Savory Stuffed Mini Peppers

These stuffed mini sweet peppers bring together vibrant colors and bold flavors in every bite. The combination of savory ground meat, warm spices, creamy cheese, and crispy panko topping makes them an irresistible appetizer or light meal that feels both satisfying and special.

I first made these peppers for a casual weekend gathering and was amazed at how quickly they disappeared. They’ve since become a go-to for anytime I want something impressive but simple.

Ingredients You Need

• 12 Mini Sweet Peppers: choose firm peppers with shiny skins for the best texture and flavor
• 1 pound Ground Meat: beef, turkey, or chicken all work well depending on your preference for richness and leanness
• 1 small Onion: finely chopped to add sweetness and depth to the meat mixture
• 2 cloves Garlic: minced to infuse aromatic warmth throughout the filling
• 1 cup Cheese: cheddar brings sharpness while cream cheese adds creaminess choose based on your mood
• 1 teaspoon Cumin: adds an earthy, smoky background note that lifts the filling
• 1 teaspoon Paprika: contributes a gentle heat and vibrant color
• Salt and Pepper: to taste for seasoning balance adjust to your liking
• Half a cup Panko Breadcrumbs: for the layer of crispy golden topping that completes the dish

Detailed Cooking Directions

Build The Pepper Shells:

Slice each mini sweet pepper in half lengthwise and carefully remove all seeds to create perfect little boats for the filling

Sauté The Aromatics:

In a skillet over medium heat, cook the finely chopped onions until they turn translucent which softens them and releases natural sweetness. Add the minced garlic and stir until fragrant about one minute

Cook The Meat:

Add ground meat to the skillet and cook thoroughly until browned and crumbly. This browning step develops savory depth and juicy texture

Season The Filling:

Stir in cumin, paprika, salt, and pepper allowing the warm spices to blend fully with the meat, creating rich layers of flavor

Incorporate The Cheese:

Remove the pan from heat and fold in the cheese while the mixture is still hot so it melts smoothly and binds everything together

Assemble The Peppers:

Fill each pepper half generously with the warm meat mixture making sure to pack it lightly but fully

Add The Crunch:

Sprinkle a layer of panko breadcrumbs over each stuffed pepper to add contrast with a crispy finish once baked

Bake To Perfection:

Place the peppers cut side up on a parchment-lined baking sheet and bake at 375 degrees Fahrenheit for 20 to 25 minutes until the peppers soften and the panko topping turns a beautiful golden brown

One of my favorite twists is to swap the cheese for a dollop of fresh ricotta right after baking for a creamy, fresh contrast. This dish always brings back memories of lively weekend dinners with friends when I got to experiment with spices and textures.

Smart Storage Tips

Store leftover stuffed peppers in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350 degrees Fahrenheit until warmed through to keep the panko crispy. Avoid microwaving as the texture of the peppers and topping can become soggy.

Ingredient Variations

Try ground lamb or pork for a different savory dimension. For a vegetarian option, substitute the meat with cooked lentils or finely chopped mushrooms seasoned the same way. Mixing in different cheeses such as pepper jack or mozzarella can bring exciting new flavors and textures to the dish.

Perfect Pairing Ideas

Serve these stuffed peppers alongside a crisp green salad tossed with lemon vinaigrette to balance richness. A chilled glass of light white wine like Sauvignon Blanc or a bright rosé pairs beautifully with the spices and fresh pepper flavors. For a heartier meal, accompany with a side of fluffy couscous or quinoa seasoned with herbs.

Seasonal Makeovers

Summer versions shine with garden-fresh peppers and adding chopped tomatoes or corn kernels into the filling. In cooler months, swapping spices like smoked paprika or a pinch of cinnamon can add warmth. Mixing roasted squash or sweet potatoes into the meat mixture brings comforting earthiness for fall dinners.

This recipe has been a reliable crowd-pleaser in my kitchen. Letting the peppers cool just a bit before enjoying enhances the meld of flavors and keeps the cheese luscious. You can rely on these stuffed mini peppers to turn ordinary occasions into memorable moments with minimal fuss.

Frequently Asked Questions

→ What types of ground meat work best in this dish?

Ground beef, turkey, or chicken each offer distinct flavors and textures, allowing customization based on personal taste and dietary preferences.

→ Can I use different cheeses in the filling?

Yes, cheeses like Monterey Jack or Pepper Jack add varied flavors, while Cheddar and cream cheese provide creaminess and binding.

→ How do I achieve a crispy topping on these peppers?

Topping the stuffed peppers with panko breadcrumbs before baking creates a crunchy, golden crust that contrasts nicely with the soft filling.

→ What spices enhance the flavor of the meat filling?

Cumin and paprika bring warmth and depth, while salt and pepper balance the flavor. Adding red pepper flakes can introduce a spicy kick.

→ Can these be prepared in advance?

Assembling the peppers ahead of time and refrigerating them before baking is convenient. Just add a few extra minutes to the baking time when cooking from chilled.