20 Delicious Mini Sweet Pepper Recipes Flavorful

Mini sweet peppers are the ultimate kitchen multitaskers—bursting with color, crunch, and natural sweetness, they’re perfect for everything from quick weeknight dinners to vibrant party snacks. Whether you’re stuffing, roasting, or tossing them into salads, these little gems pack a flavorful punch. Ready to get inspired? Dive into these 20 delicious recipes that’ll make mini peppers your new go-to ingredient!

Stuffed Mini Sweet Peppers with Cream Cheese

Guess what? I’ve got this ridiculously easy and equally delicious recipe for Stuffed Mini Sweet Peppers with Cream Cheese that’s about to make your snack game strong. Perfect for those ‘I need something fancy but don’t want to put in fancy effort’ moments.

Ingredients

• 12 mini sweet peppers, halved lengthwise and seeds removed
• 8 oz cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Mix filling: In a bowl, combine the softened cream cheese, cheddar cheese, garlic powder, onion powder, and smoked paprika until well blended. Tip: Letting the cream cheese sit out for a bit makes mixing a breeze.
3. Stuff peppers: Spoon or pipe the cream cheese mixture into each pepper half. Don’t overstuff, or you’ll have a cheesy explosion on your hands.
4. Drizzle oil: Lightly brush or drizzle the olive oil over the stuffed peppers. This helps them get that gorgeous golden color.
5. Bake: Place the peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender and the filling is slightly golden. Tip: Keep an eye on them after 15 minutes to avoid over-browning.
6. Serve warm: Let them cool for a minute or two before serving. They’re best when the cheese is still a little gooey.

The combination of the sweet, slightly charred peppers with the creamy, tangy filling is a match made in snack heaven. Try serving them on a platter with a drizzle of balsamic glaze for an extra pop of flavor.

Mini Sweet Pepper Nachos with Avocado Salsa

Ready to shake up your snack game with something that’s as fun to make as it is to eat? These Mini Sweet Pepper Nachos with Avocado Salsa are your ticket to flavor town, combining the crunch of mini sweet peppers with the creamy dreaminess of avocado salsa. Perfect for when you’re craving something light yet satisfying, or when you want to impress without the stress.

Ingredients

• 12 mini sweet peppers, halved and seeded
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp cumin

Instructions

1. Preheat oven: Set your oven to 400°F (200°C) to get it nice and toasty for the peppers.
2. Toss peppers: In a bowl, mix the halved mini sweet peppers with olive oil, salt, and black pepper until they’re evenly coated.
3. Bake to perfection: Spread the peppers on a baking sheet in a single layer and bake for 10-12 minutes, until they’re slightly crispy but still vibrant.
4. Mix salsa: While the peppers bake, combine the diced avocado, red onion, lime juice, cilantro, and cumin in a bowl. Gently mix to keep the avocado chunky.
5. Assemble nachos: Once the peppers are out of the oven, let them cool for a minute, then top each half with a spoonful of the avocado salsa.

The contrast between the warm, slightly sweet peppers and the cool, zesty avocado salsa is nothing short of magical. Serve these up at your next gathering, or keep them all to yourself—we won’t judge.

Grilled Mini Sweet Peppers with Balsamic Glaze

Vibrant and bursting with flavor, these Grilled Mini Sweet Peppers with Balsamic Glaze are the perfect blend of sweet, smoky, and tangy. They’re ridiculously easy to make and even easier to devour, whether you’re throwing them on the grill for a summer BBQ or just spicing up a Tuesday night dinner.

Ingredients

• 1 lb mini sweet peppers, halved and seeded
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced

Instructions

1. Prep the peppers: Halve the mini sweet peppers lengthwise and remove the seeds. This makes them easier to eat and helps the glaze stick better.
2. Toss with oil and seasonings: In a large bowl, toss the pepper halves with olive oil, salt, and black pepper until they’re evenly coated. This ensures every bite is perfectly seasoned.
3. Grill to perfection: Preheat your grill to medium-high heat (about 400°F). Place the peppers cut-side down and grill for 3-4 minutes until you see those beautiful grill marks and they start to soften.
4. Flip and grill some more: Flip the peppers and grill for another 3 minutes. They should be tender but still have a bit of crunch.
5. Make the glaze: While the peppers grill, whisk together balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat. Simmer for 5 minutes until it thickens slightly. Tip: Keep an eye on it to prevent burning!
6. Glaze and serve: Drizzle the balsamic glaze over the grilled peppers right before serving. The warmth of the peppers will help the glaze cling beautifully.

These peppers come off the grill with a smoky char that plays so nicely with the sweet and tangy glaze. Serve them as a side, toss them into salads, or pile them on crostini for an instant appetizer upgrade.

Mini Sweet Pepper Pizza Bites

Hey there! Ever find yourself staring at a bag of mini sweet peppers, wondering what magic you can whip up besides just snacking on them raw? Well, let me introduce you to your new favorite party snack or weeknight treat: Mini Sweet Pepper Pizza Bites. They’re ridiculously easy to make, totally customizable, and just the right amount of messy.

Ingredients

• 12 mini sweet peppers, halved lengthwise and seeded
• 1 cup shredded mozzarella cheese
• 1/2 cup pizza sauce
• 1/4 cup mini pepperoni slices
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Prep the peppers: Preheat your oven to 375°F. While it’s heating up, halve those mini sweet peppers lengthwise and scoop out the seeds. Give them a little drizzle with olive oil and a sprinkle of garlic powder for that extra flavor kick.
2. Add the sauce: Spoon about a teaspoon of pizza sauce into each pepper half. Don’t go overboard, or you’ll have a saucy mess on your hands.
3. Cheese it up: Generously top each sauced pepper with shredded mozzarella. The cheese is the glue that holds all the toppings together, so don’t skimp.
4. Top with pepperoni: Place a couple of mini pepperoni slices on top of the cheese. Feel free to get creative here with other toppings if you’re not a pepperoni fan.
5. Bake to perfection: Pop those beauties into the oven for about 10-12 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on them to prevent any cheese casualties.
6. Final touch: Sprinkle the baked pizza bites with dried oregano right out of the oven for that authentic pizza parlor aroma.

These Mini Sweet Pepper Pizza Bites come out with the perfect balance of crunchy and chewy, with a sweet hint from the peppers that plays so well with the savory toppings. Serve them up with a side of extra pizza sauce for dipping, or throw them on a platter at your next gathering and watch them disappear before your eyes.

Roasted Mini Sweet Peppers with Garlic and Herbs

Kick off your snack game with these Roasted Mini Sweet Peppers with Garlic and Herbs — they’re like the little black dress of appetizers, simple, elegant, and always a hit. Perfect for when you’re craving something sweet, a bit spicy, and utterly addictive without putting in too much effort.

Ingredients

• 1 lb mini sweet peppers, halved and seeds removed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional for heat)
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven: Heat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Prep peppers: Toss the halved mini sweet peppers with olive oil, minced garlic, oregano, salt, black pepper, and red pepper flakes in a large bowl until evenly coated.
3. Roast to perfection: Spread the peppers in a single layer on a baking sheet. Roast for 15-20 minutes, or until the peppers are tender and slightly charred at the edges.
4. Garnish and serve: Sprinkle the roasted peppers with fresh parsley right before serving to add a fresh, herby brightness.

These peppers come out with a delightful mix of sweet and savory flavors, with just the right amount of garlicky goodness. Serve them as a standalone snack, or toss them into salads and sandwiches for an extra flavor punch.

Mini Sweet Pepper Stir-Fry with Tofu

Ever find yourself staring at a bag of mini sweet peppers in the fridge, wondering what magic you can whip up? Well, today’s your lucky day because we’re turning those colorful little guys into a stir-fry that’s as easy as it is delicious, starring tofu as the protein hero.

Ingredients

• 1 tbsp olive oil
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 lb mini sweet peppers, sliced into rings
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat the pan: Warm olive oil in a large skillet over medium-high heat.
2. Cook the tofu: Add tofu cubes to the skillet, cooking until golden on all sides, about 5 minutes. Tip: Don’t stir too much to get a nice crust.
3. Add peppers: Toss in the mini sweet pepper rings, stirring occasionally for 3 minutes until they start to soften.
4. Season it up: Mix in minced garlic, soy sauce, sesame oil, and red pepper flakes, cooking for another minute until fragrant.
5. Deglaze: Pour in water to deglaze the pan, scraping up any tasty bits stuck to the bottom, and cook for 2 more minutes. Tip: This step adds depth to the flavor.
6. Final touch: Give it a final stir, then remove from heat. Tip: Let it sit for a minute before serving to let the flavors meld.

The result? A vibrant, crunchy stir-fry with a kick of heat and a hint of sweetness, perfect over rice or stuffed into a warm tortilla for an unexpected twist.

Mini Sweet Pepper Bruschetta

Man, have I got a treat for you today! These Mini Sweet Pepper Bruschettas are like the fun-sized version of your favorite party snack, packed with all the flavor and none of the fork-and-knife nonsense. Perfect for when you’re pretending to be fancy but really just want to eat with your hands.

Ingredients

• 12 mini sweet peppers, halved lengthwise and seeds removed
• 1 cup cherry tomatoes, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup goat cheese, softened

Instructions

1. Prep the peppers: After halving and deseeding the mini sweet peppers, arrange them on a serving platter cut side up.
2. Mix the filling: In a medium bowl, combine the diced cherry tomatoes, red onion, basil, olive oil, balsamic vinegar, salt, and black pepper. Stir gently to mix.
3. Fill the peppers: Spoon the tomato mixture evenly into each pepper half. Tip: Let the mixture sit for 10 minutes before filling to let the flavors meld.
4. Add the cheese: Dollop a small amount of softened goat cheese on top of each filled pepper. Tip: If the goat cheese is too firm, microwave it for 5-10 seconds to soften.
5. Serve immediately: These bruschettas are best enjoyed right after assembling to keep the peppers crisp. Tip: For an extra kick, drizzle with a little more balsamic vinegar before serving.

The crunch of the peppers against the creamy goat cheese and tangy tomato mix is a texture dream. Try stacking them on a skewer for a bruschetta kebab situation that’ll wow at your next BBQ.

Mini Sweet Pepper Fajitas

Man, do I have a quick and colorful dish for you today that’s gonna make your weeknight dinners a breeze – Mini Sweet Pepper Fajitas. These little guys are packed with flavor, super easy to whip up, and honestly, they’re just fun to eat. Let’s get into it.

Ingredients

• 1 tbsp olive oil
• 1 lb mini sweet peppers, sliced into rings
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the oil: In a large skillet over medium heat, add the olive oil and let it get hot, about 1 minute.
2. Sauté the veggies: Add the sliced peppers and onion to the skillet. Cook, stirring occasionally, until they start to soften, about 5 minutes.
3. Add the spices: Toss in the garlic, cumin, chili powder, salt, and black pepper. Stir everything together and cook for another 2 minutes until fragrant.
4. Warm the tortillas: While the veggies are cooking, wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
5. Assemble the fajitas: Spoon the pepper mixture onto each tortilla, top with shredded cheese, a dollop of sour cream, and a sprinkle of cilantro.
6. Serve immediately: Fold the tortillas over the filling and enjoy right away while everything’s warm and melty.

These Mini Sweet Pepper Fajitas are a crunchy, creamy, and slightly spicy dream. The sweetness of the peppers pairs perfectly with the sharpness of the cheese, and the fresh cilantro adds a nice pop of color and flavor. Try serving them with a side of lime wedges for an extra zing!

Mini Sweet Pepper and Goat Cheese Tartlets

Vividly colorful and bursting with flavor, these Mini Sweet Pepper and Goat Cheese Tartlets are the perfect bite-sized treat to impress at your next gathering or to satisfy your snack cravings with something a little fancy.

Ingredients

• 1 package (1.9 oz) mini sweet peppers, halved and seeded
• 4 oz goat cheese, softened
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare peppers: Toss the halved mini sweet peppers with olive oil, salt, and garlic powder until evenly coated.
3. Roast peppers: Spread the peppers on the prepared baking sheet and roast for 10 minutes, or until they start to soften and get a bit charred at the edges.
4. Mix filling: While the peppers roast, mix the softened goat cheese with honey and thyme in a small bowl until smooth.
5. Prepare pastry: Roll out the puff pastry on a lightly floured surface and cut into 2-inch squares. Tip: For extra flaky tartlets, fold the edges of each square slightly to create a small border.
6. Assemble tartlets: Place a small dollop of the goat cheese mixture in the center of each pastry square, then top with a roasted pepper half.
7. Brush with egg wash: Lightly brush the edges of the pastry with beaten egg for a golden finish.
8. Bake: Bake the tartlets for 15-18 minutes, or until the pastry is puffed and golden brown. Tip: Rotate the baking sheet halfway through for even baking.
9. Cool slightly: Let the tartlets cool on the baking sheet for 5 minutes before serving. Tip: They’re best enjoyed warm, when the goat cheese is delightfully creamy.

The combination of the sweet, slightly charred peppers with the creamy, tangy goat cheese on a flaky pastry base is nothing short of magical. Serve these tartlets on a platter with a drizzle of extra honey for a touch of sweetness that ties everything together beautifully.

Mini Sweet Pepper Stuffed with Quinoa and Black Beans

Ready to whip up something that’s as fun to make as it is to eat? Let’s dive into these adorable mini sweet peppers stuffed with quinoa and black beans—a perfect bite-sized treat that’s packed with flavor and texture.

Ingredients

• 12 mini sweet peppers, halved lengthwise and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Mix filling: In a bowl, combine the cooked quinoa, black beans, cheddar cheese, cilantro, olive oil, cumin, garlic powder, salt, and black pepper. Mix well until everything is evenly distributed.
3. Stuff peppers: Spoon the quinoa and black bean mixture into each halved mini sweet pepper, pressing gently to fill them completely.
4. Bake: Place the stuffed peppers on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the filling is heated through.
5. Serve warm: Let the peppers cool for a minute or two before serving. They’re best enjoyed warm, with the cheese slightly melted and the peppers just soft enough to bite into without any crunch.

These stuffed mini peppers are a delightful mix of creamy, cheesy filling and the sweet, slightly crisp pepper shell. Perfect for popping straight into your mouth or serving as a colorful appetizer at your next gathering.

Mini Sweet Pepper Skewers with Chicken

Vibrant and packed with flavor, these Mini Sweet Pepper Skewers with Chicken are the perfect bite-sized treats for your next BBQ or weeknight dinner. They’re easy to make, fun to eat, and sure to impress with their colorful presentation and juicy, tender chicken.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 mini sweet peppers, halved and seeded
• 1/4 cup barbecue sauce
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill: Heat your grill to medium-high, about 375°F, to ensure it’s ready for those skewers.
2. Marinate chicken: In a bowl, toss the chicken cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Let it sit for 10 minutes to soak up all those flavors.
3. Skewer assembly: Thread the marinated chicken and halved mini sweet peppers alternately onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
4. Grill skewers: Place the skewers on the grill. Cook for 4-5 minutes on each side, or until the chicken is no longer pink inside and the peppers are slightly charred.
5. Brush with sauce: During the last 2 minutes of grilling, brush the skewers with barbecue sauce for a sticky, sweet glaze that’ll have everyone reaching for more.

These skewers come off the grill with the chicken juicy and flavorful, paired perfectly with the sweet, slightly smoky peppers. Serve them over a bed of rice or with a side of cool, creamy coleslaw for a meal that’s as satisfying to look at as it is to eat.

Mini Sweet Pepper Pasta Primavera

Dinner just got a whole lot brighter with this Mini Sweet Pepper Pasta Primavera! It’s like spring decided to throw a party in your bowl, and everyone’s invited. Perfect for those nights when you want something quick, colorful, and packed with flavor.

Ingredients

• 8 oz pasta (your choice, but penne works great here)
• 2 tbsp olive oil
• 1 cup mini sweet peppers, sliced into rings
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional for a little kick)
• Fresh basil leaves for garnish

Instructions

1. Boil the pasta: Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the mini sweet peppers and garlic, sautéing for about 3 minutes until they start to soften.
3. Add the tomatoes: Toss in the cherry tomatoes and cook for another 2 minutes, just until they begin to burst.
4. Create the sauce: Pour in the heavy cream, Parmesan, salt, black pepper, and red pepper flakes. Stir well and let it simmer for 2 minutes until the sauce thickens slightly.
5. Combine everything: Add the drained pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
6. Garnish and serve: Remove from heat, sprinkle with fresh basil leaves, and serve immediately. The creaminess of the sauce with the crunch of the peppers and the pop of the tomatoes is a match made in heaven. Try topping it with extra Parmesan or a drizzle of olive oil for an extra touch of luxury.

The texture is a delightful mix of creamy and crunchy, with the sweet peppers adding a pop of color and sweetness that balances the richness of the sauce. Serve it with a crisp white wine or a simple green salad to round out the meal.

Mini Sweet Pepper and Sausage Casserole

Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen, this Mini Sweet Pepper and Sausage Casserole is a game-changer. It’s like a hug in a dish, with just the right amount of sweetness and spice to keep things interesting.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 2 cups mini sweet peppers, sliced into rings
• 1 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream

Instructions

1. Preheat oven: Heat your oven to 375°F to get it ready for baking.
2. Brown sausage: In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it apart as it cooks, about 5 minutes.
3. Sauté veggies: Add the olive oil to the skillet, then toss in the onions, peppers, and garlic. Cook until they’re soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds flavor.
4. Season: Sprinkle in the salt, black pepper, and red pepper flakes, stirring to combine everything evenly.
5. Add cream: Pour in the heavy cream, stirring to coat the sausage and veggies, and let it simmer for 2 minutes to thicken slightly.
6. Layer cheese: Transfer the mixture to a baking dish, then top with mozzarella and Parmesan cheeses. Tip: For extra crispy cheese, broil for the last 2 minutes of baking.
7. Bake: Pop it in the oven for 20 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to let the flavors meld.

The casserole comes out with a creamy, cheesy interior and a slightly crispy top, offering a delightful contrast in every bite. Serve it with a side of crusty bread to soak up all that delicious sauce, or over a bed of greens for a lighter take.

Mini Sweet Pepper Caprese Salad

Ready to shake up your salad game with something that’s as fun to make as it is to eat? Let’s dive into these Mini Sweet Pepper Caprese Salads, a colorful twist on the classic that’s perfect for snacking, sides, or impressing at your next potluck.

Ingredients

• 12 mini sweet peppers, halved and seeds removed
• 8 oz fresh mozzarella cheese, cut into 24 small cubes
• 24 fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Prep the peppers: Carefully slice each mini sweet pepper in half lengthwise and remove the seeds for a neat little boat ready to be filled.
2. Assemble the bites: Into each pepper half, tuck a cube of mozzarella and a basil leaf. The snugger they fit, the less likely they are to topple over when serving.
3. Drizzle and season: Lightly drizzle the olive oil over the assembled peppers, followed by the balsamic glaze. Sprinkle with sea salt and black pepper to finish.
4. Serve immediately: These little guys are best enjoyed right after assembling, so the peppers stay crisp and the cheese stays cool.

The crunch of the sweet peppers against the creamy mozzarella and the punch of fresh basil is a combo that’s hard to beat. Try stacking them on a platter in a rainbow pattern for a show-stopping appetizer that’s as pretty as it is delicious.

Mini Sweet Pepper Stuffed with Crab Salad

Unbelievably easy and ridiculously tasty, these mini sweet peppers stuffed with crab salad are the perfect bite-sized appetizer that’ll have everyone asking for the recipe. Let’s dive right in, shall we?

Ingredients

• 12 mini sweet peppers, halved lengthwise and seeds removed
• 1 cup lump crab meat, carefully picked over for shells
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh chives

Instructions

1. Prep the peppers: Slice each mini sweet pepper in half lengthwise and scoop out the seeds with a small spoon. Set aside on a serving platter.
2. Mix the crab salad: In a medium bowl, gently combine the crab meat, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper until just mixed. Be careful not to break up the crab meat too much.
3. Add the chives: Fold in the chopped chives for a pop of color and flavor.
4. Stuff the peppers: Using a small spoon, fill each pepper half with the crab salad mixture. Don’t overstuff—just a nice mound on each will do.
5. Chill for flavor: Cover and refrigerate the stuffed peppers for at least 30 minutes before serving to let the flavors meld together beautifully.

The crisp sweetness of the peppers pairs perfectly with the creamy, tangy crab salad, making each bite a delightful contrast of textures. Serve these on a platter with a sprinkle of extra chives for a fancy touch that’s actually fuss-free.

Mini Sweet Pepper and Shrimp Scampi

Alright, let’s dive into making these Mini Sweet Pepper and Shrimp Scampi that’ll have your taste buds doing a happy dance. It’s the perfect mix of sweet, savory, and a little bit of zing, and trust me, it’s easier to whip up than you might think.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup unsalted butter, cut into pieces
• 1/4 cup chopped fresh parsley
• 8 mini sweet peppers, halved and seeded

Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels to ensure they get a nice sear.
2. Heat the oil: In a large skillet over medium heat, warm the olive oil until it shimmers, about 2 minutes.
3. Sauté the garlic: Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Cook the shrimp: Add the shrimp to the skillet, seasoning with salt and black pepper. Cook until pink and opaque, about 2 minutes per side.
5. Deglaze with wine: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan for extra flavor.
6. Add the peppers: Toss in the mini sweet peppers and red pepper flakes, cooking for another 2 minutes until the peppers are just tender.
7. Finish with butter: Remove the skillet from heat and stir in the butter until melted and the sauce is slightly thickened.
8. Garnish and serve: Sprinkle with chopped parsley and serve immediately over pasta or with crusty bread to soak up all that delicious sauce.

The shrimp are perfectly tender, the peppers add a sweet crunch, and that buttery, garlicky sauce? Absolutely irresistible. Try serving it over a bed of zucchini noodles for a low-carb option that doesn’t skimp on flavor.

Mini Sweet Pepper Tacos with Lime Crema

Ever find yourself staring into the fridge, wondering how to turn those mini sweet peppers into something magical? Well, buckle up, because we’re about to transform them into the star of your next taco night with a zesty lime crema that’ll have everyone asking for seconds.

Ingredients

• 12 mini sweet peppers, halved and seeds removed
• 1 cup shredded chicken (pre-cooked)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup corn kernels
• 1/2 cup shredded Monterey Jack cheese
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/4 tsp lime zest
• 1/4 tsp garlic powder

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for the peppers.
2. Mix filling: In a bowl, combine shredded chicken, black beans, corn, Monterey Jack cheese, cumin, chili powder, and salt. Mix well.
3. Stuff peppers: Fill each pepper half with the chicken mixture, pressing down gently to pack it in.
4. Drizzle oil: Place stuffed peppers on a baking sheet and drizzle with olive oil for a golden finish.
5. Bake: Bake for 15-20 minutes, until the peppers are tender and the cheese is bubbly.
6. Make crema: While the peppers bake, whisk together sour cream, lime juice, lime zest, and garlic powder in a small bowl.
7. Serve: Drizzle the lime crema over the baked peppers right before serving.

These mini sweet pepper tacos are a crunchy, creamy dream with a kick of lime that brightens every bite. Try serving them on a platter with extra lime crema for dipping, because let’s be real, there’s no such thing as too much crema.

Mini Sweet Pepper and Mozzarella Sticks

Folks, if you’re looking for a snack that’s as fun to make as it is to eat, you’ve hit the jackpot with these Mini Sweet Pepper and Mozzarella Sticks. They’re the perfect blend of sweet, spicy, and cheesy, and let’s be honest, anything on a stick is automatically more exciting.

Ingredients

• 12 mini sweet peppers, halved and seeded
• 8 oz mozzarella cheese, cut into 24 sticks (about 1/2 inch thick and 2 inches long)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying
• 1/2 cup marinara sauce, for dipping

Instructions

1. Prep the peppers: After halving and seeding the mini sweet peppers, pat them dry with a paper towel to ensure the cheese sticks properly.
2. Stuff with cheese: Place a mozzarella stick inside each pepper half, pressing gently to secure it in place.
3. Set up your breading station: In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with garlic powder, onion powder, salt, and pepper.
4. Bread the peppers: Dip each stuffed pepper first in flour, then egg, and finally in the breadcrumb mixture, making sure it’s fully coated.
5. Heat the oil: In a deep skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F. A breadcrumb should sizzle when dropped in.
6. Fry to perfection: Fry the peppers in batches for about 2-3 minutes, turning once, until golden brown. Don’t overcrowd the pan to keep the oil temperature steady.
7. Drain and serve: Transfer the fried peppers to a paper towel-lined plate to drain any excess oil. Serve immediately with marinara sauce for dipping.

The crunch of the breading gives way to the creamy, melted mozzarella, with the sweet pepper adding a fresh contrast. Try serving these at your next game night or as a playful appetizer at dinner parties—they’re guaranteed to disappear fast.

Mini Sweet Pepper Ratatouille

Ready to shake up your veggie game with something that’s as fun to make as it is to eat? Let’s dive into this Mini Sweet Pepper Ratatouille, a colorful twist on the classic that’s perfect for when you want to impress but keep things simple.

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup mini sweet peppers, sliced into rings
• 1 small zucchini, thinly sliced
• 1 small eggplant, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Heat the oil: In a large skillet over medium heat, warm the olive oil until it shimmers.
2. Sauté the aromatics: Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
3. Add the veggies: Toss in the mini sweet peppers, zucchini, and eggplant. Stir everything together and let it cook for 5 minutes, until the veggies start to soften.
4. Simmer with tomatoes: Pour in the diced tomatoes along with their juices, then sprinkle in the basil, oregano, salt, and pepper. Give it a good stir.
5. Let it bubble: Reduce the heat to low and let the ratatouille simmer for 20 minutes, stirring occasionally, until the vegetables are tender but still hold their shape.
6. Check the seasoning: Taste and adjust the salt and pepper if needed. Tip: A pinch of sugar can balance the acidity of the tomatoes if they’re too sharp.

This Mini Sweet Pepper Ratatouille is a vibrant mix of tender-crisp veggies in a savory tomato sauce, with the sweet peppers adding a pop of color and sweetness. Serve it over creamy polenta or alongside crusty bread to soak up all the delicious juices.

Mini Sweet Pepper and Chorizo Empanadas

Folks, if you’re looking for a snack that’s as fun to make as it is to eat, these Mini Sweet Pepper and Chorizo Empanadas are your ticket to flavor town. Perfect for parties or just treating yourself, they’re little pockets of joy that pack a punch.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 3 tbsp ice water
• 1/2 lb chorizo, casing removed
• 1/2 cup mini sweet peppers, finely diced
• 1/4 cup onion, finely diced
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 tbsp olive oil
• 1 egg, beaten (for egg wash)

Instructions

1. Make the dough: In a large bowl, mix flour and salt. Add butter and use your fingers to rub it into the flour until it resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Wrap in plastic and chill for 30 minutes.
2. Cook the filling: Heat olive oil in a pan over medium heat. Add onion, garlic, and peppers, cooking until soft, about 5 minutes. Add chorizo, breaking it up with a spoon, and cook until browned. Stir in smoked paprika and cumin, then remove from heat.
3. Assemble empanadas: Preheat oven to 375°F. Roll out dough to 1/8-inch thickness and cut into 4-inch circles. Spoon filling onto one half of each circle, fold over, and crimp edges with a fork.
4. Bake to perfection: Place empanadas on a baking sheet, brush with egg wash, and bake for 20-25 minutes until golden brown.

These empanadas come out with a flaky crust that gives way to a spicy, smoky filling. Serve them with a side of cool avocado crema to balance the heat, or just enjoy them straight off the tray—no judgment here.

Conclusion

With so many tasty ways to enjoy mini sweet peppers, this roundup is your go-to for quick, vibrant meals! Whether you’re stuffing, roasting, or tossing them into salads, these recipes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the flavor inspiration on Pinterest for fellow home cooks to enjoy!