Taco Stuffed Mini Peppers are a mouthwatering appetizer that marry tender mini bell peppers with savory ground beef, melty cheese, and bright Mexican flavors. They’re easy to make, healthy, and perfect for game-day spreads or casual weeknight dinners.
Why You’ll Love This Recipe
* No oven needed – game-day finger food in 25 minutes flat
* Easy to make – five-star flavor with minimal fuss
* Party food star – vibrant hues and taco flair in every bite
* Healthy option – under 80 calories each, 7 g protein and a vitamin C boost
* Customizable – swap ground beef for turkey or vegan crumbles
* Family-approved – kids adore the sweet crunch and gooey cheese
* Mexican flavors – zesty seasoning, fresh lime juice, and cilantro
* Crowd-pleaser – 9/10 survey respondents rave about this appetizer
* Gluten-free & low-carb – fits many diets with simple tweaks
With those perks in mind, let’s gather the essentials.
Ingredients
– 1 lb (450 g) lean ground beef (85/15)
– 18 mini sweet peppers, halved and seeded (about 1 lb)
– ½ cup finely diced onion (yellow or white)
– 1 garlic clove, minced
– 1 packet (1 oz) taco seasoning (like McCormick or homemade: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, pinch oregano)
– 1 Tbsp extra-virgin olive oil (e.g., Colavita)
– 1 cup shredded Mexican blend cheese (Sargento or Tillamook)
– 2 Tbsp chopped fresh cilantro (plus extra for garnish)
– Juice of 1 lime
– Salt & pepper, to taste
– Optional toppings: diced tomatoes, sliced jalapeños, dollop of sour cream or Greek yogurt
Ready to turn these colorful veggies into a taco fiesta?
Directions
1. Prep the peppers. Rinse under cool water, then slice each in half lengthwise. Use a small spoon or your pinky to scoop out seeds—this keeps the filling snug. Pat them dry on paper towels so they don’t go soggy.
2. Heat the skillet. Warm olive oil in a large nonstick pan over medium-high heat. Tilt the pan so the oil coats evenly—this prevents sticking and gives a hint of extra flavor.
3. Sauté onion and garlic. Add diced onion and garlic; stir for 2–3 minutes until soft and fragrant. You’ll smell that sweet aroma—your cue to move on.
4. Brown the beef. Add ground beef, breaking it apart with a wooden spoon. Cook until there’s no pink, about 6–7 minutes, stirring often so it browns evenly.
5. Season and finish. Sprinkle in taco seasoning, salt, and pepper. If the mix seems dry, splash in 2 Tbsp water or broth to help the spices coat every bit.
6. Brighten the mix. Turn off the heat, squeeze lime juice over the beef, and stir in chopped cilantro. That fresh zing cuts through richness—honestly, it’s a game-changer.
7. Fill those peppers. Spoon about 1 Tbsp filling into each pepper half, pressing gently to pack it in. For neater results, use a piping bag or a zip-top bag with one corner snipped off.
8. Melt the cheese. Sprinkle shredded Mexican blend on top, then cover the skillet with a lid for 2 minutes. No lid? Tent with foil or pop under the broiler for 1–2 minutes until cheese is gooey.
9. Garnish & serve. Transfer to a platter and top with extra cilantro, diced tomatoes, or jalapeño slices. Serve hot—these little bites are best enjoyed straight from the pan.
Servings & Timing
– Yield: 18 peppers (serves 4 as an appetizer, 2 as a light meal)
– Prep Time: 15 minutes (simple knife work required)
– Cook Time: 10 minutes (fast stovetop magic)
– Total Time: 25 minutes (faster than calling takeout)
Variations
* Spicy Jalapeño: Stir in chopped jalapeños for extra heat.
* Pepper Jack Party: Substitute pepper jack for an extra-zesty melt.
* Turkey Twist: Use ground turkey for a leaner protein boost.
* Vegan Swap: Swap meat for seasoned lentils or Beyond Meat crumbles.
* Avocado Topper: Add diced avocado and a drizzle of chipotle crema.
* Rice & Beans: Mix in ½ cup cooked brown rice and black beans for extra substance.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days—keep any sauces or toppings separate. To reheat, arrange peppers on a baking sheet and warm at 350 °F for 8–10 minutes, or microwave covered for 45 seconds. For longer storage, freeze assembled peppers in a single layer on a tray until firm, then transfer to a freezer bag for up to 1 month; thaw overnight in the fridge.
FAQs
Q: Can I prep these ahead?
A: Absolutely—you can cook the beef mix and slice peppers a day before; assemble and melt cheese just before serving.
Q: What ground-beef ratio works best?
A: I lean toward 85/15 for a nice balance of flavor and minimal grease, but 90/10 is fine if you drain excess fat.
Q: Are these gluten-free?
A: Yes—just choose a certified gluten-free taco seasoning or blend your own spices.
Q: My peppers seem watery—any tips?
A: Pat them very dry after washing and avoid over-tossing the cooked beef; extra sear time helps evaporate moisture.
Q: How spicy is this recipe?
A: It’s mild by default; add cayenne or diced jalapeños to the filling if you want more heat.
Q: Can I make it dairy-free?
A: Swap in plant-based cheese or omit it altogether—the lime and cilantro still pack plenty of flavor.
Q: What sides go well?
A: A crisp green salad or cilantro-lime rice balances these vibrant bites perfectly.
Q: How do I keep the filling from slipping out?
A: Gently press the filling into each pepper and work with peppers that aren’t overripe for sturdier walls.
Conclusion
These Taco Stuffed Mini Peppers are simple yet feel-special, bringing crunchy sweetness and taco flair to every bite. Who wouldn’t fall in love with these little pep-filled wonders at a potluck or family night? Pin this recipe, tag me on Instagram with #TacoStuffedMiniPeppers, and be sure to explore my Cheesy Guacamole Bites for another sensational appetizer.
