Stuffed Sweet Pepper Bites
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Mini sweet peppers halved, seeded but stems kept. Spoon thickened tomato paste inside instead of pizza sauce. Layer shredded mozzarella next, about 1 to 1½ tablespoons for balance. Top with 3-5 thin turkey pepperoni slices, leaner option, less greasy. Bake at 430°F for 7 to 12 minutes until cheese bubbles and edges brown lightly. Visual clues key here—cheese should wrinkle, starting to crisp, peppers tender but not limp. Keep an eye; ovens differ. Serve warm as finger food, easy, quick bite size. Sneaky veggie snack disguised with melty cheese and pepperoni punch.
Prep:
12 min
Cook:
9 min
Total:
21 min
Servings:
24 servings
#appetizer
#snack
#finger food
#baked
#easy prep
#turkey pepperoni
#mozzarella cheese
Craving something bite-size with a crispy edge and melty middle? Mini sweet peppers, sliced but stems still on, hold a surprise inside. That thick tomato paste instead of runny pizza sauce keeps everything tight, no soggy disasters from watery moisture that ruins the bake. Cheese isn’t just filler — it’s the glue. Mozzarella melts, bubbles, and when it starts to blister and wrinkle around edges that’s your green light. Mini turkey pepperoni slices instead of regular pepperoni tip the scale to leaner, less grease pooling. Bite into a tender pepper with a stretch of warm cheese topped with a crispy snap of pepperoni. This isn’t childcare snacking—this is intentional, quick, packed with flavor, and above all, fast. I’ve learned the hard way timing and visual cues beat strict clocks here. Watch for bubbles and wrinkles, not the clock ticking down.
Ingredients
- 24 mini sweet peppers
- 3 tablespoons thick tomato paste
- 36 tablespoons shredded mozzarella cheese
- 72 thin slices lean turkey pepperoni
- parchment paper for baking
About the ingredients
Mini sweet peppers come in so many colors; pick a mix for a vibrant platter. Keep those stems! Not just for looks, they’re handy handles. Tomato paste works better than typical pizza sauce — thick, concentrated, no watery mess leaking during baking. Mozzarella for the meltability, shredded fresh keeps better control; pre-shredded can be coated in starches, changes melt quality. For meat, turkey pepperoni slices are leaner, less oily, less greasy baking mess. If you want vegetarian, swap pepperoni for sliced black olives or sautéed mushrooms for that umami punch. If you don’t have parchment, a silicone mat or greased pan will work but watch bottom crisping. Pepper size varies; adjust filling quantities accordingly to avoid understuffing or overstuffing. Less is more here, especially with sauce and cheese—moisture control governs success.
Method
- Heat oven to 430 degrees Fahrenheit; line a baking sheet with parchment paper — prevents sticking, easy cleanup.
- Slice each mini pepper in half lengthwise, carefully remove seeds and ribs but keep stems attached; they act as handles here.
- Spoon about 1 to 1½ teaspoons of tomato paste in each pepper half, thicker than usual sauce, holds better during bake. No watery mess.
- Sprinkle mozzarella cheese generously, around 1 to 1½ tablespoons per half. Too little cheese, dry; too much, spills out and burns.
- Place 3 to 5 slices of turkey pepperoni on top. Leaner option limits grease, avoids soggy texture, more control over final crunch.
- Bake 7 to 12 minutes. Watch cheese: bubbling, edges turning golden with tiny blister spots, signals perfect melt.
- Remove when cheese wrinkles and makes those tiny crispy bits. Peppers soften but shouldn’t collapse; they keep bite.
- Serve hot. If prepping ahead, can refrigerate then reheat quickly under broiler 1-2 minutes to revive crisp edges.
Cooking tips
Don’t rush slicing peppers — thin, even halves cook uniformly. Stems on for grip, stop bell pepper halves from curling over in the oven. Spoon just enough tomato paste—toots thick and flowers in your mouth on bake—avoid excess pooling which wrecks bake texture. Cheese laded evenly, spread not piled, ensures even melting and browning—use more or less depending on pepper size but watch it closely. Turkey pepperoni is less greasy; too many slices and it gets oily, too few and it’s meat-shy. Trust your eye; cheese bubbles and little brown bits on edges mean done. Pepper tender but firm when poked with fork, squishing slightly, yet holding shape. Oven wattage varies, so timing is flexible +/- 3 minutes from my range. If reheating, use broiler minimally to avoid toughening cheese or drying peppers out. Baking on parchment paper prevents sticking and burnt sugars stuck to pan. Definitely worth experimenting with mixtures of cheese blends like mozzarella and provolone for twist.
Chef's notes
- 💡 Line baking sheet with parchment paper or silicone mat. Stops sticking, keeps bottom crisp. Greased pan works but watch for burning sugars. Paper saves cleanup hassle. Hot oven—430°F is key for cheese to bubble, edges to tan. Oven wattage varies—adjust timing; watch cheese texture, not clock.
- 💡 Slice peppers thin and even halves. Keep stems attached. They act as handles, stop halves curling during bake. Seed removal needs care; ribs too or texture off. Thick tomato paste fits tight; no watery pizza sauce—cuts soggy failures. Spoon 1 to 1½ teaspoons; less dries, more spills over and chars.
- 💡 Cheese layer needs balance—too little mozzarella means dry bites; too much overflows and burns. Spread shredded cheese evenly, don’t pile. Mix fresh shredded if possible; pre-shredded coated with starch messes melt, texture. Look for bubbling and tiny gold spots, blisters before pulling from oven.
- 💡 Turkey pepperoni slices fewer and thinner lean out greasiness. Use 3 to 5 slices depending on pepper size. Overcrowding creates oily surfaces and soggy texture. Less grease means crispier edges, better crunch. For vegetarian switch—black olives or sautéed mushrooms add umami punch without greasiness.
- 💡 Bake 7 to 12 minutes; watch cheese wrinkle and form crispy tiny bits. Peppers should soften but hold shape. Give a gentle poke—too limp means overdone. If prepping ahead, refrigerate and reheat swiftly under broiler 1 or 2 minutes—revives crisp edges and melty cheese without drying peppers out.
Common questions
How to prevent soggy peppers?
Use thick tomato paste instead of watery sauce. Seeds and ribs removed well. Bake at high temp—moisture evaporates fast. Keep cheese amount controlled. Avoid overcrowding on sheet for better air circulation.
Can I swap turkey pepperoni?
Yes, black olives or sautéed mushrooms work for veggie option. Regular pepperoni okay but fattier, more grease pools. If lean is priority, turkey pepperoni best. Meatless can change texture; add umami with mushrooms, olives to balance.
What if cheese isn’t bubbling?
Oven temp too low likely. Increase heat slightly, watch closely. Sometimes shredded cheese brand composition varies; fresh shredded melts better. Avoid pre-packaged coated cheese or shredded blends with fillers reducing meltiness.
How to store leftovers?
Refrigerate in airtight container. Reheat under broiler quickly to restore crisp edges. Microwave softens peppers and cheese, not ideal. Can freeze? Yes but texture changes. Best fresh or same-day eat when cheese still melty and peppers firm.
