Mini Stuffed Peppers Recipes

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MINI STUFFED PEPPERS



Mini Stuffed Peppers image

These sweet mini stuffed peppers are elegant, delicious, and colorful. They can be made a day ahead and refrigerated. Simply stage them on a serving dish and heat in a microwave oven when company arrives. Best of all, they are easy to make. Recipe makes approximately 27 stuffed peppers.

Provided by Peter Steriti

Categories     Peppers

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 one-pound bag mini sweet peppers
1/4 cup olive oil plus more for frying bell pepper
1 garlic clove, minced
2 tablespoons onions, finely chopped
2 tablespoons celery, finely chopped
1 teaspoon tuscany seasoning
1 cup chicken broth
3 cups herb seasoned stuffing mix
1/4 cup chopped flat-leaf Italian parsley
1/2 cup shredded Italian cheese blend

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.

MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 20

Number Of Ingredients 9

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

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.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

STUFFED MINI PEPPERS RECIPE



Stuffed Mini Peppers Recipe image

Super sweet mini peppers pair beautifully with the savory cream cheese-veggie stuffing. Add these colorful little stuffed peppers to your party menu.

Provided by Diana Rattray

Categories     Appetizer     Snack

Time 32m

Number Of Ingredients 9

12 mini bell peppers
8 ounces cream cheese ( softened )
2 tablespoons mayonnaise
1/2 (1-ounce) package dry ranch dressing mix (1 1/2 tablespoons)
1/4 teaspoon black pepper
3/4 cup broccoli (finely chopped)
2 tablespoons red bell pepper (finely chopped)
1/2 carrot (finely shredded, about 2 tablespoons)
2/3 cup cheddar cheese (shredded)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Line rimmed baking sheets with parchment paper or foil.
  • Slice the peppers in half lengthwise.
  • With a melon ball scoop or small spoon, scrape out the seeds and soft ribs. Repeat with the remaining peppers.
  • Arrange the peppers, cut side up, on the prepared baking sheets.
  • In a mixing bowl with an electric mixer, beat the softened cream cheese with the mayonnaise, ranch dressing mix, and black pepper until smooth and well blended.
  • Fold in the broccoli, chopped red bell pepper, and grated carrot.
  • Fill each pepper half with the cream cheese mixture.
  • Bake the peppers for 10 minutes. Sprinkle shredded cheddar cheese over the peppers and return them to the oven for 1 to 2 minutes longer, or until the cheese melts.
  • Remove the peppers from the oven and arrange them on a tray or platter. Serve stuffed mini peppers warm.

Nutrition Facts : Calories 252 kcal, Carbohydrate 10 g, Cholesterol 53 mg, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, Sodium 430 mg, Sugar 5 g, Fat 21 g, ServingSize Serves 8, UnsaturatedFat 0 g

STUFFED BABY PEPPERS



Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 9

Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces
1/2 medium onion, finely chopped
3/4 cup ricotta cheese
1/3 cup grated Parmesan
1/2 cup frozen petite peas, thawed
Kosher salt and freshly ground black pepper
24 (2 to 3-inch long) sweet baby peppers

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
  • In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
  • In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.
  • Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
  • Arrange the peppers on a platter and serve.

MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 9

12 mini sweet bell peppers
1 cup long-grain white rice
1 pound lean ground beef
1 medium sweet onion, such as Vidalia, diced
1 garlic clove, finely chopped
One 10-ounce can diced tomatoes and green chilies, such as Rotel
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
8 ounces sharp Cheddar, grated

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



Garlic and Herb Stuffed Mini Peppers image

These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 9

16 mini sweet peppers (red, yellow and orange)
1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
4 oz (from 8-oz package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh chives

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.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

CHEESY SAUSAGE-STUFFED MINI PEPPERS



Cheesy Sausage-Stuffed Mini Peppers image

These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.

Provided by JimmyDean

Categories     Stuffed Bell Peppers

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons canola or vegetable oil, divided
1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
¼ cup diced mushrooms
1 cup pre-cooked white rice
2 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese, divided
salt and ground black pepper to taste
1 pound mini bell peppers, halved lengthwise and seeded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
  • To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
  • In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
  • Top each pepper with additional cheese, and bake for 10 to 15 minutes.
  • Carefully remove the peppers from the oven and let cool for 5 minutes before serving.

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