Mini Stuffed Peppers
Starters & Snacks
Stuffed peppers are the ultimate fun and festive dish. Satisfying, veggie-packed, and full of earthy and spicy flavors, stuffed peppers pack a colorful, flavorful punch using simple pantry staples. You’ve likely enjoyed them as an entrée, but they’re delicious in bite-sized form, too. Mini peppers transform the classic stuffed pepper recipe into a stunning, crowd-pleasing appetizer or a versatile side dish. The greatest thing about this stuffed peppers recipe is how adaptable it is. Chances are, whatever ingredients you have on hand will taste delicious in these mini stuffed peppers. Substitute farro or quinoa for the brown rice, throw in some tomatoes or onions, or add a squeeze of fresh lime juice or a dollop of your favorite salsa to the filling. Making dinner for meat lovers? Substitute ground beef or shredded chicken for the beans. Serving sensitive palates? Dial down the spiciness by opting for a mild Mexican seasoning and cheddar cheese.
- 18-20 sweet mini peppers
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1/2 cup cooked brown rice
- 1/4 cup Duke’s Mayonnaise
- Salt to taste
- 2 tsp. Mexican seasoning
- Shredded pepper jack cheese
- Chopped cilantro, for garnish
- Preheat oven to 400°F.
- Wash and dry the peppers, then slice each one in half and remove the seeds.
- Place peppers on a parchment lined rimmed baking sheet, and bake for 8 minutes. Remove from oven, cool.
- Combine beans, corn, rice, mayonnaise, salt and Mexican seasoning in a large bowl. Spoon the bean mixture into each pepper and set on a plate. Top with shredded cheese and cilantro, serve immediately.