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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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 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.