My Favorite is Mini Stuffed Bell Peppers and The first time I made Mini Stuffed Bell Peppers, it was for a lively game night with friends. I had just discovered these tiny bell peppers in the produce section, and their vibrant colors immediately caught my eye. I imagined them filled with a sweet and tangy mixture, perfect for a crowd. As I set to work, I chopped ripe mangoes and diced Persian cucumbers, mixing them with fresh tomatoes and scallions. The blend of flavors seemed like a burst of sunshine in a bowl. I knew these mini treats would be a hit.
Steaming and Stuffing
While the peppers steamed on the stove, releasing their fresh, earthy aroma, I prepared the filling. The mangoes, cucumber, and tomatoes mixed together with a hint of lemon juice and maple syrup, creating a colorful, zesty blend. The Tajin seasoning was the final touch, adding a subtle kick. I carefully spooned the mixture into each pepper, feeling a sense of satisfaction with each one. The peppers, now stuffed and ready, looked like tiny, edible masterpieces.
Chilling Out
I placed the stuffed peppers in the refrigerator, eager for the flavors to meld together. As I cleaned up the kitchen, I thought about how easy it was to prepare these in advance. It was a relief to have such a delicious appetizer ready for the party without much last-minute fuss. The vibrant peppers, chilled and resting, seemed to promise a burst of flavor that would be perfect for mingling guests.
When the guests arrived, the mini stuffed bell peppers were the star of the evening. Their bright colors and tempting aroma drew everyone in. As people took their first bites, the flavors danced on their taste buds. The sweetness of the mango, the crunch of the cucumber, and the tangy Tajin seasoning were a hit. Seeing everyone enjoy these little bites of happiness was the best part of the night. These mini stuffed bell peppers had truly made the gathering special.
Table of Contents
Chef’s Notes-Mini Stuffed Bell Peppers
- To save time, you can prep the mini bell peppers a day in advance. Simply steam or bake them, let them cool, and store them in an airtight container in the refrigerator. The next day, stuff them with the filling and chill.
- Experiment with different fruit and vegetable combinations. For a more savory twist, you can add finely chopped olives, capers, or roasted red peppers to the filling.
- Add a bit of crunch by mixing in some finely chopped nuts such as almonds or walnuts into the filling. This adds texture and flavor.
- If you don’t have fresh cilantro, parsley or basil can be used instead. Each herb will give the peppers a unique flavor profile.
- These stuffed peppers are great on their own, but you can also serve them with a dipping sauce like a vegan ranch or a light balsamic vinaigrette for added flavor.
- These peppers can be made ahead of time and stored in the fridge for up to 2 days. The flavors will meld beautifully, making them even more delicious.
Mini Stuffed Bell Peppers
Get ready to wow your guests with these Mini Stuffed Bell Peppers! These bite-sized delights are filled with a sweet and tangy mixture, featuring a hint of spice from Tajin seasoning. Perfect for any gathering, these vegan poppers can be prepped a day in advance, making party planning a breeze. Dive into this easy-to-follow recipe and add a burst of flavor to your next event!
4
servings30
minutes15
minutes120
kcal1
hour1
hour45
minutesKeep the screen of your device on
Ingredients
40 Mini Bell Peppers small bell peppers with tops removed and seeds taken out (about 24 oz.)
3 Ripe Mangoes finely chopped (3 cups)
1 Persian Cucumber finely diced (½ cup)
1 Medium Tomato finely diced (½ cup)
1 Scallion thinly sliced (¼ cup)
2 tablespoons Fresh Cilantro finely chopped cilantro
2 tablespoons Lemon Juice freshly squeezed lemon juice or apple cider vinegar
1½ tablespoons Maple Syrup pure maple syrup
Sea Salt To taste
Tajin Seasoning A dash (optional)
Directions
- Prepare Peppers – Place the mini bell peppers in a steamer basket within a large saucepan. Add water to the saucepan just below the basket level. Bring to a boil and steam covered for about 10-15 minutes until the peppers are tender but not mushy. Alternatively, preheat your oven to 350°F and bake the peppers on a parchment-lined baking sheet for 10 minutes; let them cool for another 10 minutes.
- Mix Filling – While the peppers are cooking, combine the diced mangoes, cucumber, tomato, scallion, cilantro, lemon juice (or apple cider vinegar), maple syrup, and sea salt in a medium mixing bowl. Stir well to ensure all ingredients are evenly distributed.
- Stuff Peppers – Once the peppers are ready and slightly cooled, carefully spoon the prepared filling into each pepper. Stand the filled peppers upright in a baking dish to prevent the filling from spilling out.
- Chill and Serve – Place the stuffed peppers in the refrigerator to chill for at least one hour before serving. This allows the flavors to meld together beautifully. Optionally sprinkle with Tajin seasoning before serving for an extra kick.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 28g
- Protein: 2g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 300mg
- Fiber: 4g
- Sugar: 20g
- Vitamin A: 35IU
- Vitamin C: 100mg
- Calcium: 4mg
- Iron: 4mg
FAQ-Mini Stuffed Bell Peppers
Can I use regular-sized bell peppers instead of mini ones?
Yes, you can use regular-sized bell peppers, but you will need to adjust the cooking time. Larger peppers will need more time to cook and soften.
How can I make this recipe spicier?
To add some heat, you can include finely chopped jalapeños or a dash of hot sauce in the filling. You can also increase the amount of Tajin seasoning for a spicier kick.
Can I freeze these stuffed peppers?
Yes, you can freeze the stuffed peppers. After stuffing them, place them on a baking sheet to freeze individually. Once frozen, transfer them to an airtight container or freezer bag. To serve, thaw them in the refrigerator and reheat in the oven or steamer.
What can I substitute for maple syrup in this recipe?
If you prefer not to use maple syrup, you can substitute it with agave syrup or honey. For a sugar-free option, you can use a sugar substitute like stevia or erythritol.
How do I prevent the peppers from becoming soggy?
To avoid soggy peppers, make sure not to over-steam or over-bake them. They should be tender but still hold their shape. Also, make sure to cool them before stuffing to prevent excess moisture from making them soggy.
