Are you tired of the same old recipe ideas? Look no further! Mini peppers are a versatile ingredient that can be used to create a wide variety of dishes, from savory snacks to sweet desserts. In this article, we’ll explore 20 delicious mini pepper recipes that are sure to impress your friends and family.
Whether you’re in the mood for something spicy or sweet, these bite-sized peppers have got you covered. From classic combinations like stuffed peppers with cream cheese and herbs, to more adventurous options like grilled peppers with garlic and parmesan, there’s a mini pepper recipe out there for everyone.
In this article, we’ll take you on a culinary journey around the world, showcasing some of the most creative and mouth-watering mini pepper recipes from different cultures. So sit back, relax, and get ready to be inspired by these irresistible mini peppers!
Stuffed mini peppers with cream cheese and herbs
Brighten up your table with these colorful and flavorful stuffed mini peppers! Filled with a creamy mixture of cream cheese, herbs, and spices, they’re perfect as an appetizer or side dish.
Ingredients:
– 12-15 mini bell peppers (any color)
– 8 oz cream cheese, softened
– 2 tbsp chopped fresh parsley
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the mini peppers and remove seeds and membranes.
3. In a bowl, mix together cream cheese, parsley, basil, salt, and pepper until well combined.
4. Stuff each mini pepper with the cream cheese mixture, filling them as full as possible.
5. Place stuffed peppers on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until peppers are tender and cheese is melted (if using cheddar, sprinkle on top during last 5 minutes of baking).
7. Serve warm.
Cooking Time: 20-25 minutes
Mini pepper nachos with melted cheddar and jalapeños
Get ready to spice up your snack game with these bite-sized, flavorful mini pepper nachos! Perfect for parties or a quick movie night treat.
Ingredients:
– 12-15 mini bell peppers (any color)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, sliced
– 1/4 cup cream cheese, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the mini bell peppers and remove seeds and membranes.
3. In a bowl, mix together cheddar cheese, cilantro, and cream cheese.
4. Stuff each bell pepper with about 1 tablespoon of the cheese mixture.
5. Place peppers on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and top each with a slice or two of jalapeño.
7. Bake for 10-12 minutes or until cheese is melted and peppers are tender.
Cooking Time: 10-12 minutes
Baked mini peppers with feta and olives
Elevate your snack game with this simple yet flavorful recipe that combines the sweetness of mini peppers with the tanginess of feta and olives. Perfect for a quick appetizer or as a side dish.
Ingredients:
– 12-15 mini bell peppers, any color
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the mini peppers and remove seeds and membranes.
3. In a bowl, mix together feta cheese and olives.
4. Stuff each pepper with the feta-olive mixture, dividing it evenly among the peppers.
5. Place the stuffed peppers on a baking sheet lined with parchment paper.
6. Drizzle olive oil over the peppers and season with salt and pepper.
7. Bake for 20-25 minutes or until the peppers are tender.
Cooking Time: 20-25 minutes
Mini pepper pizzas with mozzarella and pepperoni
Mini Pepper Pizzas with Mozzarella and Pepperoni
Tiny but mighty, these mini pepper pizzas are perfect for snacking or serving at parties. With a simple combination of mozzarella cheese, pepperoni slices, and sweet bell peppers, you’ll be hooked!
Ingredients:
– 4-6 mini bell peppers (any color), seeded and sliced
– 1 cup shredded mozzarella cheese
– 12-16 slices of pepperoni
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the bell pepper slices on a baking sheet lined with parchment paper.
3. Top each pepper slice with a small amount of mozzarella cheese, followed by 1-2 pepperoni slices.
4. Drizzle olive oil over the mini pizzas and sprinkle with salt and pepper to taste.
5. Bake for 10-12 minutes or until the cheese is melted and bubbly.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Grilled mini peppers with garlic and parmesan
A flavorful and healthy summer side dish that’s perfect for any occasion. This simple recipe brings out the natural sweetness of mini peppers, paired with the savory goodness of garlic and parmesan.
Ingredients:
– 12-15 mini bell peppers (any color)
– 2 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the stems off the mini peppers and place them on a sheet pan.
3. In a small bowl, mix together minced garlic and grated Parmesan cheese.
4. Brush both sides of the mini peppers with olive oil and season with salt and pepper.
5. Grill the mini peppers for 5-7 minutes per side, or until they’re tender and slightly charred.
6. Remove from heat and brush the tops with the garlic-Parmesan mixture.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Mini pepper bruschetta with balsamic glaze
This sweet and savory appetizer combines the flavors of roasted peppers, creamy goat cheese, and tangy balsamic glaze on toasted baguette rounds. Perfect for a quick and elegant snack or starter.
Ingredients:
– 1 pint mini bell peppers, any color
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 baguette, sliced into 1-inch rounds
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss mini peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until peppers are tender.
4. Meanwhile, toast baguette rounds for 5-7 minutes, or until lightly browned.
5. Top toasted bread with roasted peppers, crumbled goat cheese, and drizzle with balsamic glaze.
Cooking Time: 30-40 minutes
Spicy mini pepper poppers with goat cheese
Transform ordinary peppers into a flavorful party treat by filling them with creamy goat cheese and a kick of heat. These bite-sized appetizers are sure to please!
Ingredients:
– 12 mini bell peppers, any color
– 1/2 cup crumbled goat cheese
– 1 tablespoon olive oil
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix goat cheese with cayenne pepper.
4. Stuff each pepper with about 1 tablespoon of the goat cheese mixture.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 12-15 minutes or until peppers are tender.
7. Garnish with cilantro, if desired.
Cooking Time: 12-15 minutes
Mini pepper stir-fry with sesame ginger sauce
This recipe is a flavorful and colorful twist on the classic stir-fry, featuring mini bell peppers and a tangy sesame ginger sauce. Perfect for a quick weeknight dinner or as an appetizer for a gathering.
Ingredients:
– 1 cup mini bell peppers (any color), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 teaspoons grated fresh ginger
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; stir-fry until tender, about 3 minutes.
3. Add bell peppers; stir-fry until tender-crisp, about 4-5 minutes.
4. In a small bowl, whisk together soy sauce, honey, ginger, and sesame oil.
5. Pour the sauce over the pepper mixture; toss to coat.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds if desired.
Cooking Time: 12-15 minutes
Mini pepper tacos with black beans and avocado
These bite-sized tacos are a flavorful and healthy twist on traditional Mexican cuisine. Perfect for snacking or as an appetizer, they’re easy to make and packed with nutritious ingredients.
Ingredients:
– 12-15 mini bell peppers
– 1 cup cooked black beans
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– 1 lime, juiced
– Salt and pepper, to taste
– Optional toppings: chopped cilantro, shredded cheese, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the mini peppers and remove seeds and membranes.
3. In a bowl, mix together black beans, olive oil, lime juice, salt, and pepper.
4. Stuff each pepper with the bean mixture and top with diced avocado.
5. Bake for 15-20 minutes or until the peppers are tender.
6. Serve immediately and customize with your preferred toppings.
Cooking Time: 15-20 minutes
Roasted mini peppers with burrata and basil
Roasted Mini Peppers with Burrata and Basil: A Sweet and Savory Treat
This recipe combines the natural sweetness of roasted mini peppers with the creamy richness of burrata cheese, all tied together with fresh basil. Perfect as an appetizer or side dish.
Ingredients:
– 12-15 mini bell peppers (any color)
– 1 ball of burrata cheese
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the mini peppers and remove seeds and membranes. Place them on a baking sheet.
3. Roast the peppers in the preheated oven for 20-25 minutes, or until skin is blistered and charred.
4. Remove from oven and let cool slightly.
5. Cut the burrata cheese into small pieces.
6. Stuff each pepper with a piece of burrata cheese and top with chopped basil leaves.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Mini pepper skewers with halloumi and cherry tomatoes
A flavorful and colorful appetizer or snack that combines the sweetness of cherry tomatoes, the creaminess of halloumi cheese, and the crunch of bell peppers.
Ingredients:
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1/2 cup cherry tomatoes, halved
– 8 ounces halloumi cheese, crumbled
– 10-12 bamboo skewers
– Olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Thread a bell pepper piece, cherry tomato half, and halloumi crumble onto each skewer.
3. Place the skewers on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and season with salt and pepper.
5. Bake for 12-15 minutes or until the cheese is melted and the peppers are tender.
6. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Mini pepper soup with coconut milk and lemongrass
This creamy and aromatic soup is a perfect blend of sweet and spicy flavors. The combination of mini peppers, coconut milk, and lemongrass creates a delightful and comforting dish that’s sure to warm your senses.
Ingredients:
– 1 cup mini bell peppers, sliced
– 2 cups vegetable broth
– 1/2 cup coconut milk
– 2 stalks lemongrass, bruised
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Add the sliced peppers and cook until they start to soften, about 4 minutes.
3. Add the vegetable broth, coconut milk, lemongrass, garlic, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20 minutes
Mini pepper sliders with ground turkey and aioli
These bite-sized burgers are packed with flavor and perfect for a quick snack or appetizer. A combination of juicy ground turkey, crunchy mini peppers, and creamy aioli makes for a winning combination.
Ingredients:
– 1 lb ground turkey
– 1/2 cup finely chopped onion
– 1/4 cup breadcrumbs
– 1 egg
– Salt and pepper to taste
– 8-10 mini bell peppers (any color)
– Aioli (store-bought or homemade)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together ground turkey, chopped onion, breadcrumbs, egg, salt, and pepper until just combined. Do not overmix.
3. Divide mixture into 8-10 portions and shape each into a ball. Flatten slightly into patties.
4. Grill patties for 3-4 minutes per side or until cooked through.
5. Meanwhile, slice the mini peppers in half lengthwise and remove seeds.
6. Assemble sliders by spreading aioli on the bottom pepper half, followed by a turkey patty, and finishing with the top pepper half.
Cooking Time: 10-12 minutes
Mini pepper frittata with spinach and feta
This recipe is perfect for a quick and easy breakfast or brunch option. Mini pepper frittatas are packed with flavor and nutrients, making them an excellent choice for a morning meal.
Ingredients:
– 6 mini bell peppers (any color)
– 1/2 cup fresh spinach leaves
– 1/4 cup crumbled feta cheese
– 1 large egg
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the mini bell peppers and remove seeds and membranes.
3. In a bowl, whisk together egg and a pinch of salt.
4. Add spinach and feta cheese to the egg mixture; stir to combine.
5. Stuff each pepper with the egg mixture, dividing it evenly among the six peppers.
6. Drizzle tops with olive oil and season with salt and pepper.
7. Bake for 15-18 minutes or until the eggs are set.
Cooking Time: 15-18 minutes
Mini pepper salsa with cilantro and lime
This recipe makes a perfect condiment for your next gathering or snack time. With its bright flavors and pop of color, this mini pepper salsa is sure to be a hit!
Ingredients:
– 1 cup mixed mini peppers (bell, jalapeño, Anaheim), seeded and chopped
– 1/4 cup fresh cilantro leaves, chopped
– Juice of 1 lime (about 2 tablespoons)
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. In a medium bowl, combine the mini peppers, cilantro, and lime juice.
2. Stir in the olive oil until well combined.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salsa is best served fresh, but it will keep in the refrigerator for up to 3 days.
Mini pepper ratatouille with eggplant and zucchini
A flavorful and colorful twist on the classic French dish, this mini pepper ratatouille is perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 large eggplant, diced
– 2 medium zucchinis, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant, zucchinis, red bell pepper, yellow bell pepper, and garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Divide the mixture among 6-8 mini peppers, filling them to the top.
5. Place the stuffed peppers on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the vegetables are tender and the peppers are slightly caramelized.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Mini pepper kebabs with shrimp and chorizo
Elevate your appetizer game with these bite-sized kebabs, bursting with flavor from succulent shrimp, spicy chorizo, and sweet mini peppers. Perfect for a quick snack or party favorite!
Ingredients:
– 12-15 mini bell peppers (any color)
– 1 pound large shrimp, peeled and deveined
– 4 slices of chorizo sausage, cut into 1-inch pieces
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread a shrimp, chorizo piece, and mini pepper onto each skewer, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and minced garlic.
4. Grill kebabs for 8-10 minutes, turning occasionally, until shrimp are pink and peppers are tender.
5. Serve immediately, with lemon wedges on the side if desired.
Cooking Time: 8-10 minutes
Mini pepper hummus boats with roasted garlic
Elevate your snack game with this flavorful twist on traditional hummus. Mini bell peppers filled with creamy roasted garlic hummus make for a delightful and healthy appetizer or party favor.
Ingredients:
– 4 mini bell peppers, any color
– 1/2 cup cooked chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 1 clove roasted garlic (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: paprika or other toppings of your choice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the garlic by wrapping it in foil and baking for 30-40 minutes, or until soft.
3. In a blender or food processor, combine chickpeas, tahini, lemon juice, roasted garlic, and olive oil. Blend until smooth.
4. Cut off the tops of the mini bell peppers and remove seeds and membranes.
5. Fill each pepper with hummus and garnish with paprika or other toppings (if desired).
6. Serve immediately.
Cooking Time: 30-40 minutes (for roasting garlic)
Mini pepper stuffed with quinoa and cranberries
This recipe is a perfect blend of flavors and textures, combining the sweetness of cranberries with the nuttiness of quinoa and the crunch of bell peppers. These bite-sized mini peppers are easy to make and perfect for snacking or as an appetizer.
Ingredients:
– 12 mini bell peppers
– 1 cup cooked quinoa
– 1/2 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the mini peppers and remove seeds and membranes.
3. In a bowl, mix quinoa, cranberries, olive oil, and honey until well combined.
4. Stuff each pepper with the quinoa mixture, filling as full as possible.
5. Place the peppers on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the peppers are tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Mini pepper caprese salad with fresh mozzarella
This sweet and savory mini salad is a perfect bite-sized snack or appetizer for any occasion. Fresh mozzarella, juicy tomatoes, and fragrant basil come together in harmony to create a flavorful and colorful treat.
Ingredients:
– 12-15 cherry tomatoes, halved
– 1 ball of fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Place the cherry tomatoes on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 10-12 minutes, or until the tomatoes are slightly tender.
4. Assemble the mini salads by placing a roasted tomato half on a plate or serving surface.
5. Top with a slice of fresh mozzarella cheese and a few leaves of chopped basil.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Summary
Get ready to fall in love with these 20 delicious mini pepper recipes! From classic stuffed peppers filled with cream cheese and herbs, to spicy poppers with goat cheese and nachos with melted cheddar and jalapeños, there’s something for everyone. Try baking them with feta and olives, or making pizzas with mozzarella and pepperoni. For a twist, try grilling them with garlic and parmesan, or serving them as skewers with halloumi and cherry tomatoes. Whether you like sweet or savory, these mini peppers are irresistibly tasty!
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