Stuffed Mini Sweet Peppers

Stuffed Mini Sweet Peppers

Today on National Donut Day, I bring to you stuffed mini sweet peppers (so like complete opposite end of the spectrum from donuts)… These are a great summer appetizer, they are so easy to make (maybe they’re easy because I bought microwavable rice- whatever, judge me, I hate cooking rice), and a crowd pleaser. They got the official “roommate approval” when I made them.


For this recipe I used about 3/4 of a bag of mini peppers and I still had left over stuffing mix (by stuffing mix I mean the rice, beans, ground turkey, etc)… So the mix will probably fill about 2 bags of mini sweet peppers.


For the mix, cook 1 lb ground turkey in Mexican seasoning. While the ground turkey is cooking, cook your rice according to the directions on the box or bag. Drain your corn and black beans, dice your tomatoes and onions, and then in a large bowl combine everything. When I mean large bowl, I’m not playing around, you need a very large bowl. There’s a lot of mix.


Then of course you top it with cheese, cause cheese…


Stuffed Mini Sweet Peppers


  • taco meat, rice and veggie mix
  • 2 bags of mini sweet peppers, rinsed and cut in half (see picture above)
  • 2 c. shredded taco cheese


  1. Prep your cookie sheets by placing either parchment paper or aluminum foil over them. Cleaning cooked cheese off of metal pans is the WORST.
  2. Wash and prep your sweet mini peppers. Words of wisdom, make sure you cut your mini peppers in half so they will sit nicely. Place them one by one on your prepped sheets
  3. While you're prepping your peppers, preheat your oven to 400 degrees F
  4. Once your peppers are cut and prepped, spoon in your mixture. Obviously I didn't care if some spilled overboard. Your sheet will be covered in this mix, just be sure to stuff your peppers generously.
  5. Next, sprinkle your shredded taco cheese over the peppers. Pop them in the oven for 5-7 minutes, let cool and enjoy!
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