Best 2 Stuffed Baby Bell Peppers Recipes

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Stuffed baby bell peppers are an easy and delicious appetizer or main course that can be enjoyed by people of all ages. They are simple to make and can be customized to fit your own taste preferences. With so many different variations on the classic recipe, you're sure to find a stuffed baby bell pepper that you'll love. Whether you prefer a vegetarian or meat-filled stuffing, there is a recipe out there for you. So, if you're looking for a tasty and versatile dish to add to your repertoire, stuffed baby bell peppers are a great option. They are perfect for potlucks, parties, or simply a weeknight meal.

Let's cook with our recipes!

STUFFED BABY BELL PEPPERS



Stuffed Baby Bell Peppers image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield about 24

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
1 pound assorted baby bell peppers (about 24)
1 small onion, diced
1 poblano chile pepper, seeded and diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
Kosher salt
1/2 pound ground pork
1/4 cup chopped fresh cilantro
3 ounces muenster cheese, diced (about 3/4 cup)
Lime wedges, for serving

Steps:

  • Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.
  • Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
  • Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
  • Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges.

STUFFED BABY BELL PEPPERS



Stuffed Baby Bell Peppers image

Categories     Side     Bake     Parmesan     Ricotta     Bell Pepper     Summer     Capers     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

For filling
1 medium onion, chopped
2 anchovy fillets, rinsed, patted dry, and finely chopped
2 tablespoons olive oil
3/4 cup toasted bread crumbs
1 cup whole-milk ricotta
1/3 cup finely grated Parmigiano-Reggiano (1 oz)
2 tablespoons drained capers, rinsed, patted dry, and chopped
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
For peppers
1 1/2 lb baby red and yellow bell peppers* (2 inches in diameter; 24)
1/2 cup water
1 tablespoon olive oil

Steps:

  • Make filling:
  • Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes. (Anchovies will dissolve.) Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
  • Stuff and bake peppers:
  • Preheat oven to 350°F.
  • Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright (don't worry if you make a hole in bottom). Scoop out and discard seeds, then divide filling among peppers. Cover with reserved tops and arrange peppers upright in an oiled baking dish. Add water to dish and drizzle peppers with oil.
  • Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
  • Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.

Tips:

  • Choose small, uniform baby bell peppers for even cooking.
  • Cut the peppers lengthwise, but not all the way through, to create a pocket for the stuffing.
  • Use a variety of fillings to suit your taste, such as ground beef, sausage, rice, vegetables, and cheese.
  • Season the stuffing generously with herbs and spices for extra flavor.
  • Bake the stuffed peppers at a high temperature to start, then reduce the heat to finish cooking them through.
  • Serve the stuffed peppers immediately, or store them in the refrigerator for later.

Conclusion:

Stuffed baby bell peppers are a versatile and delicious dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a variety of fillings and toppings to choose from, the possibilities are endless. So next time you are looking for a new and exciting dish to try, give stuffed baby bell peppers a try. You won't be disappointed!

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