These TACO STUFFED MINI PEPPERS are the perfect appetizer or snack! Mini sweet peppers are stuffed with a cheesy, creamy taco filling and topped off with cheese before baking. Simple and delicious!
I’m a total sucker for all things taco.
I often get teased by my family over my undying love of Mexican food.
Sometimes I play this little game where I serve Mexican at every meal until my husband finally tells me he’s had enough. I like to see how long he’ll go before he breaks. Haha!
Anyway, these mini taco stuffed peppers are basically heaven for someone like me. Loaded with a creamy, cheesy taco filling that consists of ground beef, taco seasonings, cream cheese, and Ro*Tel, it’s really hard to go wrong here!
How to make taco stuffed peppers:
To start, you’ll want to slice a pound of mini sweet peppers in half and then use a spoon to scrape the seeds and membranes out.
Next, whip up your filling.
Brown some ground beef in a skillet and drain the fat. Stir in some taco seasoning, diced tomatoes with chiles, cream cheese, a little hot sauce, and some shredded cheese.
Stir that all up until it’s thick, creamy, cheesy, and melty.
Spoon the filling into the prepared peppers and pop them in a 9×13 baking dish.
Sprinkle with a little more cheese and then pop it all in the oven.
We like to bake these for just 10 minutes or so. It’s just long enough to melt the cheese and warm the peppers without softening them.
We like the sweet crunch of the peppers and how easy they are to pick up and eat – very reminiscent of nachos! And who doesn’t love nachos?
Finish it all off with a sprinkle of fresh cilantro. A drizzle of sour cream or more hot sauce would be good too!
These stuffed mini peppers are totally easy and they’re a hit at any party. You can serve them hot or at room temperature and they’re delicious either way.
Like I said, who doesn’t love a taco?!
Are these taco stuffed mini peppers spicy?
I don’t consider these to be all that spicy, but it’s easy to increase or decrease to suit your tastes!
Ro-Tel comes in an original, mild, and hot version so buy according to your tastes. I use the original version and find it has the perfect level of spice.
I use Cholula hot sauce in this recipe, which I think has amazing flavor without a ton of heat. Use your favorite Mexican hot sauce for this recipe and add as much or as little as you like.
More Mexican inspired recipes:
- Low Carb Tamale Pie
- Cilantro Lime Cauliflower Rice
- Crockpot Chicken Fajitas
- Keto Taco Casserole
- Keto Taco Soup
Taco Stuffed Mini Peppers
Ingredients
- 1 pound mini sweet peppers
- 1 pound ground beef
- 10 ounces canned diced tomatoes with green chiles drained
- 8 ounces cream cheese room temperature
- 1 cup grated cheddar divided
- 1 cup grated Monterey jack divided
- 2 tablespoons taco seasoning
- 2 tablespoons hot sauce
- 2 tablespoons chopped cilantro
Instructions
- Preheat oven to 350 degrees.
- Cut each pepper in half and use a spoon to scrape out the seeds and membranes. Discard the seeds and membranes and place peppers in a 9x13 baking dish, cut side up.
- Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling it as it cooks, until cooked through. Drain the beef and return to the skillet.
- Add the taco seasoning, diced tomatoes, cream cheese, 1/2 cup of cheddar, 1/2 cup of Monterey jack, and hot sauce to the skillet and cook over low heat, stirring constantly until the cheese has melted and everything is combined.
- Spoon the mixture evenly between the peppers.
- Top with the remaining cheese.
- Bake for 10 minutes to warm everything through.
- Sprinkle with cilantro before serving.
Kerri says
This is delicious. The filling is amazing! Thanks so much!
Karly Campbell says
Thanks, Kerri! So glad you enjoyed it!
Michelle Lynn Kiva says
Hi,
Have you ever thought of substituting sausage in the filling, kind of like in the popular sausage queso dip?
Karly Campbell says
Haven’t tried it, but I’m sure it would be good!
Julie Norton says
Can they be frozen after cooking?
Karly Campbell says
I’ve never tried freezing these, so I’m not sure.
Leah says
Do we drain the tomatoes with green Chile’s before mixing?
Karly Campbell says
Yep! I’ll update the recipe card with that info. 🙂
Jill Alderson says
Slightly confused here, is this 8 peppers=1 serving? For a net of 6 Carbs?
Karly Campbell says
Hi Jill! It’s around 4 pepper halves per serving. It’ll depend on how big/small your peppers are in your pound of peppers so it’s hard to get an exact count.
CHANIN KELLY says
Just to confirm—4 pepper halves—2 whole peppers=6 net carbs? Sorry to be so specific but trying hard to keep under a certain amount each day. Not so easy!!! 🙂
Karly Campbell says
It will depend on the size of your peppers. We calculated the nutrition based on weight – 1 pound of peppers. You could count out the number of peppers in your pound to get the most accurate count.
Carla Skidmore says
I used a similar recipe and stuffed the Bell Peppers with that stuffing. I receive rave reviews from my husband and he is not one that loves Mexican Food
Leanne says
I also love mexican foods! One thing that I miss, however, is tortilla chips and salsa! I know that I can sub veggies or pork rinds for dipping but it is not the same!
So, I have made a similar dish to the taco stuffed peppers! I took some to a potluck one time and said they were taco bell peppers. I must have had a dozen people ask me when Taco Bell started selling them! Ha ha!!
Karly Campbell says
Haha! That’s awesome!