As I have said in probably a million posts, I love appetizers! I could eat them for every meal if given the option (thank goodness that option has never been presented!). I love finding new, creative ones to make and swaying away from the normal “chip and dip” type appetizers. I was attending a holiday party the other night where everyone was bringing an appetizer or dessert, and I felt like making something with a little more substance. I wanted something that people could eat and feel more like they were having dinner along with the appetizer spread. Mini stuffed peppers were exactly that! Tender cooked peppers, filled with a seasoned ground beef mixture sprinkled with flavorful romano cheese and baked.
Honestly, this is one tasty appetizer!
Mini Stuffed Peppers
1 24 oz bag of multicolored mini sweet peppers
2 lbs. of lean ground beef
3 8 oz cans tomato sauce
1 cup italian seasoned breadcrumbs
2 tsp salt
1/2 tsp pepper
1/4 cup finely chopped onion
1/2 cup romano cheese, grated + more for sprinkling
Preheat oven to 375 degrees. Bring a large pot of water to a boil on the stove. While water is coming to a boil, wash peppers, and slice them in half, removing all seeds. When water is boiling, gently drop peppers in and cook for 5 minutes. Drain and arrange peppers on a large baking sheet lined with parchment paper or foil. In a large bowl, mix together ground beef, tomato sauce, bread crumbs, salt, pepper and onion. Stir until combined. Add romano cheese and stir just until combined. Fill peppers generously with meat mixture. Cover pan with foil. Bake covered for 25 minutes. Remove foil, sprinkle generously with romano cheese and bake uncovered for 20 more minutes. Remove from oven and serve immediately. If pre making, let cool and refrigerate. When reheating, heat in a 400 degree oven for 7-9 minutes.