Colorful mini bell peppers stuffed with savory taco beef, topped with melted cheddar—served with cilantro cream sauce for brightness.

Why You Will Love This Recipe

• Bite‑sized, fun to eat, and bursting with taco flavor.

• Sweet mini peppers act as edible cups—no extra carbs needed.

• Cilantro cream sauce adds freshness and tang.

• Great as appetizer, main, or party finger food.

• Easy to customize and visually appealing.

Mini Taco Stuffed Peppers

Mini Taco Stuffed Peppers are both charming and delicious—a recipe that packages ground beef taco mixes into individual pepper “boats,” topped with cheese and paired with a bright cilantro cream sauce. Start by slicing off the tops of mini bell peppers and removing seeds. You’ll note one side is straighter; slicing the curvier side off gives a flatter base so the pepper stands upright. Reserve the removed pepper parts and finely chop ¾ cup to include in the filling for extra texture and flavor.

The filling begins with browning ground beef (with reserved peppers), draining if needed, then stirring in taco seasoning and water to build a sauce that’s thick but moist. Let it cool slightly before stuffing, so peppers don’t burst from heat. Each pepper is filled to the brim—compact packing ensures the meat mixture settles evenly.

While the peppers bake for 8–10 minutes, the cilantro cream sauce comes alive—blending sour cream, fresh cilantro, garlic, and lime juice into a bright green, tangy counterpart to the warming meat. The contrast is key: rich beef and cheese are balanced by that herbaceous, citrusy cream sauce. Adding cheese last and returning to oven briefly melts the top, making each stuffed pepper gooey and tempting.

These peppers offer multiple textures: crisp pepper shell, savory beef filling, melty cheese, and creamy cool sauce. They’re perfect for tapas, dinner, or snack times—and visually striking with colors of red, orange, green peppers against white sauce. They scale well for crowd settings and adapt easily: use ground turkey, add beans, or spice up sauce as desired.

Servings

Makes approx. 12 mini stuffed peppers

Time

Ingredients

Stuffed Peppers:

• 1 lb ground beef

• 1 oz taco seasoning mix

• ¾ cup water

• 1½ lbs mini bell peppers

• 1 cup shredded cheddar cheese

Cilantro Cream Sauce:

• ½ cup sour cream

• ½ cup fresh cilantro

• ½ tsp minced garlic

• 2 Tbsp lime juice

Instructions

1. Preheat oven to 350°F (≈175°C). Slice ~⅓ off top of each mini pepper; remove seeds. Reserve chopped peeled bits (¾ cup) for filling.

2. In skillet over medium heat, cook ground beef + reserved pepper bits until browned; drain fat.

3. Stir in taco seasoning mix and water; simmer until thickened. Let mixture cool slightly.

4. Place each pepper upright in baking sheet; spoon beef mixture into each pepper fully.

5. Bake for 8–10 minutes.

6. Meanwhile, make cilantro cream sauce: blend sour cream, cilantro, garlic, and lime juice until smooth; chill.

7. Remove peppers, top with shredded cheddar, return to oven 1‑2 minutes until cheese melts.

8. Top with dollop of cilantro cream sauce before serving.

Tips

• Don’t overfill; slight mound is fine but too much overflows.

• Cool filling slightly so pepper shells don’t soften prematurely.

• Use a mix of colorful peppers for visual appeal.

• Serve sauce on side or drizzled fresh.

• Reheat gently to preserve pepper texture.