Sweet mini peppers are usually sold in supermarkets in an assorted tri-color (red, yellow, and
orange) mix packaged together. The peppers have minimal seeds and are sweeter and milder
than most other varieties. Mini peppers range in size from 2 to 4 inches. They make a great
addition to salads, they can be grilled, stuffed, or eaten right out of the bag for snacking.
These mini peppers are stuffed with a ground beef and cheese mixture for a delicious appetizer
or light lunch.
3 tablespoons olive oil, divided
10 sweet mini peppers
2 tablespoons finely chopped onion
Pinch red pepper flakes
1 large garlic clove, minced
8 ounces ground beef
1/2 teaspoon dried oregano
Salt and pepper
1/4 cup grated Parmesan cheese
1 cup shredded Fontina cheese, divided
Cut the peppers in half lengthwise and remove the seeds.
Grease a small baking dish and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the peppers in a single layer. Cook , turning once, until the skins begin
to blister and brown, about 5 minutes. Arrange the peppers in the prepared
baking dish, cut side up.
Add the remaining 2 tablespoons of oil to the skillet over medium-high heat.
Add the onion, red pepper flakes, and garlic to the skillet.
Cook for just a minute until the onion starts to brown.
Add the ground beef, breaking it up with a wooden spoon and incorporating
the onion mixture. Add the dried oregano and season with salt and pepper.
Cook the meat until it is no longer pink, about 5 minutes.
Transfer the meat mixture to a bowl and cool for about 10 minutes.
Stir the Parmesan and 2/3 of the Fontina cheese into the meat mixture.
Stir in the egg.
Preheat the oven to 425 degrees F.
Stuff about 1 tablespoon of the meat mixture into each pepper using your
fingers or a spoon. Evenly divide the remaining Fontina over the top of each
(The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring
to room temperature before baking.)
Bake until the peppers are hot and the cheese is melted, about 10 minutes.