Stuffed Mini Peppers with Beef Rice Recipe

Stuffed mini peppers with beef and rice is a delicious and nutritious dish that brings together a vibrant mix of flavors in a bite-sized package. These colorful peppers are filled with seasoned ground beef, fragrant rice, and aromatic spices, making them a perfect appetizer, side dish, or even a main course. The recipe is not only tasty but also versatile, allowing you to customize the fillings based on your preferences.

Step-by-Step Instructions for Stuffed Mini Peppers with Beef and Rice

Step 1: Prepare the Mini Peppers

The first step in making stuffed mini peppers is preparing the peppers themselves. These little gems are the perfect vessels for stuffing with the savory beef and rice filling.

1. Wash and Cut the Peppers: Wash the mini bell peppers thoroughly under cold running water. Once clean, cut off the tops of the peppers and carefully remove the seeds and membranes inside. If you’re using larger bell peppers, you may want to cut them into halves or quarters to ensure they’re easy to stuff.

2. Set Aside: After all the peppers are cleaned and prepared, set them aside on a baking sheet. If you’d like, you can line the baking sheet with parchment paper or aluminum foil for easier cleanup. For now, brush the outside of each pepper with a bit of olive oil to help them roast evenly and to give them a nice golden color while baking.

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Step 2: Cook the Rice

The rice in this recipe is an essential component of the filling, as it adds texture and helps to bulk up the dish. You can use any type of rice you prefer, but long-grain white rice works especially well.

1. Rinse the Rice: Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice from becoming too sticky.

2. Cook the Rice: In a medium saucepan, bring 2 cups of water (or beef broth for added flavor) to a boil. Once the water is boiling, add the rinsed rice and a pinch of salt. Lower the heat to a simmer, cover the pot, and cook for 15-18 minutes or until the rice is tender and the liquid has been absorbed. Once cooked, remove the saucepan from the heat, and let the rice sit for 5 minutes. Fluff with a fork before using it in the filling.

Step 3: Prepare the Beef Filling

Now it’s time to make the savory filling that will be stuffed into the mini peppers. This beef filling is rich and flavorful, with aromatic spices and a tender texture thanks to the combination of ground beef and cooked rice.

1. Cook the Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 1 lb of ground beef to the skillet and cook, breaking it up with a spoon or spatula, until the beef is browned and fully cooked through. This should take about 5-7 minutes. Drain any excess fat from the beef and return it to the skillet.

2. Add the Onions and Garlic: Once the beef is cooked, add the finely chopped onion and minced garlic to the skillet. Cook for an additional 2-3 minutes, stirring frequently, until the onions are soft and fragrant.

3. Season the Meat: Sprinkle the beef mixture with 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. If you enjoy a little heat, add 1/4 teaspoon of red pepper flakes for a mild kick. Stir the spices into the meat mixture, allowing them to bloom in the oil and heat, infusing the beef with rich flavors.

4. Add the Cooked Rice: Stir in the cooked rice and 1/2 cup of beef broth. The broth adds moisture and helps combine the flavors. Cook for another 2-3 minutes, stirring until the rice is fully incorporated with the beef mixture and the filling is heated through. Taste and adjust the seasoning if needed.

5. Let the Filling Cool: Remove the skillet from the heat and allow the beef and rice filling to cool slightly before stuffing the peppers. This prevents the peppers from wilting or overcooking during the baking process.

Step 4: Stuff the Mini Peppers

Now that the filling is ready and slightly cooled, it’s time to stuff the peppers with the delicious beef and rice mixture.

1. Stuff the Peppers: Using a spoon, carefully stuff each mini pepper with the beef and rice mixture. Be generous, pressing the filling down to make sure each pepper is fully packed. If you have extra filling, you can either add more to each pepper or bake the leftover filling in a small baking dish alongside the peppers.

2. Place on the Baking Sheet: Arrange the stuffed peppers on the prepared baking sheet. If any of the peppers are standing upright, that’s fine—just make sure they’re snug enough that they don’t topple over during baking.

Step 5: Bake the Stuffed Mini Peppers

Baking the stuffed mini peppers helps meld the flavors together and softens the peppers to make them tender.

1. Bake the Peppers: Preheat your oven to 375°F (190°C). Place the baking sheet with the stuffed mini peppers in the oven and bake for 20-25 minutes, or until the peppers are tender and the filling is heated through. If you like your peppers with a slightly crispy edge, you can increase the temperature to 400°F (200°C) for the last 5 minutes of baking.

2. Optional – Add Cheese: About 5 minutes before the peppers are done, sprinkle grated cheese (such as cheddar or mozzarella) on top of each stuffed pepper. Return the peppers to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Once the stuffed mini peppers are baked to perfection, it’s time to serve them.

1. Garnish: After removing the peppers from the oven, sprinkle them with fresh parsley for a burst of color and freshness. You can also drizzle a little bit of olive oil or sprinkle some crushed red pepper flakes on top for extra flavor.

2. Serve: Serve the stuffed mini peppers hot as a main course, appetizer, or side dish. They pair wonderfully with a light salad or a side of roasted vegetables. You can also serve them with a side of sour cream or a tangy yogurt dipping sauce for added richness.

Tips for the Perfect Stuffed Mini Peppers with Beef and Rice

1. Choosing the Right Peppers: Mini bell peppers come in a variety of colors, including red, yellow, orange, and even purple. Select peppers that are firm, glossy, and free from any blemishes. The sweetness of the peppers pairs beautifully with the savory beef and rice filling.

2. Customize the Filling: Feel free to experiment with the filling. You can add chopped vegetables, such as zucchini, spinach, or tomatoes, to the beef mixture for added nutrition and flavor. If you prefer a different protein, you can substitute the beef with ground turkey, chicken, or lamb.

3. Make it Ahead: You can prepare the stuffed peppers ahead of time. Assemble them up to 24 hours in advance and refrigerate them until you’re ready to bake. Just be sure to add a few extra minutes to the baking time if you’re cooking from cold.

4. Vary the Rice: While long-grain white rice works well for this recipe, you can use other types of rice, such as brown rice, wild rice, or even quinoa for a more hearty, nutritious option.

5. Add Heat: If you love spicy food, add some diced jalapeños or a few dashes of hot sauce to the filling for an extra kick. You can also top the peppers with a bit of sriracha or a spicy salsa for serving.

Variations of Stuffed Mini Peppers with Beef and Rice

1. Mexican-Inspired Stuffed Peppers: Add taco seasoning to the beef mixture and top the peppers with shredded cheese and sour cream for a Mexican-style stuffed pepper. You can also serve them with guacamole or salsa for extra flavor.

2. Mediterranean Stuffed Peppers: For a Mediterranean twist, add feta cheese, black olives, and a handful of fresh herbs like oregano or mint to the beef and rice filling. Serve with a side of tzatziki sauce for a refreshing accompaniment.

3. Vegetarian Stuffed Peppers: If you prefer a vegetarian version, you can replace the ground beef with a mix of lentils, chopped mushrooms, and spinach. This makes for a hearty and nutritious filling without the meat.

4. Cheesy Stuffed Peppers: For an extra cheesy version, mix cream cheese or ricotta cheese into the beef and rice mixture. This creates a creamy filling that pairs beautifully with the roasted peppers.

Conclusion

Stuffed mini peppers with beef and rice is a versatile, flavorful, and easy-to-make dish that’s perfect for any occasion. The combination of tender peppers, savory beef, and fragrant rice creates a balanced and satisfying meal that’s sure to please everyone at the table. Whether served as a main dish, appetizer, or side, these stuffed mini peppers are sure to become a favorite in your recipe collection.

Yield: 4

Stuffed Mini Peppers with Beef Rice Recipe

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Stuffed mini peppers with beef and rice is a delicious and nutritious dish that brings together a vibrant mix of flavors in a bite-sized package. These colorful peppers are filled with seasoned ground beef, fragrant rice, and aromatic spices, making them a perfect appetizer, side dish, or even a main course. The recipe is not only tasty but also versatile, allowing you to customize the fillings based on your preferences.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• For the Stuffed Peppers:
• 12 mini bell peppers (any color)
• 1 lb (450g) ground beef (you can also use ground turkey or chicken)
• 1/2 cup cooked rice (white, brown, or any type you prefer)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder (optional, for a little spice)
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup shredded cheese (cheddar, mozzarella, or a blend) (optional)
• For the Sauce (Optional but recommended):
• 1/2 cup marinara sauce (or your favorite tomato sauce)
• 1 tablespoon olive oil (for sautéing)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Prepare the Mini Peppers:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the mini peppers and remove the seeds and membranes (be careful not to break the peppers).
• Place the peppers in a baking dish, standing up.

2. Cook the Beef and Rice Filling:

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and garlic, and sauté for 2-3 minutes, until softened and fragrant.
• Add the ground beef to the skillet, breaking it up with a spoon. Cook for 5-7 minutes, until browned and fully cooked.
• Stir in the cooked rice, chili powder, cumin, salt, and pepper. Mix everything together and cook for another 2-3 minutes to combine all the flavors.
• Taste the filling and adjust seasonings as needed.

3. Stuff the Peppers:

• Spoon the beef and rice mixture into the prepared mini peppers, filling each one generously. Pack the filling in tightly, but don't overstuff.
• If using cheese, sprinkle a little shredded cheese over the top of each stuffed pepper for extra flavor.

4. Bake the Stuffed Peppers:

• Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
• If you added cheese, remove the foil during the last 5 minutes of baking to allow the cheese to melt and become bubbly.

5. Serve:

• Once the peppers are done, remove them from the oven and let them cool slightly.
• Drizzle with marinara sauce (if desired), garnish with fresh parsley or cilantro, and serve hot!

Notes

• Make Ahead: You can prepare the beef and rice filling ahead of time and stuff the peppers when ready to bake. Refrigerate for up to 1 day before baking.
• Vegetarian Option: For a vegetarian version, swap the ground beef for cooked lentils or black beans and use a plant-based cheese if desired.
• Sauce Variations: You can also use a spicier sauce, like salsa or enchilada sauce, to drizzle over the stuffed peppers for extra flavor.