Stuffed Mini Peppers with Creamy Tomato Sauce

I absolutely love making stuffed peppers. It’s one of the easiest ways to get a ton of veggies into a single dish, and they always turn out filling and delicious. While I love the classic larger stuffed peppers, I’ve fallen for this mini version because I can portion them out better. They’re also fantastic for hosting — assemble the peppers the day before, pop them in the fridge, then bake them right before serving your guests!

Stuffed Mini Peppers Video

How To Make Stuffed Mini Peppers

This recipe for stuffed mini peppers may look impressive, but it honestly boils down to four simple steps. Here’s a quick overview of how it comes together:

• Cook the filling: Bring two cups of water and the Better Than Bouillon to a boil. Add the rice and cook until it is almost done. In a hot oiled skillet, sauté the onion and carrots until they are soft. Combine the sautéed veggies, ground meat, cooked rice, salt, and pepper.
• Stuff the peppers: Core the mini bell peppers, then pipe the filling into each one and place them in a large baking dish (take your pick between round or rectangular).
• Make the sauce: Heat the olive oil in a saucepan, then add the diced tomatoes and garlic. Simmer until the tomatoes have softened, then stir in the Better Than Bouillon and hot water. Mix in the sour cream, salt, and pepper.
• Bake the peppers: Pour the sauce over the peppers. Cover the baking dish tightly with foil and bake it at 400°F for about 60 minutes.

Tips From the Kitchen

I consider myself a bit of a stuffed pepper fanatic, and I’ve been making variations of them for decades. These six tips guarantee success every time!

• Choose the largest mini peppers. To make filling easier, look for the biggest mini peppers in the bunch. Set aside the smaller ones to make delicious pickled mini peppers!
• Par-cook the rice. The rice will continue to absorb liquid and cook in the oven, so pull it from the heat a few minutes before it’s done to prevent it from getting mushy.
• Mix up the meat. I usually mix two different meats for more flavor — one of my favorite combos is beef and turkey.
• Use a piping bag. Why fiddle around? I love using this baker’s staple to get the filling in the peppers smoothly and quickly. If you don’t have a piping bag, use a large Ziploc bag with the corner snipped off.
• Pack the peppers together snugly. This helps them to keep their shape during the hour in the oven.
• Cover the baking dish. It’s essential to keep the steam trapped to prevent the peppers from drying out.

Storage & Reheating

I always try to make enough stuffed peppers so we have leftovers (a difficult feat in a home with two teen boys and a husband). They taste even better the next day!

• Storage: Place the leftover cooled peppers and sauce in an airtight container and refrigerated for up to four days.
• Reheating: The microwave works, but the best way to reheat leftover stuffed peppers is in the oven. Place the peppers and sauce in an oven-safe dish and bake at 350°F for 15-20 minutes, or until everything is warmed through.

More Stuffed Pepper Recipes

• Italian Stuffed Peppers — Creamy, cheesy, and tomato-y
• Mexican Stuffed Peppers — Bursting with spices and your favorite Tex-Mex ingredients
• Russian Stuffed Peppers — A comforting taste of my childhood
• Philly Cheesesteak Stuffed Peppers — Unbelievably flavorful and veggie-packed

Recipe

Stuffed Mini Peppers

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Servings

8 servings

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Recipe contributed by: Natalya Drozhzhin

These stuffed mini peppers are packed with a savory filling of ground meat and rice, then baked in a creamy tomato sauce. Is your mouth watering yet?

Ingredients

Filling

• 1 tbsp Better Than Bouillon chicken or beef
• 1 cup rice rinsed
• 2 tbsp olive oil
• 1 medium onion finely diced
• 2 medium carrots grated
• 2 lbs ground turkey or chicken, beef
• 1 tbsp salt adjust to preference
• 1 tsp ground black pepper adjust to preference
• 3 lbs mini bell peppers

Creamy Tomato Sauce

• 3 tbsp olive oil
• 6 medium tomatoes (about 2 lbs) diced (or use 1 can crushed tomatoes)
• 3 garlic cloves pressed
• 1 tbsp Better Than Bouillon
• 1 cup hot water
• 1/2 cup sour cream
• 1 tbsp salt adjust to preference
• 1 tsp ground black pepper adjust to preference
• Fresh parsley for garnish

US Units – Metric

Instructions

• Bring two cups of water to a boil with the Better Than Bouillon base. Add the rice and cook until it is almost done. Set it aside to cool.
  
• Heat the olive oil in a large skillet. Add the onion and sauté until it is golden. Add the grated carrots and cook until they are soft.
  
• In a large bowl, combine the sautéed veggies, raw ground meat, cooked rice, salt, and pepper. Mix until everything is evenly combined.
  
• Cut the tops off the mini bell peppers and remove the seeds. Spoon the filling into a large piping bag, then snip off about 1/2 inch from the tip and pipe the mixture into each pepper. Arrange the peppers snugly in a large baking dish.
  
• To make the sauce, heat the olive oil in a skillet or saucepan. Add the diced tomatoes and garlic. Simmer until the tomatoes have softened, about 10 minutes.
  
• Stir in the Better Than Bouillon and hot water, then add the sour cream, salt, and pepper. Mix until the sauce is creamy.
  
• Pour the sauce over the peppers. Cover the baking dish and bake it at 400°F for about 60 minutes, or until the peppers are tender and the filling is fully cooked.
  
• Serve the stuffed peppers with a spoonful of the creamy sauce and a sprinkle of chopped parsley. Enjoy!
  

Nutrition Facts

Stuffed Mini Peppers

Amount Per Serving

Calories 385 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g15%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 71mg24%

Sodium 1830mg76%

Potassium 929mg27%

Carbohydrates 35g12%

Fiber 5g20%

Sugar 10g11%

Protein 31g62%

Vitamin A 8382IU168%

Vitamin C 226mg274%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.