Taco Stuffed Mini Peppers Recipes

TACO STUFFED MINI PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut each pepper in half and use a spoon to scrape out the seeds and membranes. Discard the seeds and membranes and place peppers in a 9x13 baking dish, cut side up.
• Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling it as it cooks, until cooked through. Drain the beef and return to the skillet.
• Add the taco seasoning, diced tomatoes, cream cheese, 1/2 cup of cheddar, 1/2 cup of Monterey jack, and hot sauce to the skillet and cook over low heat, stirring constantly until the cheese has melted and everything is combined.
• Spoon the mixture evenly between the peppers.
• Top with the remaining cheese.
• Bake for 10 minutes to warm everything through.
• Sprinkle with cilantro before serving.

TACO-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Cut off the top and remove the seeds from each pepper.
• Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
• While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
• NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
• Add diced onion - continuing to cook until softened, about 4-5 minutes.
• Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
• Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
• Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
• Return to the oven for 15 minutes until the cheese has melted.
• Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
• Enjoy!

TACO-STUFFED MINI SWEET PEPPERS

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
• Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet, cut sides up.
• In medium bowl, mix refried beans, cheese, sour cream and taco seasoning mix until well mixed. Place mixture in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture into pepper halves.
• Top each pepper half with crushed corn chips. Bake 15 to 20 minutes or until peppers are crisp-tender. Cool on cookie sheet 10 minutes. Top with chopped fresh cilantro.

TACO-STUFFED PEPPER CUPS

Steps:

• Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. In a large kettle, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water; set aside., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, until heated through, 5-6 minutes. Spoon into peppers. , Arrange pepper halves in an ungreased 8-in. square baking dish. Bake, uncovered, until peppers are tender, 10-12 minutes. Top with sour cream, cheese and tomatoes.