Stuffed mini peppers are sweet mini peppers 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.
If you like stuffed peppers, you’re going to love this mini version! Bite-sized Stuffed Mini Peppers are adorable and fun because you can play around with the fillings and flavors to make your own unique take.
Why We Love This Recipe
Customizable – Use your own unique fillings and flavors, like ground turkey teriyaki or chopped up chicken instead of the ground beef.
Versatile – Since these are bite-sized, they are perfect for serving as an easy appetizer or as a light and fresh meal.
Adorable and fun – Whether you pick them up and eat them, or use a fork and knife, you can’t deny how cute these stuffed mini peppers are!
Main Ingredients For Stuffed Mini Peppers
Ground Beef – Browned with diced onion and garlic.
Diced Tomatoes – Canned and drained of juices. Feel free to use spicy, fire roasted, or regular tomatoes.
White Rice – Steam some rice fresh, or this is a great way to use up leftovers.
Mini Sweet Peppers – These colorful mini bell peppers are usually sold in 1 pound bags in the produce department.
Sharp Cheddar Cheese – Freshly grated off the block.
How To Make Stuffed Mini Peppers
Get a detailed list of ingredients & instructions in the recipe card below.
Stuffed mini peppers couldn’t be easier to make!
Preheat oven to 400 degrees and spray a baking dish with nonstick cooking spray.
Prepare the peppers. Cut the peppers in half longways and remove the seeds and the ribs. A small teaspoon will make easy work of scraping them clean. Arrange them in your baking dish, cut side up.
Cook the ground beef. Heat a large skillet over medium-high heat and saute the onions and garlic. Add the ground beef and cook until no longer pink. Drain as much grease as possible, using a slotted spoon or by sopping it up with paper towels. Season with kosher salt and black pepper.
Make the filling. Stir in the rice and tomatoes to the beef mixture, then use a cookie scoop or a spoon to fill the peppers with the beef mixture.
Bake. Cover with foil and bake at 400℉ for about 20 minutes. Uncover, top with cheese and bake for a few more minutes.
Should you cook peppers before stuffing them?
No, the peppers do not need to be cooked first. The baking time is sufficient to soften them.
Do you need to remove the seeds from mini peppers?
It’s not completely necessary as they are not spicy, but I prefer to remove them because I don’t care for the texture.
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.
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.
The type of rice doesn’t matter here since you are using it already cooked. So make extra or use leftover of white or brown rice. You could even use cooked quinoa!
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
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.