Stuffed mini peppers are the kind of appetizer that disappears fast at any party! Instead of the usual cream cheese filling, I use a hearty rice and veggie filling baked in a cast-iron skillet. They're easy to prep ahead and bring straight to the table warm!
This post is sponsored by USA Rice (Think Rice). All opinions are my own, and I'm excited to share how U.S.-grown rice makes these stuffed mini peppers hearty, budget-friendly, and delicious.
These peppers check a lot of boxes: they're colorful, fun to grab, and the rice filling makes them way more satisfying than cheese alone. I especially love them during football season when you need a skillet appetizer that feeds a crowd, but they fit right in at Thanksgiving or Christmas, too.
As a dietitian, I love using U.S.-grown wild rice because it adds fiber and staying power. You'll also get whole-grain benefits like B vitamins, potassium, magnesium, and iron in every scoop. That kind of balance keeps everyone happy, whether you're hosting family or friends.
Keep the party going with more easy appetizers like pimento cheese rice balls, caprese empanadas, and my lighter greek yogurt buffalo chicken dip.
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Why You'll Love This Recipe
- Skillet-to-table serving: Bake and serve in one cast iron pan for easy hosting!
- Nutritious and satisfying: These stuffed peppers are packed with tons of feel-good ingredients like California grown wild rice, black beans, corn and tomato.
- Flexible and fast: These come together quick, so serve as a party appetizer or a plant-based dinner!
Ingredients for Mini Stuffed Peppers with Rice
This recipe uses simple, wholesome ingredients with plenty of flavor.
- Mini sweet peppers: Choose firm, glossy peppers with tight skins. Small to medium size stuffs easiest and cooks evenly.
- Cooked wild rice: Use 1 cup cooked U.S.-grown wild rice. I like using day-old rice since it holds its shape and keeps the filling from getting mushy.
- Black beans: Rinse and drain a 15-oz can to reduce extra sodium and keep the filling from getting soupy.
- Corn kernels: Frozen or canned both work. Thaw and pat dry if frozen so the peppers bake, not steam.
- Salsa: A thicker, chunky salsa adds flavor and moisture without watering down the mixture. You can drain excess liquid if yours is runny.
- Taco seasoning: Use a low-sodium blend or homemade to control salt and spice level.
- Cheese: Shred your own for best melt, if possible. Monterey Jack, pepper jack, or cheddar all work well.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Try these swaps for easy mini stuffed peppers with rice for weeknights or tailgates!
- You can swap the wild rice for brown, long grain, Spanish, or jasmine rice.
- Go dairy-free by skipping the cheese or using dairy-free shreds.
- For a protein boost, fold in about 1 cup cooked ground beef or turkey, shredded chicken, or crumbled firm tofu. If you choose the protein boost route, add a pinch more taco seasoning.
- Try a Southern twist by swapping cheese and salsa for ½ to ¾ cup spicy pimento cheese and bake until bubbly.
- Love spice? Use jalapeños instead of mini sweet peppers for a spicy kick!
How To Make Mini Stuffed Peppers Recipe
Follow these simple steps to get stuffed mini peppers onto the table fast!
Step 1: Prep ahead: Cook wild rice according to package directions, cool completely, and refrigerate up to 2 days. Day of, fluff with a fork; if clumpy, warm 30-60 seconds to loosen.
Step 2: Preheat the oven to 350°F. Lightly grease a 12-inch cast-iron skillet.
Step 3: Trim the peppers by cutting off the stem, removing seeds and membrane, if desired. Set aside.
Step 4: In a large bowl, combine cooked rice, beans, corn, salsa, taco seasoning, and 1 cup cheese. Taste and adjust seasoning.
Step 5: Set a wide serving bowl upside down in the center of the skillet to mark the space for your dip. Fill each pepper with the rice mixture, then nestle the peppers in a ring around the bowl so they sit snugly.
Step 6: Carefully lift out the bowl before baking. Bake the peppers for 25 minutes.
Step 7: Remove the skillet, sprinkle the peppers with the remaining cheese, and return to the oven for 10 minutes until the cheese is melted and the peppers are tender.
Step 8: Top with chopped cilantro if you like. Place the bowl back in the center and fill with your preferred dip.
Tips for the Best Mini Pepper Appetizer
Use these quick tips to nail stuffed pepper bites every time!
- Use day-old rice so the grains stay fluffy and don't clump. If you don't have day-old rice, try to make it ahead and let it cool off a bit before filling peppers!
- Don't overfill the peppers! About a heaping tablespoon is plenty to keep the filling in place.
- Stand the peppers upright and pack them snug in the skillet so they prop each other up and don't tip while baking.
- I love a cast iron skillet for even heat and oven-to-table serving, but a 9x13 baking dish works just as well.
- Serve this stuffed pepper appetizer with dipping sauce options like cilantro avocado, crema, queso, guacamole, or even just sour cream.
Storage
Here's how to store, reheat, freeze, and make ahead healthy stuffed mini peppers.
- Refrigerate: Store cooked leftovers in an airtight container for up to 3 days. When you refrigerate, keep the peppers in a single layer so they don't steam and get soggy.
- Reheat: Warm in the oven at 350°F for 8-10 minutes until hot and melty. If you reheat in an air fryer, try 325-350°F for 5-7 minutes, or microwave 30-60 seconds if you're in a rush.
- Freeze: Freeze unbaked stuffed peppers on a sheet pan until solid, then bag for up to 2 months. When you freeze, bake from frozen and add 5-10 minutes, or thaw overnight and bake as written.
- Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. When you make ahead, hold back the final cheese and add it right before baking for the best melt.
- Leftover filling: Scoop extra filling into a skillet scramble or burrito bowl. When you use leftover filling, add a splash of salsa or broth to loosen it.
FAQ
Nope, the oven bake is enough to soften them while the cheese melts!
Plan on 2-3 peppers per person for appetizers. For dinner, plan 4-6 peppers per adult and round out the plate with a simple side like salad!
Feel free to add in cooked ground turkey, shredded chicken, sautéed veggies like zucchini or spinach, or heat-builders like diced jalapeños or canned green chiles.
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Thank you!
Jessie
Rice Stuffed Mini Peppers Recipe
Ingredients
- 1 cup wild rice
- 1 ¾ cup water
- cooking spray or olive oil
- 2 lb mini sweet peppers
- 1 15 oz can black beans drained and rinsed
- 1 cup corn kernels canned or frozen
- 1 cup salsa
- 1 tablespoon taco seasoning
- 1 ½ cups shredded cheese divided
- chopped cilantro for garnish
- dipping sauce such as cilantro avocado, queso, guacamole, salsa for serving
Instructions
- Prep ahead: Cook wild rice according to package directions, cool completely, and refrigerate up to 2 days. Day of, fluff with a fork; if clumpy, warm 30-60 seconds to loosen.
- Preheat the oven to 350°F. Lightly grease a 12-inch cast-iron skillet.
- Trim the peppers by cutting off the stem, removing seeds and membrane, if desired. Set aside.
- In a large bowl, combine cooked rice, beans, corn, salsa, taco seasoning, and 1 cup cheese. Taste and adjust seasoning.
- Set a wide serving bowl upside down in the center of the skillet to mark the space for your dip. Fill each pepper with the rice mixture, then nestle the peppers in a ring around the bowl so they sit snugly.
- Carefully lift out the bowl before baking. Bake the peppers for 25 minutes.
- Remove the skillet, sprinkle the peppers with the remaining cheese, and return to the oven for 10 minutes until the cheese is melted and the peppers are tender.
- Top with chopped cilantro if you like. Place the bowl back in the center and fill with your preferred dip.
Notes
- Dipping ideas: cilantro avocado, salsa, queso, guacamole, or sour cream.
- Serving guide: plan 2-3 peppers per person for appetizers or 4-6 peppers for a meal.
- Storage: Refrigerate leftovers up to 3 days and reheat at 350°F for 8-10 minutes; freeze unbaked up to 2 months and bake from frozen, adding 5-10 minutes.
- Make ahead up to 24 hours, adding the final cheese right before baking for the best melt.
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