Easy Mini Stuffed Peppers
These colorful mini stuffed peppers are packed with flavor and nutrition, making them a versatile dish for any meal.
Ingredients
Main Ingredients
- 2 pounds mini bell peppers Cut off the stem and scoop out seeds
- 1 pound ground turkey Can substitute with ground beef or chicken
- 1 cup cooked rice Use any type of rice
- 4 green onions finely chopped
- 4 tablespoons olive oil
- 1 small onion (diced)
- 1 small carrot (grated)
Seasonings and Sauce
- 1 teaspoon kosher salt Plus more to taste
- 1 teaspoon garlic powder
- 4 tablespoons tomato paste
- 2 cups chicken broth
For Serving
- ½ cup sour cream For serving
- 1 tablespoon dill (chopped) For serving
Instructions
Preparation
- Preheat the oven to 400°F.
- In a heavy-bottomed braiser pan, add olive oil, diced onion, grated carrot, and 1 teaspoon of kosher salt. Sauté for five minutes on medium-low heat.
- Add tomato paste and cook for an additional 2 minutes. Then add chicken broth and bring to a boil. Turn down the heat and cook for an additional 3 minutes.
- While the sauce is cooking, prep the peppers by cutting off the stem area and scooping out the seeds.
Stuffing and Baking
- In a mixing bowl, combine ground turkey, cooked rice, green onions, 1 teaspoon of kosher salt, and garlic powder. Mix well and transfer to a ziplock bag.
- Cut the corner of the ziplock bag to allow the meat to easily come out and stuff the peppers.
- Once all peppers are stuffed, add them to the sauce. Cover with foil or lid and bake for 25-30 minutes, checking after 25 minutes for softness.
Serving
- Serve warm, topped with the sauce, a dollop of sour cream, and fresh dill.
Notes
For extra flavor, consider adding spices like cumin or smoked paprika to the turkey mixture. These mini stuffed peppers can also be made vegetarian using cooked quinoa or beans.