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.
Not bad, but the instructions feel kinda all over the place. Like, are we stuffing raw peppers straight into raw sauce? I ended up cooking longer just to be safe. Still ate it all!
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.
I’m skeptical about putting raw meat directly into the sauce with the crock-pot—seems like it could come out bland. Mine was fine, but I think I’d brown the meat first to get more flavor.
1 tsp oregano leaves rub between your hands?? I did it and now I feel fancy. Flavor was awesome, and the rice soaked up the sauce like a dream.
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.
Ok but why jasmine rice? I served it over mashed potatoes and it was kinda weird but still tasty. Could be just my taste.
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.
I followed the recipe and it turned out kinda bland. Maybe because I used regular oregano instead of “oregano leaves rub between your hands”?? I ended up adding extra salt and garlic and it improved a lot.
These mini stuffed peppers were a hit at my dinner! So easy to make and everyone loved them. Will definitely make again!
These turned out super flavorful—love the garlic & herb sauce with the meat. I also cooked the meatballs right in the crockpot and it was basically effortless. Next time I’ll toast the breadcrumbs a bit for extra texture.
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.
The instructions are a bit messy (like where it says ‘raw meatball to the sauce’). Also I accidentally put the egg in and it seemed kinda loose at first. But after cooking it firmed up. Would make again.
I had the same thing w the egg—mine was loose before cooking too, but it set up fine. Only thing: I used crushed tomatoes cuz that was all I had and it was still good. Would def try again!
Yes! That “raw meatball to the sauce” line had me rereading it too. Still, the flavor sounds great and I like the crock-pot method for stuffed peppers.
My family loved it. The meatballs in the sauce were legit, and the peppers held up. I served with rice like it says—perfect weeknight meal. 10/10
I have no idea what Jasmine rice is. Can I just use regular rice?
These were actually really good. The meat filling stayed juicy, and the sauce flavor came through nicely. I served mine over jasmine rice like suggested—perfect comfort food.
Glad you liked them! The juicy filling is usually the hardest part with stuffed peppers, so that’s awesome to hear. 😄 How long did you cook yours—low 4 hours or high 2?
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!!!
Made it pretty much as written—only used regular bell peppers because I couldn’t find mini. Still turned out great. Will definitely repeat.
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 peppers were a nightmare to stuff at first (super tiny), but once I got a rhythm going it was fine. Next time I’d add a little cheese to the meat mix. Flavor is good.
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.
This is kinda like lazy stuffed peppers, I guess. Still sounds good though. Could use more seasoning though (like chili flakes).
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?
Wait… is it spaghetti sauce or pasta sauce? I used what I had and it turned out kinda bland. Need more garlic!
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! 👌
Omg so easy. I didn’t have Jasmine rice so I used what was in the pantry (white rice) and it still worked. My kids ate it all lol. Would recommend!
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.
For me it was just okay. The pasta sauce flavor came through but the stuffing wasn’t very seasoned beyond the salt/pepper. I’d add more garlic/oregano to the meat next time.
Easy and filling. Love that it makes both stuffed peppers and meatballs—less waste. If you like garlicky sauce, you’ll be happy.
Totally agree—stuffed peppers + meatballs from the same mix is such a win. Also the garlic & herb sauce sounds like it would make it hard not to go back for seconds 😋
Too much work for little bite-sized appetizers. Just cook regular peppers.
Good idea with the mini peppers—way cuter than regular stuffed peppers. Mine took a little longer though, I think my crock-pot runs cool.
I love how easy this recipe was! My kids gobbled them up! 👍
Meh. My peppers stayed crunchy and the sauce got a little too thick for my liking. Maybe I stired too much? Idk. Still ate it though.
Yeah that sauce thickening can happen in a crock-pot—especially if it’s mostly alone and cooks down. I wonder if the pasta sauce just reduced too far. Next time, try adding a splash of water/broth and stirring a bit more gently so the peppers don’t overcook.
I don’t know…they turned out kinda bland. I guess I expected more flavor. Maybe I needed to add more spices?
Followed exactly and it felt like a meatball-in-sauce situation with peppers. That said, my family ate it all. LOL
These were actually really good. The garlic & herb sauce makes everything taste rich, and the mini peppers are so cute. I’ll definitely make again—maybe a little extra oregano next time.
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!
These sound hearty and comforting. I like that it’s basically meat + sauce in one go, and serving over jasmine rice makes it feel like a full meal. Going to try with half mozzarella on top maybe!
Totally agree—meat + sauce in one crock-pot step is such a win. Half mozzarella sounds amazing; I bet it’ll melt in and make it extra gooey.
I’m not sure about mixing it like that… the pepper “stuffing” feels like it might get soggy. Would you cook the peppers first or keep them raw? Also, is there a typo with the sauce step—do you mean pasta sauce or spaghetti sauce?
So easy to make! Plus, my kids gobbled them up. Thank you!
The instructions are clear, but “gentle stir every 30 minutes” is annoying when you’re busy. I did it twice and it was fine.
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?
Kinda skeptical about 80/20 with those mini peppers, but honestly it’s the right amount of fat. Don’t drain anything, let it cook in the sauce.
I get the skepticism, but I tried similar and the peppers basically steam in the sauce—so nothing dries out. Also agree on not draining; that fat turns the sauce richer. 80/20 + crockpot is a solid combo.
Yum! This recipe is fantastic. The meatballs in the sauce were a nice surprise. Who woulda thought to use sausages?
The ingredient list says 2 bags mini bell peppers—mine were 12 oz bags and I had way less peppers than expected. I just made extra meatballs and hoped for the best. Worked out, but measure your peppers!
Used 1 bag of peppers only and it still worked, so the ratios are forgiving. Would make again, maybe add some shredded cheese on top.
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.
1 tsp oregano leaves rub between your hands before adding… made me laugh but it actually worked. Smelled like Italian grandma cooking. My family asked for seconds.
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 made this and the rice soaked up the sauce too fast. Maybe serve with less rice or keep sauce thicker? Still tasted decent.
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.
My kitchen smelled amazing. I used regular pasta sauce because I didn’t have Hunt’s garlic & herb, and it was still delicious. Would recommend for busy nights.
I overfilled the peppers and some of the meat popped out—still tasted amazing though. Next time I’ll be more careful.
What was that oregano thing? I just sprinkled some dried stuff and it was fine.
These are so cozy. The garlic-herb sauce in the crock-pot makes everything taste restaurant-y. Mine needed a tiny extra pinch of salt, but I’ll make them again!
I liked the idea, but my peppers were a little crunchy after crock-pot time. Next time I’d pre-bake them or cook longer. The meatball/sauce combo was still tasty though.
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! 🌟
Followed it pretty close and it turned out hearty and filling. I did find I needed a bit more seasoning than the recipe called for (mostly salt/pepper), but otherwise great comfort food.
Glad it worked out! I’ve noticed mini peppers and 80/20 beef can still need a little extra salt/pepper too. Next time I might add a tiny pinch of garlic powder to the filling as well.
I mean it was okay… but 4 hours on low in a crock-pot with raw meatballs/sauce seems kinda short to me? Mine tasted a little bland until I salted it up. Maybe add some cheese or something?
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.
I’m skeptical about cooking the raw meat in sauce for just a couple hours on high. But I tried it and it was cooked through—still juicy.
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.
Not bad, but my peppers ended up a little undercooked at 2 hours on high. I think next time I’ll do low for the full 4 hours like the recipe says.
Good to know! I’ve had the same issue with peppers when I do high—next time I’ll go low for the full 4 hours too. Thanks for sharing!
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’m skeptical about cooking peppers in a crock-pot with raw beef for 2–4 hours. Food safety wise I know people do it, but I like to be extra careful. I checked internal temp and it was fine—taste was decent but time was stressful.
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. 😳
80/20 ground beef is the way. The mix stayed juicy and the leftover meatballs were perfect in the sauce. Kids loved them.
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.
Pretty good idea, but my mini peppers were kinda tough after 2 hours on high. Maybe my peppers were thicker or I didn’t stir enough. Still tasty though—would definitely do low longer next time.
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.
Crock-pot cooking is the way. 2 hours on high was perfect for me, and the sauce had really nice flavor from the garlic & herb.
“Stuff the mini peppers” sounds easy but mine exploded a little 😅 I might stuff them less tightly next time. Still good, just messy.
This is super flavorful, but I’m confused about the measurements. “2 bags mini bell peppers” — how many oz per bag? I had to wing it and I’m not sure my yield was the same.
I’ve never tried this but looks good. I might give it a shot.
Pretty decent, but I messed up step 3. I didn’t realize the meatballs were raw when I put them in—thought they were pre-cooked. Still, it ended up fine after cooking longer. Lol.
Ahhh that totally happens 😅 But honestly, crock-pot timing is forgiving—good call cooking longer. Next time just know they’re definitely raw in step 3 from what the instructions say. Looks like you still saved it though—nice!
Not bad, but the breadcrumbs were a bit dry for my taste. Next time I’ll add a splash of milk or more onion for moisture.
Good tip! I’ve found that adding a splash of milk (or even a spoon of the sauce) to the meat mix helps the breadcrumbs stay juicy. Also, more onion never hurts.
My peppers were kinda tough—maybe I should’ve roasted them first or cooked them longer. Flavor still good!
Flavor still good is the important part 😅 I’ve found if you slice the tops off and maybe parboil them a few minutes first, they soften way nicer. Not sure about “4 hours” for tougher peppers though—could be undercooked peppers?
Oh no—yeah, mini peppers can get tough if they don’t get enough softening time. I’d try roasting/charing them for 10-15 min first, or just cook a bit longer on low. Also depends how thick the pepper skin is.
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.
These turned out so flavorful! The garlic & herb sauce really clings to everything, and the egg in the meat keeps it nice and tender.
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.
One word: meh. Tasted kinda heavy and the peppers didn’t impress me. Also I burned the garlic powder a bit once (oops) so maybe my fault.
These were seriously good—super filling and the meat mix turned out juicy. I didn’t have mini peppers so I used regular ones and just baked longer. The garlic/herb sauce smell while it cooked was unreal.
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.
These were a hit at my house. The mini peppers make everything feel fancy, and the meat stays super juicy in the sauce.
Love this! The mini peppers are such a great idea—makes it feel fancy even for a weeknight. Thanks for the details.
Super easy and my kids ate them without complaining (rare!). I did add extra garlic because… well, because garlic. Will make again.
I’m not sure about cooking raw meat in the sauce with the peppers for just 2 hours. I cooked mine closer to 3 and it felt safer. Maybe adjust times by crock-pot?
I always just wing it—if the meat’s not browned first it needs longer. I wouldn’t do only 2 hours unless I’m checking the temp. Crock-pot temps can be all over the place.
Good call! The instructions say low 4 hours / high 2 hours, so 2 hours on high might be a little tight depending on your crock-pot and how dense the peppers are. 3 hours definitely sounds safer for sure.
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.
Not sure about stuffing tiny peppers and cooking them only in sauce—will they be tender or kinda crunchy? Maybe par-cook the peppers first? Otherwise looks tasty.
Breadcrumbs + egg + onion is a solid base. I was skeptical about stuffing mini peppers, but it worked surprisingly well. Sauce covered any dryness.
The mini peppers idea is cute, but 80/20 beef in a crock-pot for 2 hours on high—won’t it get greasy? Still, I’d probably try it once and see.
Yum. The oregano rub part is genius lol. I’m always forgetting to crush herbs and it makes a difference.
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 and it turned out great. The mini peppers were a fun bite size thing. Next time I might add a little shredded cheese on top for more richness.
I’m not sure about the breadcrumbs amount. My filling felt a bit loose, so I added a little extra breadcrumb and it worked. Maybe that’s just me.
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.
Good idea but my peppers didn’t really soften after only the crock-pot time. Next time I’ll pre-roast or simmer the peppers in the sauce longer. Flavor was still solid though.
That makes sense—mini peppers can stay a bit crisp in the time listed. Pre-roasting them or letting the whole sauce simmer longer is a great fix, and I’m glad the flavor still came through!
I’m skeptical about putting raw meatballs straight into pasta sauce and calling it stuffed peppers… but it was surprisingly good. The sauce thickened a bit and everything tasted cohesive.
Not gonna lie, I thought ‘garlic & herb pasta sauce’ would be too salty, but it was balanced with the meat. Good call using it.
Not gonna lie, the ingredient list confused me—‘2 bags mini bell peppers’ like how many ounces each? Also the recipe says “spaghetti sauce” but ingredients are pasta sauce. It tasted okay, just not the wow factor.
Yeah I get what you mean. “2 bags mini bell peppers” is super vague—mine were like 1 lb bags, but I still had to eyeball how many halves I could stuff. And the spaghetti sauce vs pasta sauce wording is definitely confusing, but in practice it’s basically the same vibe.
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.
Honestly… the directions are kinda messy? Like it says spaghetti sauce but it’s pasta sauce and I got confused. Still tasted fine though. 😅
Great comfort food. The oregano rubbed between your hands tip is small but it actually smells better when it hits the sauce.
I made something similar and the breadcrumb/egg combo actually holds together really well. 24 oz of sauce is perfect for soaking the rice. Solid recipe.
Meh. Mine were bland even after adding more seasoning. Maybe my egg was smaller? Idk. Would probably need sauce adjustment.
Ugh, that sucks. The 24 oz sauce is doing a lot of work here—if yours cooked down too much or the peppers weren’t really getting bathed in the sauce, they can come out bland. I’d try adding a little more salt/pepper to the meat mix and maybe a pinch of chili flakes or extra garlic powder to the crock-pot too. Also, 2 lb 80/20 + only 1 egg can be a pretty mild binder—if your peppers were on the bigger side or your meat mixture felt loose, it might need more seasoning or even another egg.
Not bad at all, but I think the cook time is a little short for mini peppers in a crock-pot. I had to go closer to 3 hours on high to get them tender. Still tasty though!
Good to know! I always worry about undercooking when it comes to mini peppers. I’ll plan for closer to 3 hours on high or just stick to low longer. Glad they were still tasty 😊
Huh, mine were tender at 2 hours on high… maybe depends how packed the peppers are? Also I used marinara not pasta sauce (oops) and it turned out fine though.
Could be just me, but my meat mixture seemed dry with only 2/3 cup breadcrumbs. I added a splash of sauce and an extra egg and it fixed it. Otherwise, tasty.
Huh, I always use like 1 cup breadcrumbs for that much meat. But I guess mini peppers are tiny lol. I’d worry if you add another egg it’ll be too soft? Still, if yours held together then props.
Yeah I felt the same way once—2/3 cup breadcrumbs with 2 lb beef can go a bit dry depending on the onion moisture. Your fix (extra egg + a splash of sauce) makes total sense. Glad it turned out tasty!