Taco Stuffed Mini Peppers (40-45 Minutes)

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Ready for a colorful and tasty twist on traditional tacos? Look no further!

These bite-sized delights combine a sweet peppery crunch with the savory flavors of taco-seasoned meat and beans, all topped with melty cheese.

They’re perfect as appetizers, snacks, or even a light meal and are sure to be a hit at any gathering or family dinner.

  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 mini bell peppers, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1/2 pound ground beef or turkey
  • 1/2 onion, finely diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning mix
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn kernels (canned or frozen and thawed)
  • 1 cup shredded cheddar or Mexican blend cheese
  • Fresh cilantro, chopped, for garnish
  • Optional: Sour cream, salsa, and guacamole for serving

Instructions

  1. Prep the Peppers (5 minutes):
    Preheat the oven to 375°F (190°C). Arrange the halved mini peppers on a baking sheet, cut side up.
  2. Cook the Filling (10 minutes):
    In a skillet, heat the olive oil over medium heat. Add the ground beef or turkey and onion, cooking until the meat is browned and the onion is soft. Add the garlic and cook for an additional minute. Stir in the taco seasoning, black beans, and corn. Cook for 2-3 more minutes, then remove from heat.
  3. Stuff the Peppers (5 minutes):
    Spoon the meat mixture into each pepper half, packing it in well. Top each with a generous sprinkle of cheese.
  4. Bake (15-20 minutes):
    Bake the stuffed peppers for 15-20 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  5. Garnish and Serve (5 minutes):
    Remove the peppers from the oven and let them cool slightly. Garnish with chopped cilantro. Serve with sour cream, salsa, and guacamole if desired.

Notes

These mini stuffed peppers are not just delicious; they’re also customizable. Feel free to adjust the filling according to your preferences or dietary needs.

Vegetarian? Swap the meat for quinoa or more beans. Love heat? Add some jalapeños or extra chili powder.

For the best results, choose firm, vibrant peppers and don’t overfill them to avoid spillage while baking.

These stuffed peppers are a fun, easy, and versatile option that brings a festive twist to your table, whether you’re hosting a party or simply spicing up your weeknight dinner routine. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 325
  • Sugar: 5g
  • Sodium: 425mg
  • Fat: 19g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 16g
  • Cholesterol: 55mg

Pair this with...

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

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