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

These bite-sized stuffed peppers are a crowd-pleasing appetizer, packed with creamy, herby goodness and ready in under 30 minutes.

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix softened cream cheese, Parmesan, chives, parsley, garlic powder, salt, and black pepper until smooth.
3. Spoon about 1 tbsp of the cream cheese mixture into each pepper half, pressing lightly to fill.
4. Arrange stuffed peppers on the baking sheet, drizzle with olive oil, and bake for 15–18 minutes until peppers are tender and filling is lightly golden.

The contrast of sweet, crisp peppers and the rich, tangy herb filling makes these irresistible—perfect for last-minute guests or a snackable game-day spread.

Tip: For extra crunch, sprinkle with toasted breadcrumbs before baking.

Mini Pepper Nachos with Ground Beef and Cheese

These bite-sized nachos swap chips for mini sweet peppers, packing all the cheesy, beefy goodness into a fun, veggie-forward twist.

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 1/2 lb ground beef (85% lean)
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp sour cream (for serving)

Instructions:

1. Preheat oven to 400°F. Arrange pepper halves cut-side up on a parchment-lined baking sheet.
2. In a skillet over medium heat, cook ground beef until no pink remains, 5–6 minutes. Drain fat, then stir in chili powder, cumin, garlic powder, and salt.
3. Spoon beef mixture evenly into pepper halves. Top with cheddar cheese.
4. Bake for 12–15 minutes until cheese is bubbly and peppers are slightly softened.
5. Garnish with red onion and cilantro. Serve warm with sour cream for dipping.

The mini peppers stay crisp-tender, making these nachos sturdy enough to pick up but still packed with melty, spiced beef. Perfect for game day or when you want nachos without the carb crash!

Tip: For extra heat, add a pinch of cayenne to the beef or swap in pepper jack cheese.

Mini Pepper Pizzas with Mozzarella and Pepperoni

These bite-sized pepper pizzas are a fun, low-carb twist on classic pepperoni pizza—perfect for game day or a kid-friendly snack!

Ingredients:

• 12 mini bell peppers (about 2 inches long), halved lengthwise and seeded
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 24 slices pepperoni (about 1.5 oz)
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the pepper halves with 1 tbsp olive oil and arrange cut-side up on the baking sheet.
3. Spoon 1/2 cup marinara sauce evenly into each pepper half, then top with 1 cup mozzarella, 24 pepperoni slices, 1/2 tsp oregano, and 1/4 tsp garlic powder. Sprinkle with 1/4 tsp red pepper flakes if using.
4. Bake for 12–15 minutes until the cheese is bubbly and the peppers are tender-crisp.

The sweet crunch of the peppers balances the savory toppings beautifully, and they hold their shape so you can eat them like mini pizza boats—no fork required!

Tip: For extra browning, broil for 1–2 minutes at the end (watch closely!).

Roasted Mini Peppers with Balsamic Glaze

These sweet and tangy roasted mini peppers are a crowd-pleasing appetizer or side dish—ready in under 30 minutes with minimal effort!

Ingredients:

• 1 lb mini sweet peppers, halved lengthwise and seeded
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp balsamic glaze (store-bought or homemade)
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss mini peppers with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Arrange cut-side down on the baking sheet.
3. Roast for 18–20 minutes, flipping halfway, until peppers are tender and slightly charred at the edges.
4. Drizzle with 2 tbsp balsamic glaze and sprinkle with 1 tbsp parsley (if using) while still warm.

The balsamic glaze caramelizes into a glossy, slightly sticky coating that plays perfectly against the peppers’ natural sweetness—no fancy techniques required!

Tip: For extra depth, add a pinch of red pepper flakes before roasting.

Mini Pepper Bruschetta with Tomato and Basil

These Mini Pepper Bruschetta bites are a vibrant, no-bread twist on the classic appetizer—perfect for popping straight into your mouth!

• 12 mini sweet peppers, halved lengthwise and seeded
• 1 cup diced Roma tomatoes (about 2 medium)
• 1/4 cup finely chopped fresh basil
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese (optional)

1. Arrange the halved mini peppers on a serving platter, cut side up.
2. In a bowl, gently toss the diced tomatoes, chopped basil, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spoon the tomato mixture evenly into each pepper half. Top with crumbled feta if using.
4. Let sit for 10 minutes before serving to allow flavors to meld.

The juicy tomato filling contrasts beautifully with the crisp peppers, and the balsamic adds a tangy kick that’ll have guests reaching for seconds.

Tip: For a make-ahead version, prep the filling up to 2 hours ahead and assemble just before serving to keep the peppers crunchy.

Mini Pepper Tacos with Shredded Chicken

These bite-sized tacos pack big flavor, swapping tortillas for sweet mini peppers—perfect for game day or a fun weeknight twist!

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 2 cups shredded cooked chicken
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (for serving)
• Lime wedges (for serving)

Instructions:

1. Preheat oven to 375°F. Arrange pepper halves cut-side up on a baking sheet.
2. In a bowl, toss shredded chicken with olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
3. Spoon chicken mixture into pepper halves, then top each with Monterey Jack cheese. Bake for 12–15 minutes until peppers soften and cheese melts.
4. Garnish with cilantro, a dollop of sour cream, and a squeeze of lime before serving.

The mini peppers stay crisp-tender, balancing the smoky-spiced chicken and gooey cheese—no soggy shells here!

Tip: For extra kick, mix a pinch of cayenne into the chicken or drizzle with hot honey.

Mini Pepper Frittata with Spinach and Feta

These adorable mini frittatas pack a punch with sweet mini peppers, earthy spinach, and tangy feta—perfect for brunch or meal prep!

Ingredients:

• 6 mini bell peppers, halved lengthwise and seeded
• 1 tbsp olive oil
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1/4 cup milk (any kind)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat oven to 375°F. Brush the inside of each pepper half with olive oil and arrange cut-side up on a baking sheet.
2. In a skillet over medium heat, sauté spinach for 2 minutes until just wilted. Divide evenly among the pepper halves.
3. Whisk together eggs, milk, salt, and black pepper. Carefully pour the mixture into each pepper, filling about 3/4 full.
4. Sprinkle feta over the tops. Bake for 18–20 minutes until the eggs are set and slightly puffed.

The peppers soften just enough to cradle the fluffy eggs, while the feta adds a salty crunch—no crust required!

Tip: Swap in goat cheese for feta or add a pinch of red pepper flakes for heat.

Mini Pepper Stir-Fry with Garlic and Soy Sauce

This vibrant stir-fry is a quick, flavor-packed side dish that turns mini peppers into something irresistible—perfect for busy weeknights!

Ingredients:

• 12 oz mini sweet peppers (mixed colors), sliced into 1/2-inch rings
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes (optional)
• 1 tsp toasted sesame seeds (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add mini peppers and stir-fry for 4–5 minutes until slightly softened but still crisp.
2. Push peppers to one side of the pan. Add garlic and red pepper flakes (if using) to the empty space and cook for 30 seconds until fragrant.
3. Pour in soy sauce and honey, tossing everything together for 1–2 minutes until the peppers are glossy and evenly coated.
4. Remove from heat and sprinkle with sesame seeds.

The magic here? The honey caramelizes just enough to balance the salty soy, while the peppers stay snappy—no soggy veggies here!

Tip: For extra depth, add a splash of rice vinegar with the soy sauce.

Mini Pepper Skewers with Halloumi and Zucchini

These colorful skewers are a breeze to throw together—perfect for summer grilling or a quick veggie-packed appetizer!

Ingredients:

• 12 mini bell peppers (mixed colors), halved and seeded
• 1 medium 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
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. In a large bowl, toss mini peppers, zucchini, and halloumi with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread ingredients onto skewers, alternating peppers, zucchini, and halloumi.
4. Grill for 3–4 minutes per side, turning once, until halloumi is golden and veggies have slight char marks.

The salty halloumi and smoky-sweet peppers are a match made in heaven—plus, these skewers hold up beautifully at room temperature for parties!

Tip: For extra zing, drizzle with a squeeze of lemon or a swipe of garlicky yogurt sauce before serving.

Mini Pepper Soup with Coconut Milk and Curry

This cozy, aromatic soup packs a punch of sweet mini peppers and creamy coconut milk, balanced by warm curry spices—perfect for a quick weeknight dinner with a little flair.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 4 cups mixed mini bell peppers (red, yellow, orange), halved and seeded
• 1 (13.5-oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Stir in 2 cloves minced garlic, 1 tbsp red curry paste, 1 tsp turmeric, and 1/2 tsp cumin; cook for 1 minute until fragrant.
2. Add mini bell peppers and sauté for 2 minutes. Pour in 1 can coconut milk and 2 cups vegetable broth. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally.
3. Remove from heat and stir in 1 tbsp lime juice, 1 tsp honey, and 1/2 tsp salt. Ladle into bowls and top with fresh cilantro.

The magic here? The mini peppers stay slightly crisp, adding a playful texture against the silky coconut broth. A squeeze of lime at the end brightens every spoonful.

Tip: For extra richness, swirl in a spoonful of coconut cream just before serving.

Mini Pepper Salad with Quinoa and Avocado

This vibrant, protein-packed salad is a breeze to toss together—perfect for a light lunch or a colorful side dish that steals the show.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup mini bell peppers (mixed colors), thinly sliced
• 1 ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a large bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until smooth.
2. Add quinoa, mini bell peppers, and avocado to the bowl. Gently toss to coat everything in the dressing.
3. Sprinkle with feta cheese and cilantro, then fold once or twice to distribute.
4. Serve immediately, or chill for 15 minutes to let flavors meld.

The creamy avocado and tangy feta balance the crunch of the peppers and quinoa, making every bite a little party of textures.

Tip: For extra zing, add a pinch of chili flakes to the dressing!

Mini Pepper Casserole with Ground Turkey and Rice

This cozy one-pan wonder packs sweet mini peppers, savory turkey, and fluffy rice into a fuss-free meal that’s as colorful as it is comforting.

Ingredients:

• 1 lb ground turkey
• 1 ½ cups mini bell peppers, sliced into rings
• 1 cup long-grain white rice, uncooked
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups chicken broth
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic, 1 tsp smoked paprika, 1 tsp oregano, ½ tsp salt, and ½ tsp black pepper; cook for 30 seconds until fragrant.
2. Add ground turkey, breaking it up with a spoon, and cook for 5 minutes until no pink remains. Stir in mini peppers and rice, coating everything evenly.
3. Pour in diced tomatoes and chicken broth, scraping up any browned bits. Bring to a simmer, then cover and transfer to the oven. Bake for 25 minutes until rice is tender and liquid is absorbed.
4. If using, sprinkle cheddar cheese over the top and broil for 2 minutes until bubbly. Let stand 5 minutes before serving.

The juicy peppers soften just enough to meld with the smoky-spiced turkey, while the rice soaks up every drop of flavor. Tip: Swap in quinoa for rice and add a pinch of cumin for a nutty twist!

Mini Pepper Poppers with Bacon and Cheddar

These bite-sized poppers pack a punch with smoky bacon, melty cheddar, and a hint of heat—perfect for game day or a crowd-pleasing appetizer.

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 4 oz cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 4 slices cooked bacon, crumbled
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper (optional)
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, cheddar, bacon, garlic powder, smoked paprika, and cayenne (if using) until well combined.
3. Spoon about 1 tsp of the filling into each pepper half, pressing lightly to adhere. Arrange on the baking sheet.
4. Bake for 15–18 minutes until peppers are tender and filling is bubbly. Sprinkle with chives.

The crispy bacon and gooey cheese contrast beautifully with the sweet, tender peppers—no toothpicks needed, they’re perfectly hand-held!

Tip: For extra crunch, broil for 1–2 minutes at the end, watching closely to avoid burning.

Mini Pepper Kebabs with Shrimp and Pineapple

These colorful kebabs are a sweet-and-savory bite of summer, perfect for grilling or broiling in minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple chunks (1-inch pieces)
• 8 mini bell peppers, halved and seeded
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or broiler to high heat (about 450°F).
2. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt. Toss shrimp in half the marinade; set aside for 10 minutes.
3. Thread skewers alternating shrimp, pineapple, and mini pepper halves.
4. Grill or broil kebabs for 2–3 minutes per side, brushing with reserved marinade, until shrimp are pink and pineapple is lightly charred.

The smoky-sweet glaze caramelizes beautifully on the pineapple, while the mini peppers stay crisp-tender for a fun contrast.

Tip: For extra flair, sprinkle with chopped cilantro and a squeeze of lime before serving.

Mini Pepper Pasta with Pesto and Cherry Tomatoes

This vibrant, veggie-packed pasta is a weeknight hero—sweet mini peppers, juicy tomatoes, and herby pesto come together in just 20 minutes!

Ingredients:

• 8 oz short pasta (like fusilli or penne)
• 1 tbsp olive oil
• 1 cup mini bell peppers, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add mini peppers and sauté for 3 minutes until slightly softened.
3. Add cherry tomatoes and 2 minced garlic cloves. Cook for 2 more minutes until fragrant.
4. Reduce heat to low. Stir in cooked pasta, 1/3 cup pesto, 1/4 tsp salt, and 1/4 tsp black pepper. Toss, adding reserved pasta water 1 tbsp at a time until saucy.
5. Top with 1/4 cup Parmesan and serve warm.

The magic here? The mini peppers stay crisp-tender for a satisfying bite against the creamy pesto. Tip: For extra freshness, stir in a handful of arugula just before serving!

Mini Pepper Hash with Potatoes and Chorizo

This vibrant, one-pan hash is packed with smoky chorizo, sweet mini peppers, and crispy potatoes—perfect for a hearty breakfast or easy weeknight dinner.

Ingredients

• 1 lb baby potatoes, quartered
• 8 oz fresh chorizo, casings removed
• 1 tbsp olive oil
• 1 cup diced mini bell peppers (mixed colors)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Add the potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push potatoes to one side; add chorizo, breaking it into small pieces with a spatula. Cook for 5 minutes until browned.
3. Stir in 1 cup mini peppers, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 3–4 minutes until peppers soften.
4. Remove from heat and sprinkle with 2 tbsp cilantro (if using). Serve warm.

The crispy-edged potatoes soak up the chorizo’s smoky spice, while the mini peppers add pops of sweetness—no extra sauce needed!

Tip: For extra crunch, leave the potatoes undisturbed for the first 5 minutes of cooking to develop a golden crust.

Mini Pepper Gratin with Parmesan and Breadcrumbs

These Mini Pepper Gratins are the ultimate bite-sized comfort food—sweet peppers, creamy Parmesan, and crispy breadcrumbs come together in a dish that’s as easy as it is impressive.

• 12 mini sweet peppers, halved lengthwise and seeded
• 1/2 cup grated Parmesan cheese
• 1/3 cup panko breadcrumbs
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1 tbsp chopped fresh parsley (optional, for garnish)

1. Preheat oven to 400°F. Arrange the mini pepper halves cut-side up in a baking dish.
2. In a small bowl, mix the Parmesan, breadcrumbs, olive oil, garlic powder, salt, and black pepper until combined.
3. Drizzle the heavy cream evenly over the peppers, then spoon the breadcrumb mixture on top, pressing lightly to adhere.
4. Bake for 20–25 minutes until the peppers are tender and the topping is golden and crisp.
5. Sprinkle with fresh parsley (if using) before serving.

The magic here? The cream seeps into the peppers as they roast, keeping them juicy while the topping turns irresistibly crunchy. Serve these straight from the oven—they disappear fast!

Tip: For extra richness, swap half the Parmesan for shredded Gruyère.

Mini Pepper Sushi Rolls with Crab and Cucumber

These colorful, crunchy mini sushi rolls swap out nori for sweet mini peppers, making them a fresh, gluten-free twist on classic sushi.

Ingredients:

• 8 mini sweet peppers (red, yellow, or orange), halved lengthwise and seeded
• 1 cup imitation crab meat, finely shredded
• 1/2 cup English cucumber, julienned into thin matchsticks
• 1/4 cup cream cheese, softened
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sriracha (optional)
• 1 tsp toasted sesame seeds

Instructions:

1. In a small bowl, mix the shredded crab meat, cream cheese, rice vinegar, soy sauce, and sriracha (if using) until well combined.
2. Gently pat the inside of each pepper half dry with a paper towel to help the filling stick.
3. Spoon about 1 tbsp of the crab mixture into each pepper half, pressing lightly to fill evenly.
4. Press 3–4 cucumber matchsticks vertically into the filling in each pepper, leaving the ends sticking out for a sushi-roll look.
5. Sprinkle the tops with sesame seeds and refrigerate for 15 minutes to firm up before serving.

The crisp peppers and creamy filling mimic the texture of traditional sushi, while the bright colors make these perfect for parties.

Tip: For extra crunch, add a few thin slices of avocado or sprinkle with crushed wasabi peas.

Mini Pepper Chili with Beans and Corn

This hearty chili packs big flavor into tiny peppers, with sweet corn and creamy beans adding the perfect balance. It’s a fun twist on classic chili that’s as colorful as it is comforting!

Ingredients:

• 12 mini bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions:

1. Preheat oven to 375°F. Arrange mini pepper halves cut-side up on a baking sheet and drizzle with 1 tbsp olive oil. Roast for 10 minutes while you prepare the filling.
2. In a large skillet over medium heat, cook ground beef until browned, breaking it apart with a spoon. Add diced onion and minced garlic; sauté for 3 minutes until softened.
3. Stir in black beans, corn, diced tomatoes, tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
4. Spoon the chili mixture into the roasted pepper halves, return to the oven, and bake for another 5 minutes. Top with cheddar cheese if desired.

The mini peppers stay slightly crisp, giving every bite a satisfying crunch against the smoky-spiced filling. Tip: For a shortcut, use pre-cooked taco-seasoned meat and skip step 2!

Mini Pepper Dessert Cups with Chocolate and Berries

These sweet little pepper cups are a playful twist on dessert—naturally sweet mini peppers stuffed with melted chocolate and topped with juicy berries for a bite-sized treat.

Ingredients:

• 12 mini sweet peppers (about 2 inches long), halved and seeded
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup fresh raspberries or sliced strawberries
• 1 tbsp coconut oil
• 1/4 tsp flaky sea salt

Instructions:

1. Preheat oven to 350°F. Place pepper halves cut-side up on a parchment-lined baking sheet.
2. Divide 1/2 cup chocolate chips evenly among the peppers, then drizzle with 1 tbsp coconut oil.
3. Bake for 8–10 minutes until the chocolate is just melted and the peppers soften slightly (they should still hold their shape).
4. Remove from oven and immediately top each pepper with berries and a pinch of flaky sea salt.
5. Let cool for 5 minutes before serving—the chocolate will firm up slightly but stay creamy.

The contrast of cool berries, silky chocolate, and the pepper’s subtle crunch makes these irresistible. Plus, they’re gluten-free without trying!

Tip: For a fun twist, swap the chocolate for white chocolate and use blueberries instead.

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!