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Stuffed Mini (Baby) Sweet Bell Peppers

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stuffed peppers, mini sweet bell peppers, quinoa-stuffed peppers, camping

Stuffed Mini Sweet Bell Peppers Hot Off the Grill

Bellafinas, Tinkerbells, Yum Yums … whatever you call them, those adorable mini-sweet bell peppers are popping up at grocery stores everywhere and their monikers are just as cute as they are! They only recently showed up at my grocery store and I could not be more pleased. I’ve been looking for them ever since my friend Kalyn mentioned them a while back.

You see I love sweet bell peppers stuffed full of goodness, but usually the standard size pepper yields a portion that is just way too much for my appetite and I really like getting a bite of the sweet pepper with every bite of the filling. Happily, Stuffed Mini-Sweet Bell Peppers give you that!

mini sweet bell peppers, stuffed bell peppers

Assembling Ingredients to Make Stuffed Mini Sweet Bell Peppers

This recipe is more of a concept than anything. I made these for one of our recent camping trips. I threw them in the cooler along with a few other items from my fridge and pantry: cooked quinoa (left over from making the Flourless Chocolate Quinoa Cake), a white onion, garlic, an avocado, and roasted red pepper hummus. I also employed some of the contents of my camping food box: aluminum foil, seasonings, and extra virgin olive oil.

Mini-Sweet-Bell-Peppers-Grill2

These stuffed peppers come together quickly and make a great side dish or an entrée. Son and I enjoyed our stuffed mini peppers for lunch while Mr. GFE enjoyed his left over  carry-out steamed shrimp  with cucumber slices. (The shrimp was not an option for Son and me as it had been steamed in beer—always inquire if your seafood has been steamed in beer.)

Mini Sweet Bell Peppers Stuffed and Ready to Grill

Mini Sweet Bell Peppers Stuffed and Ready to Gr

You can stuff these with rice instead of quinoa or use some other veggies in addition to onion and garlic. Adding some black beans would also be nice. Or if you’re grain free/bean free/paleo, you can skip the quinoa and hummus and use a filling of veggies only or toasted almond flour mixed with other suitable ingredients. This concept is really perfect for using up any bits of leftovers. I cooked our stuffed peppers on the grill, but you could also bake them in the oven (or toaster oven or even slow cooker to keep the heat to a minimum).

Close-up-Stuffed-Mini-Peppers

I love that you can easily pick these stuffed peppers up with your hands. The fork simply ensures that you don’t miss any of the filling that “overflows.” Think of eating a taco … you always “lose” a little bit, right? Along those lines, be forewarned that if you are wearing sunglasses around your neck at the time, they might get filled up! Yes, I speak from experience.

Last, aren’t these Stuffed Mini Sweet Bell Peppers simply beautiful? Real food always rocks, right? I took a ton of photos because these little stuffed peppers made me so happy with their colors and shapes and, of course, their healthy, tasty goodness.

My Stuffed Mini Sweet Bell Pepper Lunch

My Stuffed Mini Sweet Bell Pepper Lunch

You can find the recipe/basic instructions at the bottom of this post. And here are six other ways to use mini peppers:

Marinated Mini Bell Peppers

Marinated Pepper Salad with Garbanzos, Olives, and Feta

Stuffed Mini Sweet Peppers from Sarah’s Cucina Bella

Stuffed Mini Sweet Bell Peppers (important:  sub gluten-free bread crumbs or similar)

Italian Stuffed Mini Peppers

Slow Cooker Mexican Chicken Fajitas

Stuffed Mini Sweet Bell Peppers Hot Off the Grill. [from GlutenFreeEasily.com]
Print

Grilled Stuffed Mini (Baby) Sweet Bell Peppers

Ingredients

  • 6 mini/baby sweet bell peppers
  • 2 tbsp or so of extra virgin olive oil, divided
  • 1 medium onion, diced
  • About 2 cups of cooked quinoa
  • 1 tbsp minced garlic
  • Avocado, cut into small chunks
  • About ½ cup roasted red pepper hummus (I love this paleo version)
  • Seasonings of choice, to taste

Instructions

  1. Wash peppers, cut in half lengthwise, and remove stems, seeds, and white pithy parts.
  2. Heat grill to medium to medium-high heat.
  3. Place aluminum foil on grill and turn up on all edges to create a pan effect. Drizzle olive oil on cooking area.
  4. Add diced onion to grill and cook until translucent, about a minute or two.
  5. Add quinoa, garlic, and any seasonings to grill with onion and cook and stir until both are toasted and heated through, another minute or two.
  6. Using potholders, remove foil with contents off to the side.
  7. Spoon about a tablespoon of quinoa mixture into each pepper half.
  8. Spoon avocado on top of quinoa mixture in each.
  9. Top each pepper half with a dollop of roasted red pepper hummus.
  10. Place new aluminum foil on grill. Drizzle olive oil on cooking area.
  11. Heat about a minute. Add stuffed pepper halves. Close grill (if you have that option).
  12. Cook about 10 to 15 minutes, or until desired doneness for the peppers themselves.
  13. Serve. Makes about 6 servings.

This post is linked to 5-Ingredient Mondays, Allergy-Free Wednesdays, Gluten-Free Wednesday, Wellness Weekend, Foodie Friday, and Whole Foods Friday. 

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Comments

  2. These look so yummy!

    They’ve just become available over here too. Aren’t they versatile!!! I’ve already gone through 2 packs!

    Oh and I love the idea to add black beans 🙂 I think we both agree they’re awesome!!

    We ate ours with savoury quinoa and hummus! But the possibilities are endless aren’t they!

    I love your tasty version and adding avocado in makes them extra special!

    Reply

    • Hi Vicky–Yes, I love them! So glad you have them available and have been enjoying them. Yes, we share our love of black beans. Plus, I think they’d look really cool with black beans in them. Polka-dot Stuffed Peppers! Might have to do those soon. 😉 The possibilities really are endless. You could almost set up a Stuffed Pepper Bar and have everyone choose their own fillings. 🙂 There was only a little bit of any one ingredient in these, even that yummy avocado, but it all went together well.

      Shirley

      Reply

  5. I made a version of your peppers tonight and YUM! I couldn’t find the baby peppers and I wasn’t camping, so I used the oven… I LOVE all of your recipes and you’ve definitely helped me expand my cooking base, as a relatively new (7months) celiac. Thank you!!!!!

    Reply

    • Welcome, Megan! I so appreciate you being a gfe reader (here and on FB) and leaving such a fabulous comment! It really thrills me to know that I have helped you in your transition. Thanks for sharing that with me, as well as your success with this stuffed pepper concept with all of us!

      Shirley

      Reply

    • Ina–I admit that I love the prettiness factor as much as the deliciousness factor. 😉 The prettiness contributes to the deliciousness, right? 🙂

      Thanks, dear!
      Shirley

      Reply

    • Hey Alisa–I never thought of it that way, but I guess you’re right! I do love making food that I can share with others! 🙂

      Thanks so much,
      Shirley

      Reply

  8. What a GREAT idea for a camping trip!! I am actually growing these little guys in our garden right now and they are just about the only thing that is hanging on in this heat! SO…now I know what I can do with the pile that is just about to be ripe. Such a simple and fun idea!

    And HAPPY HAPPY BIRTHDAY, my friend. Sending you SO much love on this special day..
    Xo
    k

    Reply

    • Oh, homegrown baby peppers–too cool!! So glad they are surviving the heat! You guys can just clean out the fridge/clean off the counter of veggies to stuff your peppers. Each of you can choose your fillings. Fun and tasty for sure! 🙂

      Many, many thanks for the birthday wishes, my dear! I feel loved!! 🙂

      xoxo,
      Shirley

      Reply

    • Yay for being on the same wavelength with such good food! Yes, I love the colors of sweet peppers. And these grain-free “tacos” are terrific! 😉

      Thanks, dear!
      Shirley

      Reply

    • Megan, I can’t believe I never replied to your comment! Gosh, I am slacking. 🙁 Thanks for the great feedback. I do love these healthy mini bites that are FULL of flavor! 🙂

      xo,
      Shirley

      Reply

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