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.