Mini Stuffed Peppers are the easy appetizer or light dinner you’ve been looking for! Filled with ground turkey, rice, and veggies and served in a savory sauce, these healthy bites prove big flavors really can come in small packages.
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Why This Recipe Works
Okay, where have mini stuffed peppers been all our lives?! These bite-sized beauties are just as vibrant, savory, and satisfying as their larger counterparts (I’m looking at you, Italian stuffed peppers) but much cuter.
They’re so versatile, making them perfect for appetizers, snacks, or a light main. Plus, they are ridiculously easy to make. Slice off the tops, scoop out the seeds, and stuff them with hearty fillings like ground turkey, rice, and veggies before baking.
Serve them on their own or pair them with a fresh green salad, soup, or some crusty bread for a well-balanced meal. For the ultimate combination, garnish them with a dollop of sour cream and a sprinkle of fresh dill!
Ingredients
- Olive Oil: Used to sauté the vegetables. Opt for extra-virgin olive oil for the best results.
- Onions: Once caramelized, yellow (or white) onions give the sauce sweet, savory notes. Green onions offer a subtle onion flavor and pop of color to the filling.
- Carrot: Grated carrots add a natural sweetness and a touch of earthiness to the sauce.
- Tomato Paste: Tomato paste helps thicken the sauce, giving it a rich, deep taste. For the most vibrant flavor, I recommend using tomato paste in a tube rather than a can.
- Chicken Broth: Infuses the sauce with a savory depth, making it more full-bodied. You can use homemade or store-bought chicken broth or stock here.
- Mini Bell Peppers: These make the perfect vessel for the stuffing, adding a burst of sweetness and color. Use red, yellow, orange, or any combination of the three.
- Ground Turkey: Provides a lean, mild protein that complements the peppers and keeps this recipe lighter and healthier.
- Cooked Rice: Adds bulk and texture to the filling, making it hearty and satisfying. You can use any cooked rice variety you have on hand.
- Garlic Powder: Gives the filling a robust garlic flavor that isn’t too overpowering.
- Toppings: Sour cream adds a creamy, tangy finish to balance the peppers’ savory flavor, and fresh dill provides a burst of herbaceousness.
Instructions
- Sauté the Veggies: Preheat your oven to 400°F, then heat the oil in an oven-safe, heavy-bottomed pan. Sauté the diced onion and grated carrot with some salt until the onion becomes translucent and the carrot softens.
- Cook the Sauce: Stir in the tomato paste and cook for another few minutes to deepen the flavor. Then, pour in the chicken broth and bring the mixture to a boil. Once boiling, turn off the heat.
- Prep the Peppers: Cut off the stem end of your mini bell peppers and carefully scoop out the seeds using a paring knife.
- Make the Filling: In a mixing bowl, combine the ground turkey, cooked rice, green onions, salt, and garlic powder. Transfer the mixture to a freezer bag, cut off a corner, and use it to pipe the filling into each pepper.
- Stuff & Bake: Once all peppers are filled, place them in the pan with the sauce. Cover the pan with foil or a lid and bake for 30-35 minutes until tender.
- Serve: Spoon some sauce on top of your mini stuffed peppers, then garnish them with a dollop of sour cream and a sprinkle of chopped dill before serving.
Substitutions & Variations
- Ground Turkey: For a different protein source, feel free to use ground chicken, beef, pork, or a plant-based ground meat alternative (note the different cooking times).
- Rice: Use cooked quinoa, couscous, or even cauliflower rice for a low-carb option.
- Chicken Broth: For a richer flavor, use beef broth. Or for a vegetarian option, swap chicken broth for vegetable broth.
- Sour Cream: Try Greek yogurt or vegan sour cream for a lighter or dairy-free option.
- Green onions: If green onions are unavailable, try finely chopped shallots or chives.
- Herbs: You can replace dill with fresh basil or parsley for a different herbal note.
- Vegetables: Chopped mushrooms, zucchini, or spinach can be added to the filling for extra flavor and nutrition.
Storing & Reheating
Once cooked, let your mini stuffed peppers cool completely before storing them. Here’s how to keep them fresh:
- Fridge: Transfer leftover stuffed peppers to an airtight container and refrigerate for up to 4 days.
- Freezer: To freeze, place the cooled stuffed peppers in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Just keep the extra sauce in a separate container or bag.
- Reheating: Reheat the peppers in the oven at 350 degrees Fahrenheit for 15-20 minutes until warm. For a quicker option, reheat in the microwave for 2-3 minutes.
- Prep Ahead: You can prepare these mini stuffed peppers up to 24 hours in advance. Assemble and refrigerate them in a covered dish until you’re ready to bake them.
Expert Tips
- Choosing Peppers: Select mini bell peppers that are fairly similar in size to ensure consistent filling distribution and cooking.
- Easy on the Stuffing: Don’t overstuff the peppers—leave a little space to allow the filling to expand in the oven and cook evenly.
- Cover the Pan Tightly: Remember to cover your pan with foil or a lid to trap moisture and prevent the peppers from drying out during baking.
FAQs
Yes, but you’ll need to adjust the cooking time as regular bell peppers are larger and need additional time in the oven.
Yes! You can make the sauce ahead of time and store it in the refrigerator for up to 4 days or the freezer for up to 3 months.
Arrange the peppers in a single layer in the pan and double-check that they are not overcrowded, allowing for even cooking and steam circulation.
Related Recipes
If you enjoyed these mini stuffed peppers, be sure to check out some more crowd-pleasing, Italian-inspired favorites to serve with them:
- Cheesy Italian Meatball Sliders
- Italian Shaved Zucchini Salad
- Keto Cheeseburger Stuffed Mini Peppers
- Bread Dipping Oil
If you try this Mini Stuffed Peppers recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Mini Stuffed Peppers
Ingredients
Sauce
- 4 tablespoons olive oil
- 1 small onion, diced
- 1 small carrot, grated
- 1 teaspoon kosher salt, or more to taste
- 4 tablespoons tomato paste
- 2 cups chicken broth
Mini bell peppers
- 2 pounds mini bell peppers
- 1 pound ground turkey
- 1 cup cooked rice
- 4 green onions, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ cup sour cream, for serving
- 1 tablespoon dill, chopped for serving
Instructions
- Preheat the oven to 400°F.
- In a heavy bottom braiser pan (that can go in the oven) add the olive oil, diced onion, grated carrot and 1 teaspoon of kosher salt. Sauté for five minutes on medium-low heat.
- Add tomato paste and cook for an additional 2 minutes. Then add the chicken stock and bring to a boil, turn down the heat and cook for an additional 3 minutes.
- While the sauce is cooking, prep the peppers by cutting off the stem area and scoop out the seeds with a small spoon.
- In a mixing bowl combine the turkey, cooked rice, green onions, 1 teaspoon of kosher salt and garlic powder. Mix to combine and add the meat mixture to a ziplock bag.
- Cut the corner of the ziplock bag big enough to have the meat to easily come out and stuff the peppers. Once all peppers are stuffed, add to the sauce.
- Cover with foil or lid. Bake for 25-30 minutes. Check the softness of the peppers after 25 mins and if you have larger peppers add the additional 5 minutes.
- Serve the peppers with some of the sauce and a dollop of sour cream and fresh dill.
Ilona
Such an easy and delicious meal, we loved it with a side salad and crusty bread. Great comfort meal.