Easy Stuffed Mini Peppers Appetizer Recipe

Little Peppers, Big Smiles

These little peppers are pure joy. They are sweet and colorful. I love how they look like tiny boats ready for a tasty cargo.

My grandson calls them “flavor canoes.” I still laugh at that. They are perfect for little hands. Do you prefer sweet snacks or savory ones most days?

A Story from My Kitchen

I first made these for a book club meeting. I was in a big hurry. I used what I had: turkey and cream cheese.

Everyone asked for the recipe! The lesson? Great food doesn’t need to be hard. This matters because cooking should be fun, not scary. Use what you like.

Why This Works So Well

The sweet pepper holds the savory filling. It is a perfect match. The cheese makes everything creamy and cozy.

Baking them makes the kitchen smell amazing. The edges get a little dark and sweet. *Fun fact: Mini peppers are just young bell peppers picked early. That’s why they’re so tender!

Making It Your Own

This recipe is your friend. You can change it. Try beef instead of turkey. Use cheddar if you don’t have cream cheese.

That is the best part of cooking. You are the boss of your own kitchen. What is one ingredient you always love to add to meals?

The Simple Magic of Sharing

Food tastes better when we share it. These peppers are great for that. You can put the tray right in the middle of the table.

Everyone can just grab one. This matters. It starts conversations and makes memories. Tell me, what is your favorite food to share with friends?

Ingredients:

Ingredient	Amount	Notes
Mini sweet peppers	12
Ground turkey or ground beef	1/2 pound
Cream cheese or shredded cheddar cheese	1/2 cup
Garlic powder	1/2 teaspoon
Onion powder	1/2 teaspoon
Fresh parsley or cilantro, chopped	for garnish

My Grandson’s Favorite Game-Day Snack

Hello, my dear! It’s Anna. Come sit with me for a minute. I want to tell you about these little peppers. My grandson Leo calls them “flavor boats.” He gobbles them up every game day. I still laugh at that. They are so simple to make. You just need a few things from the fridge. Doesn’t that smell amazing when they bake? Let’s get started together.

Step 1: First, get your oven nice and warm. Turn it to 375 degrees. Line a baking sheet with a little parchment paper. This makes cleanup so easy later. Trust me on this one. Now, take your mini peppers. Slice each one in half from top to bottom. Scoop out all the tiny seeds inside. Lay them on your tray like little red and yellow canoes.

Step 2: Next, let’s cook the filling. Grab your ground turkey or beef. Brown it in a skillet over medium heat. Use a spoon to break it into small crumbles. Once it’s no longer pink, drain the extra fat away. (Here’s a hard-learned tip: I use a paper towel to soak it up. It’s much safer than pouring hot grease!)

Step 3: Now for the best part—the cheese! Take the skillet off the heat. Stir in your garlic and onion powder. Then add the cream cheese or cheddar. Mix it all until it’s wonderfully creamy. The warmth from the meat will melt it perfectly. This mixture is so good, I sometimes eat a spoonful. Don’t tell anyone!

Step 4: Time to stuff our pepper boats. Use a spoon to fill each half. Pile that cheesy meat high! Don’t be shy. A full pepper is a happy pepper. Place them all back on your tray. They look so cheerful and ready for the oven. Sweet or savory—which flavor do you like best? Share below!

Step 5: Finally, bake them for about 20 minutes. You’ll know they’re done when the edges get a little dark. The filling will be bubbly and hot. Let them cool for just a minute. Then sprinkle on some chopped parsley or cilantro. The green makes everything look so fresh. Now, try not to eat them all before your guests arrive!

Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 pieces
Category: Appetizer, Snack

Let’s Mix It Up Next Time!

This recipe is like a friendly base. You can change its clothes for any season. Here are three fun twists I love.

Pizza Party: Use Italian sausage and mozzarella cheese. Top with a tiny spoon of marinara sauce after baking.

Garden Veggie: Skip the meat. Fill peppers with a mix of cooked quinoa, black beans, corn, and pepper jack cheese.

Breakfast Bite: Fill with scrambled eggs, chopped ham, and cheddar. Bake just until the eggs are set. Perfect for a crowd in the morning!

Which one would you try first? Comment below!

Serving Them With Style

These little peppers are stars on their own. But I love making a pretty plate. Arrange them on a big platter with some carrot sticks and cucumber slices. The colors just pop! For a heartier meal, serve them next to a simple green salad. It feels so complete.

What to drink? For the grown-ups, a chilled glass of crisp white wine is lovely. For everyone, my favorite is sparkling apple cider with a cinnamon stick. It feels so festive. Which would you choose tonight?

Keeping Your Stuffed Peppers Happy

Let’s talk about storing these little bites. They keep well in the fridge for three days. Just pop them in a sealed container. You can also freeze them before baking. Lay them flat on a tray until solid, then bag them up. I once froze a whole batch for my grandson’s surprise visit. It was a lifesaver!

To reheat, use your oven or toaster oven. This keeps them crispy. Microwaving can make them a bit soft. Batch cooking saves you time on busy nights. It means a good meal is always ready. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Little Fixes for Common Snags

Sometimes the filling can be dry. Fix this by not overcooking the meat. A little extra cheese helps too. I remember when my first batch was too crumbly. Now I know the secret is moisture.

The peppers might not get tender. Just bake them a few minutes longer. No one likes a tough pepper! The filling might fall out during baking. Pack it in tightly and mound it up. This matters because small fixes build your cooking confidence. It also makes sure every bite is full of flavor. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your spice labels.

Q: Can I make them ahead? A: Absolutely. Assemble them, cover, and refrigerate. Bake just before guests arrive.

Q: What other meat can I use? A: Ground chicken or pork works great. You can even use lentils.

Q: Can I double the recipe? A: Of course! Use two baking trays. Switch their oven positions halfway through.

Q: Any optional tips? A: A dash of smoked paprika is lovely. *Fun fact: Paprika comes from dried sweet peppers!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these stuffed peppers. They are perfect for sharing. I would love to see your creations. Please share a photo of your finished dish. It makes my day to see your kitchen wins.

Have you tried this recipe? Tag us on Pinterest! Use our handle @AnnasCozyKitchen. Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.