Stuffed Mini Peppers
These Mini Stuffed Peppers are pure comfort food. Stuffed peppers with a hearty rice, ground meat and vegetable filling in a flavor-packed sauce, baked until tender and juicy.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
- 3 lbs mini bell peppers
- 3/4 lb ground pork
- 1/2 lb ground chicken
- 1/2 cup uncooked rice, rinsed
- 1 medium onion, finely chopped
- 1 large carrot, shredded
- 4 Tbsp unsalted butter, divided
- 2 garlic cloves, minced
- 3 Tbsp mayonnaise
- 1 Tbsp dill, chopped
- 1½ tsp salt
- 1 tsp ground black pepper
- 1 tsp Vegeta (or your favorite seasoning)
- 1/3 cup ketchup
- 3 Tbsp sour cream
- 1½ cups chicken broth
- 4 Tbsp unsalted butter
- 3 Tbsp heavy whipping cream
- ¾ tsp salt
- ¼ tsp ground black pepper
Preheat oven to 400°F when preparing the sauce.
Trim off the tops of the peppers and hallow out the insides of the peppers.
Boil rice about 12 minutes, until it starts to soften. Rinse the rice under cold water. Place in large bowl.
Saute onions with 2 Tbsp butter over medium/high heat.
Clean and grate the carrot. Add to onions along with garlic and another 2 Tbsp butter, saute until carrots are tender. Remove from heat and set aside to cool.
In a large bowl, combine the rice, ground meat, sauteed vegetables, seasoning, dill and mayo. Mix well to combine.
Stuff all the mini bell peppers with the meat filling. Place the stuffed peppers into a casserole dish.
In a saucepan, whisk together sour cream, ketchup and butter. Bring to a soft boil.
Add the chicken broth, whipping cream, salt, and pepper.
Bring to a boil again and remove from heat. Pour the sauce over the stuffed peppers.
Cover the casserole dish with foil.
Bake for 40-50 minutes or until peppers are tender and pierce easily.
Serve with sour cream and fresh dill.