#Vegetarian Stuffed Mini-Peppers

I hate to disappoint you, but this is NOT a recipe for mini-peppers stuffed with vegetarians.

Charlie loves stuffed peppers, and I found these tri-colored mini-peppers at the store, so I was inspired to make this dish. It’s a bit fiddly for me, which should make it just about right for anybody else.

Vegetarian Stuffed Mini-Peppers

  • mini-peppersstuffedpeppers
  • vegetarian taco filling (We like Fantastic World Foods)
  • cooked rice
  • sliced carrots
  • sliced broccoli stems

YES, SLICED BROCCOLI STEMS! You cut off the tough outer part, cut the stem into two semi-circles, and slice them thinly.


  1. Cut the peppers lengthways down to the cap but not through the cap. NOT through the cap! Okay, never mind. Put that one aside and use it for something else. Now do it the way I told you. Okay. Take out any seeds. If you use colored mini-peppers, there won’t be many seeds. Rub the outside of the peppers with olive oil and stuff them with prepared taco mix. If you do cheese, put some cheese in there, too. Close the peppers. Bake the peppers at 350 F for 10 minutes.
  2. Meanwhile, boil the carrots and broccoli in salted water until tender.
  3. Also cook the rice.

If there’s one culinary affectation I hate more than any other, it’s “plate the food.” So don’t “plate the food.” Put the food on a plate. I put a big lump of rice in a soup dish, then arranged the peppers atop it, with some extra taco mix, and put the carrots and broccoli around the edge for, as they say, a colorful presentation.

Tasted good, too.

A WRITING PROMPT FOR YOU: A phrase your character detests is used repeatedly by someone your character can’t say anything to about it.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “#Vegetarian Stuffed Mini-Peppers

  1. Jane

    April 24, 2013 at 8:45am

    Sounds tasty. I think I might try it. Without the vegetarian innards; I’m going for some sausage!

    Thinking about irritating phrases one is helpless to refute is too much like work. I mean, where I used to work 😉

    • Author

      Marian Allen

      April 24, 2013 at 9:33am

      I hear ya about the phrases, girl. Sausage sounds STELLAR in this dish! Go for it!

    • Author

      Marian Allen

      April 26, 2013 at 9:53am

      We’re going to try to grow some red ones this year. Wish us luck! 🙂

  2. Joy

    April 26, 2013 at 8:17pm

    Healthy foods all over the internet realm! So cool and mouth-watering all at the same time. Way to go for a nice recipe, Marian! 🙂

    • Author
  3. Emilia

    April 28, 2013 at 9:26am

    Wow! Really good looking meal. Thank you for sharing this wonderful dish, I will definitely try this, maybe be a vegan from now on.

    • Author

      Marian Allen

      April 28, 2013 at 9:50am

      Thank YOU, Emilia. I post so much vegan and vegetarian food, I feel a bit phony, since I’m an omnivore. We eat mostly vegetarian here at home, and I’m always exploring dietary-limitation dishes for various friends and relatives who are vegan or lactose intolerant or gluten intolerant. Those dishes turn out to be so pretty and so delicious, I tend to favor them on the blog. 🙂

  4. Mike Carlson

    April 29, 2013 at 5:08am

    This looks interesting to prepare, though I am not so fond of chili stuffed.

    • Author

      Marian Allen

      April 29, 2013 at 8:09am

      Oh, I wouldn’t deliberately eat a stuffed chili pepper! These are little baby sweet peppers. 🙂

  5. Ruth

    April 15, 2015 at 4:48pm

    I like your idea on stuffed peppers, but these kind of peppers are a little to hot. i am used to bell peppers that aren’t so hot.

    • Author

      Marian Allen

      April 15, 2015 at 5:03pm

      Oh, I’m with you, Ruth, and these mini peppers are not hot at all. They’re mini bells. 🙂

  6. Chili Alex

    August 11, 2016 at 6:18am

    Yummy! Thanks fo the recipe. Will give it a try 😉
    The Mini Bells are not hot at all, that’s right.
    I have a lot of them in the garden this year.
    Just waiting for them to get ripe.
    Will try the recipe with some hot chili peppers too 😀

    • Author

      Marian Allen

      August 11, 2016 at 8:07am

      Say, you’re just the guy I want to talk to! At a Thai restaurant, I had a dish with a heat level of 1 (I thought that meant no heat, but they actually have a zero). The heat nearly knocked my eyeballs out, but then it faded and just left a kind of gustatory euphoria. Every bite went BAM! mmmmmmm…. Other hot stuff I’ve eaten kept on burning and hurting. Any idea what kind of pepper or spice would hit hard and then ease into bliss?

  7. Chili Alex

    August 11, 2016 at 10:47am

    Allright! 😉
    At the most Thai restaurants the heat scale is only from 0 (no heat), 1 and 2(both moderate to good heat) to 3 (very hot) instead of the usual 0 to 10+++ scoville scale. I guess they used a very hot thai pepper (there are a lot of varieties called so). They are meassured at a 9 on the usual scale and are not so long lasting. What kind of hot peppers do you like? Than I could recommend you a pepper variety to use I think 🙂

    • Author

      Marian Allen

      August 11, 2016 at 12:54pm

      I don’t like ANY hot pepper! I mean, I sprinkle Old Bay seasoning on some stuff, and I use a little store-bought chili powder in my chili, but my husband can’t tolerate much of any heat, and I’m not much better. I just really liked that burst and ease.

  8. Chili Alex

    August 12, 2016 at 6:25am

    Oh okay 😉
    How long was that burst? Just a few seconds?
    Maybe we can find out which type of pepper they used.
    At the moment I think it was some kind of thai pepper.
    There are a lot of variations in heat and they are traditionally used in the Thai cuisine.

    • Author

      Marian Allen

      August 12, 2016 at 8:59am

      Yes, Alex, it was just a few seconds. It was like, “WOW! Oh! Mmmmm!”

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