Mini Taco Stuffed Peppers
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
32 stuffed peppers
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Course
Main Course
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Cuisine
Mexican
Mini Taco Stuffed Peppers
Description
Mini Taco Stuffed Peppers combine bite-sized sweet peppers with a rich taco-spiced ground beef filling. The peppers are carefully sliced to preserve a flat base for stuffing and the reserved pepper tops are finely chopped and cooked with the beef to add texture and flavor. Once stuffed, they are baked just long enough to warm through and melt cheddar cheese on top. The accompanying cilantro cream sauce provides a fresh and tangy contrast with sour cream, bright lime juice, minced garlic, and fresh cilantro.
These stuffed peppers offer a convenient appetizer or small meal with a balance of savory meat, creamy cheese, and crisp pepper. The sauce can be drizzled over them before serving to add freshness and moisture. Assembly ahead of time is possible, making the baking step quick and simple.
The cilantro cream sauce improves if made a day ahead, allowing flavors to meld. For a decorative touch, piping the sauce in a zigzag pattern using a plastic bag is suggested. This recipe pairs well with simple sides or can serve as a flavorful finger food at gatherings.
Ingredients
- 1-1/2 /2 lbs bell peppers mini
- 1 lb ground beef
- 1 (1 ounce) package taco seasoning mix package
- 3/4 /4 cup water
- 1 cup cheddar cheese shredded
Cilantro Cream Sauce:
- 1/2 /2 cup sour cream
- 1/2 /2 cup cilantro fresh
- 1/2 /2 teaspoon garlic minced
- 2 tablespoons lime juice
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
- For a decorative finish, put the cilantro cream sauce into a plastic bag, snip the corner, and drizzle over the peppers in a zigzag pattern.
- Prepare and assemble the peppers in advance; bake just before serving to save time.
- The cilantro cream sauce gains flavor when made a day ahead, allowing ingredients to blend.
User Reviews
Overall Rating
4.6
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