Go Back
Mini sweet peppers are unique in their flavor profile and texture. Unlike their larger counterparts, these petite peppers offer a crunch that is both satisfying and refreshing. They come in an array of colors—red, yellow, and orange—each with its own subtle flavor nuances. The sweetness of these peppers is often described as more intense than that of regular bell peppers, making them a favorite for many.

Best Stuffed Mini Peppers!

Discover the vibrant world of stuffed mini peppers! These colorful delights are not only visually appealing but also versatile, making them perfect for any occasion. Stuff them with nutritious ingredients like quinoa, black beans, and cheese for a delicious dish everyone will love. Ideal as appetizers or side dishes, they cater to various dietary needs while bursting with flavor. Try this easy recipe today! #StuffedMiniPeppers #HealthyEating #Appetizers #YummyRecipes #VegetarianDish
Print Recipe Pin Recipe

Ingredients
  

12 mini sweet peppers (red, yellow, or orange)

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1/2 cup shredded Monterey Jack cheese

1/2 cup diced tomatoes

1/4 cup green onions, chopped

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup fresh cilantro, chopped (for garnish)

Optional: sour cream or avocado for serving

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the mini peppers in half lengthwise and remove the seeds. Place them cut side up on a baking sheet lined with parchment paper.

    Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, Monterey Jack cheese, diced tomatoes, green onions, cumin, smoked paprika, salt, and pepper. Mix well to combine all ingredients evenly.

      Stuff the Peppers: Using a spoon, generously fill each mini pepper half with the quinoa and bean mixture. Press the filling gently to ensure it's well packed.

        Bake the Peppers: Drizzle the stuffed peppers with olive oil and bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the filling is heated through.

          Garnish and Serve: Remove from the oven and allow to cool for a few minutes. Top with fresh chopped cilantro and serve warm with optional dollops of sour cream or slices of avocado on the side.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4