20 Delicious Mini Pepper Recipes Easy to Make

Looking for a burst of flavor in every bite? Mini peppers are the perfect little package—sweet, colorful, and endlessly versatile! Whether you’re whipping up quick appetizers, easy weeknight dinners, or crowd-pleasing party snacks, these 20 delicious recipes will make them the star of your table. From stuffed to roasted, crispy to creamy, get ready to fall in love with mini peppers all over again. Let’s dig in!

Stuffed Mini Peppers with Cream Cheese and Herbs

So, you’ve got a party to impress or just craving something snackable that’s as fun to make as it is to eat? These stuffed mini peppers with cream cheese and herbs are your golden ticket—easy, breezy, and downright delicious.

Ingredients

• 24 mini bell peppers, halved lengthwise and seeds removed
• 8 oz cream cheese, softened
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chives, finely chopped
• 1 tbsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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, parsley, chives, lemon zest, garlic powder, onion powder, salt, and black pepper until well blended.
3. Stuff peppers: Spoon or pipe the cream cheese mixture into each pepper half, filling them generously.
4. Drizzle oil: Lightly brush or drizzle the olive oil over the stuffed peppers to help them crisp up in the oven.
5. Bake to perfection: 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.
6. Cool slightly: Let the peppers cool for about 5 minutes before serving to avoid burning your mouth—because no flavor is worth that pain.

These little guys come out with a creamy, herby center that’s perfectly balanced by the sweet crunch of the pepper. Try serving them on a platter with a drizzle of balsamic glaze for an extra pop of flavor that’ll have everyone asking for the recipe.

Mini Pepper Nachos with Ground Beef and Cheese

Kicking off snack time with a bang, these Mini Pepper Nachos with Ground Beef and Cheese are your ticket to flavor town without the guilt. Imagine all the cheesy, beefy goodness of nachos, but instead of chips, we’re using mini peppers for a crunchy, sweet base that’ll have you forgetting all about the original.

Ingredients

• 1 lb ground beef (85% lean)
• 12 mini bell peppers, halved and seeds removed
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sour cream (for serving)
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking the nachos.
2. Cook beef: In a skillet over medium heat, add olive oil and ground beef. Break it apart with a spoon and cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a less greasy finish.
3. Season beef: Sprinkle the cooked beef with chili powder, cumin, garlic powder, salt, and black pepper. Stir well to combine and cook for another minute to let the flavors meld.
4. Assemble nachos: Arrange the halved mini peppers on a baking sheet, cut side up. Spoon the seasoned beef evenly over the peppers, then top with shredded cheddar cheese.
5. Bake: Pop the baking sheet into the oven and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on them after 10 minutes to prevent the peppers from getting too soft.
6. Garnish and serve: Remove from the oven and let cool for a couple of minutes. Dollop with sour cream and sprinkle with chopped cilantro before serving. Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of jalapeños.

The mini peppers stay just crisp enough to hold all that cheesy beef, creating a perfect bite every time. Serve these up at your next game night or as a fun twist on Taco Tuesday, and watch them disappear before you can say ‘more please.’

Mini Pepper Pizzas with Mozzarella and Pepperoni

Bite-sized bliss is what these Mini Pepper Pizzas with Mozzarella and Pepperoni are all about. Perfect for when you’re craving pizza but want to keep things light and fun, these little guys are a game-changer for snack time or party appetizers.

Ingredients

• 12 mini bell peppers, halved and seeds removed
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 30 slices of pepperoni
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Prepare peppers: Lay the halved mini bell peppers on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with garlic powder and oregano for that extra flavor kick.
3. Add sauce: Spoon about a teaspoon of marinara sauce into each pepper half. Don’t overfill, or you’ll have a saucy situation on your hands.
4. Cheese it up: Top each sauced pepper with a generous pinch of shredded mozzarella. The more, the merrier, but keep it tidy.
5. Pepperoni party: Place a slice of pepperoni on top of the cheese on each pepper. Feel free to fold them for a cute little pepperoni cup effect.
6. Bake to perfection: Pop the baking sheet into the oven and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden.
7. Cool slightly: Let them sit for a couple of minutes after baking. Trust me, molten cheese is a tongue’s worst enemy.

These mini pepper pizzas are a crunchy, cheesy, and slightly spicy delight. Serve them on a platter for a crowd or pack them in a lunchbox for a surprise treat that beats a sad sandwich any day.

Roasted Mini Peppers with Balsamic Glaze

Wow, have you ever had one of those days where you just need something a little fancy but also ridiculously easy to make? These Roasted Mini Peppers with Balsamic Glaze are your answer. They’re sweet, a bit tangy, and have that perfect charred edge that makes them irresistible.

Ingredients

• 1 lb mini sweet peppers, halved and seeded
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze

Instructions

1. Preheat oven: Heat your oven to 425°F (220°C). This high heat is key for getting those peppers nicely roasted without turning them to mush.
2. Toss peppers: In a large bowl, toss the halved mini peppers with olive oil, salt, and black pepper until they’re evenly coated. Tip: Make sure the peppers are dry before tossing to help the oil stick better.
3. Arrange on baking sheet: Spread the peppers in a single layer on a baking sheet, cut side down. This ensures they get that beautiful caramelization.
4. Roast peppers: Pop them in the oven for 15-20 minutes. You’ll know they’re done when the edges start to blacken and the peppers soften. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
5. Drizzle with glaze: Transfer the roasted peppers to a serving dish and drizzle with balsamic glaze while they’re still warm. Tip: The warmth helps the glaze cling to every nook and cranny.

These peppers come out with a delightful mix of sweet and smoky flavors, with the balsamic glaze adding a punch of tanginess. Serve them as a vibrant side dish, or pile them on top of a creamy goat cheese crostini for an instant crowd-pleaser.

Mini Pepper Bruschetta with Tomato and Basil

Unbelievably easy and bursting with flavor, these Mini Pepper Bruschetta with Tomato and Basil are the perfect bite-sized appetizers that’ll have everyone asking for the recipe. Let’s dive right in and make some magic happen!

Ingredients

• 12 mini sweet peppers, halved lengthwise and seeded
• 1 cup cherry tomatoes, finely diced
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep the peppers: After halving and seeding the mini sweet peppers, arrange them cut side up on a serving platter.
2. Mix the filling: In a medium bowl, combine the diced cherry tomatoes, sliced basil, olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Stir gently until everything is well mixed.
3. Fill the peppers: Spoon the tomato and basil mixture into each pepper half, filling them generously. A little overflow is totally fine—it adds to the charm!
4. Let it marinate: Allow the filled peppers to sit at room temperature for about 10 minutes before serving. This lets the flavors meld together beautifully.

These Mini Pepper Bruschetta are a delightful mix of crunchy, juicy, and herby, with a sweet and tangy kick from the balsamic. Try serving them on a platter with some toothpicks for easy grabbing, or pile them high on a slice of crusty bread for a bruschetta twist!

Mini Pepper Tacos with Shredded Chicken

So, you’re staring at your fridge, wondering what to whip up that’s quick, delicious, and a little bit fancy without trying too hard, right? Let me introduce you to these mini pepper tacos with shredded chicken – they’re like the fun-sized version of your favorite taco night, packed with flavor and ready in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 mini bell peppers, halved and seeded
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Prep the chicken: In a bowl, mix the chicken with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
2. Cook the chicken: Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked. Let it rest for 5 minutes before shredding.
3. Prep the peppers: While the chicken cooks, halve and seed the mini bell peppers. Arrange them on a baking sheet.
4. Assemble the tacos: Fill each pepper half with shredded chicken and top with cheese. Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.
5. Add the toppings: Dollop each taco with sour cream, sprinkle with cilantro, and serve with lime wedges on the side for squeezing.

These mini pepper tacos are a crunchy, juicy, and cheesy delight with a kick of lime that brightens everything up. Perfect for when you want to impress without the stress, or just need a tasty pick-me-up on a busy day.

Mini Pepper Frittata with Spinach and Feta

Did you know that the best way to start your day is with something delicious, nutritious, and downright easy to make? Let me introduce you to these mini pepper frittatas with spinach and feta – they’re like little pockets of joy that are perfect for breakfast, brunch, or even a quick snack.

Ingredients

• 6 mini bell peppers, halved and seeds removed
• 1 cup fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 4 large eggs
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prep peppers: Place the halved mini bell peppers on the prepared baking sheet, cut side up. Drizzle with olive oil and sprinkle with a pinch of salt.
3. Roast peppers: Roast in the preheated oven for 10 minutes to soften them slightly.
4. Whisk eggs: In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
5. Add fillings: Stir in the chopped spinach and crumbled feta into the egg mixture.
6. Fill peppers: Carefully pour the egg mixture into each pepper half, filling them almost to the top.
7. Bake frittatas: Return the baking sheet to the oven and bake for 20-25 minutes, or until the eggs are set and slightly golden on top.
8. Cool slightly: Let the frittatas cool for a few minutes before serving to allow them to set further.

These mini frittatas are wonderfully fluffy with a creamy bite from the feta and a fresh pop from the spinach. Serve them with a dollop of sour cream or a side of avocado for an extra treat!

Mini Pepper Stir-Fry with Garlic and Soy Sauce

Today’s the day we ditch the same-old side dishes and whip up something that’s as fun to make as it is to eat—Mini Pepper Stir-Fry with Garlic and Soy Sauce. Trust me, your taste buds are in for a treat with this colorful, crunchy, and slightly sweet dish that comes together faster than you can say ‘takeout.’

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb mini bell peppers, sliced into rings
• 2 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat the oil: In a large skillet, heat 1 tbsp olive oil over medium-high heat until shimmering, about 1 minute.
2. Sauté garlic: Add 2 cloves minced garlic to the skillet and sauté for 30 seconds, just until fragrant—don’t let it burn!
3. Add peppers: Toss in 1 lb sliced mini bell peppers and stir-fry for 3 minutes, until they start to soften but still have a crunch.
4. Mix sauces: In a small bowl, whisk together 2 tbsp soy sauce, 1 tsp honey, and 1/2 tsp red pepper flakes. Pour over the peppers.
5. Deglaze pan: Add 1/4 cup water to the skillet to deglaze, scraping up any tasty bits stuck to the bottom, and cook for another 2 minutes until the sauce thickens slightly.

And there you have it—a stir-fry that’s bursting with vibrant colors and a perfect balance of sweet, salty, and spicy. Serve it over rice for a quick meal, or toss it with noodles for an extra hearty dish. Either way, those mini peppers are about to become your new best friend.

Mini Pepper Skewers with Halloumi and Zucchini

Alright, let’s dive into making these adorable Mini Pepper Skewers with Halloumi and Zucchini that are perfect for your next BBQ or even as a fancy snack. They’re colorful, cheesy, and have just the right amount of crunch to keep things interesting.

Ingredients

• 1 cup mini bell peppers, halved and seeded
• 1 cup zucchini, sliced into 1/2-inch rounds
• 8 oz halloumi cheese, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Prep the veggies and cheese: Toss the mini bell peppers, zucchini slices, and halloumi cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper in a large bowl until everything is evenly coated.
2. Skewer them up: Thread the halved mini peppers, zucchini rounds, and halloumi cubes onto the soaked wooden skewers, alternating between them for a colorful effect.
3. Heat the grill: Preheat your grill to medium-high heat (about 375°F) to ensure those skewers get nice grill marks without burning.
4. Grill to perfection: Place the skewers on the grill and cook for 2-3 minutes on each side, or until the halloumi is golden and the veggies have a slight char. Tip: Don’t move them around too much to get those perfect grill marks.
5. Serve immediately: These skewers are best enjoyed right off the grill when the halloumi is still warm and slightly gooey. Tip: Drizzle with a little extra olive oil or a squeeze of lemon juice for an extra flavor boost.

The combination of the smoky, slightly salty halloumi with the sweet mini peppers and tender zucchini is downright addictive. Try serving them over a bed of quinoa or with a side of tzatziki for dipping to take them to the next level.

Mini Pepper Soup with Coconut Milk and Curry

Just imagine coming home to a bowl of this vibrant, creamy Mini Pepper Soup with Coconut Milk and Curry — it’s like a hug in a bowl, but with a little kick to keep things interesting. Perfect for those days when you want something comforting yet exciting, and hey, it’s a great way to sneak in some veggies without feeling like you’re eating a salad.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mini bell peppers, sliced
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• Salt to taste

Instructions

1. Heat the oil: In a medium pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the aromatics: Add the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
3. Add the peppers: Toss in the sliced mini bell peppers, stirring occasionally until they start to soften, about 5 minutes.
4. Spice it up: Sprinkle in 1 tsp curry powder and 1/2 tsp ground turmeric, stirring constantly for about 30 seconds to toast the spices.
5. Pour in liquids: Add the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
6. Simmer: Let the soup simmer uncovered for 15 minutes, allowing the flavors to meld together beautifully.
7. Season: Taste and add salt as needed, remembering that the broth might already be salty.

The soup turns out luxuriously creamy with a subtle sweetness from the peppers, balanced by the warmth of the curry. Try topping it with a handful of crispy croutons or a swirl of yogurt for an extra layer of texture and flavor.

Mini Pepper Salad with Quinoa and Avocado

So, you’re staring at your fridge, wondering how to turn those mini peppers and that lonely avocado into something that doesn’t scream ‘I gave up,’ right? Well, buckle up, because we’re about to make a Mini Pepper Salad with Quinoa and Avocado that’s so good, you’ll forget it’s actually healthy.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 lb mini peppers, halved and seeded
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp cumin
• 1/4 tsp black pepper

Instructions

1. Cook quinoa: In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Roast peppers: Preheat oven to 400°F. Toss halved mini peppers with olive oil and spread on a baking sheet. Roast for 15-20 minutes, until slightly charred and tender.
3. Mix salad: In a large bowl, combine cooked quinoa, roasted peppers, diced avocado, and chopped cilantro.
4. Dress it up: Drizzle lime juice over the salad, then sprinkle with cumin and black pepper. Gently toss to combine all ingredients.
5. Serve immediately: This salad is best enjoyed right away, while the avocado is fresh and the quinoa is still warm. But hey, if you’re into meal prep, it keeps well in the fridge for a day or two—just add a squeeze of lime before serving to brighten it up.

The crunch of the peppers against the creamy avocado and fluffy quinoa is a texture dream team, and the lime and cumin bring a zesty, earthy vibe that’ll make your taste buds do a little dance. Try scooping it up with some crispy tortilla chips for an extra fun twist.

Mini Pepper Casserole with Ground Turkey and Rice

Hey there! Let’s dive into making this cozy Mini Pepper Casserole with Ground Turkey and Rice that’s perfect for those nights when you want something hearty but not too heavy. It’s like a hug in a dish, with just the right amount of spice and everything nice.

Ingredients

• 1 lb ground turkey
• 1 cup uncooked white rice
• 2 cups mini bell peppers, sliced
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for baking.
2. Brown turkey: In a large skillet over medium heat, cook the ground turkey until no pink remains, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
3. Sauté veggies: Add olive oil to the skillet, then toss in onions, garlic, and mini peppers. Cook until soft, about 3-4 minutes.
4. Season well: Sprinkle in cumin, paprika, salt, and pepper. Stir to coat everything evenly. Tip: Toasting the spices with the meat and veggies really brings out their flavors.
5. Add rice and broth: Stir in the uncooked rice and chicken broth, making sure the rice is submerged. Bring to a simmer.
6. Transfer to bake: Pour the mixture into a greased casserole dish, cover with foil, and bake for 25 minutes. Tip: Check at 20 minutes to ensure the rice isn’t drying out; add a splash of broth if needed.
7. Add cheese: Remove the foil, sprinkle cheese on top, and bake uncovered for another 5 minutes until melted and bubbly.

This casserole comes out with the rice perfectly fluffy and the peppers just tender enough to bite into without any crunch. The cheese adds a creamy finish that makes it irresistible. Try serving it with a dollop of sour cream or a side of avocado slices for an extra touch of yum.

Mini Pepper Poppers with Bacon and Cheddar

Ready to whip up a snack that’s as fun to make as it is to eat? These Mini Pepper Poppers with Bacon and Cheddar are the perfect bite-sized treats that pack a punch of flavor, and hey, they’re covered in bacon – need I say more?

Ingredients

• 12 mini sweet peppers, halved lengthwise, seeds removed
• 4 oz cream cheese, softened
• 1/2 cup sharp cheddar cheese, shredded
• 6 slices bacon, cooked crispy and crumbled
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tbsp olive oil

Instructions

1. Preheat oven: Heat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Mix fillings: In a bowl, combine the cream cheese, cheddar cheese, crumbled bacon, garlic powder, onion powder, and smoked paprika until well blended. Tip: Letting the cream cheese sit out for a bit makes it easier to mix.
3. Fill peppers: Spoon the cheese mixture into each pepper half, filling them generously. A small cookie scoop works wonders here for neat, even fills.
4. Drizzle oil: Lightly brush or drizzle the olive oil over the filled peppers to help them get that perfect golden edge in the oven.
5. Bake to perfection: Bake for 15-20 minutes, until the peppers are tender and the filling is bubbly and slightly golden. Tip: Keep an eye on them after 15 minutes to avoid over-browning.
6. Cool slightly: Let the poppers cool for about 5 minutes before serving – trust me, that cheesy filling is like molten lava right out of the oven.

The first bite gives you the sweet crunch of the pepper, followed by the creamy, smoky, cheesy center with that irresistible bacon crunch. Serve them on a platter with a side of ranch or blue cheese dressing for dipping, and watch them disappear before your eyes.

Mini Pepper Kebabs with Shrimp and Pineapple

Craving something that’s a breeze to make but looks like you slaved over a hot grill all afternoon? These Mini Pepper Kebabs with Shrimp and Pineapple are your ticket to easy entertaining or just treating yourself to something special on a Tuesday night.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup pineapple chunks, fresh or canned
• 8 mini bell peppers, halved and seeded
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 8 skewers, soaked in water for 30 minutes if wooden

Instructions

1. Preheat grill: Heat your grill to medium-high, about 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Marinate shrimp: In a bowl, toss the shrimp with olive oil, soy sauce, garlic powder, smoked paprika, and black pepper. Let it sit for 10 minutes while you prep the other ingredients.
3. Skewer ingredients: Thread the shrimp, pineapple chunks, and mini pepper halves onto the skewers, alternating them for a colorful presentation.
4. Grill kebabs: Place the kebabs on the grill. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and the peppers have slight grill marks.
5. Serve immediately: Remove from the grill and serve hot. A little squeeze of lime or a drizzle of hot sauce can take these kebabs to the next level.

The combination of juicy shrimp, sweet pineapple, and crisp mini peppers is a flavor explosion, with just the right amount of smokiness from the grill. Try serving these kebabs over a bed of cilantro lime rice for a meal that’s as satisfying to look at as it is to eat.

Mini Pepper Pasta with Pesto and Cherry Tomatoes

Craving something fresh, vibrant, and downright delicious? Let me introduce you to this mini pepper pasta with pesto and cherry tomatoes—it’s like summer in a bowl, and trust me, it’s as easy to make as it is to eat.

Ingredients

• 8 oz mini penne pasta
• 2 tbsp olive oil
• 1 cup mini sweet peppers, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Add the mini penne and cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the sliced mini peppers and cook for 3 minutes until slightly softened. Toss in the cherry tomatoes and cook for another 2 minutes.
3. Combine everything: Add the cooked pasta to the skillet with the veggies. Stir in the basil pesto, salt, and black pepper. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
4. Finish with cheese: Sprinkle the grated Parmesan cheese over the pasta and give it one final toss. Serve immediately while it’s warm and the cheese is melty.

The pasta is perfectly al dente, the peppers add a sweet crunch, and the pesto brings that herby punch. Try serving it with a sprinkle of red pepper flakes for a little heat or alongside grilled chicken for a heartier meal.

Mini Pepper Hash with Potatoes and Chorizo

Craving something that’s a little bit spicy, a little bit sweet, and totally satisfying? Let me introduce you to this Mini Pepper Hash with Potatoes and Chorizo. It’s the kind of dish that makes you wonder why you ever settled for boring breakfasts.

Ingredients

• 1 tbsp olive oil
• 1/2 lb chorizo, casing removed
• 2 cups mini sweet peppers, sliced
• 1 large potato, diced into 1/2-inch pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 cloves garlic, minced
• 2 eggs

Instructions

1. Heat the oil: In a large skillet over medium heat, add the olive oil and let it warm up for about 1 minute until it shimmers.
2. Brown the chorizo: Add the chorizo to the skillet, breaking it apart with a spoon. Cook for 5 minutes until it’s nicely browned and crispy.
3. Add the potatoes: Toss in the diced potatoes, spreading them out in the skillet. Let them cook undisturbed for 4 minutes to get a golden crust, then stir and cook for another 4 minutes.
4. Season the mix: Sprinkle the salt, black pepper, and smoked paprika over the potatoes and chorizo. Stir well to combine.
5. Cook the peppers and garlic: Add the sliced mini peppers and minced garlic to the skillet. Cook for 3 minutes, stirring occasionally, until the peppers soften.
6. Make wells for eggs: With the back of a spoon, make two wells in the hash. Crack an egg into each well. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.

The hash is a delightful mix of crispy potatoes, spicy chorizo, and sweet peppers, with the eggs adding a creamy contrast. Serve it straight from the skillet for a rustic touch, or plate it up with a side of avocado for extra creaminess.

Mini Pepper Gratin with Parmesan and Breadcrumbs

Dive into these adorable Mini Pepper Gratins with Parmesan and Breadcrumbs, and let me tell you, they’re as fun to make as they are to eat. Perfect for when you’re craving something cheesy, crunchy, and a little bit fancy without the fuss.

Ingredients

• 12 mini bell peppers, halved lengthwise and seeds removed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 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. Prepare peppers: Arrange the halved mini peppers cut side up in a baking dish. A little tip: choose a dish where they fit snugly to prevent tipping.
3. Mix cream and spices: In a bowl, whisk together the heavy cream, garlic powder, salt, and black pepper. Pour this mixture evenly over the peppers.
4. Add cheese: Sprinkle the grated Parmesan cheese over the peppers. Here’s a pro tip: freshly grated Parmesan melts better and tastes richer.
5. Top with breadcrumbs: Mix breadcrumbs with olive oil until well combined, then sprinkle over the cheese. This will give you that golden, crispy topping we’re after.
6. Bake to perfection: Bake for 20-25 minutes, or until the tops are golden and the peppers are tender. Keep an eye out for that perfect golden color.

These mini gratins come out with a creamy, cheesy center and a crispy top that’s downright addictive. Serve them as a side, or pile them high for a vegetarian main that’ll steal the show.

Mini Pepper Sushi Rolls with Crab and Cucumber

Perfect for when you’re craving sushi but want something a bit more bite-sized and fun, these Mini Pepper Sushi Rolls with Crab and Cucumber are a game-changer. They’re crunchy, creamy, and packed with flavor, plus they’re a total breeze to make—no sushi mat required!

Ingredients

• 6 mini sweet peppers, halved and seeds removed
• 1 cup imitation crab meat, shredded
• 1/2 cup cucumber, julienned
• 1/4 cup cream cheese, softened
• 1 tbsp mayonnaise
• 1 tsp sriracha sauce
• 1/2 tsp sesame oil
• 1/4 tsp garlic powder
• 1 tbsp sesame seeds, for garnish

Instructions

1. Mix filling: In a bowl, combine the shredded crab meat, julienned cucumber, cream cheese, mayonnaise, sriracha sauce, sesame oil, and garlic powder until well blended.
2. Prep peppers: Take your halved mini peppers and pat them dry inside to ensure the filling sticks better.
3. Fill peppers: Spoon the crab mixture into each pepper half, filling them generously but not overflowing.
4. Garnish: Sprinkle sesame seeds over the top of each filled pepper for a little crunch and visual appeal.
5. Chill: Place the filled peppers in the fridge for at least 30 minutes to let the flavors meld and the filling set a bit.

These Mini Pepper Sushi Rolls are a delightful mix of crisp pepper, creamy filling, and a hint of spice. Serve them on a platter with extra sriracha on the side for those who like it hot, or pack them in a lunchbox for a surprising and satisfying snack.

Mini Pepper Chili with Beans and Corn

Alright, let’s dive into making this Mini Pepper Chili with Beans and Corn, a dish that’s as fun to make as it is to eat. Imagine all the cozy vibes of chili, but in these adorable mini peppers that are just begging to be stuffed.

Ingredients

• 12 mini bell peppers, halved and seeds removed
• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/2 cup onion, finely diced
• 1 clove garlic, minced
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to get it ready for baking the peppers.
2. Sauté onions and garlic: In a skillet over medium heat, heat the olive oil and sauté the onions and garlic until they’re soft and fragrant, about 3 minutes.
3. Brown the beef: Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain any excess fat if needed for a leaner chili.
4. Mix in beans and corn: Stir in the black beans, corn, chili powder, cumin, salt, and pepper, cooking for another 2 minutes to let the flavors meld.
5. Stuff the peppers: Carefully spoon the beef mixture into each pepper half, packing it in lightly. Tip: Overstuffing can make them hard to eat, so keep it neat!
6. Bake to perfection: Place the stuffed peppers on a baking sheet and bake for 15-20 minutes, until the peppers are tender.
7. Add cheese: Sprinkle the shredded cheddar cheese over the peppers and bake for an additional 2 minutes, just until the cheese is melted and bubbly.
8. Garnish and serve: Top with fresh cilantro before serving. Tip: A dollop of sour cream or avocado slices can add a creamy contrast to the spicy chili.

The mini peppers soften just enough to cradle the spicy, hearty filling, with the corn adding a sweet pop in every bite. Serve them as a playful appetizer or pile them high for a main dish that’s sure to spark conversation.

Mini Pepper Dessert Cups with Chocolate and Berries

Look, I know what you’re thinking — mini peppers for dessert? Trust me, these little cups are about to become your new favorite sweet treat. They’re the perfect combo of sweet, a little spicy, and oh-so-chocolatey, with a pop of berry freshness that’ll make you forget all about boring old dessert options.

Ingredients

• 12 mini sweet peppers, halved and seeds removed
• 1 cup dark chocolate chips
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• 1 tbsp coconut oil
• A pinch of sea salt

Instructions

1. Prep the peppers: Carefully slice each mini pepper in half lengthwise and remove the seeds to create little cups. A small spoon or melon baller works great for this.
2. Melt the chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and fully melted. Tip: Don’t overheat the chocolate or it’ll seize up!
3. Fill the peppers: Spoon the melted chocolate into each pepper half, filling them about halfway. A little goes a long way here.
4. Add the berries: Press a few raspberries and blueberries into the chocolate in each pepper. The berries should peek out a bit for that Instagram-worthy look.
5. Chill to set: Place the filled peppers on a parchment-lined tray and sprinkle with a pinch of sea salt. Pop them in the fridge for at least 30 minutes to let the chocolate harden. Tip: If you’re in a hurry, the freezer can speed this up to about 10 minutes.
6. Serve and enjoy: Once set, arrange the pepper cups on a platter and watch them disappear. Tip: For an extra fancy touch, drizzle with a little extra melted chocolate before serving.

The crunch of the pepper with the creamy chocolate and juicy berries is a texture dream. And if you’re feeling extra, a dollop of whipped cream on the side never hurt anybody.

Conclusion

With so many tasty and easy mini pepper recipes to choose from, there’s something here for every home cook! Whether you’re meal prepping, hosting, or just craving a flavorful snack, these dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these bite-sized gems too. Happy cooking!