Name: Easy Mini Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 tablespoons olive oil; 1 small onion, diced; 1 small carrot, grated; 1 teaspoon kosher salt (or more to taste); 4 tablespoons tomato paste; 2 cups chicken broth; 2 pounds mini bell peppers; 1 pound ground turkey; 1 cup cooked rice; 4 green onions, finely chopped; 1 teaspoon kosher salt; 1 teaspoon garlic powder; ½ cup sour cream; 1 tablespoon fresh dill, chopped

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If you’re looking for a dish that’s colorful, flavorful, and incredibly satisfying, you need to try these Easy Mini Stuffed Peppers. This recipe combines tender mini bell peppers stuffed with a savory blend of ground turkey, rice, and fresh green onions, all simmered in a rich tomato-based sauce. The result is a delightful balance of textures and flavors that’s as beautiful on the plate as it is delicious on the palate. Whether you’re cooking for family, friends, or just treating yourself, Easy Mini Stuffed Peppers bring a comforting yet vibrant touch to any meal.

Easy Mini Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but each one plays a crucial role in making these Easy Mini Stuffed Peppers a standout dish. From the sweetness of the carrots to the hearty ground turkey, every element adds depth, color, and texture.

4 tablespoons olive oil: For sautéing vegetables, bringing out their natural sweetness and adding richness.
1 small onion (diced): Adds a savory base and aromatic sweetness when cooked.
1 small carrot (grated): Provides a subtle sweetness and texture contrast inside the sauce.
1 teaspoon kosher salt (plus an additional teaspoon): Enhances all the flavors perfectly without overpowering.
4 tablespoons tomato paste: Gives the sauce a deep, concentrated tomato flavor and rich color.
2 cups chicken broth: Creates the savory liquid base for simmering the peppers.
2 pounds mini bell peppers: The stars of the dish, colorful and just the right size for stuffing.
1 pound ground turkey: A lean protein that keeps this dish lighter while being hearty.
1 cup cooked rice: Helps bind the filling and offers a comforting, soft texture.
4 green onions (finely chopped): Adds fresh, bright notes and a subtle onion flavor to the filling.
1 teaspoon garlic powder: Infuses the filling with a warm, fragrant touch.
½ cup sour cream: For serving—brings creaminess and a cool contrast to the warm peppers.
1 tablespoon dill (chopped): Fresh herb garnish that adds a lovely, slightly tangy brightness.

How to Make Easy Mini Stuffed Peppers

Step 1: Prepare the Flavorful Sauce

Start by heating olive oil in a heavy-bottom pan over medium-low heat. Add the diced onion, grated carrot, and a teaspoon of kosher salt, sautéing gently for about five minutes. This softens the veggies and brings out their sweetness. Then stir in the tomato paste and cook for two more minutes to deepen the flavor. Pour in the chicken broth and bring the mixture to a boil before simmering for an additional three minutes. This sauce will serve as the perfect habitat for the peppers as they bake.

Step 2: Prep the Peppers

While the sauce simmers, take your mini bell peppers and carefully cut off their stems. Use a small spoon to scoop out the seeds and membranes from inside each pepper. This step is crucial because it creates space for the delicious filling and ensures the peppers cook evenly.

Step 3: Make the Filling

Grab a mixing bowl and combine the ground turkey, cooked rice, finely chopped green onions, the remaining teaspoon of kosher salt, and garlic powder. Mix until all ingredients are well incorporated, then transfer the mixture to a ziplock bag. This handy trick will make stuffing the peppers neat and simple.

Step 4: Stuff the Peppers

Cut a small corner off the ziplock bag to create a piping bag effect. Gently squeeze the filling into each mini pepper, filling them completely but without overstuffing. Once all peppers are filled, nestle them into the simmering sauce in your pan.

Step 5: Bake to Perfection

Cover the pan with foil or a lid, and place it in an oven preheated to 400°F. Bake for 25 to 30 minutes, checking the peppers at 25 minutes. They should be tender when pierced with a fork. If your peppers are slightly larger, you may want to give them the extra five minutes to ensure they soften just right.

How to Serve Easy Mini Stuffed Peppers

Garnishes

A simple dollop of sour cream on top adds a creamy, tangy layer that contrasts beautifully with the warm, savory flavors inside each pepper. Sprinkle fresh chopped dill over the sour cream for an extra burst of herbaceous brightness which also enhances the visual appeal.

Side Dishes

These Easy Mini Stuffed Peppers pair wonderfully with a crisp green salad or roasted potatoes for a little extra heartiness. Consider serving alongside garlic bread to soak up any leftover sauce—this will make your meal feel luxurious and complete.

Creative Ways to Present

For a crowd-pleasing presentation, arrange the stuffed peppers on a large platter with some fresh herbs scattered around. You can also serve them in their baking dish right at the table, encouraging everyone to help themselves to the generous sauce and garnishes.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the fridge for up to three days. The flavors actually deepen after sitting, making the next day’s meal just as tasty, if not better!

Freezing

Easy Mini Stuffed Peppers freeze beautifully. Place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to three months, making them a perfect meal prep option for busy days.

Reheating

To reheat, thaw frozen peppers overnight in the fridge if possible. Warm them gently in a preheated oven at 350°F for about 20 minutes until heated through. Alternatively, microwave individual portions on medium heat until hot, then add a fresh dollop of sour cream before serving.

FAQs

Can I use a different type of ground meat?

Absolutely! While this recipe calls for ground turkey, ground chicken, beef, or even pork would work well. Just adjust cooking times slightly to ensure the meat is fully cooked.

Are mini bell peppers the best choice?

Mini bell peppers are ideal because they’re the perfect size for stuffing and baking. However, you can use larger bell peppers cut into halves or quarters if mini peppers aren’t available.

Can I make this recipe vegetarian?

Sure! Swap out the ground turkey for cooked lentils, chopped mushrooms, or a plant-based protein alternative. The rice and sauce will keep the filling hearty and flavorful.

Is it possible to prepare these ahead of time?

Yes, you can assemble the stuffed peppers a day in advance and refrigerate them covered. When ready, just bake following the directions, adding a few extra minutes if baking from cold.

What can I substitute for sour cream as a garnish?

If you prefer dairy-free or want a different flavor, try Greek yogurt or a drizzle of tahini. Both add creaminess and complement the savory filling nicely.

Final Thoughts

These Easy Mini Stuffed Peppers are honestly one of those recipes that make you feel like a kitchen hero every time you serve them. They bring together fresh ingredients, a comforting filling, and a beautiful presentation with such simple steps. I can’t wait for you to try this recipe and enjoy the colorful, cozy goodness it brings to your table. Happy cooking!

Easy Mini Stuffed Peppers Recipe

★★★★★

4.8 from 14 reviews

Author: Sophie
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Easy Mini Stuffed Peppers recipe features tender mini bell peppers filled with a delicious mixture of ground turkey, cooked rice, and fresh green onions, all simmered in a flavorful tomato and chicken broth sauce. Topped with a dollop of sour cream and fresh dill, this hearty and healthy dish is perfect for a comforting weeknight dinner.

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed peppers.
Make the Sauce Base: In a heavy bottom braiser pan that’s oven-safe, heat the olive oil over medium-low heat. Add the diced onion, grated carrot, and 1 teaspoon kosher salt, then sauté for about 5 minutes until the vegetables soften and become fragrant.
Add Tomato Paste and Broth: Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor. Pour in the chicken broth, bring the mixture to a boil, then reduce the heat and simmer for 3 minutes to let the flavors meld.
Prepare the Peppers: While the sauce is cooking, cut off the stem ends of the mini bell peppers and carefully scoop out the seeds with a small spoon, creating hollow shells for the stuffing.
Mix the Filling: In a mixing bowl, combine the ground turkey, cooked rice, finely chopped green onions, 1 teaspoon kosher salt, and garlic powder. Mix thoroughly to evenly distribute all ingredients.
Stuff the Peppers: Transfer the meat mixture into a large ziplock bag. Cut a corner of the bag to create an opening, then gently squeeze the mixture out to fill each pepper evenly. Place all stuffed peppers gently into the sauce in the braiser pan.
Bake the Peppers: Cover the pan with foil or a lid and bake in the preheated oven for 25 to 30 minutes. Check the softness of the peppers at 25 minutes; if peppers are larger, bake an additional 5 minutes until tender and cooked through.
Serve: Remove from oven and plate the stuffed peppers with some sauce spooned over. Add a dollop of sour cream and sprinkle fresh chopped dill on top for a creamy, herbaceous finish.

Notes

You can substitute ground turkey with ground chicken or lean beef if preferred.
If you want to make this dish gluten-free, ensure that the chicken broth is certified gluten-free and use gluten-free rice.
For a vegetarian version, replace the meat with cooked lentils or crumbled firm tofu.
Adjust the amount of salt according to your taste and dietary preferences.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: American