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These Taco Stuffed Mini Peppers turn ordinary mini peppers into a party-worthy appetizer that’s both easy to make and packed with Mexican flavors. You won’t believe how healthy and satisfying this simple recipe can be!
Now, here’s why you’ll love it.
Why You’ll Love This Taco Stuffed Mini Peppers Recipe
- Ready in under 35 minutes—perfect for last-minute party food.
- Healthy option: vitamin-C-rich mini peppers meet protein-packed ground beef.
- No oven needed (though a quick broil gives melty cheese magic).
- Kid-friendly and adult-approved—everyone grabs a few (or ten).
- Customizable: swap in black beans, turkey, or plant-based crumbles.
- Colorful presentation makes these appetizer bites totally Instagram-worthy.
- Minimal cleanup: one skillet, one cutting board, one spoon.
- Budget-friendly: pantry staples plus a bag of mini peppers.
Ingredients for Taco Stuffed Mini Peppers
- 1 lb ground beef (85% lean; turkey is a great healthy swap)
- 1 tbsp olive oil (extra virgin for a mild fruitiness)
- 1 packet (1 oz) taco seasoning (I like McCormick or homemade blend below)
- 24 mini sweet peppers, halved lengthwise and seeded (rainbow mix looks festive)
- ½ cup black beans, rinsed and drained (adds fiber and bulk)
- ½ cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup shredded cheddar cheese (Sargento sharp cheddar melts beautifully)
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- Zest and juice of 1 lime
- Salt & pepper, to taste
Directions for Taco Stuffed Mini Peppers
- Sauté aromatics: In a large skillet over medium heat, warm olive oil until it shimmers, then add diced onion. Stir until translucent—about 2 minutes.
- Brown the beef: Crumble in ground beef, seasoning lightly with salt and pepper. Cook 4–5 minutes until no pink remains. Sprinkle taco seasoning, stir to coat evenly.
- Add beans & corn: Toss in black beans and corn kernels, stir for 1–2 minutes so everything’s warmed through. Finish with half the lime juice for brightness.
- Prep pepper boats: While beef mixture cools slightly, lay pepper halves cut-side up on a platter or sheet pan. Trim a sliver off the bottom of each so they sit flat.
- Stuff ’em up: Spoon a small mound of seasoned beef into each pepper half—think bite-sized taco cups. You want a little dome to keep that cheesy crust.
- Cheese, please: Sprinkle cheddar evenly atop each stuffed pepper. For extra gooey perfection, slide under a preheated broiler 1–2 minutes—watch closely!
- Garnish & lime: Remove from heat, scatter cilantro and lime zest over the top. A tiny dollop of sour cream or pico de gallo adds a festive pop.
- Serve & savor: Transfer to a colorful serving tray and watch them vanish—these mini delights go fast!
Servings & Timing
- Yield: Makes about 24 Taco Stuffed Mini Peppers (serves 6–8 as an appetizer)
- Prep Time: 20 minutes (halving peppers and chopping aromatics)
- Cook Time: 10 minutes (plus optional 1–2 minutes under the broiler)
- Rest/Chill Time: Optional 10 minutes if you prefer them slightly chilled
- Total Time: Approximately 35 minutes from start to finish
Variations
- Vegetarian: Swap beef for crumbled tofu or cooked quinoa & use vegan cheddar.
- Spicy: Stir chopped jalapeño or a dash of cayenne into the meat filling.
- Deluxe: Top with avocado slices, pico de gallo, and a drizzle of chipotle mayo.
- Mediterranean Twist: Use ground lamb, feta cheese, and chopped mint.
- Southwest Black Bean: Omit meat entirely, add extra beans and diced tomatoes.
- Cheesy Duo: Mix Monterey Jack with cheddar for a stringier melt.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days—keep garnish separate.
- Freezer: Freeze assembled (uncooked) peppers on a baking sheet, then bag for up to 1 month.
- To Reheat: Microwave individual peppers 30–45 seconds on medium, or bake at 350°F for 8–10 minutes until warmed through. Thaw frozen peppers overnight in the fridge before reheating.
FAQs
Q: Can I prep these Taco Stuffed Mini Peppers ahead of time?
A: Yes—make the beef filling and halved peppers up to a day ahead; assemble and broil just before serving.
Q: Are they spicy?
A: Only if you add jalapeños or a hotter taco seasoning—sweet peppers themselves aren’t fiery.
Q: What’s a good homemade taco seasoning?
A: Mix 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp oregano, pinch salt & pepper.
Q: Can I use ground turkey or chicken?
A: Absolutely—adjust salt and spices to taste since poultry can be milder.
Q: How do I keep the peppers from tipping?
A: Trim a thin slice off the bottom of each half so it sits flat on your tray.
Q: Is this Recipe gluten-free?
A: Yes! Just confirm your taco seasoning blend is certified gluten-free.
Q: Any tips for making them look extra pretty?
A: Use tri-color mini peppers and arrange them in a rainbow pattern on your platter.
Q: Can I add other toppings?
A: Sure—crumbled queso fresco, chopped olives, or a smear of refried beans all work great.
Conclusion
Packed with bold Mexican flavors, this Taco Stuffed Mini Peppers recipe is the ultimate easy appetizer or healthy option for any gathering. Whether you’re whipping up party food or a fun weeknight twist on taco night, these colorful pepper boats won’t disappoint. Give them a try, drop a comment on how you customized yours, and browse our Appetizer Collection for more crowd-pleasing ideas!
Taco Stuffed Mini Peppers
Ingredients
- 1 lb ground beef (85% lean; turkey is a great healthy swap)
- 1 tbsp olive oil (extra virgin for a mild fruitiness)
- 1 packet (1 oz) taco seasoning (I like McCormick or homemade blend below)
- 24 mini sweet peppers, halved lengthwise and seeded (rainbow mix looks festive)
- ½ cup black beans, rinsed and drained (adds fiber and bulk)
- ½ cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup shredded cheddar cheese (Sargento sharp cheddar melts beautifully)
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- Zest and juice of 1 lime
- Salt & pepper, to taste
Instructions
- In a large skillet over medium heat, warm olive oil until it shimmers, then add diced onion. Stir until translucent—about 2 minutes.
- Crumble in ground beef, seasoning lightly with salt and pepper. Cook 4–5 minutes until no pink remains. Sprinkle taco seasoning, stir to coat evenly.
- Toss in black beans and corn kernels, stir for 1–2 minutes so everything’s warmed through. Finish with half the lime juice for brightness.
- While beef mixture cools slightly, lay pepper halves cut-side up on a platter or sheet pan. Trim a sliver off the bottom of each so they sit flat.
- Spoon a small mound of seasoned beef into each pepper half—think bite-sized taco cups. You want a little dome to keep that cheesy crust.
- Sprinkle cheddar evenly atop each stuffed pepper. For extra gooey perfection, slide under a preheated broiler 1–2 minutes—watch closely!
- Remove from heat, scatter cilantro and lime zest over the top. A tiny dollop of sour cream or pico de gallo adds a festive pop.
- Transfer to a colorful serving tray and watch them vanish—these mini delights go fast!
