Go Back
Mini bell peppers are a delightful ingredient that brings both nutrition and aesthetic appeal to the table. Their small size and vibrant hues—ranging from bright red and orange to sunny yellow—make them visually striking and inviting. These peppers are not just pretty; they are also packed with vitamins A and C, making them a healthful addition to any dish. The natural sweetness of mini bell peppers pairs beautifully with the savory flavors of taco fillings, creating a harmonious blend that is hard to resist.

Mini Taco Stuffed Mini Bell Peppers

Discover the joy of mini taco stuffed mini bell peppers with this vibrant and flavorful recipe! These colorful bite-sized treats are not only visually appealing but also packed with nutritious ingredients. Filled with seasoned meat, black beans, corn, and topped with cheese and fresh herbs, they provide a perfect balance of taste and fun. Ideal for parties or cozy family dinners, these adaptable peppers can easily cater to various dietary preferences. Enjoy a delicious culinary experience!
Print Recipe Pin Recipe

Ingredients
  

12 mini bell peppers (choose a mix of colors for a vibrant dish)

1 pound ground beef (or opt for ground chicken or turkey for a leaner version)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon taco seasoning (feel free to use store-bought or make your own)

1 cup black beans, drained and thoroughly rinsed

1 cup corn (use fresh, frozen, or canned based on availability)

1 cup diced tomatoes (fresh or canned, be sure to drain well)

1 cup shredded cheddar cheese (or substitute with your preferred cheese)

½ cup sour cream (or Greek yogurt for a healthier alternative)

¼ cup chopped fresh cilantro (optional, for garnish)

Salt and pepper, to taste

Lime wedges, for serving

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot when you're ready to bake.

    Prepare Peppers: Take the mini bell peppers and slice the tops off each one, removing the seeds with care. Place them upright in a greased baking dish, ensuring they stand securely.

      Cook Meat Mixture:

        - In a large skillet, heat a splash of olive oil over medium heat.

          - Add the finely chopped onion and sauté for about 3-4 minutes until they turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

            - Increase the heat slightly and add the ground beef (or chicken/turkey) to the skillet. Cook until the meat is no longer pink, breaking it apart with a wooden spoon. If there's excess fat, drain it at this point.

              - Sprinkle in the taco seasoning and stir well to combine. Incorporate the black beans, corn, and diced tomatoes into the mixture, cooking for another 5 minutes until everything is well blended and heated through. Season with salt and pepper according to your taste.

                Stuff Peppers: Use a spoon to meticulously fill each mini bell pepper with the savory meat mixture, pressing down gently to pack the filling. Top each pepper with a generous sprinkle of shredded cheddar cheese for added richness.

                  Bake: Cover the baking dish with aluminum foil to retain moisture. Bake in the preheated oven for 20 minutes. After this time, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbling, and slightly golden.

                    Serve: Once baked, remove from the oven and allow to cool for a few minutes. Serve the stuffed peppers warm, garnished with a dollop of sour cream (or Greek yogurt) and a sprinkle of fresh cilantro if desired. Present with lime wedges on the side for a refreshing zest that complements the flavors.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings

                        Enjoy your delicious mini taco stuffed bell peppers as a fun appetizer or a hearty main dish!