Amazing recipe for Mini Stuffed Peppers. Peppers with hearty rice, ground meat, and veggie filling in a sauce, baked until tender and so juicy. These mini peppers will become a family favorite.
Stuffed mini peppers-
This recipe is pure comfort food. Hollowed mini peppers filled with rice, meat, and sauteed vegetables in a rich and flavor-packed sauce, and baked. Unlike classic Cabbage Rolls where cabbage is used, the peppers add extra flavor to the filling and they are much quicker to prepare.
|These stuffed peppers are great to prepare and take to a potluck or large party.|
How to make stuffed peppers-
With the step-by-step photo tutorial for the stuffed peppers, you are going to have success with this recipe!
- Rice: Cook rice for about 12 minutes. You want the rice slightly undercooked (it will finish cooking as it’s baked). Drain the rice and rinse under cold water.
- Saute Vegetables: While the rice is cooking, in a skillet, saute the vegetables. Finely chop the onion, saute with butter until tender. Grate carrot, add to the onion with butter. Cook until vegetables are tender (don’t overcook, they will still bake). Remove sauteed vegetables from heat and set aside to cool.
- Prepare peppers: Remove tops of peppers and hollow out the insides.
- Prepare filling: In a bowl, add all of the ingredients for the filling. Add the rice, sauteed vegetables, ground meat, seasonings, dill, and mayo – mix well to combine.
- Stuff the peppers: Stuff the peppers with the meat and rice filling. Be sure to push filling down into the pepper making sure the whole pepper is stuffed. Once filled, add the peppers to a 9”x13” casserole dish.
- Prepare sauce: In a saucepan, whisk together the sour cream with ketchup, add the butter and bring to a soft boil. Add the broth, whipping cream, salt, and pepper. Bring to a boil again and remove from heat. Pour the sauce over the stuffed peppers.
- Bake: Bake the peppers until the peppers are tender. (TIP: Add several layers of foil over the top of the casserole dish so the peppers don’t burn.)
If you will be baking the peppers right away, you don’t have to wait for the sauce to cool. If you’ll be making the peppers in advance, allow the sauce to cool before pouring over the peppers.
Yes! The stuffed peppers may be prepared one day in advance. Keep covered and refrigerated until ready to bake.
We used a combination of pork and chicken. You are more than welcome to use your favorite combination of meat!
Yes, you can substitute for bell peppers, you’ll just need to bake them a little longer. You can also see our Stuffed Bell Peppers recipe.
Enjoy the stuffed peppers recipe! Prepare to be surprised by the flavors of the peppers combined with the hearty filling and sauce – SO GOOD!
TRY THESE OTHER EASY RECIPES:
- Chicken Alfredo Lasagna Roll Ups– kid-approved!
- Salisbury Steak– an easy classic.
- Chicken Tenders– so crispy and easy to make.
- Chicken Lo Mein– skip take-out.
Stuffed Mini Peppers
- 3 lbs mini bell peppers
- 3/4 lb ground pork
- 1/2 lb ground chicken
- 1/2 cup uncooked rice, rinsed
- 1 medium onion, finely chopped
- 1 large carrot, shredded
- 4 Tbsp unsalted butter, divided
- 2 garlic cloves, minced
- 3 Tbsp mayonnaise
- 1 Tbsp dill, chopped
- 1½ tsp salt
- 1 tsp ground black pepper
- 1 tsp Vegeta (or your favorite seasoning)
- Preheat oven to 400°F when preparing the sauce.
- Trim off the tops of the peppers and hallow out the insides of the peppers.
- Boil rice about 12 minutes, until it starts to soften. Rinse the rice under cold water. Place in large bowl.
- Saute onions with 2 Tbsp butter over medium/high heat.
- Clean and grate the carrot. Add to onions along with garlic and another 2 Tbsp butter, saute until carrots are tender. Remove from heat and set aside to cool.
- In a large bowl, combine the rice, ground meat, sauteed vegetables, seasoning, dill and mayo. Mix well to combine.
- Stuff all the mini bell peppers with the meat filling. Place the stuffed peppers into a casserole dish.
- In a saucepan, whisk together sour cream, ketchup and butter. Bring to a soft boil.
- Add the chicken broth, whipping cream, salt, and pepper.
- Bring to a boil again and remove from heat. Pour the sauce over the stuffed peppers.
- Cover the casserole dish with foil.
- Bake for 40-50 minutes or until peppers are tender and pierce easily.
- Serve with sour cream and fresh dill.