Mini Stuffed Sweet Peppers


I have no idea why I’m so into the mini versions of stuff this week  I was really enamored after buying the new mini muffin pan, I guess.  In any event, I had a package of sweet peppers in the fridge, plus a few from the garden that were close to the same size that I decided to stuff.  But with what?  I had leftover rice from another night, and wanted to do something cheesy and kind of Mexi-themed.  Add in some cream cheese, sazon, and a few other things, and we have a tasty, bite sized snack at only 33.5 calories and .8 grams of fat per pepper.  Makes 20 peppers.


  • 20 mini sweet peppers
  • 1 cup pre-cooked rice
  • 2 oz. neufchatel cheese
  • 1/4 cup chicken stock
  • 1/2 tablespoon tomato paste
  • 1 packet sazon
  • 1/2 teaspoon cilantro
  • 1/2 teaspoon salt


  1. Heat the stock over medium low.
  2. Add in the neufchatel cheese in cubes and stir occasionally until melted.
  3. Meanwhile, using a small knife, cut the tops out of all the peppers so as to remove the seeds and such.
  4. Add in the tomato paste, sazon, salt, and cilantro.
  5. Add in the rice and stir until well coated.
  6. Preheat the oven to 350 degrees.
  7. Using a small spoon, stuff the peppers with the rice.  I found it helpful to use the handle end of a wooden spoon to poke the filling into the bottom of the pepper so that it was properly full.
  8. If you can find a small dish to arrange them all filling side to the top, that’s great, but it’s so thick you probably wouldn’t lose any if you had to bake them on their sides.
  9. Bake for 25 minutes.

Printable version.

Kait Nolan

Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.

2 thoughts on “Mini Stuffed Sweet Peppers”

  1. redkathy - July 21, 2010 8:45 pm

    Oh what a sweet idea! Love the photo. These would be a great started for any Mexican meal.

    1. Kait Nolan - July 21, 2010 9:04 pm

      Even my anti-pepper husband liked them! Cheese makes all things better.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>