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!

Course Snacks

Cuisine Mexican

Keyword stuffed mini peppers, taco stuffed peppers

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 319kcal

Author Karly Campbell

Equipment

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.

Notes

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.

Nutrition