Stuffed Mini Peppers

READY IN: 50mins
YIELD: 24 peppers




  • Brown pork and veal over medium high heat. Add minced garlic as meat is close to finished. If very fatty, drain, then allow to cool. Add the diced onion to the meat.
  • While this is going on, I prepare the peppers. I slice on side off, trying to make a flat side they can lay on and create a bowl. (I save the sliced pieces to use in other recipes.) Use a spoon to scoop out the seeds and "ribs" and rinse under cool water.
  • Mix the meat and cream cheese in a bowl while the meat is still warm. (I think the consistency is right at about 6 ozs, but play with it.) Chill in the refrigerator while you finish cleaning the peppers.
  • Fill each pepper bowl with the chilled meat/cream cheese mixture and arrange them in a baking dish.
  • Cook in 350 degree oven. After 15 minutes, drizzle the tomato sauce over/around the peppers. Peppers should be done after 30 minutes total. Let cool for 5 minutes.
  • When serving, cut the stem end off and enjoy!