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Mini Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 20-25 mini stuffed peppers 1x
  • Category: Appetizer, Snack, Gluten Free, Paleo
  • Method: Bake
  • Cuisine: American


Colorful bites full of flavor. These stuffed peppers make an ideal snack for the family or a get-together as a pretty finger food everyone can dip and eat!


Units Scale
  • 1 pound mini sweet peppers
  • 1 cup beef barbacoa (Find the recipe here. You can also use cooked sausage for the stuffing.)
  • 1/2 cup Mexican cheese blend
  • Guacamole and/or salsa for serving


  1. Preheat oven to 350°F.
  2. Place mini sweet peppers on a cutting board. Slice off one side of each pepper horizontally to make a pepper boat. Discard the seeds.
  3. Line a baking sheet with parchment paper or foil. Stuff each pepper with beef barbacoa and place them in the baking sheet in a single layer. Sprinkle with cheese on top.
  4. Bake for 10-12 minutes until cheese is melt.
  5. To serve, grab one mini stuffed pepper and dip it into guacamole or salsa, or both (because why not?) Enjoy!


  • Serving Size: 1
  • Calories: 43
  • Sodium: 48mg
  • Fat: 3.2g
  • Saturated Fat: 1.2g
  • Carbohydrates: 0.8g
  • Protein: 2.8g
  • Cholesterol: 10mg
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