Cozy Stuffed Mini Peppers with Beef Rice Recipe for Dinner Magic

Colorful mini peppers bursting with savory beef rice promise an irresistible appetizer that will spark conversation at any gathering.

Bite-sized and packed with flavor, these little gems combine tender meat and aromatic grains in a single delectable package.

peppers create the perfect edible vessel for a hearty filling that balances spices and textures beautifully.

Lean ground beef mingles with fragrant rice, creating a mouthwatering combination that feels both comforting and exciting.

Simple ingredients come together with minimal effort, making this recipe a go-to for busy cooks seeking impressive results.

Each pepper serves as a compact flavor bomb, delivering satisfaction in just one delightful bite.

Invite friends to savor these delectable morsels and watch them disappear before your eyes.

Store and Reheat Your Stuffed Peppers Right

• Store leftover stuffed peppers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Place peppers on a microwave-safe plate. Heat in 30-second intervals, stirring between each interval. Ensure internal temperature reaches 165°F for food safety.
• Preheat oven to 350°F. Place peppers in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated through. Add fresh cheese on top for extra flavor.
• Wrap individually in plastic wrap, then place in freezer-safe container. Freeze up to 2-3 months. Thaw overnight in refrigerator before reheating.

What to Serve with Stuffed Mini Peppers

• Pair with Zesty Sangria: Cool red wine sangria complements the spicy beef mixture, balancing the chili and cumin flavors with fruity and refreshing notes.
• Match with Fresh Cilantro Salad: Light, crisp green salad dressed with lime vinaigrette cuts through the richness of the stuffed peppers, providing a clean palate contrast.
• Serve with Crisp Lager Beer: Mexican-style lager beer enhances the dish's southwestern spices, offering a light and crisp accompaniment that doesn't overpower the peppers' delicate taste.
• Complement with Creamy Avocado Dip: Smooth, cool avocado sauce adds a cooling element to the spicy beef, creating a balanced and satisfying flavor profile that elevates the entire meal.

Filling Ideas to Change Up the Flavor

• Vegetarian Stuffed Peppers: Replace ground beef with plant-based crumbles, quinoa, or black beans for a meat-free option.
• Dairy-Free Alternative: Use nutritional yeast or dairy-free cheese instead of shredded cheese to accommodate lactose-intolerant diets.
• Spicy Southwest Style: Add diced jalapeños, use pepper jack cheese, and mix in corn kernels for a zesty southwestern flavor profile.
• Low-Carb Version: Substitute rice with cauliflower rice or finely chopped zucchini to reduce carbohydrate content and create a keto-friendly meal.

FAQs

• What type of meat works best for this recipe?

Ground beef is ideal, but ground turkey or chicken can be great alternatives for a leaner option. Choose meat with some fat content to keep the filling moist and flavorful.

• Can I make these peppers ahead of time?

Yes! You can prepare the stuffed peppers up to a day in advance. Keep them covered in the refrigerator and bake when ready to serve. Just add an extra 5-10 minutes to cooking time if baking directly from the refrigerator.

• Is this recipe gluten-free?

The recipe is naturally gluten-free if you use rice and ensure all other ingredients like spices and tomatoes are certified gluten-free. Always check ingredient labels to confirm.

• How spicy are these stuffed peppers?

They have a mild spice level from chili powder and cumin. If you want more heat, add a pinch of red pepper flakes or use a spicier cheese like pepper jack.

Stuffed Mini Peppers with Big Flavor

• Swap ingredients like ground beef for turkey, add different spices, or include extra veggies to match your taste preferences.
• Kids and adults will love these bite-sized stuffed peppers packed with protein, rice, and melted cheese that make mealtime exciting.
• Packed with lean protein, vegetables, and whole grains, these mini peppers offer a balanced and satisfying meal in a cute, portable format.

What You’ll Need for Stuffed Mini Peppers

• Mini Peppers: Sweet, small peppers that serve as the perfect vessel for the delicious stuffing.
• Ground Beef: Lean protein that provides a hearty and flavorful base for the stuffing mixture.
• Rice: Cooked rice adds texture and helps bind the filling together.

• Shredded Cheese, Chili Powder, Cumin, Salt, Pepper: These ingredients enhance the flavor profile and add a delightful cheesy topping to the stuffed peppers.

• Onion, Garlic, Diced Tomatoes, Fresh Parsley: These ingredients provide depth of flavor, moisture, and a fresh garnish to complete the dish.

How to Make Colorful Stuffed Mini Peppers

Step 1: Warm Up the Oven

Fire up your oven to 375°F (190°C) and get ready for a flavor explosion.

Step 2: Prep Pepper Vessels

Slice off the pepper tops and carefully scoop out the seeds.

Arrange these colorful boats in a baking dish, ready to be filled with deliciousness.

Step 3: Create Savory Filling

• Diced onions
• Minced garlic
• Ground beef
• Cooked rice
• Diced tomatoes
• Chili powder
• Ground cumin
• Salt
• Black pepper

Cook onions and garlic until they’re soft and fragrant.

Add ground beef and brown it thoroughly.

Stir in the remaining ingredients until perfectly combined.

Step 4: Load Up the Peppers

Generously stuff each pepper boat with the beef and rice mixture.

Press down gently to pack in all the incredible flavors.

Step 5: Cheese Blanket

Shower the stuffed peppers with a generous sprinkle of shredded cheese, creating a golden, melty topping.

Step 6: Bake to Perfection

Cover the baking dish with foil and slide into the oven.

Bake for 25 minutes.

Then unveil and bake for an additional 10 minutes until the cheese turns bubbly and slightly golden.

Step 7: Garnish and Serve

Shower with fresh chopped parsley and serve these zesty pepper boats hot and steaming.

Tips for Perfect Texture and Filling

• Choose firm, brightly colored mini peppers without blemishes for the best taste and texture.
• Remove seeds carefully to create a clean, hollow space for maximum stuffing capacity without tearing the pepper.
• Use day-old cold rice for better texture and to prevent the filling from becoming mushy during baking.
• Opt for sharp cheddar or pepper jack to add extra flavor and create a deliciously melty topping that enhances the overall dish.
• Swap ground beef with black beans or lentils for a vegetarian-friendly version that's equally satisfying and protein-packed.

Stuffed Mini Peppers with Beef Rice Recipe

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4.6 from 8 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Savory stuffed mini peppers with beef rice deliver a delightful Mediterranean-inspired bite that blends spicy and hearty flavors. Quick to prepare and packed with robust ingredients, you’ll enjoy this crowd-pleasing appetizer that brings warmth and zest to any gathering.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound ground beef (or turkey)

Vegetables and Grains:

• 12 mini bell peppers
• 1 cup cooked rice (white or brown)
• 1/2 cup onion (diced)
• 2 cloves garlic (minced)
• 1 can (15 ounces/425 grams) diced tomatoes (drained)

Seasonings and Toppings:

• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh parsley (for garnish)

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Instructions

1. Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle for even cooking.
2. Carefully slice the tops off mini peppers and meticulously remove all internal seeds, creating clean, hollow vessels for the filling.
3. Heat a skillet over medium flame and sauté diced onions and minced garlic until they become translucent and fragrant.
4. Add ground beef to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
5. Incorporate cooked rice, diced tomatoes, chili powder, cumin, salt, and pepper into the meat mixture, stirring thoroughly to distribute seasonings evenly.
6. Gently pack the beef and rice mixture into each pepper cavity, pressing down to ensure a compact and full filling.
7. Liberally sprinkle shredded cheese over the top of each stuffed pepper, creating a melty, golden crown.
8. Cover the baking dish with aluminum foil and place in the preheated oven for 25 minutes to allow flavors to meld and peppers to soften.
9. Remove foil and continue baking for an additional 10 minutes, allowing cheese to become bubbly and slightly golden.
10. Remove from oven and garnish with freshly chopped parsley before serving hot.

Notes

• Choose sweet mini peppers for a milder flavor and vibrant color presentation.
• Swap ground beef with ground turkey or plant-based crumbles for leaner or vegetarian alternatives.
• Pre-cook rice slightly less than normal to prevent mushiness during baking process.
• Test pepper tenderness with fork before serving to ensure perfect texture and doneness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 4 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 70 mg