These mini taco stuffed peppers are the perfect healthy appetizer and a great low-carb alternative to nachos. Stuffed with seasoned beef and cheese and then served with your choice of dipping sauces these will be a hit with the entire family!
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Lately, my family and I have been obsessed with having what we like to call "Appetizer Night" for dinner. It is so much fun and since there is no need to make a cohesive meal, it almost feels like visiting a buffet.
Come to think of it, that's probably why we all been so into it. A year of covid lockdowns have us super nostalgic for things that we once took for granted I guess!
These stuffed mini peppers are a great way to sneak some veggies into an otherwise unhealthy meal and best of all they are super tasty so you don't feel like you are eating anything good for you.
What else can I add to the taco filling?
One of the best things about these peppers is their versatility. You can easily swap the ground beef for shredded chicken, pork, or beef.
In addition, you can cut back on the meat and add black beans and corn or swap the meat out entirely and make them vegetarian.
Do you have to boil peppers before stuffing them?
Precooking the peppers is not necessary. Mini peppers are thin and cook quickly. Plus you don't want them to get too soft or they won't hold up well for dipping.
Speaking of dipping ...
What kind of dip should I serve with these Mini Stuffed Peppers?
I like to serve these stuffed peppers with queso dip. I just use store-bought, but you can make your own queso if you prefer. The best thing about queso is that you can heat it up in the oven at the same time as you are cooking the peppers.
If queso isn't your thing, or if you want more than one dip here are some good alternatives:
How should I store and reheat the leftovers?
Store any leftover stuffed peppers in a sealed container in the fridge for up to 5 days. I think it's best to reheat them in the oven on a baking sheet at 350 degrees Fahrenheit.
You can also microwave them until heated through but I don't think that the results are quite as good as baking them.
If you like these Mini Taco Stuffed Peppers, then be sure to check out these other great healthy appetizers:
- Mexican Street Corn Fritters
- Keto Baked Cheese Crisps 4 Ways
- The Best Keto Soft Pretzel Bites
- Healthy Meatball Sub Muffins
- Garlic Bread Pizza Dip
Mini Taco Stuffed Peppers
Equipment
Ingredients
- 1 lb Ground Beef
- ¼ cup Taco Seasoning or to taste
- 4 oz Cream Cheese
- 2 cups Shredded Cheddar Cheese divided
- 2 lb Mini Bell Peppers washed and with tops and seeds removed
- 1 cup Queso Dip Sub with salsa, sour cream, or guacamole if desired
- Fresh Cilantro chopped, optional for garnish
Instructions
- Preheat the oven to 350° F. Cook and crumble the ground beef until no longer pink. Drain the grease and return the beef to the skillet.
- Add ⅓ cup of water and the taco seasoning. Stir to combine and then cook over medium heat until all of the water has evaporated.
- Turn off the heat and add the cream cheese and 1 cup of the shredded cheddar cheese. Stir until the cheeses are melted.
- Place an oven-safe bowl in the center of a 12-inch oven-safe skillet. (I used a 2 cup Pyrex bowl) If you are using queso, then fill the bowl with the queso. If you are using a cold dip, then you can leave the bowl empty.
- Fill each of the peppers with the meat and cheese mixture using a small spoon. Arrange the filled peppers in the skillet, around the bowl.
- Once all of the peppers have been filled, bake in the preheated oven for 25 minutes. Remove from the oven, top the filled peppers with the remaining 1 cup of shredded cheese and return to the oven for an additional 10 minutes or until the cheese is melted and slightly browned.
- Top with chopped cilantro if desired and serve.
Notes
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
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