These stuffed mini bell peppers are the ultimate crowd-pleasing appetizer! Bursting with creamy cheese, savory ground beef, and just the right spices, they’re baked to perfection and ready to impress at any gathering.
The first time I made these, it was for a last-minute get-together with friends. I needed something quick, easy, and delicious and these little bites delivered! Not only are they simple to assemble, but they also look stunning on the table with their vibrant colors. Whether you’re hosting game night, a holiday party, or just need an easy snack idea, these stuffed mini bell peppers are a guaranteed hit.
What’s Inside This Recipe?
Why You’ll Love This Recipe
Stuffed mini bell peppers are the perfect combination of flavor and ease. Here’s what makes them special:
- They’re quick to prep and bake, ideal for busy schedules.
- The filling is rich and satisfying, with creamy cheddar cheese, ground beef, and a sprinkle of oregano for extra flavor.
- They’re naturally gluten-free and can easily be customized for different diets or preferences.
- Mini bell peppers are bite-sized and fun, making them a favorite for both kids and adults.
Ingredients for Stuffed Mini Bell Peppers
Let’s gather everything you need to whip up these irresistible stuffed mini bell peppers.
- 1 lb mini bell peppers (about 20–25 peppers)
- 1 lb ground beef (or substitute ground turkey or chicken)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (learn how to dry oregano at home for the freshest flavor)
- 1 teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese (plus extra for topping, if desired)
- 4 oz cream cheese, softened
- ¼ cup chopped fresh parsley (optional, for garnish)
You’ll also need a large baking sheet and parchment paper for easy cleanup.
How to Make Stuffed Mini Bell Peppers
This recipe is as simple as it is delicious! Follow these step-by-step instructions to create your new go-to appetizer.
1. Prepare the Mini Bell Peppers
Wash the mini bell peppers, then slice them in half lengthwise. Use a small spoon to scoop out the seeds and membranes. Lay the pepper halves cut-side up on a parchment-lined baking sheet.
2. Cook the Filling
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 5-7 minutes.
Add the chopped onion and garlic, cooking for another 2-3 minutes until softened. Stir in the oregano, smoked paprika, salt, and black pepper.
3. Mix the Cheese Filling
Remove the skillet from heat and let the meat mixture cool slightly. In a medium bowl, combine the cooked beef mixture with the shredded cheddar cheese and softened cream cheese. Mix until everything is well blended and creamy.
4. Stuff the Peppers
Using a spoon, fill each mini bell pepper half with the cheese and beef mixture, pressing it in gently. If you love cheese (and who doesn’t?), sprinkle a little extra shredded cheddar on top of each pepper.
5. Bake to Perfection
Preheat your oven to 375°F. Bake the stuffed peppers for 15-20 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve
Remove the peppers from the oven and let them cool for a couple of minutes. Sprinkle with chopped parsley for a fresh, colorful touch, then serve warm.
How to Serve Your Stuffed Mini Bell Peppers
These stuffed mini bell peppers are versatile and pair wonderfully with a variety of dishes:
- Serve them as a party appetizer alongside other easy favorites like deviled eggs or a veggie platter.
- Add them to a grazing board with crackers, dips, and cured meats for a stunning presentation.
- Pair them with a crisp green salad for a light and satisfying lunch.
For drinks, they go beautifully with sparkling water, lemonade, or your favorite glass of wine.
Storing and Enjoying Leftovers
If you have leftovers (though they tend to disappear quickly!), here’s how to store them:
- Refrigerate: Place the stuffed peppers in an airtight container and refrigerate for up to 3 days.
- Reheat: Warm them in a 350°F oven for about 10 minutes or until heated through. You can also use the microwave for a quicker option, but the oven will keep the peppers crisp.
- Freeze: For longer storage, freeze the fully baked peppers in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months. Reheat directly from frozen in a 375°F oven.
Top Tips for Customizing Your Stuffed Mini Bell Peppers
- Swap the protein: Ground turkey or chicken works just as well as ground beef. For a vegetarian option, try cooked quinoa or black beans instead.
- Change the cheese: Experiment with different cheese varieties like mozzarella, feta, or pepper jack for unique flavors.
- Spice it up: Add a pinch of cayenne pepper or a drizzle of hot sauce to the filling for a little heat.
- Go low-carb: For a keto-friendly twist, skip the cream cheese and use shredded cheddar and parmesan as your filling base.
Your Questions About Stuffed Mini Bell Peppers Answered
Can I make these stuffed mini bell peppers ahead of time?
Yes! You can prep the peppers and filling up to a day in advance. Store them separately in the fridge, then stuff and bake when ready to serve.
What’s the best way to dry oregano at home?
Drying oregano is easy! Simply tie a bundle of fresh oregano sprigs together and hang them upside down in a dry, well-ventilated area. Once fully dried, crumble the leaves and store them in an airtight container.
Can I use large bell peppers instead of mini ones?
Absolutely! Just cut the large bell peppers into quarters and stuff them as you would the minis. You may need to bake them a bit longer since they’re larger.
What other toppings can I add?
Feel free to get creative! Try crumbled bacon, diced jalapeños, or a sprinkle of breadcrumbs for added texture and flavor.
The ultimate party-ready appetizer!
These stuffed mini bell peppers are everything you want in an appetizer: easy to make, packed with flavor, and totally irresistible. Whether you’re hosting a party or simply craving a fun snack, this recipe has you covered.
I’d love to hear how this recipe turned out for you! Leave a comment below or tag me on social media with your stuffed mini bell peppers. And if you’re looking for more easy appetizer recipes, be sure to check out my collection of crowd-pleasing ideas.
Happy cooking!
Stuffed Mini Bell Peppers
Ingredients
- 1 lb mini bell peppers about 20–25 peppers
- 1 lb ground beef or substitute ground turkey or chicken
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon dried oregano learn how to dry oregano at home for the freshest flavor
- 1 teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese plus extra for topping, if desired
- 4 oz cream cheese softened
- ¼ cup chopped fresh parsley optional, for garnish
Instructions
Prepare the Mini Bell Peppers
- Wash the mini bell peppers, then slice them in half lengthwise. Use a small spoon to scoop out the seeds and membranes. Lay the pepper halves cut-side up on a parchment-lined baking sheet.
Cook the Filling
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 5-7 minutes.
- Add the chopped onion and garlic, cooking for another 2-3 minutes until softened. Stir in the oregano, smoked paprika, salt, and black pepper.
Mix the Cheese Filling
- Remove the skillet from heat and let the meat mixture cool slightly. In a medium bowl, combine the cooked beef mixture with the shredded cheddar cheese and softened cream cheese. Mix until everything is well blended and creamy.
Stuff the Peppers
- Using a spoon, fill each mini bell pepper half with the cheese and beef mixture, pressing it in gently. If you love cheese (and who doesn’t?), sprinkle a little extra shredded cheddar on top of each pepper.
Bake to Perfection
- Preheat your oven to 375°F. Bake the stuffed peppers for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
- Remove the peppers from the oven and let them cool for a couple of minutes. Sprinkle with chopped parsley for a fresh, colorful touch, then serve warm.
