Stuffed Mini Bell Peppers
Stuffed mini bell peppers are filled with a savory mixture of ground meat, cheese, and spices, then baked until tender and golden an easy, colorful appetizer or weeknight dinner idea.
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.