Flavorful Taco Stuffed Mini Peppers

I’ve always enjoyed having friends over for game nights and casual dinners. While chips and dips are great, sometimes you want something a bit more special without spending hours in the kitchen. That’s exactly why these taco stuffed mini peppers have become my go-to appetizer lately. They’re fun to make and even more fun to eat.

These little bites combine two of my favorite things – tacos and finger foods. I usually prep them while my kids are doing homework, and the best part is that I can make them ahead of time. Just pop them in the oven when guests arrive, and you’re good to go. Plus, they’re perfect for those who are watching their carbs but still want all the good taco flavors.

Want something that’ll disappear faster than you can say “taco Tuesday”? These peppers are your answer. They’ve got all the flavors of regular tacos but in cute, bite-sized portions that everyone loves to grab.

What Kind of Mini Peppers Should I Use?

Sweet mini peppers, also called baby bell peppers, come in bags of mixed red, orange, and yellow varieties – and any of these colors will work perfectly for this recipe. These little peppers are much milder and sweeter than their spicier jalapeño cousins, making them ideal for stuffing. When shopping, look for peppers that are firm, brightly colored, and about 2-3 inches long with no soft spots or wrinkles. If you can’t find mini peppers, you could use regular bell peppers and just cut them into smaller portions, though the cooking time might need to be adjusted. Just remember to pick peppers that are similar in size so they’ll cook evenly.

Options for Substitutions

This recipe is super adaptable and there are plenty of ways to switch things up:

• Ground beef: You can easily swap the ground beef for ground turkey, chicken, or even plant-based alternatives like Beyond Meat. For a vegetarian version, try using black beans or lentils – just mash them slightly and season well.
• Mini peppers: While mini sweet peppers give this dish its signature look, you could use regular bell peppers cut into larger pieces. Just increase the cooking time by about 5-10 minutes.
• Cheddar cheese: Any melting cheese works great here – try Monterey Jack, pepper jack for extra heat, or a Mexican cheese blend. For dairy-free needs, there are several vegan cheese alternatives that melt well.
• Taco seasoning: Out of taco seasoning? Mix up your own with chili powder, cumin, paprika, garlic powder, and onion powder. Or try fajita seasoning for a different but equally tasty flavor.
• Sour cream: Greek yogurt makes a great substitute for sour cream and adds extra protein. For dairy-free options, try cashew cream or dairy-free yogurt alternatives.
• Cilantro: If you’re not a cilantro fan, green onions, chopped parsley, or even shredded lettuce can add that fresh touch to finish the dish.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed mini peppers is cutting them incorrectly – always slice them lengthwise and remove the seeds carefully to create stable “boats” that won’t tip over while baking. A common mistake is overcooking the peppers, which can make them too soft and collapse under the filling – aim for a tender-crisp texture by baking them just until the cheese melts and starts to bubble, usually around 15-20 minutes. To prevent your filling from being too dry, don’t drain all the fat from your cooked ground beef, and make sure to mix in the salsa while the meat is still warm so it absorbs all those tasty flavors. For the best results, let the stuffed peppers rest for 5 minutes after baking – this helps the cheese set slightly and makes them easier to handle without burning your mouth.

What to Serve With Taco Stuffed Mini Peppers?

These taco stuffed mini peppers make a fantastic appetizer or main dish, and there are lots of tasty sides that work well with them! For a complete Mexican-inspired meal, serve them alongside some cilantro lime rice or Mexican street corn (elote). A simple side salad with fresh lettuce, tomatoes, and avocado dressed in lime juice makes a nice light accompaniment. If you’re serving these as party food, put out some tortilla chips with fresh guacamole and pico de gallo for people to munch on – the chips are great for scooping up any filling that might fall out of the peppers too!

Storage Instructions

Keep Fresh: These tasty taco stuffed peppers will stay good in an airtight container in the fridge for up to 4 days. I like to store them without the toppings (sour cream, extra salsa, and cilantro) and add those fresh when serving. This way, the peppers stay nice and crisp!

Freeze: You can freeze these little guys for up to 3 months! Place them in a freezer-safe container, making sure they’re not squished together. When you’re ready to eat them, thaw overnight in the fridge. Just remember that the peppers might be a bit softer after freezing, but they’ll still taste great.

Make Ahead: Want to prep these in advance? You can stuff the peppers up to 24 hours before cooking – just cover and keep them in the fridge. When you’re ready, pop them in the oven and add the cheese during the last few minutes of baking. They’re perfect for prepping ahead for parties or busy weeknights!

Preparation Time	10-15 minutes
Cooking Time	10 minutes
Total Time	20-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 20-25 g

Ingredients

• 1 lb small sweet peppers
• 1 lb ground beef
• 2 tbsp taco seasoning mix
• 3 tbsp salsa, plus more for serving
• Salt and black pepper, to preference
• 1 1/2 cups shredded cheddar or monterey jack cheese, divided
• Fresh cilantro or chopped green onion, for garnish
• Sour cream, for serving

Step 1: Prepare the Sweet Peppers

• 1 lb small sweet peppers

Preheat your oven to 350°F (175°C).

Slice the small sweet peppers in half lengthwise and remove the seeds.

Arrange the pepper halves cut side up on a parchment-lined baking sheet, making sure they sit evenly so the filling will stay in place.

Step 2: Cook the Beef Filling

• 1 lb ground beef
• 2 tbsp taco seasoning mix
• 3 tbsp salsa, plus more for serving
• salt and black pepper, to preference

Heat a skillet over medium-high heat and add the ground beef.

Cook, stirring and breaking it up into small pieces, until the beef is browned and cooked through.

Sprinkle the taco seasoning mix over the cooked beef, then add the salsa.

Stir well to coat all the meat evenly.

Taste the mixture and season with salt and black pepper if needed—I always taste the taco filling first, because some seasoning mixes already have plenty of salt.

Step 3: Add Cheese and Fill the Peppers

• 1/2 cup shredded cheddar or Monterey Jack cheese (from 1 1/2 cups total)
• cooked beef mixture from Step 2
• sweet pepper halves from Step 1

Reduce the heat to low and stir 1/2 cup of the shredded cheddar or Monterey Jack cheese into the cooked beef mixture, letting it melt in.

Spoon the cheesy beef filling into each prepared sweet pepper half, distributing it evenly among them.

Step 4: Bake the Stuffed Peppers

• remaining 1 cup shredded cheddar or Monterey Jack cheese (from 1 1/2 cups total)
• filled peppers from Step 3

Sprinkle the remaining shredded cheese over the tops of the filled peppers.

Bake them in the preheated oven for about 10 minutes, or until the cheese is fully melted and bubbling.

Personally, I like to pop them under the broiler for an extra minute to get the cheese golden and slightly crispy, but that’s totally optional!

Step 5: Garnish and Serve

• fresh cilantro or chopped green onion, for garnish
• sour cream, for serving
• extra salsa, for serving

Remove the baked peppers from the oven and sprinkle with chopped fresh cilantro or green onion.

Serve right away, accompanied by sour cream and extra salsa as desired.