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 followed it pretty much, but I think 2 bags mini bell peppers might’ve been too many/too few compared to the meat. I had extra meatballs. Still tasted great—just felt like the portions were a little off.
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. 🫑💚