Mini Taco Stuffed Peppers are a fun and flavorful appetizer that brings all the deliciousness of tacos into bite-sized bell peppers. These colorful mini peppers are stuffed with seasoned ground beef, topped with melted cheddar cheese, and finished with a zesty cilantro cream sauce. Perfect for parties, game days, or a delightful snack, these mini stuffed peppers are sure to impress your guests with their taste and presentation.
Ingredients
- For the Peppers:
- 1.5 lbs mini bell peppers
- 1 lb ground beef
- 1 (1 oz) package taco seasoning mix
- 3/4 cup water
- 1 cup shredded cheddar cheese
- For the Cilantro Cream Sauce:
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- 1/2 teaspoon minced garlic
- 2 tablespoons lime juice
Instructions
- Prepare the Peppers:
- Preheat the oven to 350°F (175°C).
- Slice 1/3 of each mini bell pepper off lengthwise, aiming to slice off the curvier side so the flat side remains for stuffing. Remove seeds from the peppers. Reserve and finely chop 3/4 cup of the sliced-off pepper pieces.
- Cook the Beef Filling:
- In a 10-inch skillet, cook the ground beef and the reserved 3/4 cup of chopped peppers over medium-high heat for 5-7 minutes, or until the beef is browned. Drain any excess fat.
- Stir in the taco seasoning mix and water. Cook over medium heat for about 5 minutes, stirring occasionally until the mixture thickens. Let the beef mixture cool slightly.
- Stuff the Peppers:
- Using a small spoon, fill each mini pepper as full as possible with the beef mixture. If any mixture falls out, catch it over the skillet.
- Place the stuffed peppers on a baking sheet and bake in the preheated oven for 8-10 minutes.
- Prepare the Cilantro Cream Sauce:
- While the peppers are baking, make 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, finely chop the cilantro and garlic by hand and mix with the sour cream and lime juice.
- Finish and Serve:
- Remove the peppers from the oven and top each with shredded cheddar cheese. Return to the oven for 1-2 minutes, or until the cheese is melted.
- Top each pepper with a dollop of cilantro cream sauce before serving.
Tips
- Pepper Preparation: Slicing the curvier side of the pepper off makes it easier to stuff and helps the pepper lay flat.
- Filling Variations: You can substitute ground beef with ground turkey, chicken, or even a vegetarian option like black beans.
- Make-Ahead: Prepare the beef filling and cilantro cream sauce ahead of time. Stuff the peppers just before baking to save time when entertaining.
- Serving: These mini stuffed peppers are perfect for appetizers, party platters, or as a fun dinner option. Serve them with extra toppings like guacamole, salsa, or chopped fresh cilantro for added flavor.
Enjoy these Mini Taco Stuffed Peppers as a delightful and colorful addition to your appetizer spread!
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