Off the Cuff - Teeny Tiny, But With HUGE Flavor!

Small is the new big! Wait, what? It's true! Have you noticed the increase in popularity of tiny, cute and bite-sized treats? One- or two-bite snacks are taking over! And if you ask me, it's adorably wonderful! In the spirit of tiny snacks, and because the checkered husband bought me these adorable little sweet Italian peppers that I had no idea what to do with, I give you Stuffed Baby Italian Sweet Peppers. Enjoy!

Stuffed Baby Italian Sweet Peppers

Stuffed Baby Italian Sweet Peppers

Ingredients
(I used the extra stuffed cabbage stuffing for the filling for these peppers, but if you don't have any left over from your Gołąbki, here's what you can do)
1/2 pounds ground beef
1/4 pound ground pork
3/4 cups cooked rice
6-8 baby Italian sweet peppers
1/2 cup beef broth
2 teaspoons beef bullion granules

Directions
1. Preheat oven to 375°F.
2. Wash the peppers, cut them in half and clean out seeds and stems. Place them in a bowl and microwave for 2-3 minutes, or until soft.
3. Brown pork and beef in a skillet, add cooked rice and mix thoroughly. Add 1/4 cup beef broth and bullion. Heat through.
4. Scoop meat and rice mixture into pepper cups and place in a small glass dish. Add 1/4 cup beef broth.
5. Bake in preheated oven 15-20 minute or until hot through.

See how tiny??