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Stuffed Miniature Bell Peppers

These humble little bites dressed up in party colours stand proud as their simple flavour appeals to almost everyone anywhere. Yield is 30 peppers stuffed, or 60 halves filled
Course Appetizer
Cuisine Canadian
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 60 peppers
Author Valerie Lugonja


Ingredients for Filling:

  • 2 tablespoons olive oil
  • 1 medium onion , minced
  • 2 cloves garlic , minced
  • 1 tablespoon Vegeta
  • 1 tablespoon fresh and good quality paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 500 g fatty ground pork
  • 500 g ground beef
  • 1 cup long grained rice
  • 1 3/4 cups water or broth

Ingredients for Topping:

  • 1 cup tomato soup or tomato sauce
  • 1 tablespoon dried mustard
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt and freshly ground pepper , to taste

Ingredients for the Peppers:

  • miniature multi-coloured sweet bell peppers , washed, halved and seeded


Instructions for the Filling:

  1. Sauté the first 7 ingredients together for 3 minutes; add both meats
  2. Stirring constantly to combine and to ensure no large pieces of ground meat cook together
  3. When meat is brown, add rice and one cup of water or broth; stir to combine
  4. Close lid, and with heat on low, steam for 15 minutes
  5. Stir together and add remaining 3/4 cup water or broth; close lid and steam for 12 minutes
  6. Remove to a bowl; cool to room temperature

Instructions for the Peppers:

  1. Separate pepper halves according to sizes: bigger and smaller
  2. Blanch each batch in boiling salted water for 1-2 minutes, depending upon size
  3. Cool immediately in ice water; dry and set aside

Instructions for the Topping: Please go here to look at the step by step photos for this sauce

  1. Mix all ingredients together
  2. Adjust seasoning, to taste

Instructions for Putting Them all Together:

  1. Fill each half completely with a little round on top starting with larger peppers
  2. Place on parchment lined cookie sheet; fast freeze all overnight
  3. Repackage in labelled and dated freezer bags the following day, until needed.... OR
  4. Fill in spirals or decoratively in casserole dishes, top with tomato sauce and wrap well with plastic wrap; freeze until needed
  5. Individual appetizers can be dipped in a topping or topped with a topping before baking from frozen
  6. Heat oven to 400F; top with tomato sauce and or cheese on parchment lined cookie sheet and heat until hot, about 15 minutes
  7. Serve immediately