Did you know bell peppers come in mini versions? These Mini Stuffed Bell Peppers are a fun twist on a classic comfort food, using smaller, bite-sized peppers that cook up tender and flavorful. They’re perfect for stuffing and make this dish feel a little more unique, while still delivering all the hearty, saucy goodness you expect. Made with seasoned ground beef, rich passata, and melty mozzarella, this is an easy dinner that pairs perfectly with a fresh salad, pasta or mashed potatoes.
Why You Will Love This Stuffed Bell Peppers Recipe
- Perfectly portioned comfort food – Mini stuffed bell peppers are easy to serve and great for weeknight dinners.
- Rich tomato flavor – The combination of passata and tomato paste creates a deep, homemade-style sauce.
- Simple ingredients – This classic comfort food dish uses pantry staples and fresh farmers market peppers.
- Customizable filling – Easy to adjust with different grains, cheeses, or added vegetables.
- Great make-ahead meal – These stuffed peppers can be prepped in advance, and baked when ready.
Ingredient Substitutions
- Ground beef: Substitute with ground turkey, chicken, or sausage.
- Minute rice: Use leftover white rice, brown rice, or even cooked orzo.
- Passata: Substitute with crushed tomatoes or tomato sauce.
- Mozzarella: Swap with provolone, fontina, or an Italian blend.
- Onion: Use shallots, or omit if preferred.
How to Prepare Mini Stuffed Bell Peppers
- Cook the minute rice according to package directions and set aside.
- Preheat oven to 375°F / 190°C.
- Heat a deep pan over medium heat and add the ground beef. Cook, breaking it apart as it browns.
- Remove excess grease, as needed.
- Season with salt, black pepper, crushed red pepper, and Italian seasoning
- Add the minced onion and garlic. Cook for another minute, or two.
- Once browned, stir in the tomato paste and cook for about 2 minutes to deepen the flavor.
- Add 18 ounces of the passata, along with the water. Stir and bring to a simmer.
- Let the sauce simmer for about 10 minutes. For added flavor, add a few pieces of leftover green bell pepper.
- While the sauce simmers, cut the tops off the peppers and remove ribs and seeds. If needed, trim the bottoms slightly so they sit flat.
- Line the bottom of each pepper with a small amount of shredded mozzarella.
- Spoon a thin layer of sauce (without rice) onto the bottom of a casserole or baking dish.
- Stir the cooked rice into the remaining sauce.
- Fill each pepper with the beef and rice mixture and arrange in the baking dish.
- Pour the remaining passata around the peppers to fill in the gaps.
- Cover loosely with foil and bake for about 40 minutes.
- Remove the foil, top with remaining mozzarella, and bake another 8–10 minutes until melted and bubbly.
How to Serve and Store
- Serve these mini stuffed bell peppers with a fresh panzanella salad, a simple green salad, garlic bread, or with mashed potatoes for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F / 175°C, or in the microwave until warmed through.
- Freeze for up to 2 months.
No, you can use 4-6 large bell peppers. Adjust the stuffing amount and bake time, if needed.
Yes, assemble the peppers and refrigerate. Bake when ready.
No, they soften perfectly in the oven while baking. However, you can, if you desire. Parboil for a few minutes, or bake in the oven to soften the peppers before stuffing.
Yes, freeze before or after baking for up to 2 months. Thaw and reheat when ready to serve.
More Stuffed Pepper Recipes to Love
These mini stuffed bell peppers come together with simple ingredients but deliver big flavor. The combination of seasoned ground beef, rich tomato sauce made with passata, and perfectly cooked rice creates a hearty filling, while the melted mozzarella adds just the right finish. Whether you’re using mini peppers or larger ones, this is a reliable, easy dinner that works any night of the week and pairs perfectly with a fresh, crisp side.
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Mini Stuffed Bell Peppers
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
Mini Stuffed Bell Peppers made with ground beef, passata, and rice, baked until tender and topped with melted mozzarella for an easy dinner.
Ingredients
- 8–10 mini green bell peppers (or 4–6 large bell peppers)
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1 teaspoon Italian seasoning
- 1/2 small onion, minced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 24 ounces passata, divided
- 1/2 cup water
- 3/4 to 1 cup cooked minute rice
- 3/4 to 1 cup shredded mozzarella cheese
Instructions
- Cook the minute rice according to package directions and set aside.
- Preheat oven to 375°F / 190°C.
- Heat a deep pan over medium heat and add the ground beef. Cook, breaking it apart as it browns.
- Remove excess grease, as needed.
- Season with salt, black pepper, crushed red pepper, and Italian seasoning
- Add the minced onion and garlic. Cook for another minute, or two.
- Once browned, stir in the tomato paste and cook for about 2 minutes to deepen the flavor.
- Add 18 ounces of the passata, along with the water. Stir and bring to a simmer.
- Let the sauce simmer for about 10 minutes. For added flavor, add a few pieces of leftover green bell pepper.
- While the sauce simmers, cut the tops off the peppers and remove ribs and seeds. If needed, trim the bottoms slightly so they sit flat.
- Line the bottom of each pepper with a small amount of shredded mozzarella.
- Spoon a thin layer of sauce (without rice) onto the bottom of a casserole or baking dish.
- Stir the cooked rice into the remaining sauce.
- Fill each pepper with the beef and rice mixture and arrange in the baking dish.
- Pour the remaining passata around the peppers to fill in the gaps.
- Cover loosely with foil and bake for about 40 minutes.
- Remove the foil, top with remaining mozzarella, and bake another 8–10 minutes until melted and bubbly.
- Serve and ENJOY!
Equipment
Small Oven-Safe Casserole Dish
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Buy Now →Notes
- Cooking the tomato paste for a couple of minutes enhances the flavor.
- Use a deep baking dish to hold all the sauce.
- Don’t skip adding sauce to the bottom. It prevents sticking and keeps everything moist.
- If using larger peppers, increase bake time slightly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner, Meal Prep
- Method: Moderate
- Cuisine: American
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