Stuffed Baby Peppers

Introduction

These Stuffed Baby Peppers are the perfect blend of vibrant colors and bold flavors that will brighten any table and satisfy even the most discerning palates. Sweet mini bell peppers cradle a savory filling of seasoned ground beef and rice, topped with melted cheese that creates an irresistible golden crust. Whether served as an impressive appetizer at your next gathering or as a delightful main course for a family dinner, these stuffed peppers deliver big flavor in adorable, bite-sized packages. Easy to prepare yet visually stunning, this dish brings together simple ingredients to create something truly special that will have everyone reaching for seconds.

Ingredients

• 12 baby bell peppers (about 1 pound/450g)
• 1 pound (450g) ground beef
• 1 cup (185g) cooked rice
• 1 teaspoon (3g) garlic powder
• 1 teaspoon (3g) onion powder
• 1 teaspoon (2g) paprika
• 1 teaspoon (6g) salt
• ½ teaspoon (1g) black pepper
• ½ cup (50g) shredded cheese (cheddar or mozzarella)
• 1 tablespoon (15ml) olive oil
• ¼ cup (15g) fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the peppers: Thoroughly wash the baby bell peppers under cold running water to remove any dirt or residue. Using a sharp knife, slice each pepper lengthwise from stem to tip. Carefully remove the seeds and white membrane from inside each pepper half. Set the prepared peppers aside.
3. Prepare the filling: In a large mixing bowl, combine the ground beef, cooked rice, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. For best results, use your hands to ensure even distribution of seasonings throughout the mixture.
4. Stuff the peppers: Take each pepper half and fill it generously with the beef and rice mixture. Place the stuffed peppers in a baking dish, arranging them closely together but not overcrowding.
5. Prepare for baking: Drizzle the olive oil evenly over the stuffed peppers. Cover the baking dish tightly with aluminum foil.
6. First bake: Place the covered dish in the preheated oven and bake for 25 minutes, allowing the peppers to soften and the filling to cook through.
7. Add cheese and finish baking: After 25 minutes, remove the foil and sprinkle the shredded cheese evenly over each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbling with spots of golden brown.
8. Serve: Remove from the oven and let cool slightly for 3-5 minutes. Garnish with freshly chopped parsley before serving.

Nutritional Information

Per serving (3 stuffed pepper halves):

• Calories: 325 kcal
• Protein: 22g
• Carbohydrates: 18g
• Fat: 19g
• Fiber: 2g
• Sodium: 650mg

Preparation time: 15 minutes Cooking time: 35 minutes Total time: 50 minutes Servings: 4

Cooking Tips and Tricks

1. Pepper selection: Choose baby bell peppers that are similar in size for even cooking. Look for firm, brightly colored peppers without soft spots.
2. Rice preparation: For extra flavor, cook your rice in beef or vegetable broth instead of water before adding it to the filling mixture.
3. Meat options: For a leaner option, substitute ground turkey or chicken for the beef. If using a leaner meat, consider adding 1 tablespoon of olive oil to the mixture to maintain moisture.
4. Pre-cook option: If you prefer a softer filling, you can lightly brown the ground beef before mixing with the other ingredients. Drain excess fat before combining with rice and seasonings.
5. Even stuffing: Don’t overstuff the peppers as the filling may expand during cooking. Fill just to the top of each pepper half for best results.
6. Testing doneness: To ensure the beef is fully cooked, insert a meat thermometer into the center of one of the stuffed peppers – it should read 160°F (71°C).

Variations and Substitutions

1. Vegetarian option: Replace the ground beef with a plant-based meat substitute, or use a mixture of cooked quinoa and black beans for a hearty vegetarian filling.
2. Grain alternatives: Substitute the rice with quinoa, bulgur, or cauliflower rice for different nutritional profiles and textures.
3. Cheese variations: Experiment with different cheeses like pepper jack for added spice, feta for a Mediterranean twist, or a Mexican cheese blend for a Tex-Mex flavor.
4. Spice it up: Add a diced jalapeño or ¼ teaspoon of cayenne pepper to the filling mixture for those who enjoy more heat.
5. Mediterranean version: Include 2 tablespoons of chopped Kalamata olives, 1 teaspoon of dried oregano, and substitute feta for the cheddar cheese.
6. Italian inspiration: Add 2 tablespoons of tomato paste and 1 teaspoon of Italian seasoning to the filling, and top with mozzarella and Parmesan cheese.

Common FAQs

Can I prepare these stuffed peppers ahead of time?

Yes! You can prepare and stuff the peppers up to 24 hours in advance. Store them covered in the refrigerator, then add about 5 minutes to the initial baking time when cooking from cold.

Can I freeze stuffed baby peppers?

Absolutely. Prepare and stuff the peppers, then freeze them before baking. Arrange them on a baking sheet until frozen solid, then transfer to a freezer-safe container. They can be stored frozen for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding 10 minutes to the initial covered baking time.

What can I serve with these stuffed peppers?

These peppers pair well with a simple green salad, crusty bread, or additional sides like roasted vegetables or garlic mashed potatoes. For appetizer portions, serve with a cooling dip like sour cream or tzatziki.

How do I know when the peppers are properly cooked?

The peppers should be tender but still hold their shape. They will have softened and begun to wrinkle slightly, while the filling should be hot throughout and the cheese melted and lightly browned.

Can I use regular bell peppers instead of baby peppers?

Yes, large bell peppers can be substituted. Cut them in half lengthwise, remove seeds and membranes, and increase the baking time to 35-40 minutes covered and 10 minutes uncovered with cheese.

Storage and Make-Ahead Tips

1. Refrigeration: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
2. Reheating: To reheat, place peppers in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes until heated through. For a crispier top, reheat in a 350°F (175°C) oven for 10-15 minutes.
3. Make-ahead components: The rice can be cooked up to 2 days ahead and stored in the refrigerator. The filling mixture can be prepared 1 day ahead and refrigerated separately.
4. Meal prep: For busy weeknight dinners, prepare a double batch and freeze half for a future meal. Label with the date and cooking instructions.
5. Serving cold: These peppers can also be enjoyed cold as a picnic or lunchbox item. The flavors often develop nicely after a day in the refrigerator.

These Stuffed Baby Peppers are a versatile dish that bridges the gap between elegant and casual dining. Their vibrant colors and rich flavors make them a feast for both the eyes and the palate. Whether you’re hosting a sophisticated dinner party, planning a family meal, or looking for a make-ahead option for busy weeknights, these stuffed peppers deliver satisfaction in every bite. The combination of savory filling, sweet peppers, and gooey cheese creates a perfect balance that’s sure to become a favorite in your recipe collection.