Stuffed Peppers With Meat are a fun and flavorful dish that works as an appetizer, snack, or even a light meal. With their vibrant colors and bite-sized shape, they add a festive touch to any table. Whether you’re hosting a party or looking for a healthier weeknight dinner idea, mini stuffed peppers are easy to make, customizable, and absolutely delicious.
These little peppers are naturally sweet and tender, which makes them a great vessel for all kinds of fillings. You can go the classic route with a savory mixture of ground meat, rice, and herbs, or try a vegetarian version with quinoa, black beans, and corn. Add cheese for creaminess, spices for heat, or fresh herbs for brightness. The options are endless, which makes this dish perfect for using up leftovers or experimenting with new flavor combos.
One of the best things about mini stuffed peppers is how quickly they cook. Unlike full-sized bell peppers, these little ones roast or bake in just about 20 minutes, making them a great choice when you’re short on time. They hold their shape well, and the slightly crispy edges contrast beautifully with the warm, melty filling.
They also make a great make-ahead option. You can stuff them ahead of time and keep them in the fridge until you’re ready to bake. Leftovers reheat well and taste just as good the next day. Serve them on a platter with a dipping sauce like sour cream, salsa, or ranch for an easy appetizer everyone will love.
Stuffed Peppers With Meat are the kind of recipe that looks impressive but requires minimal effort. They’re colorful, flavorful, and fun to eat, making them a hit with both kids and adults. Whether you keep it simple or get creative with the filling, they’re 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!
Not gonna lie, 2 bags of mini bell peppers sounds like a lot—mine were small and I still had extra meat. I did the meatballs like the recipe says and it worked out, just plan for leftovers.
I totally get that—2 bags of mini peppers can feel like overkill. I used a little extra sauce and yeah, ended up with some meatballs too. Leftovers are the move.
Mine were normal size, and I barely got them stuffed with all the meat. Not complaining, but I’d call it “one bag per batch” depending on pepper size.
Wow, I didn’t expect much but these were a hit at the party! Will make again!
I made a batch for meal prep and the leftovers tasted even better the next day. I would absolutely make again.
The directions say to “empty the spaghetti sauce into a crock-pot” and cook raw meat in it—seems risky to me but it did cook through. Still, I’d cook a little longer just to be safe with 80/20.
I took these to a potluck, and they disappeared fast! Next time, I’ll double the recipe.
Mine came out a bit bland even with the garlic & oregano. I think I needed more salt in the meat mixture (or less breadcrumbs). Still, would make again and tweak.
I don’t know… mini peppers? Not sure if they gonna taste good.
Best recipe ever! 👌
Why do you have to wait so long? I ain’t got that kind of time!
These mini stuffed peppers were a hit at our family dinner! The recipe was super easy to follow, and everyone loved them!