Stuffed Mini Sweet-Peppers


So, John again made a request… can you imagine what the “ethnicity” of the meal was?? That’s right! Mexican! He specifically requested Refried Black beans (Recipe :, white rice, red sauce (From enchiladas, recipe here: and Stuffed mini peppers. So… I of course obliged!!! I started out with the homemade refried black beans, and got those cooking and simmering. Then I got the ground beef for the stuffed peppers going, then I started the rice in my rice cooker. Remaining directions for the Stuffed min sweet peppers below:

Stuffed Mini Sweet Peppers

Vegetable oil cooking spray
2 tablespoons olive oil
3/4 lb ground beef
1/4 medium onion, finely chopped
3/4 FF cottage cheese (or ricotta cheese)
1/3 shredded cheese (I used cheddar)
dash of cayenne pepper
1/2 tsp minced garlic
1 tsp. chili powder
1 tsp. ground cumin
2 small jalapenos cut and diced (I kept the seeds in)
Kosher salt and freshly ground black pepper
20 (2 to 3-inch long) sweet baby peppers


Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.

In a medium skillet, heat the oil over medium-high heat. Add the onion  and garlic and cook, stirring frequently. Cook until translucent and soft, about 5 minutes. Add ground beef  and jalapenos  and seasonings to the pan and cook through. Set aside to cool for 10 minutes.

In a medium bowl, combine the ground beef mixture, cheeses, salt and pepper to taste.

Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the beef and cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.

Arrange the peppers on a platter and serve.

You  can pair these with refried beans and rice like I did, or with wings… or salad!! They got high reviews!!!!

And now, for the quote of the day:



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