Bite-sized Stuffed Sweet Peppers pack a flavorful punch that’s perfect for your next summer party!
There is this thing that happens, when you find the perfect combination of ingredients for a dish. Kind of like the pieces of a puzzle as they fit together to form the perfect picture, the right combination of flavors makes that meal you can’t wait to eat again and again. When I took my first bite of these stuffed sweet peppers, I knew I hit the flavor jackpot.
When it comes to this dish, you want to be sure to get sweet peppers, not bell peppers. They look fairly similar, but the taste is quite different! Sweet peppers taper to a single point compared to the 3-4 lobed bells, and they are softer and sweeter than even the sweetest bell pepper. These stuffed sweet peppers make the perfect appetizer because they are bite-sized and quick to assemble and cook!
I used my very own taco seasoning mixture for the beef, but you can feel free to substitute store-bought, or your own personal recipe. Get ready for those awesome summer parties with these little tasty bites of amazing, though you might have a hard time sharing, they are just too delicious!
- 40 Sweet Peppers
- 1 Cup Cooked White Rice
- 1/2 Cup Salsa
- 1 Tbsp. Canola Oil
- 1/2 Small Yellow Onion diced
- 1 lb. Lean Ground Beef
- 3 Tbsp. Taco Seasoning
- 1 Cup Corn
- 1 Cup Monterey Jack Cheese shredded
- Preheat oven to 350 degrees. Heat the oil in a large skillet over medium high heat. Add the onion and saute until just tender, about 5 minutes. Add the ground beef and cook until browned, breaking it into little pieces as it cooks, about 6 minutes.
- Add the taco seasoning and corn and stir gently to combine, allowing to cook for an additional 2 minutes. Remove from heat.
- Take each sweet pepper and slice it lengthwise, removing 1/3 of the flesh. Remove the seeds and veins, then fill with a teaspoon or two of rice, followed by 1/2 teaspoon of salsa, then top with the beef mixture. Using a casserole dish, or foil-lined baking sheets, place the stuffed peppers in a row until full, then sprinkle with the cheese.
- Bake for 30 minutes, or until the cheese is melted and just slightly browned, and the peppers are softened. Allow to cool for a few minutes, then server immediately.
Looking for more spicy goodness? Then be sure to check out my Mexican Meatballs; they are all the rage this year!