Mini Stuffed Peppers Recipe - A Spicy Perspective (2024)

FAQs

Are mini peppers spicy? ›

Unlike many of its spicy relatives, the mini sweet pepper does not have any heat, it does not register on the Scoville scale at all because it does not produce any capsaicin. Mini sweet peppers can be used in any application that would normally call for bell peppers.

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

The problem stems from the common practice of boiling the peppers to start. The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless.

I think the key to stuffed peppers is the cooking of the pepper itself. If you pre-cook it, then once you fill it, it tends to be soggy and fall apart. I like my stuffed peppers to hold their shape and be hot all the way through but retain a little bit of crunch.

Pequin peppers are very small chili peppers that pack a punch of heat. The pods ripen to a vibrant red, and offer a spicy, nutty, smoky flavor.

Cherry peppers or Pimento (or Pimiento) are red, heart-shaped peppers that are mild, sweet and smell like a supercharged red bell pepper. They are most often found jarred, and can add sweet pepper flavor to a dish similar to roasted red peppers.

Cover the baking dish tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 35 minutes. Uncover and divide the remaining 1/2 cup cheese evenly over the peppers. Return to the oven and bake uncovered until the cheese is melted and browned, 8 to 10 minutes.

If your stuffed peppers are soggy, you likely cooked them too long.

The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup!

The “hot” in hot peppers is due to capsaicin (C18h27nO3), a colorless, odorless oil-like compound found in the fruit of a plant that is a close relative of the tomato. Capsaicin is primarily found in the membrane that holds the seeds.

Why are my stuffed peppers bitter? ›

In addition to not getting enough water, some other possible causes of bitter peppers are: Ripening: Peppers grow sweeter as they ripen and turn from green to red, orange, yellow, or purple. For the sweetest peppers, be sure they're fully ripe before picking.

Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country.

Baby peppers falling off plants with no sign of insect damage could be a case of improper pollination. Those baby peppers aren't holding any seeds and since that's the botanical purpose of those delicious little fruits, the parent plant aborts and tries again.

Their texture becomes tender and slightly smoky, imparting a rich, sweet flavor to cooked dishes. Cooked sweet mini peppers can be stuffed with fillings, added to pasta, pizza, or used as a flavorful topping for proteins, offering a sweeter and mellower taste compared to their raw form.

You can eat mini sweet peppers just like you would eat something like baby carrots. Just dunk them in things like hummus, ranch dressing, or blue cheese dressing and gobble them up. We like to roast them in the oven sometimes for extra flavor and to switch things up.

You can use mini sweet peppers the same way you would bell peppers, but their extra sweet flavor makes them an arguably better addition to recipes than their larger counterparts!

Sweet pepper varieties also include mini sweet peppers and baby bells which are special varieties grown for their size and shape. But don't let the color or shape fool you – they are still sweet mild peppers perfect for snacking or using in recipes. Hot peppers are the polar opposite of sweet peppers.