These Mini Spanish Rice Stuffed Peppers are a vibrant, flavorful dish inspired by classic Spanish rice. Sweet mini peppers are filled with seasoned rice, tomatoes, and warm spices, then baked until tender and slightly caramelized. They’re delicious, colorful, and incredibly versatile.
Perfect as an appetizer, side dish, or meatless main, these mini stuffed peppers are always a hit at parties and family meals alike.
Why You’ll Love This Recipe
- Bold, savory Spanish-inspired flavors
- Naturally vegetarian and easy to customize
- Perfect finger food when made with mini peppers
- Great for parties, potlucks, or meal prep
- Colorful and beautiful on a serving platter
Ingredients
For the Spanish Rice Filling:
- 1 cup cooked Spanish rice (or cooked long-grain rice)
- ½ cup tomato sauce or crushed tomatoes
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
For the Peppers:
- 10–12 mini sweet peppers
- Olive oil, for drizzling
Optional Add-Ins:
- Corn kernels
- Black beans or chickpeas
- Chopped fresh parsley or cilantro
- Shredded cheese (cheddar, Monterey Jack, or queso fresco)
How to Make Mini Spanish Rice Stuffed Peppers
- Prepare the peppers:
Preheat oven to 375°F (190°C). Slice mini peppers lengthwise and remove seeds. - Make the filling:
Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and cook briefly.
Stir in tomato sauce, cooked rice, smoked paprika, cumin, salt, and pepper. Cook until warmed through and well combined. - Stuff the peppers:
Arrange peppers cut-side up in a baking dish. Spoon rice mixture generously into each pepper. - Bake:
Drizzle lightly with olive oil. Cover loosely with foil and bake for 20 minutes.
Uncover and bake an additional 5–10 minutes until peppers are tender. - Finish & serve:
Add optional cheese during the last few minutes if using. Garnish with fresh herbs and serve warm.
Tips for Success
- Use fully cooked rice for best texture
- Don’t overfill peppers — just enough to mound slightly
- Covering while baking keeps peppers tender
- Finish uncovered for light browning
- Let rest a few minutes before serving
Variations
- Protein Boost: Add cooked ground beef, turkey, or chorizo
- Vegan Version: Keep dairy-free and add beans or lentils
- Cheesy Bake: Top with shredded cheese and broil briefly
- Spicy Kick: Add chili flakes or diced jalapeño
Serving Suggestions
Serve these mini stuffed peppers:
- As a party appetizer or tapas-style dish
- Alongside grilled meats or roasted vegetables
- As a vegetarian main with salad
- For meal prep lunches or light dinners
Make-Ahead Notes
- Rice filling can be made 1–2 days ahead
- Peppers can be stuffed several hours in advance
- Bake just before serving for best texture
Please leave a review, and share this recipe with friends and family.
Enjoy!
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