Mini Taco Stuffed Peppers

These Mini Taco Stuffed Peppers are miniature bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. They can easily be made prepared ahead of time for an easy appetizer.
Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything}

Everyone loves stuffed peppers but don’t always want to commit to an entire stuffed pepper. I thought it would be a great idea to make them mini! Then they can be party food, which I’m always drawn too. My husband bought a huge bag of mini bell peppers at Costco which was the inspiration for this recipe.Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything}

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Don’t get rid of the part you slice off. We’re going to use them later.

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In the end you will have several of these tops.

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Dice up those reserved bell pepper slices and add them to your meat for some flavor and crunch!

Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything}

After you’ve browned up the meat and cooked the peppers, add your Old El Paso taco seasoning mix.  p

Stuff as much of the taco meat as you can into the prepared bell peppers.

Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything}

Bam.

Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything}Bake these babies for 15 minutes and then sprinkle on some cheese and put them back in the oven for a minute or two until the chees melts.

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Next, we’re going to make the cilantro cream sauce. Just add some cilantro, sour cream, garlic, and a little lime juice to a food processor. Done. Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything}Drizzle the sauce on top of the stuffed peppers for a cool compliment to the spicy peppers.

 

Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything}

 

 

 

Mini Taco Stuffed Peppers
 
Serves: Makes about 32 servings
Ingredients
  • 1 1b ground beef
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • ¾ cup water
  • 1-1/2 lbs mini bell peppers
  • 1 cup shredded cheddar cheese
  • Cilantro Cream Sauce:
  • ½ cup sour cream
  • ½ cup fresh cilantro
  • ½ teaspoon minced garlic
  • 2 tablespoons lime juice
Instructions
  1. Preheat oven to 350 °.
  2. Slice ⅓ 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.
  3. Chop the reserved peppers finely and set aside ¾ cup.
  4. In 10-inch skillet, cook beef and reserved ¾ 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 5-10, stirring occasionally. Let mixture slightly cool.
  5. Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
  6. While peppers are baking, make the Cilantro Cream Sauce.
  7. 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.
  8. 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.

 

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Disclosure: This post was sponsored by Old El Paso. All thoughts and opinions are my own.


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Comments

  1. I want to marry these. I have commitment issues with a full stuffed pepper, like you mentioned, so there are perfect. Plus, they are SO dang cute and healthy to boot! Pinned 🙂

  2. Love this! My husband doesn’t eat stuffed peppers, but I love them. This would be great to make for a party!

  3. These are perfection! Perfect for football games!

  4. Yum! I love this idea and they are so adorable!

  5. I so want these for dinner right now!!

  6. I got mini peppers in my CSA box! This is their destiny. Thanks for sharing!

  7. These look fantastic! And also super cute. I will have to try them out.

  8. These look and sound amazing, yum!

    xx Kelly
    Sparkles and Shoes

  9. I love these mini bell peppers, this looks like the perfect snack or dinner!

  10. omgoodness these look amazing! I’m so hungry right now xo

    http://www.hikinginheels.co.uk

  11. I made a version of this, never thought about adding Cilantro. They were terrific, and fun to eat.

  12. Made these on Sunday along w/the sauce and they were a hit! Will probably do normal sized bell peppers next time to make it more of an entree! 🙂 Thank you!

  13. Some corn and black beans would be tasty and healthy as well!

  14. Can we substitute the cilantro with another thing?

  15. Can these be made several weeks ahead and frozen?

  16. I made these for the Super Bowl a week ago and they were delicious! Thanks for sharing.

  17. I made these for the Super Bowl a week ago and they were delicious! Thanks for sharing.

  18. Kender Blackthorn says:

    Do you think Sam’s might have them, too?

  19. Hi
    do you have to Blanche the Peppers before stuffing?

  20. These little peppers are so delicious. You have a terrific idea stuffing them with taco meat.

  21. Do you recommend any particular type of cheese? Cojita? Monterey jack? Making them this weekend. Thanks!

  22. I made these last night and we LOVED them! I especially love the sauce. I made a double batch and added some extra lime juice to thin it out a little and also had it on a salad – SO great! Thanks for sharing!

  23. These look yummy. I’m wondering if I could use poblano peppers and make a larger version as a meal ?

  24. What is the nutritional info on these?

  25. I made this recipe…. my family LOVED them & 2 cookie sheets full were gone! Great Recipe!

  26. magnoliasouth says:

    This is a brilliant idea! I can’t believe I never came up with it. lol! I love anything southwestern finger foods. I love food on game days. This is it baby! Many thanks for sharing. This is going to be my next game day (this Friday) I’m making these! 🙂

    Cheers to you!

  27. Could you post the nutritional value of these peppers. Also nutritional value for all your receipes.

  28. I find it amusing anyone is referring to these as healthy when the main flavoring is a sodium laden seasoning packet. If you care about sodium intake (& you should, on avg. we ingest way too much), ditch any kind of seasoning packets & make your own (or do you like maltodextrin, silicon dioxide, hydrogenated soybean oil, ethoxyquin & “natural flavors”?). Just toss in garlic powder, onion powder, cumin, chili powder & cayenne depending on your spice tolerance & a pinch of sea salt if you wish. Then swap out the sour cream for greek/strained yogurt. If you want to go really crazy, swap the beef for ground turkey breast (you can’t tell the difference when heavily seasoned) &/or no-salt added black beans. Now that’s healthy. Regardless, I like the idea of small peppers & the cream sauce. Thank you.

  29. My family loved this recipe! We used the last of our fresh-picked home grown Italian sweet peppers for this dish. We substituted 1 1/2 lbs ground chicken for the beef and used 3 TBL’s of a different taco seasoning mix. Used 1 1/8 Cups of the reserve pepper tops to mix with the ground chicket. Came out perfect and awesome! And delightful to the eye. The cilantro cream sauce was just “icing on the cake”. I will definitely make this dish again and even for a fun dinner with friends. Thanks for this inspirational recipe!

  30. Sandy (Dance & Cheer Mom) says:

    Christy,

    These were awesome and my kids gave this a thumbs up!!! I served this with a rice and beans for lunch and they were so happy!