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

These bite-sized stuffed peppers are the perfect balance of sweet, creamy, and savory—ideal for parties or a quick snack.

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1/4 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp chopped fresh chives
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix softened cream cheese, cheddar cheese, garlic powder, smoked paprika, and salt until smooth.
3. Spoon the filling into each pepper half, then place them on the baking sheet. Drizzle with olive oil.
4. Bake for 15–18 minutes until the peppers soften and the filling is lightly golden.
5. Sprinkle with fresh chives before serving.

The smoky paprika and sweet peppers create a flavor combo that’s irresistibly creamy with just a hint of crunch.

Tip: For extra texture, top with crispy bacon bits or a drizzle of hot honey before baking.

Mini Sweet Pepper Nachos with Avocado Salsa

These colorful mini pepper nachos are a fresh, veggie-packed twist on the classic—perfect for snacking or game day!

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1 ripe avocado, diced
• 1/4 cup diced red onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Toss mini peppers with olive oil, chili powder, garlic powder, and 1/4 tsp salt. Arrange cut-side up on a baking sheet.
2. Bake for 10 minutes until slightly softened. Sprinkle evenly with Monterey Jack cheese and bake another 5 minutes until melted.
3. Meanwhile, gently mix avocado, red onion, cilantro, lime juice, and remaining 1/4 tsp salt in a bowl.
4. Top warm peppers with avocado salsa and serve immediately.

The creamy-cool salsa balances the smoky, cheesy peppers beautifully—no chips required! Tip: For extra crunch, broil the cheese-topped peppers for 1–2 minutes before adding salsa.

Grilled Mini Sweet Peppers with Balsamic Glaze

These charred mini sweet peppers with a sticky-sweet balsamic glaze are the ultimate fuss-free side—perfect for tossing on the grill while your main cooks.

Ingredients:

• 1 lb mini sweet peppers, halved lengthwise and seeded
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Prep the grill: Heat a gas or charcoal grill to medium-high (about 400°F).
2. Toss the peppers: In a large bowl, combine mini sweet peppers, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
3. Grill: Place peppers cut-side down on the grill. Cook for 4–5 minutes until lightly charred, then flip and grill another 3–4 minutes until tender.
4. Make the glaze: While peppers cook, whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, 1 minced garlic clove, and 1/4 tsp red pepper flakes (if using) in a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
5. Glaze & serve: Transfer grilled peppers to a platter and drizzle with warm balsamic glaze. Serve immediately.

The glaze’s tangy-sweet punch balances the peppers’ natural sweetness, while a hint of heat keeps things interesting. Tip: For extra depth, let the glaze reduce until it coats the back of a spoon—just don’t walk away, as it thickens fast!

Mini Sweet Pepper Pizza Bites

These colorful, bite-sized pizzas are a fun twist on game-day snacks or weeknight appetizers—packed with flavor and ready in a flash!

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 1 cup shredded mozzarella cheese
• 1/2 cup marinara sauce
• 1/4 cup finely diced pepperoni
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the halved peppers 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 cheese and 1/4 cup pepperoni.
4. Sprinkle with 1/2 tsp oregano, 1/4 tsp garlic powder, and 1/4 tsp red pepper flakes (if using).
5. Bake for 12–15 minutes until the cheese is bubbly and the peppers are slightly softened at the edges.

The sweet crunch of the peppers balances the savory toppings perfectly, and they’re sturdy enough to pick up without a mess—ideal for sharing!

Tip: For a veggie-packed version, swap pepperoni for sautéed mushrooms or spinach.

Roasted Mini Sweet Peppers with Garlic and Herbs

These colorful little peppers roast up tender and sweet, with a garlicky, herby punch that makes them irresistible as a side or snack.

Ingredients:

• 1 lb mini sweet peppers, halved lengthwise and seeded
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss mini sweet peppers with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp thyme, 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes (if using) until evenly coated.
3. Arrange peppers cut-side down on the baking sheet. Roast for 18–20 minutes until blistered and slightly caramelized at the edges.
4. Transfer to a serving dish and drizzle with any pan juices. Serve warm or at room temperature.

The high heat coaxes out the peppers’ natural sugars while keeping a subtle crunch—perfect for scooping onto crusty bread or folding into grain bowls.

Tip: For extra richness, finish with a sprinkle of crumbled feta or shaved Parmesan.

Mini Sweet Pepper Stir-Fry with Tofu

This vibrant stir-fry packs a punch of color and flavor, with crisp mini peppers and crispy tofu coated in a savory-sweet glaze—ready in under 30 minutes!

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil, divided
• 12 oz mini sweet peppers, sliced into rings
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Toss tofu with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook for 5–6 minutes, flipping halfway, until golden and crisp. Transfer to a plate.
2. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, minced garlic, and grated ginger.
3. Heat remaining 1 tbsp oil in the same skillet. Add mini peppers and 1/4 tsp red pepper flakes (if using); stir-fry for 3–4 minutes until slightly softened but still crisp.
4. Return tofu to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glossy and heated through. Garnish with green onions.

The contrast of sticky-sweet sauce against the crunchy peppers and tofu makes this dish irresistible—plus, it’s a fantastic way to use up those rainbow mini peppers languishing in your fridge!

Tip: For extra crunch, swap half the mini peppers with sugar snap peas or thinly sliced carrots.

Mini Sweet Pepper Bruschetta

These bite-sized bruschetta swaps toast for mini sweet peppers, packing all the classic flavors into a colorful, crunchy vessel—perfect for snacking or entertaining!

Ingredients:

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

Instructions:

1. Prep peppers: Arrange halved mini sweet peppers cut-side up on a serving platter. Drizzle with 1 tbsp olive oil and lightly sprinkle with a pinch of salt.
2. Make topping: In a bowl, combine diced tomatoes, red onion, remaining 1 tbsp olive oil, balsamic vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Gently fold in basil.
3. Assemble: Spoon tomato mixture evenly into each pepper half. Top with crumbled feta.
4. Serve: Let sit for 10 minutes to allow flavors to meld before serving.

The juicy tomato filling and creamy feta contrast beautifully with the peppers’ crisp sweetness—no soggy bread here!

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

Mini Sweet Pepper Fajitas

These mini sweet pepper fajitas pack all the bold flavors of the classic dish into a fun, bite-sized package—perfect for weeknights or casual gatherings.

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced into thin strips
• 12 mini sweet peppers, halved and seeded
• 1 small red onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small flour tortillas, warmed
• Fresh cilantro and lime wedges, for serving

Instructions:

1. In a large bowl, toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. In the same skillet, add mini sweet peppers and red onion. Cook for 4–5 minutes, stirring often, until slightly charred and tender.
4. Return chicken to the skillet, toss everything together, and cook for 1 minute to blend flavors.
5. Serve immediately in warm tortillas, topped with fresh cilantro and a squeeze of lime.

The mini peppers caramelize beautifully, adding a subtle sweetness that balances the smoky spices—no need for extra toppings!

Tip: For a vegetarian twist, swap the chicken for black beans and sauté until crispy.

Mini Sweet Pepper and Goat Cheese Tartlets

These bite-sized tartlets are a perfect balance of sweet, creamy, and savory—ideal for impressing guests or treating yourself to a fancy snack.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup mini sweet peppers, thinly sliced
• 4 oz goat cheese, softened
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a lightly floured surface and cut into 12 equal squares. Press each into a greased mini muffin tin.
2. In a bowl, mix the goat cheese, 1 tbsp honey, and 1/4 tsp salt until smooth. Spoon about 1 tsp into each pastry cup.
3. Toss the sliced peppers with olive oil, remaining 1/4 tsp salt, and black pepper. Arrange a few slices over each tartlet.
4. Bake for 18–20 minutes until the pastry is golden and puffed. Drizzle with remaining 1 tbsp honey and sprinkle with fresh thyme.

The contrast of flaky pastry, tangy goat cheese, and caramelized peppers makes these irresistible—plus, they’re just as good at room temperature as they are warm!

Tip: For extra crunch, sprinkle chopped walnuts over the tartlets before baking.

Mini Sweet Pepper Stuffed with Quinoa and Black Beans

These mini sweet peppers stuffed with quinoa and black beans are a vibrant, protein-packed bite that’s as easy to make as it is to devour!

• 12 mini sweet peppers, halved lengthwise and seeded
• 1 cup cooked quinoa
• 1 cup canned black beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely diced red onion
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (plus extra for garnish)
• Lime wedges, for serving

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix quinoa, black beans, Monterey Jack cheese, red onion, olive oil, cumin, smoked paprika, salt, black pepper, and 2 tbsp cilantro until combined.
3. Spoon the filling evenly into each pepper half, pressing lightly to pack it in. Arrange on the baking sheet.
4. Bake for 20–22 minutes until peppers are tender and cheese is melted. Garnish with extra cilantro and serve with lime wedges.

The smoky cumin and bright lime make these stuffed peppers pop, while the quinoa-black bean filling keeps them hearty enough for a light meal or party snack.

Tip: For extra crunch, sprinkle the tops with crushed tortilla chips before baking!

Mini Sweet Pepper Skewers with Chicken

These colorful skewers are a breeze to throw together, packing juicy chicken and crisp peppers into every bite—perfect for weeknights or backyard gatherings.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 12 mini sweet peppers, halved and seeded
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 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 bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken cubes and toss to coat.
3. Thread chicken and mini pepper halves alternately onto skewers, leaving small gaps for even cooking.
4. Grill skewers for 4–5 minutes per side, turning once, until chicken reaches 165°F and peppers are lightly charred.

The honey caramelizes into a subtle glaze, balancing the smokiness of the paprika—no dipping sauce needed! Serve straight off the grill for the best texture.

Tip: Swap mini peppers for chunks of zucchini or pineapple for a fun twist.

Mini Sweet Pepper Pasta Primavera

This vibrant pasta dish is a celebration of spring, with mini sweet peppers adding a pop of color and natural sweetness to every bite.

Ingredients:

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 cup mini sweet peppers, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped

Instructions:

1. Cook the penne according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add mini sweet peppers and sauté for 3–4 minutes until slightly softened.
3. Add cherry tomatoes, garlic, salt, black pepper, and red pepper flakes (if using). Cook for another 2 minutes until fragrant.
4. Toss in the cooked pasta and reserved pasta water, stirring to coat evenly. Remove from heat.
5. Stir in Parmesan cheese and fresh basil until combined.

The mini sweet peppers stay crisp-tender, giving this dish a satisfying crunch alongside the creamy Parmesan. It’s a weeknight winner that feels special enough for guests!

Tip: For extra richness, drizzle with a touch of high-quality olive oil just before serving.

Mini Sweet Pepper and Sausage Casserole

This cozy casserole packs a punch with sweet mini peppers and savory sausage—perfect for a hearty weeknight dinner that comes together in a flash.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 2 cups mini sweet peppers, sliced into rings
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 1/2 cups chicken broth
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. In a large oven-safe skillet, brown sausage over medium heat, breaking it into crumbles, about 5–6 minutes. Drain excess fat.
2. Add mini peppers, onion, and garlic to the skillet. Cook until softened, about 4 minutes.
3. Stir in rice, diced tomatoes, chicken broth, oregano, smoked paprika, salt, and black pepper. Bring to a simmer.
4. Cover and bake for 25 minutes until rice is tender and liquid is absorbed.
5. Sprinkle mozzarella on top and broil for 2–3 minutes until bubbly and golden. Garnish with parsley.

The crispy-cheesy topping contrasts beautifully with the tender peppers and fluffy rice—no one will guess it’s a one-pan wonder!

Tip: Swap in spicy sausage if you love heat, or add a pinch of red pepper flakes for extra kick.

Mini Sweet Pepper Caprese Salad

This vibrant twist on a classic Caprese swaps tomatoes for mini sweet peppers, adding a crisp sweetness that pairs perfectly with creamy mozzarella.

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 8 oz fresh mozzarella pearls (or ciliegine), drained
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Arrange the halved mini sweet peppers cut-side up on a serving platter.
2. Tuck the mozzarella pearls between the peppers, then sprinkle with basil.
3. Drizzle evenly with olive oil and balsamic glaze.
4. Season with flaky sea salt and black pepper just before serving.

The peppers’ crunch and natural sweetness balance the rich mozzarella, while the balsamic glaze adds a tangy finish—no cooking required!

Tip: For a party-ready version, skewer pepper halves and mozzarella onto toothpicks for easy grabbing.

Mini Sweet Pepper Stuffed with Crab Salad

These bite-sized peppers pack a punch with creamy crab salad tucked inside—perfect for parties or a light lunch!

Ingredients:

• 12 mini sweet peppers, halved lengthwise and seeded
• 8 oz lump crabmeat, drained and picked for shells
• 1/4 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 tbsp finely chopped chives
• Salt and pepper to taste

Instructions:

1. In a bowl, gently mix crabmeat, mayonnaise, lemon juice, Dijon mustard, garlic powder, smoked paprika, and chives. Season with a pinch of salt and pepper.
2. Spoon about 1 tbsp of the crab mixture into each pepper half, mounding slightly. Arrange on a platter.
3. Chill for at least 15 minutes before serving to let flavors meld.

The smoky paprika and bright lemon balance the sweet peppers, while the crab stays luxuriously tender—no cooking required!

Tip: For extra crunch, sprinkle with toasted breadcrumbs or finely diced celery just before serving.

Mini Sweet Pepper and Shrimp Scampi

This twist on classic shrimp scampi packs a sweet, colorful punch with mini peppers, and it comes together in just 20 minutes—perfect for busy weeknights.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 lb mini sweet peppers, thinly sliced (about 1 1/2 cups)
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine (like Pinot Grigio)
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Cooked pasta or crusty bread, for serving

Instructions:

1. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high. Add shrimp and cook for 1–2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, melt 1 tbsp butter. Add garlic, mini sweet peppers, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 3–4 minutes until peppers soften.
3. Pour in 1/4 cup white wine and simmer for 2 minutes to reduce slightly. Stir in 2 tbsp lemon juice.
4. Return shrimp to the skillet and toss to coat. Sprinkle with 2 tbsp parsley and serve over pasta or with bread.

The mini peppers add a subtle crunch and natural sweetness that balances the garlicky, buttery sauce beautifully. Tip: For extra richness, swirl in another tbsp of butter at the end!

Mini Sweet Pepper Tacos with Lime Crema

These colorful mini tacos pack a punch of sweet and tangy flavor, perfect for a quick weeknight dinner or a fun appetizer to share.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 cup shredded rotisserie chicken
• 1/4 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest

Instructions:

1. Preheat oven to 400°F. Toss mini sweet peppers with olive oil, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt. Arrange cut-side up on a baking sheet and roast for 15 minutes until slightly softened.
2. While peppers roast, mix sour cream, 1 tbsp lime juice, and 1/2 tsp lime zest in a small bowl to make the crema.
3. Fill each pepper half with shredded chicken, then drizzle with lime crema. Top with cotija cheese and cilantro.

The contrast of the warm, smoky peppers with the cool, zesty crema makes these tacos irresistible. Tip: For extra crunch, add a sprinkle of crushed tortilla chips right before serving.

Mini Sweet Pepper and Mozzarella Sticks

These Mini Sweet Pepper and Mozzarella Sticks are a playful twist on classic mozzarella sticks, packing a sweet crunch and gooey cheese pull in every bite—perfect for game day or a fun appetizer!

• 12 mini sweet peppers, halved and seeded
• 8 oz mozzarella string cheese, cut into 3-inch sticks
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce (for dipping)
• 2 tbsp olive oil (for baking)

1. Prep: Preheat oven to 425°F. Line a baking sheet with parchment paper and drizzle with 2 tbsp olive oil.
2. Stuff: Nestle a mozzarella stick into each pepper half, pressing gently to close.
3. Coat: Dip each stuffed pepper first in flour, then in beaten eggs, and finally in panko mixed with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Bake: Arrange peppers on the prepared sheet. Bake for 15–18 minutes until the cheese is melty and the coating is crisp.
5. Serve: Immediately dunk in warmed marinara sauce.

The contrast of the juicy sweet pepper and crispy, salty cheese makes these irresistible—plus, they’re way easier to make than traditional fried mozzarella sticks!

Tip: For extra crispiness, spritz the coated peppers lightly with cooking spray before baking.

Mini Sweet Pepper Ratatouille

This vibrant, veggie-packed twist on classic ratatouille is as pretty as it is flavorful—perfect for a light dinner or impressive side dish.

Ingredients:

• 1 lb mini sweet peppers (mixed colors), thinly sliced into rings
• 1 small eggplant, diced (about 2 cups)
• 1 medium zucchini, diced
• 1/4 cup olive oil, divided
• 1 (14.5 oz) can diced tomatoes, drained
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat oven to 400°F. Toss mini sweet peppers, eggplant, and zucchini with 2 tbsp olive oil on a large baking sheet. Roast for 20 minutes, stirring halfway, until veggies are tender and lightly charred.
2. Meanwhile, heat remaining 2 tbsp olive oil in a large skillet over medium. Add garlic, thyme, oregano, salt, and black pepper; cook 1 minute until fragrant. Stir in diced tomatoes and simmer 5 minutes.
3. Fold roasted veggies into the tomato mixture and cook 2 minutes to blend flavors. Remove from heat and stir in fresh basil.

The mini peppers add a subtle sweetness that balances the earthy herbs, while their confetti-like colors make this dish a showstopper. Tip: Serve warm with crusty bread or over polenta for a hearty vegetarian meal.

Mini Sweet Pepper and Chorizo Empanadas

These bite-sized empanadas pack a punch with smoky chorizo and sweet peppers, all wrapped in a flaky, golden crust—perfect for your next party or snack craving!

Ingredients:

• 1 tbsp olive oil
• 1/2 lb Spanish chorizo, diced
• 1 cup mini sweet peppers, finely chopped
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 package (14 oz) refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add chorizo and cook for 3 minutes until slightly crispy. Stir in peppers, onion, and garlic; cook for 5 minutes until softened. Sprinkle with 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp salt. Remove from heat.
3. Roll out pie crusts and cut into 3-inch circles. Spoon 1 tsp filling onto each circle, fold over, and crimp edges with a fork. Brush with beaten egg.
4. Bake for 15–18 minutes until golden brown. Let cool slightly before serving.

The contrast of the flaky crust with the spicy-sweet filling is irresistible—these disappear fast! Tip: For extra crunch, reheat leftovers in an air fryer at 350°F for 3 minutes.

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!