’ve chosen. A sprinkle of cheese on top before baking adds a melty, golden layer that completes the dish perfectly.
These mini stuffed peppers are perfect for serving at a gathering. Their bite-sized nature makes them easy to share and snack on, and they can be customized to fit a variety of dietary preferences, whether it’s gluten-free, low-carb, or vegetarian. They’re also easy to prep in advance, making them a great choice for meal prepping for the week ahead.
The best part? Mini stuffed peppers are a crowd-pleaser and can be enjoyed by everyone, from kids to adults. They’re fun, flavorful, and always look impressive. If you want to elevate your meal with minimal effort, mini stuffed peppers are the way to go. Whether served as a light meal or a snack, these little bites are sure to become a favorite!
This recipe is made by Melody Rivera.
Ingredients
- 2 bags mini bell peppers
- 2 lb 80/20 ground beef
- 2/3 cup breadcrumbs
- 1 onion chopped
- 1 egg
- 1/2 tsp salt
- 1/4 tsp Pepper
- 24 oz Hunt’s garlic & herb pasta sauce
- 1 tsp garlic powder
- 1 tsp oregano leaves rub between your hands before adding to the sauce
- 6-8 cups Jasmine rice for serving, cooked
Instructions
- In a large bowl mix the ground beef, breadcrumbs, onions, egg, salt and pepper.
- Stuff the mini peppers with the meat mixture.
- Any leftover meat mixture make into 1 to 1-1/2-inch meatballs.
- Empty the spaghetti sauce into a crock-pot and then add the raw meatball to the sauce.
- Cook on low for 4 hours or on high for 2 hours, gentle stir every 30 minutes.
- When cooked serve over Jasmine rice. Enjoy!
I tried this dish, it’s really tasty with a few modifications of my own, I’m very satisfied!
These mini peppers are a game changer! The flavors were incredible. Must try!
2 bags mini peppers sounds cute, but mine were tiny tiny and I had way too much filling. Still ate it anyway… just more meatballs than peppers.
The meat mixture was a little dry for me, maybe my breadcrumbs were bigger. I added an extra splash of sauce and it improved a lot.
I followed it pretty close, except I added a little extra oregano and some shredded cheese to the filling. Came out comforting and not too heavy. Will make again.
I don’t understand why you use Jasmine rice. White rice is way easier. LOL. But the peppers were okay, I guess.
I’m skeptical about the breadcrumbs amount. Mine came out a little dense, like not enough binder. Tastes good, just not the texture I wanted.
These were amazing! So easy and tasty! Will definitely make again!
Peppers are my fave! This was so fun to make and eat. 🫑💚
I didn’t love it. The breadcrumbs + egg mix was fine, but the peppers were a little undercooked in my batch even after 4 hours on low. Could be my crockpot, idk.
Oof, sorry that happened! Mini peppers can be stubborn—next time I’d par-cook them a bit (even 10–15 min) or cut them so they fit the cook time. Also stirring really helps, since they can sit above the sauce.
The seasoning directions are kinda weird—“rub between your hands” made me laugh, but I did it. Honestly, I think it helped? Nice herby smell while cooking.
I don’t know why you’d put raw meatballs in a crockpot. That sounds risky.
I think 80/20 is too greasy for me. After cooking, the sauce had some fat on top, and I had to spoon it off. Flavor was still good though.
These mini stuffed peppers were a hit at my dinner! So easy to make and everyone loved them. Will definitely make again!
These were surprisingly tasty! The crock-pot sauce really soaked into everything. Next time I’ll add a pinch of chili flakes for a little kick.
I have no idea what Jasmine rice is. Can I just use regular rice?
I tried this and it was okay, but the mix felt dry. Maybe add more sauce? 🤔
I had the same issue! I think adding more sauce would really help with the moisture. Maybe even some cheese on top? 🧀
Just okay. I think my meatballs were too big. Next time smaller!
This is a great recipe for using up leftovers! I had a bunch of veggies to throw in, too!
Absolutely! I love using up my veggies too. This recipe is such a lifesaver!
Stuff Peppers!!!
I don’t see why you’d put beef in peppers… seemed weird to me. Not for me.
It’s nice and all but come on, my kids won’t eat that! They only like chicken nuggets 🤣
I get it! My kids are super picky too. Maybe try adding some cheese on top? That might help! 🧀
Simple but effective recipe. Just what I needed for my dinner! 😍
I love how easy this recipe is! Perfect for a busy weeknight. Can’t wait to try it! 😊
Not gonna lie, I was skeptical about the breadcrumbs + egg ratio. But it held together fine, and the meatballs didn’t fall apart. Nice comfort food.
Why jasmine rice? It’s fine but I used basmati and honestly it tasted better. Not a complaint, just food nerd note.
Umm… I think ‘garlic & herb pasta sauce’ is too strong with oregano leaves rubbed in. Overpowered the meat for my taste. Otherwise the method is fine.
These were so good! I added some cheese on top for extra flavor. Will definitely make again!
Hmm, can you use chicken instead of beef? I don’t like red meat. 🤷♂️
My kids loved these mini peppers! Gonna try with turkey next time for a healthier option.
Tasted great but the hollowing out of the mini peppers was a LOT of work! Maybe skip that next time.
Good idea, but my peppers split a bit. Maybe I should have par-cooked them first. The meat mix stayed moist though, so overall not bad.
Hmm peppers split… I think you should boil them first like 5 minutes? Also maybe too much sauce? Mine never split because I cover the peppers with sauce all the way. But your meat sounds good so I’d try it again!
Yeah, par-cooking the peppers can help a lot—especially with mini ones. They split sometimes if they don’t have enough time/heat before the filling steams in. Glad the meat stayed moist though!
Uh, you forgot to mention how long to cook the peppers itself. Mine were raw inside. Not cool.
Quick and easy recipe. I added some cheese on top. So good!
Quick and easy? Looks like it take a lot of time to me. Not sure about this one.
That sounds delicious! Cheese makes everything better. I’ll definitely try that next time.
Delicious! Didn’t even need the sauce. Just sprinkle some cheddar cheese on top!
My peppers didn’t soften much after 4 hours on low. Could be my crock-pot runs hot/cold. Tasted great though, and the meatballs were tender.
Why do you use so much sauce? It was a bit too saucy for my taste.
I actually loved the sauce! It really brings out the flavors. But I guess we all have different tastes. 🤷♂️
Too much sauce? Nah! You can’t even taste the beef then! Next time just add less if you want.
I followed the recipe pretty much exactly (except I used regular bell peppers). They were good but mine got a little watery—next time I’ll sauté the onions first.
Way too much meat per pepper for my liking—next time I’ll use fewer peppers or more sauce. Also, 4 hours on low felt like a guess; I ended up going a bit longer.
Totally get it—mine always gets a bit meat-heavy too. Next time I’ll do fewer peppers or increase the sauce like you said.
4 hours on low is *such* a wide range—my crockpot runs hot and 2.5-3 hours was enough. I’d definitely cook to “done” rather than the clock.
Easy to follow! I’m not the best cook but I managed this like a pro. Can’t wait to make it again!
That’s awesome! I’m glad you found it easy! Stuffed peppers are the best, aren’t they?
I don’t know… stuffin’ peppers seems kinda basic. What if the beef gets dry?
Love it! My kids couldn’t get enough. Will definitely make again!
I did steps but I mighta messed up. It says oregano leaves “rub between your hands” and I forgot lol. Still turned out tasty, but peppers kinda leaked juice and got soggy. Might try again with sturdier peppers.
These were sooo good! The flavors mixed perfectly. Will definitely make again!
Not gonna lie, I was skeptical about stuffing mini peppers with meat + cooking them in pasta sauce for 2 hours. But the flavor was actually amazing. Comfort food for sure.
I was skeptical at first, but wow! These mini stuffed peppers are super tasty. Just don’t overcook the rice!
I dunno, the rice is tricky! Mine turned mushy. Any tips?
I totally agree! These mini peppers were a hit at my dinner party! 👌
Not sure about 2 bags of mini peppers… my store’s “mini” were tiny tiny, and I ran out of filling before finishing. Maybe weigh them next time? Otherwise pretty tasty.
Too much meat for my taste and the sauce was kinda bland. Needs more seasoning maybe?
This is comfort food at its finest. Garlic + oregano in the sauce is perfect with the beef. I’ll make it again for meal prep.
Too much work for little bite-sized appetizers. Just cook regular peppers.
I love how easy this recipe was! My kids gobbled them up! 👍
I don’t know…they turned out kinda bland. I guess I expected more flavor. Maybe I needed to add more spices?
Not bad, but I think 24 oz of pasta sauce plus raw meat might be a bit much/too watery. I had to thicken it after. Also I accidentally did 1/2 tsp salt and it still tasted fine, so you can probably eyeball.
Yum! Just yum! I’m gonna adjust some spices next time tho, I like it spicy!
So easy to make! Plus, my kids gobbled them up. Thank you!
I don’t know… They were okay, but my kids didn’t really like the peppers. Maybe try it with larger ones?
I totally agree! My kids weren’t fans of the mini ones either. Maybe the larger peppers would be better! Or you could just add more cheese to mask the pepper taste.
Nah, I think the mini ones are great! Kids can be picky, that’s just how it is. Maybe try a different sauce next time, like BBQ?
Yum! This recipe is fantastic. The meatballs in the sauce were a nice surprise. Who woulda thought to use sausages?
These were actually super tasty! I used 1 bag of the mini peppers and still had enough filling for a bunch of meatballs. The garlic-herb sauce makes it feel like a whole Italian dinner.
I thought they were okay, but my husband loved them. Not sure I would make again.
I kinda messed up and added the sauce too early like right after mixing, but it still turned out edible. The rice soaked up the sauce and was delicious.
If you have never tried these, you are missing out!! Perfect for parties or just a family meal. HIGHLY recommend!
I’ve made these twice now and they’re a hit every time! Can’t believe how easy and yummy they are. Thanks for sharing!
I followed it pretty much, except I used regular bell peppers and it still worked. The rice pairing is clutch. Family went back for seconds.
What was that oregano thing? I just sprinkled some dried stuff and it was fine.
Honestly? For a weeknight this is super easy. I didn’t even measure—just mixed until it looked right. My kid ate it and asked for more, so that’s a win in my book.
Totally agree—weeknight wins are the best. Love that your kid went back for more 😄 I’ve started doing the “looks right” thing too and it works great with meat mixtures like this.
Not bad. My peppers were tiny so I had to pack the meat hard, and some fell apart when I spooned them out. Still delicious over rice though.
I just used regular rice coz ain’t no jasmine around here but it turned out good anyway!
Regular rice is just fine! Glad it worked out for you! 🌟
The instructions are kinda all over the place. Step 3 says “raw meatball” but you’re already mixing everything in step 0—so do you add meatballs only or also stuffed peppers? I guessed stuffed peppers go in too and it worked, but confusing.
The instructions say to stir every 30 minutes but I kept opening the crockpot like an idiot and lost heat. Still, flavor was solid. Would make again though.
Oof, yeah every time you open the crockpot you dump heat—good catch. But glad it still came out with solid flavor. I bet next time you’ll be golden just by doing a quick stir and closing it fast.
1/4 tsp pepper and 1/2 tsp salt felt low to me, so it tasted bland until I added more at the end. Next time I’ll season the sauce too.
These stuffed peppers were a huge hit at my house! Everyone loved them.
i like rice but we forgot to make any, so we just eat them plain. Not bad.
I tried this and the peppers got kinda soft (which I guess is the point). I expected more of a bite. Flavor was decent though.
I used regular marinara instead of the garlic & herb pasta sauce and it turned out fine. Maybe the flavor isn’t as rich, but it still worked with the garlic powder.
I don’t think I did it right because the meatballs fell apart. Not sure if I’m cut out for cooking.
Peppers are not for me. How about some stuffed mushrooms??
I didn’t have mini peppers, so I used regular ones. Still turned out great! Little bit messy tho.
Wow, so much prep for some little peppers! Not sure if I’ll do this again. Maybe just buy some frozen ones next time?
Meatballs in pasta???? Like, what’s even going on? My grandma would never approve. 😳
Hmm, the recipe said 24 oz of sauce, but I think that’s just too much or too little for some. lol
80/20 beef is the way to go here. Way juicier than lean. I cooked on low for 4 hours and stirred less often since it was pretty gentle.
Bread crumbs measurement felt random to me. I’m used to 1/2 cup-ish, not 2/3 cup, and mine was a bit dry. I added an extra egg and it fixed it.
Yeah, 2/3 cup breadcrumbs is kinda specific—totally get why it feels random. I usually eyeball too, and dry filling makes sense if the mix was short on binders. Your extra egg fix is a good save.
These were surprisingly tasty. The meat filling held together great, and the garlic-herb sauce made the peppers feel kinda “Italian” without being complicated.
“Stuff the mini peppers” sounds easy but mine exploded a little 😅 I might stuff them less tightly next time. Still good, just messy.
I’ve never tried this but looks good. I might give it a shot.
These came out super comforting. The crock-pot method is legit—2 hours on high worked great for me. I served it over jasmine rice like the recipe says and it felt like a complete meal. Would make again.
80/20 beef is probably why mine stayed juicy, but I found the sauce a little one-note. Next time I’ll add some crushed red pepper or a splash of vinegar. Otherwise, easy weeknight meal.
80/20 definitely helps—fat makes it way harder to dry out. And yeah, garlic & herb sauce can get a little flat. Crushed red pepper is such a good idea, or a tiny splash of vinegar to brighten it up.
My peppers were a little tough after 4 hours on low, so next time I’ll par-roast them first or use larger peppers. The meat mixture was tasty though—onion and garlic really came through.
These were a hit at my house. The mini peppers are such a fun twist, and the meatball-in-sauce idea keeps everything really juicy. I followed the timing on low and they were perfect.
Super easy weeknight recipe! I like that you can throw everything in the crock-pot and then just stir occasionally. Minimal fuss, big payoff.
Pretty good but I think 80/20 ground beef could be a bit greasy—next time I’ll drain the meat mixture after mixing. Also, I used regular pepper sauce and it still worked.
Good call on draining—80/20 can get a little slick. I started using 90/10 and it’s way less greasy for me.
Interesting about the pepper sauce—was it like hot sauce or just “pepper sauce” from a bottle? I usually stick to the recipe pepper and garlic powder.
Tried this last night—so good. The mini peppers are adorable and the meatball-in-sauce combo makes it super flavorful. I used a little extra oregano and it was perfect.
Yes!! The mini peppers are the cutest part. I’m glad the extra oregano worked out—this recipe really sings once you season the sauce.
Super easy and my kids ate them without complaining (rare!). I did add extra garlic because… well, because garlic. Will make again.
I love stuffed peppers but this one feels weird: why put raw meatballs in pasta sauce in a crock-pot instead of baking peppers? The flavor is okay, but texture was kinda soft. Meh.
Good idea, but my peppers took way longer than 4 hours. I’d maybe par-cook them a bit next time so they’re not too crunchy.
Why jasmine rice? I used basmati and it was honestly better. Also, “garlic & herb pasta sauce” is doing all the work here 😅 but I can’t complain.
I followed it pretty much exactly, but I added a little extra onion and some shredded cheese on top near the end. Still tasted amazing. Would make again.
Pretty decent! I’m not sure about using 2 bags mini bell peppers though—mine didn’t fit all the filling and I ended up with more meatballs than expected. Still tasty over jasmine rice.
Glad you liked it! Yeah the mini peppers can be a little tight—if they’re smaller than expected, you’ll definitely have extra filling/meatballs. I usually pack them firmly, but not too much. Next time you could use fewer peppers or just embrace the extra meatballs 😄
1 tsp oregano leaves rubbed between your hands? Sounds fancy for meat. 😅 Also I think 4 hours on low in a crockpot is too long for peppers? Mine got kinda soft. Not bad though.
Not gonna lie, the instructions are messy. It says stuffed peppers but then adds pasta sauce and meatballs—kinda confusing. But the end result was good.
Wait… is it peppers or spaghetti sauce? I made it once and it was dry and the rice was bland. Maybe I did something wrong, but the steps are confusing as heck. 😅
Haha yeah I totally get what you mean—“stuffed peppers” but then there’s meatballs in pasta sauce. I think it’s more like stuffed peppers + a meatball marinara situation. Still, if it tastes good, who cares!
These were a hit—sweet little peppers filled with savory meat. The crock-pot time was perfect and the sauce tasted really flavorful with the garlic & oregano.
So glad they turned out! I love how the crock-pot keeps everything juicy—garlic & oregano sounds like the perfect combo with the 80/20 beef.
Nope. Cooked 2 hours on high and everything was kinda greasy. Maybe my peppers leaked? I’m not doing this again.