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.

STUFFED MINI PEPPERS



Stuffed Mini Peppers image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 7

16 fresh cherry peppers
1/4 cup extra-virgin olive oil
Kosher salt
8 ounces creamy goat cheese, at room temperature
4 scallions (green and white parts), thinly sliced
3 tablespoons pine nuts, toasted
Grated zest and juice of 1/2 large lemon

Steps:

  • Preheat the oven to 375 degrees F. Prepare the peppers: Lay each pepper sideways on a flat surface and cut off the top so it's like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use the paring knife or a small spoon to scoop any seeds from inside the pepper. In a large bowl, toss the pepper tops and bottoms with 2 tablespoons olive oil and 1 tablespoon salt. Heat a large saute pan over medium heat. When it is hot, drop in the pepper tops and bottoms and cook until they are browned and slightly wilted, 3 to 5 minutes. Tilt the pan so the peppers spill out onto a baking sheet. Set aside to cool.
  • Prepare the filling: Use a rubber spatula to spread the goat cheese over the bottom and up the sides of a medium bowl so that you can season it evenly. Sprinkle 1 tablespoon salt, the scallions and the pine nuts all over the cheese. Mix to blend. Taste to make sure the flavors are balanced.
  • Fill and bake the peppers: Use a small spoon to stuff the peppers with the cheese mixture and then arrange them on a baking sheet with room between them. (Reserve the tops.) Bake until the filling is hot in the center, 8 to 10 minutes (test the center with the tip of a knife).
  • Make the dressing and finish the dish: In a small bowl, whisk together the lemon zest, lemon juice and remaining 2 tablespoons olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top the peppers with the reserved tops. Serve immediately.

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

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.

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Top Asked Questions

What's the best way to make stuffed peppers?
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.
What to make with Mini Taco stuffed peppers?
Mini Taco Stuffed Peppers are miniature bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. These can easily be made prepared ahead of time for an easy appetizer.
What can you stuff mini sweet peppers with?
Mini sweet peppers are similar to bell peppers but are smaller and sweet, perfect for snacking or using in an appetizer such as this. What can you stuff mini peppers with? You can stuff mini peppers with just about anything small enough to fit, but today we’re putting together a zesty mix of cheeses, horseradish, and green onions.
Can you cook stuffed mini peppers in a crock pot?
Instead of baking the Stuffed Mini Peppers can be cooked in the crock pot (slow cooker). If making in the slow cooker, place the peppers into the insert of the slow cooker, add the cooking liquid and cook on High for about 3-4 hours or Low for about 6 hours.

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