Stuffed-Pepper Bites
These Stuffed-Pepper Bites are a delightful appetizer or snack, featuring sweet mini bell peppers generously filled with a savory mixture of seasoned ground meat and cooked rice. Baked until tender and golden, they offer a balanced and flavorful bite, perfect for any gathering or a light meal. The recipe is straightforward, focusing on simple ingredients for maximum impact.
Equipment
- 1 Large Mixing Bowl
- 1 Baking Sheet
- 1 Sharp Paring Knife For halving peppers
- 1 Small spoon For stuffing
- 1 Cutting Board
Ingredients
Main
- 1 pound ground meat lamb, turkey, or pork
- 1 cup cooked cooled rice
- 1 teaspoon coarse salt
- 1 bag mini bell peppers
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the mini bell peppers thoroughly, then carefully slice each pepper lengthwise and remove the seeds and membranes.
- In a large mixing bowl, combine the ground meat of your choice (lamb, turkey, or pork) with the cooked and cooled rice and 1 teaspoon of coarse salt. Mix well to ensure all ingredients are evenly distributed.
- Using a small spoon, carefully fill each pepper half with the meat and rice mixture, mounding it slightly to create a generous stuffing.
- Arrange the stuffed pepper bites in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until the meat is cooked through and the peppers are tender. For a slightly browned top, you may finish them under the broiler for 1-2 minutes, watching closely to prevent burning.
- Remove from the oven and let cool for a few minutes before serving as a delicious, bite-sized appetizer.
Notes
To elevate the flavor profile, consider sautéing a small amount of finely minced onion and garlic before incorporating them into the ground meat mixture. This adds aromatic depth. Ensure the rice is thoroughly cooled to prevent overcooking the meat mixture prematurely. For a richer finish and to prevent the peppers from drying out, you can brush them lightly with olive oil before baking. Covering the baking sheet with foil for the initial bake can help steam the peppers to tenderness, then remove the foil to allow for browning. A quick broil at the end can create a nice caramelized top.