Stuffed Mini Peppers
These Mini Stuffed Peppers are pure comfort food. Stuffed peppers with a hearty rice, ground meat and vegetable filling in a flavor-packed sauce, baked until tender and juicy.
Ingredients
- 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)
sauce-
- 1/3 cup ketchup
- 3 Tbsp sour cream
- 1½ cups chicken broth
- 4 Tbsp unsalted butter
- 3 Tbsp heavy whipping cream
- ¾ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 400°F when preparing the sauce.
stuff peppers-
- 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.
sauce-
- 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.