Introduction

Easy Mini Stuffed Peppers are a delicious and colorful dish perfect for weeknight dinners or entertaining guests. These bite-sized peppers are filled with a savory mixture of ground turkey, rice, and fresh vegetables, then baked in a flavorful tomato sauce. Serve with sour cream and dill for a creamy finish.

A pink pot filled with many stuffed mini bell peppers in a deep red tomato sauce is placed on a white marbled surface. The stuffed peppers show layers of bright orange and red skin with a pale brown filling inside. Three dollops of white sour cream are added on top, each sprinkled with small pieces of fresh green dill. A silver spoon rests on the right side inside the pot, partially submerged in the sauce. Above the pot, there is a small white bowl of chopped green herbs and a white bowl with sour cream and a gold spoon. A beige textured cloth is placed below the pot, beside stacked white plates with brown rims. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil

1 small onion, diced

1 small carrot, grated

1 teaspoon kosher salt (or more to taste)

4 tablespoons tomato paste

2 cups chicken broth

2 pounds mini bell peppers

1 pound ground turkey

1 cup cooked rice

4 green onions, finely chopped

1 teaspoon kosher salt

1 teaspoon garlic powder

½ cup sour cream (for serving)

1 tablespoon chopped dill (for serving)

Instructions

Step 1: Preheat the oven to 400°F.

Step 2: In a heavy-bottom braiser pan that can go in the oven, heat the olive oil over medium-low heat. Add the diced onion, grated carrot, and 1 teaspoon of kosher salt. Sauté for five minutes until softened.

Step 3: Stir in the tomato paste and cook for an additional 2 minutes. Add the chicken broth and bring to a boil. Lower the heat and simmer for 3 minutes.

Step 4: While the sauce is cooking, prepare the mini bell peppers by cutting off the stem area and scooping out the seeds with a small spoon.

Step 5: In a mixing bowl, combine the ground turkey, cooked rice, chopped green onions, 1 teaspoon kosher salt, and garlic powder. Mix well to combine.

Step 6: Transfer the meat mixture to a ziplock bag. Cut a corner of the bag wide enough to pipe the filling out easily. Stuff each pepper with the mixture and place them into the sauce in the braiser.

Step 7: Cover the braiser with foil or a lid and bake for 25-30 minutes. Check for tenderness after 25 minutes; if peppers are larger, bake an additional 5 minutes.

Step 8: Serve the stuffed peppers with some sauce, a dollop of sour cream, and a sprinkle of fresh chopped dill.

Tips & Variations

For a vegetarian option, substitute ground turkey with cooked lentils or crumbled tofu.

Try adding shredded cheese to the filling for extra flavor and creaminess.

Adjust the seasoning by adding smoked paprika or cayenne for a subtle smoky or spicy kick.

If mini peppers are unavailable, use regular bell peppers cut into smaller sections, adjusting baking time accordingly.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare and stuff the peppers ahead and keep them covered in the fridge before baking. Bake just before serving to ensure freshness.

What can I use instead of sour cream for serving?

You can substitute sour cream with Greek yogurt or a dollop of creme fraiche for a similar creamy and tangy finish.

Dinner

Easy Mini Stuffed Peppers Recipe