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Rice Stuffed Mini Peppers

Rice Stuffed Mini Peppers on a white plate on top of a yellow towel
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These rice stuffed mini peppers are colorful, flavorful, and easy to make! A fun appetizer or side dish perfect for any gathering.

Ingredients

Scale
  • 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

  1. Preheat oven to 425°F/220 C. Line a baking sheet with parchment or foil.
  2. Wash and dry peppers. Slice the stems off and remove any seeds.
  3. Finely dice the onion. Mince or grate the garlic.
  4. In a large bowl, combine the rice, onion, garlic, oregano, salt, black pepper, and lemon zest. Stir until well distributed.
  5. Add the cheeses. Mix until combined. Mixing the filling can be done in a food processor too.
  6. 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.
  7. Place the filled peppers on the baking sheet with some space between them.
  8. Bake for 15-20 minutes, until the peppers and soft and browned and any escaping filling is bubbling.
  9. Allow to cool for 5 minutes.
  10. Move to a serving dish and garnish with chopped basil and more Parmesan as desired. Serve warm.

Find it online: https://thevgftable.com/rice-stuffed-mini-peppers/