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.
Ingredients
Scale
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)
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle for even cooking.
- Carefully slice the tops off mini peppers and meticulously remove all internal seeds, creating clean, hollow vessels for the filling.
- Heat a skillet over medium flame and sauté diced onions and minced garlic until they become translucent and fragrant.
- Add ground beef to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
- Incorporate cooked rice, diced tomatoes, chili powder, cumin, salt, and pepper into the meat mixture, stirring thoroughly to distribute seasonings evenly.
- Gently pack the beef and rice mixture into each pepper cavity, pressing down to ensure a compact and full filling.
- Liberally sprinkle shredded cheese over the top of each stuffed pepper, creating a melty, golden crown.
- 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.
- Remove foil and continue baking for an additional 10 minutes, allowing cheese to become bubbly and slightly golden.
- 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