Stuffed Mini Peppers

Sweet mini peppers are stuffed with a ground beef, tomato and rice mixture for an adorable “mini” version of traditional stuffed peppers. Perfect for a unique appetizer or as a delicious meal.

Stuffed Mini Peppers

I have always thought that I wouldn’t like stuffed peppers. Not sure why, because once I tried them I realized that they are crazy delicious. I wanted to try this mini pepper version because I like the sweet peppers and let’s face it they’re just so cute.

Sweet Mini Peppers

My daughter, the picky princess, actually ate five of them, peppers and all!

Stuffed Mini Sweet Peppers

Stuffed Peppers couldn’t be easier to make. Combine browned ground beef and onion mixture with some cooked rice and canned tomatoes – I use half spicy and half plain tomatoes, but you can use whatever mix you like. They are cooked until the peppers are soft, then covered with some shredded Sharp Cheddar and heated just until the cheese melts. See? Super simple!

Stuffed Pepper Mixture

Stuffed Peppers

I had some homemade Ranch on hand that I spooned over some of the peppers and it was pretty tasty. Of course they are amazing on their own, too.

Stuffed Mini Sweet Peppers 2

Easy Meal Idea - Stuffed Min Sweet Peppers

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A dish filled with stuffed mini peppers

Stuffed Mini Peppers

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 -6 servings


  • 1 pound ground beef
  • 1/2 onion finely diced
  • 1 garlic close minced
  • 1, 14 ounce can diced tomatoes with or without spice
  • 1 cup cooked white rice
  • 12 mini peppers
  • Salt & pepper
  • 1 cup shredded Sharp Cheddar


  • Preheat oven to 400 degrees.
  • Cut the peppers in half top to bottom and remove the seeds and ribs. Set aside.
  • Heat a large pan on medium-high heat with a little olive oil. Add onions and saute until soft, about 4 minutes. Crumble in ground beef and garlic and cook until beef is no longer pink. Remove from heat and drain grease. Add salt and pepper to taste, about a teaspoon of each.
  • Stir rice and tomatoes into ground beef mixture.
  • Using a small cookie scoop, fill each pepper with about 1 tablespoons of the meat mixture. Line the stuffed peppers in a 9"x13" pan. Cover the dish with foil and bake for 20-25 minutes.
  • Remove the foil and top with shredded cheddar. Bake for another 5 minutes, or until cheese is completely melted.
  • Serve immediately.

Adapted from Trisha Yearwood.

For more quick and easy dinner ideas, try these:

Super Easy Baked Chicken Breasts 2

Baked Chicken Breasts

One Pot Beef Strogonoff

 One Pot Beef Stoganoff

Chili and Cornbread Skillet

Chili and Cornbread Skillet

For all dinner ideas go HERE and for all recipes go HERE.

Stuffed Mini Sweet Peppers - Serve as a unique appetizer or as a meal

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Yes, let the peppers cool completely and transfer them (in the baking dish) to the freezer for about an hour. Once they are firm you can transfer them to a freezer bag and store in the freezer for up to 3 months. Thaw in the fridge overnight and bake at 350 degrees until heated through.

  1. Made it for dinner tonight it came out great! Very delicious and really simple! I hurt my leg today can’t really walk but was still able to cook this recipe for my family! They loved it ? thank you!

  2. List of ingredients says “I cup cooked rice”, but in the instructions we are told to cook the rice in a medium saucepan…. So are we using one cup of cooked rice, or one cup of rice cooked? (There’s a BIG difference!)

    1. That was meant to have you cook the rice if you hadn’t already, but I can see how that was confusing. I’ve edited that out of the recipe.