This mini sweet peppers are made for stuffing. Stuffed with Mexican flavoring and topped with a creamy enchilada sauce. Sauce made with Coconut Milk
I am super OBSESSED with mini sweet peppers. They have been part of my daily meals for over 2 weeks now.
They are more on the sweet side rather than the spicy side. I have used them in Indian food, sandwiches, Chinese food, Marinara sauce and even in a yogurt dessert.
Admittedly, the yogurt dessert didn’t turn out that great, but, it was an clever exercise in creativity.
They are perfect for stuffing because they hold their shape well under high heat and hold a whole lot of stuffing.
For this recipe, I went towards the Mexican route. Mini stuffed peppers offset well with a little spicy stuffing. The stuffing consists of (affiliate link) yellow rice, corn, onions and beans. If you prefer, you can go the brown rice route.
The beauty of this recipe is that you can serve this as a side dish to any main meal. I am thinking it will be great in any vegetarian tapas party.
When I baked these mini sweet peppers, my entire kitchen had delicious aromas that I have never smelled before. I was like Pepe Le Pew gliding in the air towards the pie in the window sill.
The aroma was a mixture of sweet and spicy with just a hint of tang. You have to try it and report back. I am sure you will find ways of bottling that aroma.
Given the colors of these meal, I thought it would be perfect to serve for Valentine’s day. It looks so elegant and it only took about ten dollars to make.
The beauty of this recipe is that it can work for any holiday season. Thanksgiving, Halloween, Christmas and even Cinco de Mayo.
If you have a family member with gluten allergies, here is a perfect gluten-free recipe to serve them. The creamy enchilada sauce is made from gluten-free flour and coconut milk. The stuffing is made from short grain rice and beans.
Looking for some best practices on how to cook rice? This is how I cook basmati rice or rice of any type.
How do you plan to use these mini stuffed peppers?
Mini Sweet Peppers stuffed Mexican Style
- 6 Mini Sweet Peppers
- 1 cup yellow rice (brown rice or yellow rice)
- 1 can black beans strained and washed
- ½ cup red onions finely chopped
- 1 cup sweet kernel corn (optional)
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp sunflower oil
- cilantro for garnish
- ½ tsp turmeric (optional)
- 1 tsp cumin seeds (optional)
- Olive oil for basting the mini sweet peppers
- 3 cup enchilada sauce I used my GF enchilada sauce
- Preheat oven to 375 degrees
- Cut the tops of the mini sweet peppers and remove the seeds inside them
- Wash them thoroughly and dry them
- Baste the peppers with olive oil and place them in a baking pan
- Bake them for about 20 minutes or until the outside skin starts to wrinkle
- Remove from the oven and allow to cool
- While the peppers are baking, assemble the stuffing
- Cook the rice and strain it
- In a small pan, heat the sunflower oil
- Add the cumin seeds and let them brown slightly
- Add the red onions and roast them until golden brown
- Add the cooked rice and the beans
- Add remaining ingredients
- Stir well
- Once the mini sweet peppers have cooled to the touch, generously stuff them with rice mixture
- Place the peppers in a baking pan again and top with Enchilada Sauce
- Heat in the oven for 10 more minutes at 350 degrees
- While the peppers are being heated, prepare the plate for serving
- On the plate, add half a ladle of the creamy enchilada sauce
- Place peppers on the sauce and top with more sauce if desired
- Garnish with coriander