I make these Stuffed Mini Peppers with Beef Rice for my kids, and if you’re asking What To Make With Sweet Peppers you’ll want to read how rice and seasoned beef are packed into every small pepper.

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I never planned to become known for a simple family favorite but these Stuffed Mini Peppers With Beef Rice keep stealing the spotlight at our table. Little pops of sweet from mini sweet peppers stuffed with savory ground beef somehow turn picky mouths into fans, and my kids actually argue over who gets the last one.

If you ever wonder What To Make With Sweet Peppers this is your answer, its a true Stuffed Sweet Peppers Recipe that sparks curiosity without being fussy. They feel a little indulgent, a little messy, and totally worth the tiny bit of chaos.

Ingredients

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Mini sweet peppers: Bright, sweet and crunchy, full of vitamin C and some fiber.
Ground beef: Rich in protein and iron, gives savory umami, can be kinda fatty though.
Rice: Starchy carbs for energy, mild flavor, makes this dish filling and comfy.
Onion: Adds sweetness and depth when cooked, also gives small amounts of fiber, its nice.
Garlic: Punchy and aromatic, tiny calories, adds savory heat and great aroma to filling.
Tomato sauce: Tomato tang brings acidity and moisture, some vitamin C and lycopene.
Cheddar cheese: Melty and salty, adds fat and protein, makes every bite gooey and rich.

Ingredient Quantities

20 to 24 mini sweet peppers, washed and tops trimmed, seeds removed

1 pound ground beef (about 450 g)

1/2 cup uncooked long grain white rice (yields about 1 1/4 to 1 1/2 cups cooked)

1 small yellow onion, finely chopped or half a big one, whatever

2 cloves garlic, minced or 1 teaspoon jar garlic if you prefer

1/2 cup tomato sauce or crushed tomatoes

1 tablespoon olive oil or vegetable oil

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika, optional but nice

1 teaspoon salt, plus extra to taste

1/2 teaspoon black pepper

1 cup shredded cheddar cheese or Mexican blend

1 large egg, beaten, optional to help bind

2 tablespoons chopped fresh parsley or green onion for garnish, optional

How to Make this

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1. Preheat oven to 375 F (190 C). Wash the 20 to 24 mini sweet peppers, trim the tops and remove seeds, set them cut-side up on a tray or nearby plate.

2. Rinse 1/2 cup long grain white rice until water runs clear. Combine with 1 cup water and a pinch of salt in a small pot, bring to a boil, then lower heat and simmer covered 15 to 18 minutes until tender; fluff with a fork and let cool a bit.

3. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté 3 to 4 minutes until soft, add the minced garlic and cook 30 seconds.

4. Add 1 pound ground beef to the skillet, break it up and brown it 6 to 8 minutes until no pink remains. Drain excess fat if needed.

5. Stir in 1/2 cup tomato sauce (or crushed tomatoes), 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer 2 to 3 minutes so the flavors marry. Taste and adjust seasoning.

6. Transfer the meat mixture to a bowl and fold in the cooked rice, 1/2 cup shredded cheddar or Mexican blend (reserve 1/2 cup for topping), and the beaten egg if you want extra binding. Mix until combined but don’t mash everything to paste.

7. Use a small spoon to fill each mini pepper with the beef rice mixture, don’t overpack them or they can burst while baking. Arrange the stuffed peppers seam-side up in a lightly oiled baking dish. Pour about 1/4 cup water or an extra spoonful of tomato sauce into the bottom of the dish to keep things moist.

8. Cover the dish tightly with foil and bake 20 to 25 minutes until peppers are tender. Uncover, sprinkle the remaining 1/2 cup cheese over the tops, then bake uncovered 5 to 7 more minutes until cheese is melted and slightly golden.

9. Let the peppers rest 5 minutes, then sprinkle with 2 tablespoons chopped fresh parsley or green onion. Serve warm.

10. Leftovers keep well in the fridge for 3 to 4 days; reheat covered in the oven or microwave until hot.

Equipment Needed

1. Oven
2. 9 by 13 inch baking dish or similar
3. Aluminum foil
4. Small saucepan with lid
5. Large skillet
6. Mixing bowl
7. Chef knife and cutting board
8. Measuring cups and spoons plus a fork for fluffing rice
9. Small spoon for filling and a spatula or wooden spoon

FAQ

Can I use cooked rice instead of the uncooked 1/2 cup called for?

Yes. Using about 1 1/4 to 1 1/2 cups cooked rice is easiest, it mixes right into the beef and you just bake until peppers are tender and cheese is melted. If you want to use uncooked rice, you need to add extra liquid and bake longer so the rice finishes cooking, or par-cook the rice on the stove for 5 to 10 minutes first.

Can I swap the ground beef for something else?

Totally. Ground turkey or chicken work, they just can be a bit drier so add a splash more tomato sauce or oil. For vegetarian, use cooked lentils, quinoa or canned beans plus an egg or extra cheese to help them bind.

What oven temp and how long should I bake them?

Bake at 375 F (190 C). If the rice is already cooked, cover with foil and bake 20 to 25 minutes, then uncover and bake another 5 to 10 minutes to brown the cheese. If you used uncooked rice follow the extra liquid and time, check at 40 to 50 minutes. Peppers should be fork tender when done.

Can I make these ahead or freeze them?

Yes. You can assemble and refrigerate for a day before baking. For freezing, freeze raw stuffed peppers on a tray then transfer to a freezer bag, or freeze fully baked ones after they cool. Bake from frozen at 375 F about 35 to 50 minutes covered, then uncover to melt cheese. Thawing overnight makes timing easier.

How many peppers per person and how long will leftovers keep?

Plan on 3 to 4 peppers per person as a main, 1 to 2 as a side. Store leftovers in the fridge up to 3 to 4 days. Reheat in a 350 F oven 15 to 20 minutes or in the microwave till hot.

Any tricks for prepping the mini peppers so they don't flop over or leak?

Trim just the tops, don't slice the side, scoop seeds with a small spoon or melon baller. If a pepper won't stand up, trim a tiny sliver off the bottom so it sits flat. Don't overstuff, press filling gently, and use a baking dish that holds them snug so they support each other.

Stuffed Mini Peppers With Beef Rice Recipe Substitutions and Variations

Ground beef — swap with ground turkey or chicken (leaner, cooks faster), ground pork (richer flavor), or cooked lentils/finely chopped mushrooms for a vegetarian option (use about 1 to 1 1/4 cups cooked; boost seasoning).
Uncooked long grain rice — use quinoa or bulgur (cook first, about 1 to 1 1/4 cups cooked), or use pre-cooked couscous; for low-carb go with cauliflower rice (use raw or lightly sautéed).
Tomato sauce — swap for crushed tomatoes, chunky salsa (gives more bite), marinara, or tomato paste diluted with a little water (about 2 tbsp paste + 2 tbsp water per 1/2 cup).
Shredded cheddar — use Monterey Jack or Mexican blend, mozzarella for milder melt, crumbled feta for a tangy twist, or a plant-based shredded cheese if you need dairy-free.

Pro Tips

– Use day old or slightly undercooked rice, or leftover rice if you got it. Freshly overcooked rice will turn the filling mushy, so its better a little firm. Leftover rice also soaks up flavor better.

– Brown the beef good and scrape the browned bits off the pan, those bits add a lot of flavor. Drain excess fat but dont strip everything away, a little fat helps keep the filling juicy. Always taste and adjust salt and seasoning before stuffing because the peppers mellow the flavor.

– Don’t overfill the peppers. Use a small spoon or cookie scoop so each one is evenly filled, and leave a tiny bit of room at the top so they wont burst while baking. Put them seam side up in the dish and add a splash of liquid to the bottom so they steam instead of drying out. Add the cheese only near the end so it melts and browns nicely.

– Make ahead and freezing hacks: you can assemble the peppers and freeze them without the final cheese, then bake from frozen adding extra time. Or stuff them ahead and refrigerate a day, they actually develop better flavor after sitting a bit. For leftovers reheat covered so they dont dry out.