Stuffed Sweet Mini Peppers: Grill a Party Favorite Now

What’s the highlight of any party spread? Finger food, hands down! Today, we’re firing up the grill for Stuffed Sweet Mini Peppers—hot, juicy, and bursting with sweet-savory goodness. These bite-sized beauties are your ticket to wowing guests at any event, whether it’s a laid-back homegating night or an epic game day bash. The best part? You can prep them ahead and finish them off just in time to kick back with your crew. No one wants to miss the pregame vibes, right?

Stuffed sweet mini peppers ready to impress.

What You’ll Need for Stuffed Sweet Mini Peppers

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1–2 pinches coarse salt
• 12 cups water
• 2 cups brown rice
• 1–2 pinches black pepper
• ½ tsp white pepper
• 20 sweet mini peppers
• 2 tsp Worcestershire sauce
• 4 cloves fresh minced garlic
• ¼ bunch parsley
• 8 oz crumbled goat cheese
• 1 lb ground chuck
• 4 thick-cut bacon strips
• 1 yellow onion

Tools

• Pizza Oven
• BBQ Cutlery
• Pans

How to Make Stuffed Sweet Mini Peppers

Ready to get cooking? Here’s how to whip up these crowd-pleasers in a snap.

Step 1: Prep the Rice

Fill a big pot with water—about 6 cups per cup of rice—and bring it to a boil. Rinse your brown rice under cold water in a colander to ditch the extra starch. This keeps your Stuffed Sweet Mini Peppers light and fluffy, not sticky and gloppy.

Step 2: Cook the Rice

Add the rice to the boiling water, tweaking the heat to avoid a messy spillover. Let it simmer uncovered for 30 minutes, bubbling away like a champ.

Step 3: Prep the Peppers

While the rice does its thing, grab your 20 sweet mini peppers. Slice them in half lengthwise and scoop out the seeds and pith. Pro tip: A serrated grapefruit spoon makes this a breeze!

Step 4: Cool the Rice

Drain the rice, pop it back in the pot, and cover it. Let it chill off the heat for 10 minutes, then fluff it with a fork. Set it aside—it’s almost showtime!

Step 5: Cook the Meat

Heat a large sauté pan over medium heat. Toss in the ground chuck and bacon strips, letting them sizzle until nearly cooked. Drain the fat and put the pan back on the stove.

Step 6: Sauté the Veggies

Add the chopped onion and bell peppers to the pan. Sauté until they’re soft and caramelized—those sweet, golden vibes are key.

Step 7: Mix the Flavors

Drop the heat to medium-low. Stir in the salt, black and white pepper, Worcestershire sauce, minced garlic, cooked rice, and chopped parsley. Cook for 2-3 minutes to let those flavors party together.

Step 8: Process the Stuffing

Take the pan off the heat and let the mixture cool for 10 minutes. Then, pulse it in a food processor until it’s a coarse, chunky mix—perfect for stuffing.

Step 9: Add the Cheese

Dump the mixture into a big bowl and fold in the crumbled goat cheese until it’s evenly mixed. Creamy goodness incoming!

Step 10: Prep or Chill

Grilling now? Fire up the grill to medium-high heat. Planning ahead? Wrap the stuffing tight in plastic wrap and stash it in the fridge. When you’re ready, let it sit out for 20 minutes before moving on.

Step 11: Stuff the Peppers

Grab a tablespoon and pack those peppers to the brim—seriously, don’t hold back! The stuffing should peek out about a quarter-inch above the pepper’s edge.

Step 12: Grill and Serve

Place the peppers on the grill, stuffed side up, and cook for a few minutes until you see those gorgeous char marks on the bottom. Plate them up and dig in hot off the grill!

Why Stuffed Sweet Mini Peppers Rock Any Party

These little gems aren’t just tasty—they’re versatile. The sweet peppers balance the savory stuffing, and the grill adds that smoky edge everyone loves. Plus, they’re easy to make ahead, leaving you free to enjoy the fun.

For more grilling inspiration, check out our guide on grilling techniques or dive into BBQ history at The BBQ Museum.

How do you make your Stuffed Sweet Mini Peppers stand out? Share your secret ingredients or grilling hacks in the comments below!