Stuffed Mini Sweet Peppers with Ground Meat and Cheese Recipe

Jump to Recipe Print Recipe

The Comfort of Stuffed Mini Sweet Peppers with Ground Meat and Cheese Recipe

There’s something so inviting about stuffed mini sweet peppers—those vibrant little boats packed with savory goodness. I love how they bring warmth to the kitchen without overwhelming your schedule or ingredients. This Stuffed Mini Sweet Peppers with Ground Meat and Cheese Recipe feels like a cozy hug on a plate, perfect for a calm weekend when you can slow down and savor every bite.

When I first made this recipe, I was struck by the harmony of textures—the tender, lightly crisp peppers pairing with a velvety, meaty filling beneath a golden crunchy breadcrumb top. You’ll notice it’s equally satisfying whether you make it for a simple weeknight dinner or an impressive appetizer when friends come over. Let’s explore why this recipe has become a staple in my kitchen.

The beauty of this dish is how approachable it is. You don’t need fancy tools or rare ingredients—just a handful of staples, a bit of patience, and a little love. And once you get the hang of it, you might just find yourself making it again and again, savoring how those flavors deepen with every fresh batch.

Ingredient Guide

• Mini sweet peppers: Their vibrant color and natural sweetness are the perfect vessel—look for firm, glossy peppers free of blemishes.
• Onion & garlic: These aromatics build the foundation with savory depth; feel free to swap red onion for a subtle twist.
• Ground meat: Whether beef, turkey, or chicken, choose fresh, lean meat to keep the filling juicy and flavorful.
• Cheese: Cheddar melts beautifully adding sharpness, while cream cheese creates a creamy, mellow base—your call for texture and taste.
• Spices (cumin & paprika): Warm and smoky notes that give just enough punch without overpowering the meat.
• Salt & black pepper: Essential for balancing and enhancing flavors—season thoughtfully.
• Panko breadcrumbs: The final sprinkle delivers that irresistible golden crunch you’ll crave.

Prep Before You Begin

Setting yourself up with everything prepped ahead makes the entire cooking experience smoother and more enjoyable. I recommend thoroughly washing the peppers, slicing them in half lengthwise, and removing the seeds before you heat your skillet. While you’re chopping the onion and mincing the garlic, preheat your oven to 190°C (375°F) so you can slide the peppers in right when you’re ready.

How to Make Stuffed Mini Sweet Peppers with Ground Meat and Cheese Recipe

1. Preheat your oven to 190°C (375°F). This sets the scene for soft, tender peppers and perfectly toasted crumbs.
2. Slice the mini sweet peppers lengthwise and carefully remove the seeds. I like to keep the pepper halves intact so they cradle the filling well, making serving a breeze.
3. Sauté the onions in a skillet over medium heat until translucent—about 3 to 4 minutes. You’ll notice how the kitchen fills with that inviting, sweet aroma as the onions soften.
4. Add the garlic and ground meat to the skillet. Cook, breaking the meat apart, until it’s browned through and juices evaporate. This is where the base flavor deepens beautifully.

5. Season the mixture with ground cumin, paprika, salt, and black pepper. Stir well—you’ll notice the air fill with a warm, smoky fragrance that hints at the rich flavor to come.
6. Remove the skillet from heat and fold in your choice of cheese. The heat will melt it into a velvety, gooey base that binds the filling and adds richness.
7. Fill each pepper half generously with the meat and cheese mixture, arranging them cut-side up on a parchment-lined baking sheet. This keeps clean-up simple and prevents sticking.
8. Sprinkle panko breadcrumbs evenly over the stuffed peppers. This simple step adds that addictive crunch which contrasts beautifully with the soft filling and tender peppers.
9. Bake in the preheated oven for 20 to 25 minutes, until peppers soften but still hold their shape and the breadcrumb topping is golden and bubbling. Pull them out just before they brown too much to keep the filling moist.

Once baked, I love to let them rest a few minutes so the flavors settle and the filling firms up slightly. When you take that first bite, you’ll experience a blend of textures and savory notes that’s truly comforting.

Creative Variations for Stuffed Mini Sweet Peppers with Ground Meat and Cheese Recipe

• Swap ground meat for spicy chorizo or lamb for a bold twist.
• Add finely chopped fresh herbs like parsley or cilantro for brightness.
• Use feta or goat cheese instead of cheddar for a tangy creaminess.
• Mix in cooked quinoa or rice to stretch the filling and add texture.
• Drizzle with a zesty lemon yogurt sauce for an aromatic lift.
• Top with sliced olives or sun-dried tomatoes for Mediterranean flair.

Storage, Freezing & Reheating

• Refrigerate: Keep leftovers in an airtight container for up to 3 days—reheat gently to preserve texture.
• Freeze: Stuffed peppers freeze well; wrap tightly and keep up to 2 months—thaw overnight in the fridge before reheating.
• Reheat: Warm in a 175°C (350°F) oven for 10-15 minutes to regain crispness on the topping, or microwave covered for convenience.
• Make ahead: Assemble peppers and refrigerate uncooked up to 24 hours, then bake fresh to enjoy that irresistible crunch.

Stuffed Mini Sweet Peppers with Ground Meat and Cheese Recipe FAQs

• Can I use other types of cheese? Absolutely! Mozzarella, gouda, or even a spicy pepper jack work beautifully—just adjust seasoning accordingly.
• What’s the best ground meat for this recipe? It’s flexible! Beef gives richness, turkey or chicken lighten the dish, all delivering delicious results.
• Can I make this vegetarian? Yes! Substitute the ground meat for sautéed mushrooms, lentils, or plant-based crumbles for a hearty twist.
• How do I know when the peppers are done? They should be tender to the bite but not mushy, and the breadcrumb topping should be golden brown and crisp.
• Is this recipe freezer-friendly? Definitely. Just freeze before baking for best texture after reheating.

Print