Best 14 Mini Stuffed Peppers Recipes

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

CRAB-AND-CHEESE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
• Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
• Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
• Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside. Cook the rice in a medium saucepan following the package directions.
• In a medium skillet, brown the ground beef with the onion and garlic over medium-high heat, 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Combine the ground beef mixture, rice, tomatoes, black pepper and salt in a large bowl and mix until blended.
• In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the Cheddar on top. Return the pan to the oven, uncovered, and bake until the cheese melts, about 5 minutes.

GARLIC AND HERB STUFFED MINI PEPPERS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
• Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
• In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
• In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
• Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

MINI SWEET PEPPERS STUFFED WITH HERB GOAT CHEESE

Steps:

• Preheat your oven to 350°F.
• Leaving the peppers stem intact, cut a slit from the stem to the bottom tip of each pepper and remove seeds.
• In a bowl combine the goat cheese, snipped herbs, garlic, salt and black pepper.
• Spoon the mixture into the peppers.
• On a baking sheet sprayed with non-stick cooking spray arrange the peppers in a single layer.
• Bake for 8 to 10 minutes or until peppers are tender crisp.
• Arrange the prepared peppers into a pyramid shape on a small platter and garnish with fresh basil leaves.
• Enjoy!

MINI BELL PEPPERS STUFFED WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers - less than 2 inches long - will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven't softened in 10 minutes, return to oven for another 5.
• While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.
• When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.

CHEESE STUFFED MINI SWEET PEPPERS

Steps:

• Preheat the oven to 400 degrees. Wash and halve the peppers and remove the seeds. Leave the stem intact so that the cheese does not ooze out at it melts--also for the cuteness factor. Mix breadcrumbs and Parmesan together in a small bowl. I used Emeril's italian seasoned panko breadcrumbs; if you're using plain, you will want to season with salt and herbs. Using a small spoon, stuff about 1/2 to 3/4 teaspoons of cheese in each pepper half; no more than half full as the cheese puffs as it bakes. Sprinkle cheese and bread crumbs on pepper halves and place on an ungreased baking sheet. Bake for 10 to 20 minutes depending upon how soft you like your peppers.

BROCCOLI & CHIVE STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400°. Cut peppers lengthwise in half; remove seeds. In a bowl, mix cream cheese, chives, salt and pepper; stir in broccoli. Spoon into pepper halves., Place on a foil-lined baking sheet; bake until heated through, 9-11 minutes. Sprinkle with cheddar cheese. Bake until cheese is melted, 3-4 minutes longer. Cool slightly before serving.

HERBED FETA STUFFED MINI BELL PEPPERS

Steps:

• Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside.
• Put the crumbled feta cheese in a bowl and add the sherry; toss to coat.
• Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well.
• Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray.
• Preheat oven to 350 degrees F.
• Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish.
• When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. :)
• Serve and enjoy!

GARBANZO-STUFFED MINI PEPPERS

Steps:

• In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes, stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water, vinegar and salt; pulse until blended., Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.

MINI STUFFED PEPPERS

Steps:

• Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible.
• Sauté garlic, onion and celery in a large pan with olive oil until soft. Add chicken broth to pan and increase heat too high. Turn burner off Just prior to boiling,.
• Add stuffing mix, Tuscany seasoning, parsley and shredded Italian cheeses. Mix all ingredients until well combined, softened and moist. You can adjust softness by adding more stuffing mix or chicken broth. You are now ready to stuff.
• Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them with a paring knife in several places. This will allow steam to escape, helping to prevent stuffing from oozing out.
• DO NOT oven bake the stuffed peppers. Cooked peppers need to soften but retain their texture. Oven baking will over cook them, destroying their flavor and texture.
• Place them in a large frying pan with an ample amount of olive oil. Over medium heat, sauté peppers on all sides, only turning them over as their surfaces begin to singe. Peppers should be softened but retain texture.
• Made too much stuffing? That's a good problem. Form the stuffing mix into a burger. Brown one side in the pan used to fry the peppers. Flip the stuffing burger and top the cooked side with more cheese. Covering pan as you brown the other side will help the cheese melt.

CHORIZO-STUFFED MINI SWEET PEPPERS

Steps:

• Heat broiler, with rack in top position. Make a long slit down three-fourths of the length of each pepper, leaving stem attached. Stuff each pepper with 1 slice dried chorizo and place on a rimmed baking sheet. Broil until peppers are blistered and browned on all sides, about 4 minutes, turning peppers frequently. Serve warm or at room temperature.

MINI PEPPERS STUFFED WITH TUNA AND OLIVE RILLETTES

Steps:

• Heat oven to 425 degrees. Line a sheet pan with foil. Place peppers on baking sheet and roast very small peppers (less than 2 inches long) for 8 to 10 minutes, larger peppers for 15 minutes, turning them over halfway through. They should be soft but only charred in a few spots. Remove from oven and allow to cool.
• Meanwhile, in a mini-chop or in a mortar and pestle, pulse or grind olives, garlic and capers to a paste.
• In a bowl, mash tuna with a fork and work in olive mixture, mustard, olive oil, yogurt, lemon juice, rosemary and thyme.
• When peppers have cooled, slice off ends just below shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes they split down one side. Cut large peppers in half lengthwise. Spoon tuna rillettes into peppers and arrange on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature before serving so that the rillettes are soft.

CHIPOTLE SALSA PETITE TENDER WITH STUFFED MINI-SWEET PEPPERS

Steps:

• Chipotle Salsa Petite Tender: 1. Preheat grill. 2. Cut onion into 1-inch chunks. 3. Cut meat into 1-inch cubes, about 32 pieces; wash hands. 4. Combine salsa, Worcestershire sauce, and soy sauce. Reserve ¼ cup marinade; place remaining marinade and steak in bag. Seal bag and knead to coat; let stand 15 minutes to marinade (or overnight). 5. Thread onions and meat alternately on skewers. Place skewers on grill; grill 4-5 minutes, turning often, or until meat is 145°F (for medium rare). Baste skewers with reserved ¼ cup marinade during last 2 minutes of grill time. Serve. Stuffed Mini-Sweet Peppers: 1.Preheat grill. 2.Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane. 3.Cut bacon slices in half. 4.Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut side up; divide cheese mixture and fill each pepper half. 5.Wrap one-half slice bacon around each pepper and secure ends with toothpicks. 6.Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve.