Stuffed Mini Peppers

This Mexican themed mini pepper recipe is very easy AND cheesy! Make this simple dish for dinner or an appetizer. It's really quick and everyone loves it.

Course Dinner

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 415kcal

Ingredients

12 mini bell peppers
1 T olive oil or cooking spray
1 lb ground beef or ground turkey
1 packet taco seasoning
2 cups cooked rice
28 ounces roasted garlic or Italian seasoned tomato sauce 2 cans
1 cup cheddar cheese
1 pinch parsley
Salt and freshly ground black pepper to taste

Instructions

Begin by preparing your peppers. If they are not pre-washed, wash and let dry. Preheat the oven to 400º F.
Use a paring knife to slice them in half, then a spoon to remove any seeds. Set aside.
Cook rice according to instructions on the package.
Heat 1 T of oil or cooking spray on medium-high heat. Place the ground meat of your choice into the pan and cook. While cooking, add in the salt, pepper, and parsley into the meat. Cook until brown.
Turn heat off and stir in one can of tomato sauce and the taco seasoning. Toss in the rice and an additional cup of tomato sauce (you'll have some left over). Mix until well combined.
Spread some tomato sauce around the bottom of the baking pan.
Spoon the mixture evenly into your peppers and place in the baking pan.
Top with the shredded cheese and place in oven at 400º F for about 15 minutes.
Take out of oven; let cool. Serves six with four mini pepper halves per person.

Video

Notes

Nutritional information based on 99% fat free ground turkey, brown rice, and using cooking spray rather than olive oil.

You'll obviously want to use a larger baking dish that I did. I made one serving!

Nutrition