Mini Cheesy Taco Stuffed Peppers

Rainbow peppers stuffed with taco cream cheese.

5 from 3 votes

These spicy little taco peppers come together in only 30 minutes (including cooking time) and can be customized with your favorite toppings including guacamole, sour cream, cilantro leaves, diced tomatoes, jalapeños or salsa.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Snack

Cuisine: American

Keyword: bell peppers, mini peppers, taco peppers, Taco stuffed mini peppers

Servings: peppers

Calories: 121cal

Author: Amy Desrosiers

Cost: $9

Equipment

oven adjusted to the center rack position
large baking sheet
skillet
large mixing bowl
wooden spoon
cutting board & knife

Ingredients

½ pound ground beef browned
10 Mini rainbow peppers or 3 large bell peppers
8 ounces cream cheese softened
2 tablespoons taco seasoning
1½ cups Mexican cheddar blend
1 tablespoon cilantro chopped

Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Slice mini peppers with a knife length-wise. Remove any excess seeds and ribs. Add halved peppers to a large baking sheet.
In a skillet, add ground beef and brown. Drain any excess fat and add hamburger to a large mixing bowl.
Add softened cream cheese, taco spice, and shredded cheddar to the large bowl with the ground beef; mix to combine.
Spoon taco mixture into each pepper half. Bake peppers for 15-20 minutes or until peppers are slightly crisp, and filling is golden-brown. Garnish with chopped cilantro. Enjoy warm.

Notes

Nutritional values may vary and are meant to be a guide.

Pepper substitution

You can use red, yellow, or orange bell peppers to make these larger for a meal. I was able to comfortably fill 6 large peppers. I do not recommend using green peppers because they are bitter when baked.

Nutrition