Mini peppers are loved for their firm, tasty texture and vibrant colours. They are also nutritious and naturally low in calories. Crisp and colourful, they are perfect for preparing delicious appetisers, starters and side dishes. They pair well with a wide range of ingredients and can be enjoyed in both hot and cold recipes. Wondering how to cook mini peppers? Discover several delicious recipe ideas below.
Mini peppers stuffed with cream cheese and chorizo: the recipe
Mini peppers stuffed with cream cheese and chorizo are both easy to prepare and full of flavour. This recipe requires only a few simple ingredients. Making stuffed mini peppers with cream cheese and chorizo couldn't be easier. Simply follow the recipe below.
Ingredients
- 6 mini peppers
- 4 slices of chorizo
- 150 [unit not specified] plain cream cheese
- 2 tablespoons of honey
Method
- Preheat the oven to 180°C.
- Wash the mini peppers, then cut them in half.
- Remove the seeds from the peppers.
- Cut the chorizo into small pieces.
- Mix the cream cheese and chorizo together in a small bowl.
- Fill the mini peppers with the mixture.
- Drizzle a little honey over the top.
- Arrange the mini peppers in an ovenproof dish.
- Bake at 180°C for approximately 15 minutes.
Niçoise-style stuffed mini peppers: the recipe
There are plenty of ways to cook stuffed mini peppers, including this delicious Niçoise-inspired version. Packed with flavour, it combines vegetables, ham and Parmesan with a few fresh basil leaves. Here's how to prepare Niçoise-style stuffed mini peppers for 4 people.
Ingredients
- 6 green mini peppers
- 6 red mini peppers
- 4 garlic cloves
- 1 courgette
- 1 tomato
- A few basil leaves
- Olive oil
- 130 g cooked ham
- 100 g grated Parmesan
- Salt and pepper
Method
- Preheat the oven to 200°C.
- Wash the mini peppers, vegetables and basil thoroughly.
- Cut the tops off the mini peppers and set them aside, then remove the seeds.
- Peel and deseed the courgette and tomato.
- Finely chop the flesh of the courgette and tomato.
- Finely chop the garlic and basil leaves.
- Chop the ham.
- Combine the courgette, tomato, garlic, ham and basil leaves in a bowl.
- Season the mixture with salt and pepper.
- Arrange the mini peppers in an ovenproof dish.
- Fill the mini peppers with the mixture.
- Drizzle with a little olive oil.
- Bake for approximately 90 minutes.
- Place the pepper tops back on halfway through cooking.
Mini peppers stuffed with sausage meat: the recipe
Whether served as a starter or appetiser, mini peppers stuffed with sausage meat are simply delicious. This recipe is also relatively easy to prepare. Discover how to cook mini peppers stuffed with sausage meat.
Ingredients
- 8 mini peppers
- 150 g sausage meat
- 1 small onion
- 1 tomato
- 1 tablespoon of honey
- 1 tablespoon of olive oil
- Fresh parsley (4 or 5 sprigs)
- Salt
- Pepper
Method
- Preheat the oven to 220°C.
- Wash the mini peppers, onion, tomato and parsley.
- Finely chop the onion and parsley.
- Cut the tomato into small cubes.
- Combine the parsley, onion, tomato and sausage meat in a bowl.
- Season with salt and pepper.
- Add the honey and mix well.
- Cut the tops off the mini peppers.
- Remove the seeds.
- Fill the mini peppers with the stuffing.
- Replace the tops, securing them with a toothpick if necessary.
- Add a small amount of water and a drizzle of olive oil to an ovenproof dish.
- Arrange the mini peppers in the dish.
- Bake at 220°C for approximately 30 minutes.
Tuna-stuffed mini peppers: the recipe
Making mini peppers stuffed with tuna is incredibly simple. This colourful recipe is packed with flavour and works perfectly as either a starter or appetiser. Follow these steps to prepare tuna-stuffed mini peppers for 4 people.
Ingredients
- 12 mini peppers
- 60 g garlic and herb cream cheese
- 2 tablespoons fromage blanc
- 150 g tuna or 1 tin of tuna
- Chives
- Pepper
- Salt
Method
- Wash the mini peppers, then remove the tops.
- Remove the seeds using a small spoon.
- Drain and flake the tuna.
- Combine the cream cheese, fromage blanc and tuna in a bowl.
- Add finely chopped chives.
- Season with salt and pepper.
- Fill the mini peppers with the mixture using a spoon or piping bag.
- Keep the stuffed mini peppers refrigerated until ready to serve.
Stuffed mini peppers baked in a casserole dish: the recipe
Cooking stuffed mini peppers in a casserole dish is another delicious way to enjoy them. This flavourful recipe combines bay leaf, feta and smoked paprika for a rich and satisfying result. Follow the recipe below to prepare stuffed mini peppers in a casserole dish.
Ingredients
- 8 mini peppers
- 1 red pepper
- 8 small potatoes
- 1 small onion
- 1 bay leaf
- 1 garlic clove
- 50 g feta
- 50 g smoked bacon lardons
- Smoked paprika
- Salt
- Pepper
Method
- Finely slice the onion and red pepper.
- Crush the garlic clove.
- Peel the potatoes and cut them into cubes.
- Preheat the oven to 180°C.
- Heat the olive oil in a frying pan and sauté the potatoes.
- Add the sliced onion, sliced red pepper, garlic, bay leaf and bacon lardons.
- Cook for approximately 8 minutes, stirring regularly.
- Season with salt and pepper.
- Sprinkle the mixture with smoked paprika.
- Allow the partially cooked potatoes to cool slightly.
- Wash and deseed the mini peppers.
- Cut the feta into cubes, then mix it with the potatoes.
- Stuff the mini peppers with the mixture and place them in a lightly oiled casserole dish with a little water.
- Bake at 180°C for approximately 20 minutes.
As you can see, there are plenty of ways to cook mini peppers. Stuffing them is one of the most popular options, and simply changing the filling is enough to create new combinations and flavours.
