Mini Taco Stuffed Peppers
Mini Taco Stuffed Peppers are miniature bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. These can easily be made prepared ahead of time for an easy appetizer. A great healthy appetizer!
MINI TACO STUFFED PEPPERS
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 but they can also be used in this One-Pan Chicken Fajita Rice.
Don’t get rid of the part you slice off. We’re going to use them later.
In the end you will have several of these tops.
Dice up those reserved bell pepper slices and add them to your meat for some flavor and crunch!
After you’ve browned up the meat and cooked the peppers, add your Old El Paso taco seasoning mix.
Stuff as much of the taco meat as you can into the prepared bell peppers.
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 cheese melts.
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. Drizzle the sauce on top of the stuffed peppers for a cool compliment to the spicy peppers.
OTHER MEXICAN RECIPES:
- Taco Pizza Rolls
- One-Pan Chicken Tortilla Bake
- Taco Lasagna
- Baked Chicken Chimichangas
- Pico De Gallo
- One-Pan Mexican Chicken and Rice
Mini Taco Stuffed Peppers
These Mini Taco Stuffed Peppers are miniature bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce.
- 1 1 b ground beef
- 1 package (1 oz Old El Paso™ taco seasoning mix)
- 3/4 cup water
- 1-1/2 lbs mini bell peppers
- 1 cup shredded cheddar cheese
- Cilantro Cream Sauce:
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- 1/2 teaspoon minced garlic
- 2 tablespoons lime juice
Preheat oven to 350 °.
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 5-10, stirring occasionally. Let mixture slightly cool.
Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
While peppers are baking, make the Cilantro Cream Sauce.
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.
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.
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.
Disclosure: This post was sponsored by Old El Paso. All thoughts and opinions are my own.