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Mini Taco Stuffed Peppers

Colorful mini bell peppers stuffed with savory taco beef, topped with melted cheddar—served with cilantro cream sauce for brightness.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12

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
 

  • 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.
  • In skillet over medium heat, cook ground beef + reserved pepper bits until browned; drain fat.
  • Stir in taco seasoning mix and water; simmer until thickened. Let mixture cool slightly.
  • Place each pepper upright in baking sheet; spoon beef mixture into each pepper fully.
  • Bake for 8–10 minutes.
  • Meanwhile, make cilantro cream sauce: blend sour cream, cilantro, garlic, and lime juice until smooth; chill.
  • Remove peppers, top with shredded cheddar, return to oven 1‑2 minutes until cheese melts.
  • Top with dollop of cilantro cream sauce before serving.

Notes

  • 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.