Ingredients
Peppers and Filling
- 1½ lbs mini bell peppers
- 1 lb ground beef
- 1 (1 ounce) package taco seasoning mix
- ¾ cup water
Cheese and Sauce
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup fresh cilantro
- ½ teaspoon minced garlic
- 2 tablespoons lime juice
Instructions
- Preheat the oven: Set your oven to 350 °F (175 °C) to ensure it’s hot and ready for baking the stuffed peppers.
- Prepare the peppers: Slice off about one-third of each mini pepper lengthwise, keeping the cut from the curvier side so the flat side remains for stuffing. Remove all seeds from the peppers and set aside.
- Chop reserved pepper tops: Finely chop the reserved pepper tops until you have approximately ¾ cup and set aside to incorporate into the beef mixture.
- Cook the beef mixture: Heat a 10-inch skillet over medium-high heat. Add the ground beef and the chopped pepper tops, cooking 5 to 7 minutes while stirring occasionally until the beef is browned. Drain any excess fat. Stir in the taco seasoning mix and ¾ cup water, then reduce to medium heat and simmer for about 5 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Stuff the peppers: Using a small spoon, fill each pepper as full as possible with the beef mixture, holding them over the skillet so any excess can fall back into the pan. Arrange the stuffed peppers on a baking sheet.
- Bake the stuffed peppers: Place the baking sheet in the oven and bake for 8 to 10 minutes until the peppers are slightly tender and the filling is heated through.
- Prepare the cilantro cream sauce: While the peppers bake, combine the sour cream, fresh cilantro, minced garlic, and lime juice in a food processor. Pulse until smooth and creamy. If you don’t have a food processor, finely chop the cilantro and garlic and mix thoroughly with the sour cream and lime juice. Refrigerate the sauce until ready to serve.
- Add cheese and finish baking: Remove the peppers from the oven and sprinkle the shredded cheddar cheese evenly on top of each stuffed pepper. Return to the oven for 1 to 2 minutes until the cheese melts.
- Serve with sauce: Top each warm stuffed pepper with a dollop of the chilled cilantro cream sauce and enjoy immediately.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer, use guacamole, salsa, or sour cream as toppings instead of the cilantro cream sauce.
- To make this recipe gluten-free, check that your taco seasoning does not contain gluten ingredients.
- Mini bell peppers can be found year-round in most grocery stores; select firm peppers with vibrant colors for best results.
- Leftover stuffed peppers can be refrigerated for up to 2 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
