Taco-Stuffed Mini Peppers

5 from 1 vote

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizers and Snacks

Cuisine: Southwestern / Mexican

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

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.

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.

OPTIONAL TOPPINGS:

Crushed tortilla or corn chips (sprinkle on after adding the cheese midway).
Sour cream, ranch dressing, or guacamole.
Sliced black olives.

MAKE AHEAD:

These can be assembled a day ahead of time and refrigerated. Follow baking directions.

Nutrition