- Food: Stuffed Mini Peppers
- Writer: Lizzie Green
- Content-Type: Food Blog
You may pair these stuffed mini peppers with smoky chipotle pinto beans and eat them for dinner, or serve them as an appetizer at a party where they are sure to please the crowd.
These small peppers packed with cheese and meat make the ideal snack for a summer gathering. They are simple to prepare, darling, and brimming with the taste that is bright and zesty. Additionally, their appearance is adorable.
Since I have a preexisting fascination with small things, the idea of eating vegetables in a scaled-down form immediately appeals to me, and I eagerly anticipate trying them.
When summer rolls around, one of my favorite things to make is stuffed red bell peppers or stuffed poblanos, so when I saw these Organic Mini Sweet Peppers at ALDI, I knew right away that I wanted to prepare a recipe for filled mini peppers.
They take everything about traditional stuffed peppers that I adore and reduce it to a size that is suitable for sharing in miniature form.
We have been serving this recipe to our guests throughout the entire summer, and I’m delighted to say that not only are these bite-sized morsels enjoyable to prepare, but they are even more enjoyable to eat!
Ingredients for Stuffed Mini Peppers
In contrast to the classic stuffed peppers, which are typically loaded with ground beef, melted cheese, or even cream cheese, these little stuffed peppers are incredibly light and crisp.
To prepare them, I cut small sweet peppers in half lengthwise, remove the seeds and ribs, and then slice each half into three equal pieces.
After that, I thread the pepper halves onto skewers and then roast them on the grill until they have a good scorched appearance.
They come out tasting extremely sugary and juicy when cooked in this manner. It is quite difficult to refrain from eating all of them before you add the filling.
However, if you are able to hold out, it will be well worth your while. The following ingredients, when combined, produce a quick and flavorful filling that elevates the grilled peppers to an entirely new level:
- The Cilantro Lime Rice is identical to the one served at Chipotle, except it is significantly superior. It is a vibrant and savory combination of the rice of your choice (white, brown, or cauliflower rice all work wonderfully), cilantro, scallions, as well as lime juice, and zest. To give it some kick, throw in some chopped jalapeno or a few flakes of crushed red pepper.
- Pineapple salsa is the finishing touch that gives these little stuffed peppers the perfect balance of sweetness and heat. Mango salsa or pico de gallo would also be a fantastic addition to this dish.
Enjoy each pepper topped with a scoop of rice and a dollop of salsa, each of which was topped with a spoonful of rice.
Suggestions for Serving Stuffed Mini Peppers (Peppers)
These little stuffed peppers are delicious when served as an appetizer all by themselves on their own.
When we have people around for a get-together, I usually prepare margaritas, chips, guacamole, and my standard tomatillo salsa for them to snack on.
But even when we aren’t having guests around, there are occasions when I get a taste of this dish. After that, I offer the peppers as a whole lunch to my guests.
I like to serve these alongside my 2-ingredient chipotle pinto beans, which I’ve included in the recipe below so that you can make them a bit heartier.
The sweetness of the peppers and pineapple salsa provides the ideal counterpoint to the smokey and spicy flavor of the beans. In point of fact, I adore the combination so much that I incorporate it into the recipe for my vegan burrito bowls.
Everything that was served came from ALDI, so the price tag was incredibly reasonable, despite the fact that putting together a menu for entertaining can so frequently end up being an expensive endeavor.
Plus, it was easy to pick up and I was able to be back to the grilling in no time! Because of the diet-restriction-friendliness of these components, you won’t need to be concerned even if one of your friends follows a gluten-free diet and the other follows a vegan diet.
Stuffed Mini Peppers
|Prep time: 45 Minutes
Time spent cooking: 4 Minutes
Total time: 49 Minutes
These little peppers, which have been filled with cilantro lime rice and pineapple salsa, are versatile enough to be either a complete dinner or a fun party appetizer.
Chipotle pinto beans:
- 1 can SimplyNature Organic Pinto Beans, drained and rinsed
- 1 to 2 chipotle peppers from a can of Pueblo Lindo Chipotle Peppers, diced
- 1 pound organic mini sweet peppers, sliced in half, seeds and ribbing removed
- SimplyNature Organic Extra Virgin Olive Oil, for drizzling
- Stonemill Sea Salt and Ground Black Pepper
- Cilantro Lime Rice
- Pineapple Salsa
- To prepare the beans, combine the pinto beans and chipotle peppers in a small bowl. Set aside.
- Prepare a grill by heating it to a medium-high temperature. Peppers should be threaded onto metal skewers, olive oil should be drizzled over them, and pinches of salt and pepper should be sprinkled on top. Grill for two minutes on each side, or until charred and tender, keeping in mind that they should not fall apart.
- Take the peppers off the skewers and stuff them with rice before topping them with pineapple salsa. Serve with the pinto beans and extra pineapple salsa on the side.
- use 1 pepper for a mild flavor, 2 peppers for spicier beans.