Mini Taco Stuffed Peppers

Name: Mini Taco Stuffed Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 32 stuffed peppers
Ingredients: 1-1/2 1-1/2 lbs mini bell peppers; 1 1 lb ground beef; 1 1 (1 ounce) package package Taco Seasoning Mix; 3/4 3/4 cup water; 1 1 cup shredded cheddar cheese; 1/2 1/2 cup sour cream; 1/2 1/2 cup fresh cilantro; 1/2 1/2 teaspoon minced garlic; 2 2 tablespoons lime juice

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4.6

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
32 stuffed peppers
Course
Main Course
Cuisine
Mexican

Mini Taco Stuffed Peppers

Farrah Morgan

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These Mini Taco Stuffed Peppers are miniature bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce.

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Ingredients

Servings

1-1/2 1-1/2 lbs mini bell peppers
1 1 lb ground beef
1 1 (1 ounce) package package Taco Seasoning Mix
3/4 3/4 cup water
1 1 cup shredded cheddar cheese

Cilantro Cream Sauce:

1/2 1/2 cup sour cream
1/2 1/2 cup fresh cilantro
1/2 1/2 teaspoon minced garlic
2 2 tablespoons lime juice

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Instructions

Preheat oven to 350 ° F.
Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.
Chop the reserved peppers finely and set aside 3/4 cup.
In 10-inch skillet, cook beef and reserved 3/4 cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat about 5 minutes, stirring occasionally. Let mixture slightly cool.
With a small spoon, fill each pepper as full as possible with the beef mixture over the skillet so the meat can fall back in if it doesn't fit and place on a baking sheet. Bake peppers for 8-10 minutes.
While peppers are baking, make the Cilantro Cream Sauce. If you don't want to make this sauce you can just top with taco toppings like sour cream, guac, and salsa.
For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve. If you don't have a food processor, chop by hand.
Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.

Notes

To dress up the peppers, place the Cilantro Cream Sauce in a small plastic bag. Snip the corner off with scissors and drizzle the peppers with the sauce in a zigzag design.The peppers can be assembled ahead of time and then popped in the oven when ready to bake. The Cilantro Cream Sauce is almost better when made a day ahead of time so the flavors can blend.