Name: Mini Taco Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1½ lbs mini bell peppers; 1 lb ground beef; 1 (1 ounce) package taco seasoning mix; ¾ cup water; 1 cup shredded cheddar cheese; ½ cup sour cream; ½ cup fresh cilantro; ½ teaspoon minced garlic; 2 tablespoons lime juice

Jump to Recipe· 4.4 from 77 reviews

If you’re craving a party appetizer or a fun dinner idea that bursts with bold flavor and colorful appeal, the Mini Taco Stuffed Peppers Recipe is exactly what you need. These bite-sized beauties are stuffed full of seasoned ground beef, melted cheddar cheese, and topped with a refreshing cilantro cream sauce, making every bite a perfect combo of spicy, cheesy, and creamy. They’re not only delicious but a total crowd-pleaser, perfect for game days, family dinners, or casual get-togethers where finger foods shine.

Ingredients You’ll Need

A gray pan is filled with a layer of cooked ground beef, which is brown and crumbly, covering most of the pan's bottom. On top, near the center, there is a pile of small diced bell peppers in bright yellow, orange, and some red pieces, creating a colorful contrast against the brown beef. The pan rests on a white marbled surface with soft lighting and no other items around. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward, fresh ingredients that each add their own special touch—from the natural sweetness of mini bell peppers to the zing of lime juice in the sauce. Every component is essential for building layers of texture and taste that make this dish so memorable.

Mini bell peppers: These form the colorful cups for your filling and bring a gentle sweetness that balances the spice.
Ground beef: The hearty protein base that absorbs taco spices beautifully.
Taco seasoning mix: Adds that familiar southwestern flavor punch without hassle.
Water: Helps the seasoning blend with the beef for a juicy, cohesive filling.
Shredded cheddar cheese: Melts into gooey perfection for a rich, creamy finish.
Sour cream: The creamy base for the cilantro cream sauce, cooling down the spice.
Fresh cilantro: Brightens the sauce with herbal freshness and a burst of color.
Minced garlic: Adds depth and a savory kick to the cream sauce.
Lime juice: Balances the richness with its bright, tangy acidity.

How to Make Mini Taco Stuffed Peppers Recipe

Step 1: Prep Your Peppers

Start by preheating your oven to 350 degrees Fahrenheit. Next, slice off about one-third of each mini bell pepper lengthwise on the curvier side, and gently remove the seeds. This technique ensures the pepper’s straighter side is open and ready to hold the filling securely, making each bite mess-free and perfectly shaped.

Step 2: Chop and Cook the Filling

Finely chop the pepper tops you sliced off until you have about 3/4 cup to toss into your beef mixture. In a skillet over medium-high heat, cook the ground beef together with the chopped pepper pieces, stirring often so everything browns evenly and the flavors meld wonderfully. Once the beef is cooked through and no longer pink, drain any excess fat for a leaner bite.

Step 3: Season the Beef

Add the taco seasoning mix and water to your skillet and lower the heat to medium. Let it simmer for about five minutes, stirring occasionally to thicken the mixture and let those bold taco flavors shine. Then allow the filling to cool slightly; this keeps the peppers from wilting when filled.

Step 4: Stuff and Bake

Now comes the fun part—filling each mini pepper generously with your taco-spiced beef mixture. Use a small spoon to pack it in firmly but carefully. Arrange them on a baking sheet and place them in the oven for 8 to 10 minutes so the peppers soften just right while the flavors come together even more.

Step 5: Make the Cilantro Cream Sauce

While the peppers bake, blend sour cream, fresh cilantro, minced garlic, and lime juice in a food processor until smooth to make a bright, zesty sauce. No food processor? No problem—just chop the cilantro and garlic finely and whisk everything together by hand. Chill this sauce until you’re ready to serve.

Step 6: Finish with Cheese and Sauce

After the first bake, pull your peppers out and sprinkle a good handful of shredded cheddar on top of each. Pop them back in the oven for one to two minutes so the cheese can melt decadently. Before serving, add a dollop of that refreshing cilantro cream sauce for the perfect finishing touch on your Mini Taco Stuffed Peppers Recipe.

How to Serve Mini Taco Stuffed Peppers Recipe

A white speckled rectangular tray sits on a white marbled surface, holding fourteen stuffed mini peppers arranged in two neat rows. Each pepper is halved lengthwise and hollowed out, with bright skins in red, yellow, and orange shades. They are filled with a crumbly ground meat mixture mixed with small diced pieces of red, yellow, and orange vegetables. The filling has a soft texture that contrasts with the smooth and shiny pepper shells. The peppers' green stems are still attached, adding a fresh look to the dish. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding simple garnishes can elevate your presentation and flavor. Fresh cilantro leaves, a squeeze of lime, or a sprinkle of diced tomatoes and chopped green onions brighten the dish and add layers of texture and freshness that complement the savory filling perfectly.

Side Dishes

Keep it classic with Mexican-inspired sides like Spanish rice, refried beans, or a crisp green salad with avocado. These sides balance the stuffed peppers beautifully and make the meal feel complete without overshadowing the star of the show.

Creative Ways to Present

Serve the mini peppers arranged on a vibrant platter with bowls of extra cilantro cream, salsa, and guacamole for a fun, interactive experience. For parties, you can even skewer the stuffed peppers for an easy-to-grab handheld appetizer that guests will love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place them in an airtight container and store in the refrigerator for up to three days. This way, the flavors have more time to meld and you can enjoy a quick snack or meal ready to go.

Freezing

For longer storage, you can freeze the cooked stuffed peppers. Arrange them in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe container. They will keep well for up to two months.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit for about 10-15 minutes until warmed through and the cheese is melty again. For a quicker option, microwave on medium power, but the oven method helps retain the best texture.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are excellent lean alternatives that work well with the taco seasoning and keep this recipe delicious and slightly lighter.

Are mini bell peppers the only kind I can use?

Mini bell peppers are ideal for their size and sweetness, but you can experiment with small sweet peppers or even halved larger bell peppers if you want bigger servings.

Is the cilantro cream sauce necessary?

While it adds a lovely fresh and tangy counterpoint to the richness of the beef and cheese, you can skip it and instead top your peppers with classic taco fixings like sour cream, guacamole, or salsa.

Can this recipe be made vegetarian?

Definitely! Swap out the ground beef for seasoned black beans or a plant-based meat alternative to keep the same robust flavor and texture.

How spicy is the dish?

The dish has a mild to medium spice level thanks to the taco seasoning. You can adjust the heat by choosing a milder or spicier seasoning blend, or adding jalapeños to the filling for some extra kick.

Final Thoughts

There is something so instantly satisfying about the Mini Taco Stuffed Peppers Recipe, from their bright colors to their deliciously seasoned filling and creamy topping. They’re easy to make, fun to eat, and perfect for sharing with friends and family. Next time you want a snack or meal that stands out, give this recipe a try—you’ll wonder how you ever lived without it!