Delicious, flavorful, and colorful, Ground Beef Stuffed Mini Peppers are a feast for the eyes and the palate! Stuffed with savory ground beef, smokey bacon, and crunchy cabbage, then topped with a drizzle of creamy tahini sauce, these mini peppers are not only beautiful but also irresistibly good. Perfect as an appetizer or a main dish, they are sure to impress!
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Like the beef in our Beef and Popcorn Shrimp Tacos or the ground meat in this Curried Rice Saute, the meat turns out so tender and juicy. It's even perfect for picky eaters.
My son hates peppers. Any pepper - sweet, spicy, large, mini, cooked, raw. Hates them. But loves meat. So what does he do? You probably guessed it; he scoops the meat out of the pepper, gives me the pepper and gobbles down the meat. Big mistake! Huge! As tender, flavorful and juicy as the beef is, the beautifully seasoned tender meat and the crunchy baked pepper is meant to be gobbled down together. Gobbled down or savored, that's up to you, but all together, in one juicy and crunchy bite!
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Ingredients
- Ground Beef: Use 80/20 lean-to-fat ratio for ground beef. This will produce more tender and flavorful meat.
- Cabbage: adds a little crunch to the dish, plus it's packed with nutrients.
- Bacon: I like to use bacon bits/crumbles; it adds a hint of smokiness. I purchase a bag of bacon crumbles in Costco and use this in salads (such as this Sautéed Cabbage with Mushrooms and Bacon recipe), omelets, and other dishes, such as this Healthier Oven-Baked Poutine. If you prefer, you may also use baked or fried bacon strips, about 4 or 5 of them, and slice the bacon into bite-size pieces before adding to the cooked ground beef.
- Seasoning: just salt, pepper, and chili powder
- Mini Peppers: mini peppers are smaller and thinner than bell peppers. You can find them in the produce section, usually packaged in 1-pound bags.
For the Tahini Sauce, you will need:
- Tahini paste: Tahini is made by grinding sesame seeds into a paste. That's it, just 100% sesame seeds. A jar of tahini paste is usually found in the condiments section or in the ethnic foods section of the grocery store.
- Garlic: just one pressed garlic clove adds more flavor to the sauce
- Lemon Juice: adds a little tang
- Salt: to make it a little more flavorful
- Cold Water: to dilute the paste into a thinner, pourable, sauce
For a more detailed recipe for Tahini Sauce, visit our Cilantro Lime Tahini Sauce recipe post!
Substitutions and variations
- Ground Beef: For a leaner option, you can use ground chicken or turkey, or a combination of both. You can also use ground pork or plant-based ground meat for a vegetarian or vegan version.
- Mini Peppers: you can also use zucchini - hollow it out and use them as vessels as we do in these Mushroom and Hummus Zucchini Boats.
- Tahini Sauce: You can also use Greek yogurt with lemon juice, garlic, and herbs. Or, mashed avocado with lime juice and a bit of olive oil. Or, sour cream or ranch dressing for a creamy alternative.
- Add Cheese: Mix shredded cheddar, mozzarella, or feta into the beef mixture or sprinkle on top before baking.
- Make it spicy: Mix Jalapenos or hot sauce into the beef filling for more heat. You can also use Cayenne Pepper to increase spiciness.
- Mexican-Inspired: Instead of just chili powder, use a taco seasoning mix, stir in some corn niblets, and serve the mini peppers topped with salsa (as we do in this Mexican Style Meatloaf) and a dollop of this Quick Blender Guacamole.
Preparation
STEP 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
STEP 2: Prepare the peppers
Wash the mini peppers and cut them in half lengthwise. Remove the seeds and membranes and arrange the halves in an even layer in the parchment paper-lined baking dish.
STEP 3: Cook the beef mixture
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and cook until they are soft and translucent. Stir in the ground beef and seasonings and cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat if necessary. Stir in the bacon bits and cabbage and cook for another 2-3 minutes. Give it a taste and add more seasonings to taste, if necessary.
STEP 4: Stuff the peppers and Bake
Spoon the beef mixture into each pepper half, pressing down gently to fill them well, and bake in the preheated oven for 15-20 minutes, or until the peppers are tender.
STEP 5: Make the Tahini Sauce
Meanwhile, in a blender, or food processor, blend all the tahini ingredients on high speed until smooth and creamy, scraping down the sides of the processor or blender. If the sauce is too thick, add more water gradually, 1 tablespoon at a time, until you reach your desired consistency.
STEP 6: Cool cooked peppers
Remove the peppers from the oven and let them cool slightly.
STEP 7: Pour Tahini Sauce and Serve
Place the peppers on a serving plate or platter, pour the tahini sauce over the peppers, and serve.
Top Tips
- Choose mini peppers that are similar in size to ensure even cooking
- For softer peppers, blanch them in boiling water for 2-3 minutes before stuffing. This will also help retain their vibrant color
- After cooking the ground beef, drain any excess fat to prevent the filling from becoming too greasy
- Optionally, pour a small amount of water or broth into the baking dish to keep the peppers moist during baking
- Taste the beef mixture before stuffing the peppers and adjust the seasoning as needed
Frequently Asked Questions
Yes, you can prepare the filling and stuff the mini peppers ahead of time. Prepare the tahini sauce ahead of time as well. Store them in the refrigerator and bake them just before serving.
Absolutely! Stuff the peppers and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. To cook, bake directly from frozen, adding a few extra minutes to the baking time.
Store leftover stuffed mini peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until fully warmed through.
If you have ground beef left over after stuffing all the peppers, try making Makarony Po Flotski! This is a Russian dish, meaning "Navy Style Macaroni". My kids love having it for lunch at school! Simply cook some macaroni, or any other type of pasta, and stir it into the skillet with the leftover beef. You can also add some marinara sauce and some freshly grated parmesan cheese.
Serving suggestions
Enjoy the mini peppers with mashed potatoes, baked potatoes, rice, or these Healthy Turmeric Oven Roasted Vegetables. You can also have them with a fresh and nutritious salad, such as this Asparagus Kale Salad, this Citrus Avocado Salad, or a simple Spring Vegetable and Berry Salad.
Try these other meat recipes
If you tried this Ground Beef Stuffed Mini Peppers recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Ground Beef Stuffed Mini Peppers
Ingredients
- 6 mini peppers choose similar sizes
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 2-3 cloves garlic minced
- 1/2 pound ground beef choose 80/20 lean-to-fat ratio
- 3/4 teaspoon salt or more to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1/4 cup bacon bits
- 1 cup green cabbage finely chopped
For the Tahini Sauce:
- 1/4 cup tahini sesame paste
- 2 tablespoons fresh lemon juice about 1/2 lemon
- 1 clove garlic minced
- 1-2 tablespoon water room temperature, adjust for desired consistency
- salt to taste
Instructions
To Prepare the Mini Peppers:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Wash the mini peppers and cut them in half lengthwise. Remove the seeds and membranes and arrange the halves in an even layer in the parchment paper-lined baking dish.6 mini peppers
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and cook until they are soft and translucent. Stir in the ground beef and seasonings and cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat if necessary. Stir in the bacon bits and cabbage and cook for another 2-3 minutes. Give it a taste and add more seasonings to taste, if necessary.1 tablespoon olive oil, 1/2 onion, 2-3 cloves garlic, 1/2 pound ground beef, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon chili powder, 1/4 cup bacon bits, 1 cup green cabbage
- Spoon the beef mixture into each pepper half, pressing down gently to fill them well, and bake in the preheated oven for 15-20 minutes, or until the peppers are tender.
- Meanwhile, in a blender, or food processor, blend all the tahini ingredients on high speed until smooth and creamy, scraping down the sides of the processor or blender. If the sauce is too thick, add more water gradually, 1 tablespoon at a time, until you reach your desired consistency.1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 clove garlic, 1-2 tablespoon water, salt
- Remove the peppers from the oven and let them cool slightly.
- Place the peppers on a serving plate or platter, pour the tahini sauce over the peppers, and serve.
Notes
- Choose mini peppers that are similar in size to ensure even cooking
- For softer peppers, blanch them in boiling water for 2-3 minutes before stuffing. This will also help retain their vibrant color
- After cooking the ground beef, drain any excess fat to prevent the filling from becoming too greasy
- Optionally, pour a small amount of water or broth into the baking dish to keep the peppers moist during baking
- Taste the beef mixture before stuffing the peppers and adjust the seasoning as needed
- Store leftover stuffed mini peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until fully warmed through.
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