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!
2lbMini Bell Pepperswashed and with tops and seeds removed
1cupQueso DipSub with salsa, sour cream, or guacamole if desired
Fresh Cilantrochopped, 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.