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Mini stuffed bell peppers filled with savory ground turkey have been my solution for both quick dinners and effortless appetizers when I want something colorful and wholesome that everyone enjoys These little bites come together fast with minimal fuss and never fail to disappear first at gatherings
I first made these mini peppers for a potluck and watched my friends go back for seconds and thirds Now my family requests this on weeknights and I love how versatile it is
Ingredients
- Mini bell peppers: They add natural sweetness and a burst of color Choose ones that feel firm and shiny
- Olive oil: Brings richness and helps with roasting Look for extra virgin for the best flavor
- Ground turkey: Makes the filling lean and hearty Go for fresh turkey that is pink not gray
- Garlic: Adds depth with its aroma Use plump cloves with tight skins
- Onion: Builds a base of sweetness A yellow or white onion works best with clean papery skins
- Diced tomatoes: Bring juiciness and acidity Drain canned tomatoes well to avoid sogginess
- Smoked paprika: Offers a gentle smoky warmth Choose Spanish smoked paprika for authentic depth
- Cumin (optional): Lends earthiness Just a pinch elevates the filling
- Salt and black pepper: Essential for bringing out all the flavors Taste and adjust as you go
- Shredded cheese (optional): Gives a creamy finish Use sharp cheddar or a Mexican blend if you like a melty rich touch
- Fresh parsley or cilantro: Adds brightness Pick crisp leaves with no wilting
- Green onions: For sharp freshness and crunch Only use firm stalks with no slimy spots
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius Lightly coat a baking tray with olive oil or line with parchment paper to keep the peppers from sticking
- Prepare the Bell Peppers:
- Slice each mini bell pepper lengthwise and scoop out all seeds and membranes for neat little boats Line the prepared tray with the peppers cut side facing up and drizzle each half with just enough olive oil for a gloss
- Cook the Filling:
- Warm olive oil in a skillet over medium heat until it shimmers but does not smoke Add chopped onions and minced garlic Stir and cook gently for three minutes until the onion turns translucent and fragrant Crumble in the ground turkey breaking up any clumps Let it brown for six to eight minutes stirring often until no pink remains Pour in diced tomatoes smoked paprika cumin salt and pepper Stir briskly to combine and let this mixture simmer gently for three to five minutes until any juices reduce For extra richness stir in your cheese now Let it melt fully before removing the pan from heat
- Stuff and Bake:
- Heap generous spoonfuls of the turkey mixture into each halved bell pepper pressing gently so the filling stays put Bake in the center of your oven fifteen to twenty minutes The peppers should yield slightly but still hold their shape firm but tender If you want a golden crust on top slide the tray under your oven broiler for two to three minutes but keep a close eye to avoid burning
- Garnish and Serve:
- Scatter chopped fresh green onions and herbs over the baked peppers for a burst of freshness Arrange on a white platter and serve while warm surrounded by hungry friends or family
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These bites are perfect for make ahead If I have leftovers I always pack a few for lunch the next day and they taste just as fresh I love the slight smokiness from paprika it pairs so well with the natural sweetness of the peppers
How to Store Mini Stuffed Peppers
After cooling completely place leftovers in an airtight container and refrigerate for up to four days If you want them warm again a quick trip to the microwave or a low oven does the trick but do not overheat or the peppers can go mushy
Easy Ingredient Swaps
Ground chicken works just as well as turkey Quinoa or brown rice make a tasty vegetarian filling if you skip the meat Try Monterey jack or mozzarella if cheddar is not available and garnish with basil for a new twist
Serving Ideas
These mini peppers shine as appetizers at gatherings but I sometimes tuck them into lunch boxes or pair them with a crisp salad for dinner A dollop of Greek yogurt or salsa on top takes them to a whole new level
A Little History on Stuffed Peppers
Stuffed peppers have roots in many cultures from Mediterranean dolma to Mexican chiles rellenos This lighter version swaps out heavier meats and rice for lean turkey and veggies but still packs all the comfort and color that makes these dishes a classic
Recipe FAQs
- → Can I use chicken instead of turkey?
Yes, ground chicken can be substituted for turkey. The flavor remains delicious and cooks identically.
- → What cheese works best for the filling?
Shredded cheddar, Monterey Jack, or mozzarella all melt well and add richness, but any favorite cheese can be used or omitted.
- → How do I keep the peppers from getting soggy?
Bake the peppers just until tender so they keep their shape. Avoid overfilling with very moist mixture and skip extra liquid.
- → Can these be prepared ahead of time?
Yes, assemble and refrigerate before baking, or bake and reheat. They make excellent make-ahead appetizers or snacks.
- → What herbs are best for garnish?
Fresh parsley or cilantro both brighten the peppers, while green onions bring crispness and flavor.
- → Is this dish suitable for low-carb diets?
Absolutely, these stuffed peppers are naturally low in carbs, making them ideal for low-carb and high-protein meal plans.