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    Home » Recipes

    Published: Apr 21, 2021 ·Updated: Apr 21, 2021 by Sabra · 1 Comment

    Mini Taco Stuffed Peppers

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    mini taco stuffed peppers in a cast iron skillet with a bowl of queso dip in the center and a text overlay with the recipe title

    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!

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    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.

    A close up shot of mini stuffed peppers being served as a healthy appetizer

    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.

    a four image collage showing the steps for stuffing mini bell peppers

    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:

    • Sour Cream
    • Salsa
    • Guacamole
    • Cilantro Lime Dressing
    • Creamy Avocado Salsa
    A taco stuffed mini pepper being dipped into queso dip

    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.

    a bowl of mini bell peppers

    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
    A ring of mini taco stuffed peppers in a cast iron skillet with a bowl of queso dip in the center

    Mini Taco Stuffed Peppers

    Sabra - This Mom's Menu
    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!
    5
    Prevent your screen from going dark
    Servings 10 servings
    Prep Time 15 mins
    Cook Time 45 mins

    Equipment

    • Large Oven Safe Skillet

    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 info does not include the queso as it will vary greatly depending upon which brand or variety you use.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    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. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 231kcalCarbohydrates: 10gProtein: 17gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 688mgPotassium: 386mgFiber: 3gSugar: 5gVitamin A: 3774IUVitamin C: 119mgCalcium: 184mgIron: 2mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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