Stuffed Mini Peppers 3 Ways - Bakemas Day 9

I've been meaning to make stuffed peppers for a while now and what better time to shrink them and fill them with some ridiculously easy comfort food style fillings.

I'm not going to waffle, let’s get straight to the food.

Tuna and cheese is one of my go to meals, I’ll put it on anything, or just bake it straight in a dish but I'm always looking for new things to serve it on and this is definitely one I'll be repeating. I would be so happy filling an entire bell pepper with tuna and topping it with cheese, I know, I'm obsessed. I imagine most people would prefer more of a balance of ingredients, well I've got your back because these are the perfect bite sized serving.

Those pizza stuffed ones were honestly an excuse for me to eat pizza sauce, hands down my favourite part of the pizza, I like mine extra saucy. If you're making your pizza sauce from scratch making it a little thicker would help when assembling these but if not you can add some extra cooked onion to bulk it out and topped with cheese and pepperoni; so delicious.

The quiche ones are the more fiddly of the three, but it does mean you don't have to bother with making pastry and rolling it out and blah blah blah, the goats cheese adds a little tartness that combines really will with the sweet pepper but if you’re not a fan you can always opt for any other cheese.

These are so easy to make large batches for parties or appetizers or you could just make a bunch and eat a plate of them for lunch which is definitely more my style.

Preheat your oven to 190C/375F/Gas 5
Halve and de-seed your sweet mini peppers.
Follow the instructions below for the desired filling, these can be cooked separately or all together.
All peppers take 15-20 minutes to cook.

For the tuna & cheese filling
1 tin of tuna, drained
1 tbsp mayonnaise
¼ tsp Dijon mustard
Salt & Pepper
Grated cheese of your choice

These are the quickest to whip up.
Mix the tuna, mayonnaise, mustard and seasonings all together.
Fill the peppers with tuna and top with cheese.
Cook in a 190C oven for 15-20 minutes or until cheese is bubbling, eat hot or cold.

For the pizza filling
½ onion, diced and cooked
Pizza sauce
Grated mozzarella
Pepperoni

Fill the bottom of your peppers with onion.
Pour/spoon in pizza sauce.
Cover with mozzarella and top with little pieces of pepperoni.
Cook in a 190C oven for 15-20 minutes or until cheese is bubbling, eat hot or cold.

For the onion & goats cheese quiche filling
1 egg
100ml milk
Salt, pepper & dried parsley
½ red onion, diced and cooked
Goats cheese

These ones are a little more fiddly, the bigger mini peppers are best for these and you want to make sure you slice your peppers so you have quite a deep space to fill so the mixture won’t spill out.
Whisk the egg, milk and seasonings together with a folk.
Fill the bottom of your peppers with the cooked onion, pour in the quiche mixture and top with some goats cheese.
Cook in a 190C oven for 15-20 minutes or until quiche filling is cooked, eat hot or cold.
If you have any quiche mixture left, you can pour it in a muffin tin and bake for 20-25 minutes at 190C and eat it for lunch.