Stuffed Mini Peppers: Easy Recipe & Delicious Variations

Peach BBQ Chicken Bake: Prepare to be amazed by this incredibly flavorful and surprisingly simple dish that’s about to become your new weeknight hero! Imagine juicy, tender chicken pieces, bathed in a sweet and tangy peach-infused barbecue sauce, baked to golden perfection. It’s a symphony of flavors that will have everyone at the table asking for seconds.

While the exact origins of combining peaches and barbecue sauce are somewhat hazy, the pairing speaks to the heart of Southern cuisine, where sweet and savory flavors often dance together in perfect harmony. Peaches, a beloved fruit of the South, lend their natural sweetness and delicate aroma to the smoky, robust flavors of barbecue, creating a truly unforgettable taste experience. This Peach BBQ Chicken Bake is a modern twist on that classic combination.

People adore this dish for so many reasons. First and foremost, it’s incredibly delicious! The sweetness of the peaches perfectly complements the savory barbecue sauce, creating a balanced and irresistible flavor profile. The chicken remains incredibly moist and tender during baking, and the entire dish comes together with minimal effort. It’s the perfect solution for busy weeknights when you crave a home-cooked meal without spending hours in the kitchen. Plus, it’s a crowd-pleaser that’s sure to impress family and friends alike. Get ready to experience the magic of Peach BBQ Chicken Bake!

this Recipe

Ingredients:

• 1 pound mini sweet peppers, assorted colors
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 pound ground Italian sausage (sweet or hot, or a mix), casings removed
• 1/2 cup cooked rice (white or brown)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese, divided
• Optional: Red pepper flakes, to taste

Preparing the Peppers:

1. First, we need to get those adorable mini peppers ready for their stuffing! Wash them thoroughly under cool water and pat them dry with a paper towel. This is important because we don’t want any excess water steaming them in the oven.
2. Now comes the slightly tedious, but necessary, part: slicing the peppers. Using a sharp paring knife, carefully slice each pepper lengthwise, from stem to tip. You want to create two little boats that will hold our delicious filling.
3. Once you’ve sliced all the peppers, use the tip of your knife or a small spoon to gently remove the seeds and membranes from each half. Make sure you get all the seeds out, as they can be bitter. I find it easiest to run the tip of my knife along the inside of each pepper half to loosen the seeds and then scoop them out.
4. Place the prepared pepper halves on a baking sheet lined with parchment paper. This will prevent them from sticking and make cleanup a breeze. Set them aside while we prepare the filling.

Making the Sausage Filling:

1. Heat the olive oil in a large skillet over medium heat. Make sure the skillet is nice and hot before adding the onion.
2. Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to be nice and sweet, so don’t rush this step.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter very quickly.
4. Add the ground Italian sausage to the skillet, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain off any excess grease. Nobody wants greasy stuffed peppers!
5. Remove the skillet from the heat and let the sausage mixture cool slightly. This is important because we don’t want to cook the egg when we add it later.
6. In a large bowl, combine the cooked sausage mixture, cooked rice, Parmesan cheese, fresh basil, fresh parsley, beaten egg, salt, and pepper. Mix well to combine all the ingredients. The egg will help bind the filling together.
7. Now, for the secret ingredient: softened cream cheese! Add the softened cream cheese to the bowl and mix until everything is well combined and creamy. The cream cheese adds a wonderful richness and tanginess to the filling.
8. If you like a little heat, now is the time to add a pinch of red pepper flakes to the filling. Start with a small amount and taste, adding more as needed.

Stuffing and Baking the Peppers:

1. Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated for even cooking.
2. Now comes the fun part: stuffing the peppers! Using a spoon, carefully fill each pepper half with the sausage mixture. Pack the filling in firmly, but don’t overstuff them, or the filling might spill out during baking.
3. Once all the peppers are stuffed, sprinkle the shredded mozzarella cheese evenly over the top of each pepper. The mozzarella will melt and create a beautiful, bubbly topping.
4. Place the baking sheet with the stuffed peppers in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden brown. Keep an eye on them, as baking times may vary depending on your oven.
5. Remove the baking sheet from the oven and let the stuffed peppers cool slightly before serving. This will prevent you from burning your mouth!

Serving Suggestions:

These stuffed mini peppers are delicious served as an appetizer, a side dish, or even a light meal. Here are a few serving suggestions:

• Serve them warm, straight from the oven.
• Garnish with a sprinkle of fresh parsley or basil.
• Serve with a side of marinara sauce for dipping.
• Pair them with a crisp green salad for a light and healthy meal.
• For a spicier kick, drizzle with a little hot sauce before serving.

Tips and Variations:

• Spice it up: Use hot Italian sausage or add a pinch of red pepper flakes to the filling for a spicier kick.
• Cheese variations: Experiment with different types of cheese, such as provolone, Monterey Jack, or pepper jack.
• Vegetarian option: Substitute the sausage with cooked quinoa or lentils for a vegetarian version. You can also add chopped vegetables like zucchini, mushrooms, or bell peppers to the filling.
• Make ahead: The stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Freezing: These stuffed peppers freeze well. After baking, let them cool completely, then transfer them to a freezer-safe container. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through.
• Different Rice: Feel free to experiment with different types of rice. Wild rice or even risotto rice can add a unique flavor and texture.
• Add Vegetables to the Filling: Finely diced carrots, celery, or spinach can be added to the sausage mixture for added nutrients and flavor. Sauté them along with the onions and garlic.
• Use Different Herbs: While basil and parsley are classic Italian herbs, you can also try oregano, thyme, or rosemary.
• Breadcrumbs: For a slightly different texture, add 1/4 cup of breadcrumbs to the sausage mixture. This will help bind the filling together and add a bit of crunch.
• Grilling: For a smoky flavor, grill the stuffed peppers instead of baking them. Place them on a grill over medium heat and cook until the peppers are tender and the cheese is melted and golden brown. Be sure to watch them carefully to prevent burning.

Troubleshooting:

• Peppers are burning: If the peppers are browning too quickly, cover the baking sheet with aluminum foil for the last few minutes of baking.
• Filling is too dry: Add a tablespoon or two of milk or chicken broth to the filling to moisten it.
• Filling is too wet: Add a tablespoon or two of breadcrumbs to the filling to absorb excess moisture.
• Cheese isn’t melting: Make sure the oven is properly preheated and that the cheese is evenly distributed over the peppers. You can also broil the peppers for a minute or two at the end of baking to melt the cheese. Watch them carefully to prevent burning.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 250-300
• Fat: 15-20g
• Saturated Fat: 8-10g
• Cholesterol: 70-80mg
• Sodium: 400-500mg
• Carbohydrates: 15-20g
• Fiber: 2-3g
• Sugar: 5-7g
• Protein: 15-20g

Enjoy your delicious stuffed mini peppers! I hope you love them as much as I do!

Conclusion:

And there you have it! These stuffed mini peppers are truly a game-changer for any occasion, from a casual weeknight dinner to a sophisticated cocktail party. I genuinely believe this recipe is a must-try for anyone looking to add a burst of flavor and a touch of elegance to their culinary repertoire. The combination of the sweet, slightly tangy peppers with the savory, perfectly seasoned filling is simply irresistible. It’s a symphony of textures and tastes that will leave you wanting more.

But beyond the incredible flavor, what makes these stuffed mini peppers so special is their versatility. They’re incredibly easy to customize to your own preferences and dietary needs. Feeling adventurous? Try adding a pinch of smoked paprika or a dash of cayenne pepper to the filling for a little extra heat. Vegetarian? Simply swap out the ground meat for crumbled tofu or lentils. The possibilities are endless!

For serving suggestions, these little gems are fantastic on their own as an appetizer or snack. Imagine presenting a platter of these vibrant peppers at your next gathering – they’re guaranteed to be a hit! You can also serve them as a side dish alongside grilled chicken, fish, or steak. They add a pop of color and flavor that complements almost any main course.

And don’t forget about variations! If you’re looking for a lighter option, try using a mixture of quinoa and vegetables for the filling. Or, for a more decadent treat, add a dollop of cream cheese or ricotta to the filling before baking. You could even experiment with different types of cheese, such as feta, goat cheese, or Gruyere.

I’ve personally made these stuffed mini peppers countless times, and they’re always a crowd-pleaser. I’ve served them at potlucks, family dinners, and even as a quick and easy lunch. They’re so convenient to make ahead of time, which makes them perfect for busy weeknights. Simply prepare the peppers and filling in advance, and then bake them just before serving.

I’m so confident that you’ll love this recipe as much as I do. It’s a simple, yet elegant dish that’s sure to impress your family and friends. The vibrant colors and delicious flavors make it a feast for the eyes and the palate. And the best part is, it’s so easy to make!

So, what are you waiting for? Grab a bag of mini peppers and get cooking! I promise you won’t be disappointed. And once you’ve tried this recipe, I’d love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and comments with me – I can’t wait to see what you create! I truly believe that sharing our culinary creations is one of the best ways to connect with others and spread joy. So, go ahead and give these stuffed mini peppers a try, and let’s create some delicious memories together! I am sure you will find this recipe to be a new favorite.