These Stuffed & Roasted Mini Pepper Bites are perfect for a holiday party, or a football Sunday gathering. The bit of cheese makes them feel decadent and the beef makes them satiating.
Hola from Barcelona! I have a special guest lined up for you today while Vegas and I are
eating touring our way though Catalonia. When Alexa sent this recipe over to me, I almost clapped my hands. Roasted peppers. Melty cheese. Beef.* Does it get any better?!
*Don’t worry, my veggie friends. These would also be great sans beef.
I hope you all enjoy the recipe… I must get back to my sangria! 😉 Here’s Alexa!
Cheese and cracker boards get old fast, especially during the holiday season when we are attending parties almost every weekend. Stuffed & Roasted Mini Pepper Bites are a simple (and healthy) snack to up your appetizer game!
Whether you are hosting a gathering or attending one, you want to bring a delicious well-received dish. There’s always the cheese and cracker plate, the fruit and veggie platters, and lots of wine! But to bring or serve something different adds spice to the party. Just see how quickly these mini pepper bites disappear at your next party.
Sometimes you can find these peppers in a multicolored package, with orange and yellow peppers, too. Feel free to use those too, or stick to all red if you are going for a festive holiday vibe in the winter.
These require no breadcrumbs so they are grain and gluten free, and also low carb! The bit of cheese makes them feel decadent and the beef makes them satiating. The kale is there for good measure, because it’s easy to lack leafy greens when you are surrounded by holiday cookies!
Stuffed & Roasted Mini Pepper Bites
Prep Time: 10 mins
Cook Time: 15 mins
Keywords: bake appetizer gluten-free low-carb nut-free soy-free mini peppers mozzarella ground beef kale Christmas Super Bowl Thanksgiving
Ingredients (12 peppers)
- 12 mini peppers
- ¼ lb cooked ground beef
- 1/3 C kale
- Shredded mozzarella cheese
Preheat oven to 350°F.
Cut the stems off of the peppers and remove the seeds. Arrange on a sheet pan.
Starting at the wide end where the stem was, on one side make a lengthwise cut, stopping when you reach the end.
Distribute the ground beef into each pepper using a spoon. Make a layer, but don’t fill it up all the way.
Add a sprinkling of shredded cheese over the beef.
Chop the kale into bite-sized bits, and add to the peppers.
Finally, add another sprinkling of cheese to cover the tops of the peppers.
Bake for 15 minutes.
Alexa is the owner and writer of her blog, Girl in Healing, where she strives to teach those newly diagnosed with autoimmune conditions like Crohn’s disease and Ulcerative colitis the power of a real food lifestyle. She will be a practicing AIP Certified Coach and Nutritional Therapy Practitioner by the end of 2017. You can follow along with her on Instagram, Facebook, Pinterest, and Twitter.
I’m already excited to serve these on rival Saturday!
Do you try to being something healthy(ish) to parties?
Do you have a go-to appetizer you bring to parties? Share your idea! Bonus points if it’s healthy!