Taco-Stuffed Mini Peppers
1 hour 15 minutes
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Taco-Stuffed Mini Peppers pack the best part of a beef taco into a low-carb, colorful, bite-sized package! A blank canvas for any taco topping, these little pepper “tacos” are a crowd-pleasing appetizer or snack that will disappear!
Why This Recipe is a Keeper!
It seems that mini peppers and I are having a thing lately! My Sausage-Stuffed Mini Peppers have been very popular, so when my brother-in-law (Hi, Philip) gifted me a big bag of these popular little peppers along with a couple of other varieties, I knew I wanted to create another stuffed mini pepper recipe.
Whether you’re hosting a game-day get-together or just want to jazz up a family dinner with a low-carb taco alternative that’s not a lettuce wrap, this Taco-Stuffed Mini Pepper recipe will become a family and party favorite!
This Taco-Stuffed Mini Pepper recipe is:
- So easy! Simply hollow out the peppers, make the beefy taco filling, fill, and bake!
- Make ahead! These Taco-Stuffed Mini Peppers can be prepared to the point of baking one to two days ahead of time.
- A crowd-pleaser! These cheesy little bite-sized stuffed bell peppers are dangerously easy to pick up and devour–what your guests will do when you set these down on your party table.
Let’s make ’em!
How to Make Taco-Stuffed Mini Peppers:
Recipe Ingredients:
Here’s everything you’ll need to make this Taco-Stuffed Mini Peppers recipe, along with instructions for preparing the ingredients. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Taco Seasoning: Taco seasoning is a terrific convenience product if you use a good blend, so I avoid supermarket “packets.” The Spice Lab makes a wonderful all-natural blend with Himalayan pink salt, turbinado sugar, chili pepper, smoked paprika, black pepper, cumin, dried garlic, onion, sun-dried tomato powder, and chipotle powder. In addition to Amazon, it’s available at Costco.
- Ground Beef: I chose lean 93/7 farm-raised ground beef for this recipe, which means 93% lean with 7% fat. If it fits your budget, I highly recommend good-quality lean ground beef to avoid losing flavor and value through excess fat. If you don’t consume beef, ground turkey, chicken, or plant-based “meat” are also great alternatives.
- Salsa: We make our own, but use your favorite salsa in these Taco-Stuffed Mini Peppers.
- Shredded Mexican Blend Cheese: This bagged blend typically consists of Monterey jack, cheddar, queso quesadilla, and asadero cheeses. If you don’t care for bagged cheeses, shred your own Monterey jack, pepperjack, or cheddar.
- Mini Peppers: These red, yellow, and orange specialty peppers are generally sold in one-pound bags.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- PREP THE PEPPERS: Cut each mini pepper in half lengthwise. Remove the seeds, fleshy membrane, and stem ends if desired. (Keeping the stem ends on makes a better presentation.)
- Place the peppers cut side up on the prepared baking sheet. Set aside.
- MAKE THE MEAT FILLING: Heat the oil in a large skillet or saute pan over medium-high heat.
- Add the onion, reduce heat to medium, and cook for 3 to 4 minutes or until it softens.
- Add the ground beef and cook for 5 to 7 minutes, breaking up the meat until it’s crumbled and browned. Drain off any excess grease.
- Add the garlic, taco seasoning, salsa, and water.
- Bring to a boil, reduce heat to medium-low, and simmer for 8 to 10 minutes or until liquid is almost evaporated. (Don’t boil dry; leave a little liquid so it’s still saucy.)
- Let cool slightly or until you can handle the meat mixture.
- Stir in half of the shredded Mexican blend cheese.
- STUFF THE PEPPERS AND BAKE: Fill each pepper with equal amounts of the beef filling.
- Bake for 15 minutes.
- Top the peppers with the remaining cheese and return to the oven.
- Bake for another 10 to 15 minutes or until the cheese is melted and the beef is thoroughly heated.
- Sprinkle with sliced scallions and chopped cilantro. Serve immediately.
- Sprinkle with sliced scallions and chopped cilantro.
- Serve immediately.
Chef Tip:
- It’s nice to keep the stem end intact for presentation purposes and so your filling doesn’t run out. The easiest way I’ve found to hollow out mini peppers after halving them lengthwise without damaging the stem is to use kitchen shears to snip the membrane at the stem. Then, remove the rest of the membrane and seeds.
Money-Saving Tip:
- Add crushed tortilla or corn chips after adding the cheese midway for a crunchy topping. It’s the perfect use for those “bottom of the bag” crushed tortilla or corn chip crumbs to reduce waste.
Frequently Asked Questions:
Are mini peppers just baby bell peppers?
Mini sweet peppers are a hybrid designed to have the sweet, colorful, and crunchy aspects of the bell pepper but in a small size.
Can Taco-Stuffed Mini Peppers be made ahead of time?
Yes! They’re a great make-ahead appetizer! These can be assembled a day ahead of time and refrigerated. Follow baking directions.
Storage:
- Store any leftovers in the refrigerator. Enjoy within three to four days.
- Reheat in the microwave or oven at 325 degrees.
Serve with these other appetizers:
More great appetizer recipes you’ll love!
- Mexican Shrimp Cocktail
- Grilled Shrimp Skewers with Mango Pineapple Salsa
- Blistered Shishito Peppers
- Pimento Cheese Deviled Eggs
Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.
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Taco-Stuffed Mini Peppers
Click to Rate!
Taco-Stuffed Mini Peppers pack the best part of a beef taco into a low-carb, colorful, bite-sized package! A blank canvas for any taco topping, these little pepper "tacos" are a crowd-pleasing appetizer or snack that will disappear!
Equipment
Ingredients
- 1 pound mini peppers
- 1 tablespoon canola oil
- 1 small onion - finely chopped
- 1 pound lean ground beef
- 2 cloves garlic - minced
- 2 tablespoons taco seasoning
- 1/2 cup salsa
- 3/4 cup water
- Salt and freshly ground black pepper - to taste
- 2 cups shredded Mexican blend cheese
- Chopped fresh cilantro - for garnish
- Sliced scallion tops - for garnish
- Crushed tortilla chips - optional, for garnish
- Sliced black olives - optional, for garnish
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
- Cut each mini pepper in half lengthwise. Remove seeds, fleshy membrane, and stem ends if desired. (Keeping the stem ends on makes a better presentation.) Place the peppers cut side up on the prepared baking sheet. Set aside.
- Heat the oil in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium, and cook for 3-4 minutes or until it softens.
- Add the ground beef and cook for 5-7 minutes, breaking up the meat until it's crumbled and browned. Drain off any excess grease.
- Add the garlic, taco seasoning, salsa, and water. Bring to a boil, reduce heat to medium-low, and simmer for 8-10 minutes or until liquid is almost evaporated. (Don't boil dry; leave a little liquid so it's still saucy.). Let cool slightly or until you can handle the meat mixture.
- Stir in half of the shredded Mexican blend cheese.
- Fill each pepper with equal amounts of the beef filling.
- Bake for 15 minutes. Top the peppers with the remaining cheese and return to the oven. Bake another 10-15 minutes or until the cheese is melted and the beef is thoroughly heated.
- Sprinkle with sliced scallions and chopped cilantro. Serve immediately.
Recipe Notes
SUBSTITUTIONS:
- If you don’t consume beef, ground turkey, chicken, or plant-based “meat” are also great alternatives.
- If you don’t care for bagged cheeses, shred your own Monterey jack, pepperjack, or cheddar.
- Crushed tortilla or corn chips (sprinkle on after adding the cheese midway).
- Sour cream, ranch dressing, or guacamole.
- Sliced black olives.
- These can be assembled a day ahead of time and refrigerated. Follow baking directions.
Nutrition
Serving: 1 | Calories: 197kcal | Carbohydrates: 7g | Protein: 20g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 416mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2076IU | Vitamin C: 74mg | Calcium: 340mg | Iron: 2mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
Wow, these were great and easy to make. Made these for a football-watching party and they got inhaled. Look forward to trying more of your recipes.
Hi, Kerry, Thanks so much and happy everyone enjoyed! These are one of our favorites for game day, too. Appreciate your taking the time to come back and comment and rate.