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Taco Stuffed Mini Peppers

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! 

Stuffed mini pepers

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: 

sliced mini peppers for stuffing

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.

creamy taco filling for stuffed peppers

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.

stacked up taco stuffed peppers

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?

stuffed mini peppers in baking dish

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?!

white baking pan with cheese covered peppers in it

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.

mini red peppers with taco meat and cheese inside

More Mexican inspired recipes: 

taco stuffed peppers topped with cheese in a white baking pan

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Taco Stuffed Mini Peppers

These stuffed mini peppers make a great appetizer or snack! Loaded with creamy, cheesy taco meat and all kinds of Mexican flavor!

Yield 8 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the mixture evenly between the peppers.
  6. Top with the remaining cheese.
  7. Bake for 10 minutes to warm everything through.
  8. Sprinkle with cilantro before serving.


The peppers will still be crunchy after just 10 minutes in the oven, which makes them easy to pick up and eat with your hands like nachos. For softer peppers, cover the pan with foil and bake for 30 minutes.

Nutrition information is based on 8 servings, which is around 4 pepper halves per person, depending on the size of your peppers.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 107mgSodium: 717mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 4gProtein: 22g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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13 thoughts on “Taco Stuffed Mini Peppers”

  1. Michelle Lynn Kiva

    Have you ever thought of substituting sausage in the filling, kind of like in the popular sausage queso dip?

    1. Karly Campbell

      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.


        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!!! 🙂

        1. Karly Campbell

          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.

  2. Carla Skidmore

    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

  3. 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!!

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