Muhammara-Stuffed Mini Peppers
Sweet mini peppers stuffed with smoky, walnut-rich muhammara and baked until tender—an easy, crowd-pleasing vegetarian appetizer with Middle Eastern flavors.
20Prep min
25Cook min
45Total min
Serves 4Serves
Middle EasternCuisine
EasyDifficulty
These bite-sized stuffed peppers take everything you love about muhammara—the smoky roasted red pepper, toasted walnut, and tangy pomegranate molasses—and tuck it into sweet mini bell peppers. Baking softens the peppers and warms the filling, so each bite is a little sweet, a little smoky, and completely irresistible.
The filling comes together quickly in a food processor, and the peppers can be assembled ahead of time. Serve them warm or at room temperature as an appetizer, or add a simple salad and call it a light meal. They travel well to potlucks and look beautiful on a platter, especially finished with a drizzle of olive oil and a sprinkle of fresh parsley.
Use any color mini peppers you find—red, yellow, and orange make a cheerful mix. If you can't find mini peppers, small bell peppers halved and seeded work just as well; just adjust the baking time slightly.
The filling comes together quickly in a food processor, and the peppers can be assembled ahead of time. Serve them warm or at room temperature as an appetizer, or add a simple salad and call it a light meal. They travel well to potlucks and look beautiful on a platter, especially finished with a drizzle of olive oil and a sprinkle of fresh parsley.
Use any color mini peppers you find—red, yellow, and orange make a cheerful mix. If you can't find mini peppers, small bell peppers halved and seeded work just as well; just adjust the baking time slightly.
Ingredients
- 12 mini bell peppers (about 1 pound/450 g), halved lengthwise and seeded
- 1 cup (about 5 ounces/140 g) roasted red peppers from a jar, drained and patted dry
- 1 cup (about 4 ounces/115 g) walnut halves, toasted
- 1/4 cup (about 1 ounce/30 g) fresh breadcrumbs
- 2 tablespoons pomegranate molasses
- 1 tablespoon freshly squeezed lemon juice
- 2 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Aleppo pepper or red pepper flakes, plus more for garnish
- 1/2 teaspoon fine sea salt, or to taste
- 3 tablespoons olive oil, plus more for drizzling
- 2 tablespoons chopped fresh flat-leaf parsley, for garnish
- 2 tablespoons toasted walnut pieces, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a large rimmed baking sheet or a shallow baking dish.
- In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, garlic, cumin, smoked paprika, Aleppo pepper, and salt. Pulse until the mixture is finely chopped but still has some texture, about 10 to 12 pulses, scraping down the sides as needed.
- With the processor running, drizzle in the olive oil until the mixture comes together into a thick, spreadable paste. Taste and adjust the salt or pomegranate molasses if needed.
- Spoon about 1 to 1 1/2 teaspoons of the muhammara into each pepper half, mounding it slightly. Arrange the stuffed peppers on the prepared baking sheet.
- Drizzle the peppers lightly with olive oil. Bake until the peppers are tender and the filling is warmed through, 20 to 25 minutes. The peppers should be soft but still hold their shape.
- Transfer to a serving platter. Garnish with chopped parsley, toasted walnut pieces if using, and a pinch of Aleppo pepper. Serve warm or at room temperature.
Cook’s tips
- Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant—this deepens the flavor.
- If the muhammara seems too thick to spoon, add a teaspoon of water at a time until spreadable.
- For a more pronounced smoky flavor, use jarred fire-roasted red peppers.
Substitutions
- Replace the breadcrumbs with gluten-free breadcrumbs or finely ground oats to make the filling gluten-free.
- Swap the pomegranate molasses for 1 tablespoon balsamic glaze mixed with 1 teaspoon honey if needed.
- Use regular small bell peppers, halved and seeded, if mini peppers are unavailable; bake 5 to 10 minutes longer.
Storage & reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10 minutes or enjoy cold.
Frequently asked questions
Can I make muhammara-stuffed mini peppers ahead of time?
Yes. Assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate. Add a few extra minutes to the baking time if starting from cold.
What can I use instead of pomegranate molasses?
Pomegranate molasses gives the signature tangy-sweet flavor. In a pinch, substitute balsamic glaze mixed with a little honey or maple syrup, though the flavor will differ slightly.
Are these stuffed peppers vegan?
Yes, the recipe as written is vegan, provided your breadcrumbs are vegan. Check the label if that matters to you.
How spicy is this recipe?
It's mildly spicy from the Aleppo pepper. For more heat, add extra red pepper flakes or a pinch of cayenne to the filling.
