Stuffed baby bell peppers with a filling that holds its own, not just spicy but bursting with flavor. Stuffed mini peppers are a great appetizer for your next get gathering.
Even though it doesn’t feel like it, it’s fall and time to start thinking about game day appetizers like these stuffed baby bell peppers. I love munching on sweet baby bell peppers, a healthy snack you can get all year round. They’re so sweet and great all alone, but stuffing them turns them into a colorful appetizer.
You can make these as spicy as you want since the pepper itself is sweet. I went with medium spicy and removed all the seeds from the poblano pepper. The seasoning with the sausage was a great match for the peppers. These are absolutely delicious!
Is a poblano pepper spicy
Poblano peppers are a milder pepper than most. On average a jalapeño pepper is about five times hotter than a poblano. This makes a poblano great for an appetizer where you want flavor but not too much heat.
When making stuffed peppers, I don’t like the pepper to be the only thing you taste. This filling with sausage cheese and spices is a perfect compliment to the mini sweet peppers. Don’t forget to sprinkle with lime juice at the end for a perfect Tex-Mex appetizer. Since these are mini, you can easily eat these with your fingers, no fork required. Great for a cook-out or any social get together.
What”s the difference between a bell pepper and a mini bell pepper
You might think that mini bell peppers are the same as a bell pepper just smaller, but they are not. You’ll find that mini bell peppers are much sweeter.
How do you make stuffed baby bell peppers
Step 1: Start by roasting the peppers a little in a skillet. Once the skins have started to blacken, remove and add onion, poblano pepper and seasoning and cook until softened. Add pork and cook until brown.
Step 2: Cut the peppers in half from stem to tip and fill each side with filling. Bake in the oven until the cheese gets melty, remove and sprinkle with lime juice.
You can make these ahead of time and refrigerate until ready to eat. They’re great warm but still delicious at room temperature.
More GREAT appetizers
- Bite size potato skins
- Baked Buffalo wings
- Mini croque monsieur
- Cheese crackers
- Spinach dip
- Peach salsa
- Sausage balls
- Bacon wrapped dates
- Chicken bites
- Spinach pinwheels
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Stuffed Baby Bell Peppers
- 3 tablespoons olive oil
- 1 lb about 24 baby bell peppers
- 1 small onion diced
- 1 poblano pepper seeded and diced
- 3 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon ancho chili powder
- 1 teaspoon chipotle chili powder
- ½ lb ground pork
- ¼ cup cilantro chopped
- ¾ cup muenster cheese
- lime wedges
- Preheat oven to 425º.
- Heat the oil in a large non-stick skillet over medium heat. Add peppers in a single layer and cook, turning until the skins blister and start browning, about 8 minutes. Transfer to a a plate.
- Add onion, poblano, garlic, cumin, oregano, ancho and chipotle chili powders and 1 teaspoon salt to the skillet. cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase heat to medium high and add pork. Cook, breaking up the meat, until no longer pink, about 6 minutes. Remove from the heat and let cool.
- Cut each pepper in half, from stem to tip. Crumble meat mixture into small bits and stir in cilantro and cheese. Spoon the mixture into each pepper half and transfer to a baking sheet . Bake until cheese melts and peppers are heated through, about 10 minutes. Season with salt and sprinkle with lime juice.
Barbara's Tips + Notes