Easy Mini Stuffed Peppers

Mini stuffed peppers with sour cream and dill.

5 from 1 vote

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.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Main Course

Cuisine: American, Italian

Diet: Gluten Free

Keyword: easy dinner, Italian stuffed peppers recipe, mini stuffed peppers, stuffed bell peppers, stuffed peppers

Servings: servings

Calories: 228kcal

Author: Lena Gladstone

Equipment

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.

Nutrition