These rice stuffed mini peppers are a warm appetizer of sweet peppers filled with cheesy rice. It’s a tasty and satisfying bite-sized appetizer that can be prepped in advance and baked right before serving. Whether you’re looking for party appetizers, gluten free appetizers, or party food, this is a great recipe to make!
And, if you want more gluten free appetizers, try these cucumber cream cheese bites!
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I absolutely love stuffed peppers and this version is full of ooey, gooey mozzarella and parmesan cheese! These stuffed peppers only take 30 minutes to make and are great appetizers for parties.
Plus, you can swap out the cheese for vegan cheese for your vegan friends!
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
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Rice Stuffed Mini Peppers
These rice stuffed mini peppers are colorful, flavorful, and easy to make! A fun appetizer or side dish perfect for any gathering.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Pescatarian, Vegetarian
Ingredients
- 1 lb/450g mini sweet peppers (about 20)
- 1/2 medium/80g onion, finely diced
- 2 cloves /10g garlic, minced
- 2 cups/260g cooked white rice
- 1 tsp/1g dried oregano
- 1/2 tsp/3g salt
- 1/2 tsp/1g ground black pepper
- 1 tsp/2g lemon zest
- 3/4 cup/80g shredded mozzarella
- 1/4 cup/25g grated Parmesan
- To garnish: fresh basil, chopped
Instructions
- Preheat oven to 425°F/220 C. Line a baking sheet with parchment or foil.
- Wash and dry peppers. Slice the stems off and remove any seeds.
- Finely dice the onion. Mince or grate the garlic.
- In a large bowl, combine the rice, onion, garlic, oregano, salt, black pepper, and lemon zest. Stir until well distributed.
- Add the cheeses. Mix until combined. Mixing the filling can be done in a food processor too.
- Fill each pepper with rice and cheese mixture. Press the mixture deep into each pepper, displacing all the air. The end of a wooden spoon can help push the mixture into thin peppers. A small hole made with a knife at the closed end of each pepper can help release any air so it doesn’t expand and force the filling back out during baking.
- Place the filled peppers on the baking sheet with some space between them.
- Bake for 15-20 minutes, until the peppers and soft and browned and any escaping filling is bubbling.
- Allow to cool for 5 minutes.
- Move to a serving dish and garnish with chopped basil and more Parmesan as desired. Serve warm.
Ingredients For The Rice Stuffed Mini Peppers
How To Make Rice Stuffed Mini Peppers
Preheat oven to 425°F/220 C. Line a baking sheet with parchment or foil.
Cook the rice according to package directions.
Wash and dry peppers. Slice the stems off and remove any seeds.
Finely dice the onion. Mince or grate the garlic.
In a large bowl, combine the rice, onion, garlic, oregano, salt, black pepper, and lemon zest. Stir until well distributed.
Add the cheeses. Mix until combined. Mixing the filling can be done in a food processor too.
Fill each pepper with rice and cheese mixture. Press the mixture deep into each pepper, displacing all the air. The end of a wooden spoon can help push the mixture into thin peppers. A small hole made with a knife at the closed end of each pepper can help release any air so it doesn’t expand and force the filling back out during baking.
Place the filled peppers on the baking sheet with some space between them.
Bake for 15-20 minutes, until the peppers and soft and browned and any escaping filling is bubbling.
Allow to cool for 5 minutes.
Move to a serving dish and garnish with chopped basil and more Parmesan as desired. Serve warm.
Important Recipe Notes
Make ahead step: Peppers can be filled up to a day in advance. Prepare and store, covered in the fridge. Bake directly before serving.
Cut a small hole at the closed end of each pepper to release any air so it doesn’t expand and force the filling back out during baking.
