A flavorful and comforting dish with a creamy tomato sauce.
Mini peppers cook quickly and are naturally sweet.
Perfect for family dinners or entertaining guests.
Easy to customize with different fillings.
Colorful presentation that looks beautiful on the table.
Great served with rice, bread, or pasta.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mini sweet peppers
ground beef or ground chicken
onion, finely chopped
garlic, minced
cooked rice
egg
salt
black pepper
paprika
olive oil
For the creamy tomato sauce:
tomato sauce
heavy cream
sour cream
garlic powder
dried oregano
salt
black pepper
fresh parsley, chopped
Directions
Preheat the oven to 375°F (190°C).
Wash the mini peppers and slice them lengthwise. Remove the seeds and membranes.
In a bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix until well combined.
Carefully fill each mini pepper half with the prepared meat mixture.
Heat olive oil in a large skillet over medium heat.
Place the stuffed peppers in the skillet and cook for a few minutes to lightly brown the bottoms.
In a separate bowl, mix together the tomato sauce, heavy cream, sour cream, garlic powder, oregano, salt, and black pepper.
Pour the creamy tomato sauce over the stuffed peppers.
Cover the skillet or transfer everything to a baking dish and bake for about 25–30 minutes until the peppers are tender and the filling is cooked through.
Garnish with freshly chopped parsley before serving.
Vegetarian Version Replace the meat with a mixture of cooked quinoa, mushrooms, and spinach.
Cheesy Stuffed Peppers Add shredded mozzarella or parmesan cheese to the filling or sprinkle it on top before baking.
Spicy Version Add chili flakes or finely chopped jalapeños to the filling for a spicy kick.
Mediterranean Style Include feta cheese, olives, and herbs such as dill or oregano in the filling.
Low-Carb Option Replace the rice with cauliflower rice for a lower-carbohydrate version.
Storage/Reheating
Refrigeration Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
Freezing Place cooled stuffed peppers in freezer-safe containers and freeze for up to 2 months.
Reheating Reheat in a covered skillet over medium-low heat or in the oven at 350°F (175°C) until warmed through. Add a splash of water or sauce if needed to keep them moist.
FAQs
Can I use regular bell peppers instead of mini peppers?
Yes, you can use regular bell peppers, but they will require a longer cooking time.
Can I make this recipe ahead of time?
Yes, you can prepare and stuff the peppers ahead of time and refrigerate them until ready to cook.
What type of meat works best for the filling?
Ground beef, chicken, or turkey all work well for this recipe.
Can I make the sauce thicker?
Yes, simmer the sauce a little longer before adding it to the peppers to reduce and thicken it.
Do I need to cook the rice before adding it to the filling?
Yes, the rice should be cooked before mixing it with the filling ingredients.
Can I add cheese to the sauce?
Yes, grated parmesan or mozzarella can be added for extra richness.
What side dishes pair well with stuffed mini peppers?
They pair well with rice, crusty bread, pasta, or a fresh green salad.
How do I know when the peppers are fully cooked?
The peppers should be tender and the internal temperature of the filling should reach 165°F (74°C).
Can I make this dish dairy-free?
Yes, replace the cream and sour cream with dairy-free alternatives.
Are mini peppers sweet or spicy?
Most mini peppers are sweet and mild, making them perfect for stuffing.
Conclusion
Stuffed Mini Peppers with Creamy Tomato Sauce are a comforting and flavorful dish that combines tender peppers with a savory filling and a rich, creamy sauce. Easy to prepare and full of vibrant color and flavor, this recipe is perfect for weeknight dinners or special gatherings. With its versatility and satisfying taste, it’s sure to become a favorite in your recipe collection.
Stuffed Mini Peppers with Creamy Tomato Sauce are a comforting and flavorful dish featuring sweet mini peppers filled with a savory meat and rice mixture, then simmered in a rich, creamy tomato sauce. This colorful recipe combines tender peppers, aromatic seasonings, and a smooth tangy sauce for a satisfying meal. Perfect for family dinners or entertaining, these stuffed mini peppers pair beautifully with rice, bread, or pasta.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Dish
Method:Baking + Simmering
Cuisine:Comfort Food / Eastern European-Inspired
Ingredients
For the Stuffed Peppers
12–16 mini sweet peppers
1 lb ground beef or ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked rice
1 egg
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 tablespoon olive oil
For the Creamy Tomato Sauce
1½ cups tomato sauce
½ cup heavy cream
¼ cup sour cream
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Wash the mini peppers, slice them lengthwise, and remove the seeds and membranes.
In a mixing bowl, combine ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix until well combined.
Carefully fill each mini pepper half with the prepared meat mixture.
Heat olive oil in a large skillet over medium heat.
Place the stuffed peppers in the skillet and cook for a few minutes to lightly brown the bottoms.
In a separate bowl, whisk together tomato sauce, heavy cream, sour cream, garlic powder, oregano, salt, and black pepper.
Pour the creamy tomato sauce evenly over the stuffed peppers.
Cover the skillet or transfer everything to a baking dish.
Bake for 25–30 minutes, until the peppers are tender and the filling is fully cooked.
Garnish with fresh parsley before serving.
Notes
Pre-cooking the rice ensures the filling cooks evenly and stays tender.Mini peppers cook faster than regular bell peppers and have a naturally sweet flavor.For extra richness, sprinkle grated parmesan cheese over the peppers before baking.If the sauce thickens too much, add a small splash of broth or water.
