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Stuffed peppers have been a beloved dish for generations, celebrated for their versatility and the creative flair they bring to the table. From classic Italian stuffed peppers filled with rice and ground meat to Mediterranean versions brimming with chickpeas and feta, these culinary delights can adapt to a myriad of flavors and ingredients. Among the exciting variations emerging in modern kitchens, mini taco stuffed mini bell peppers stand out as a fun and flavorful twist on traditional tacos.

Mini Taco Stuffed Mini Bell Peppers

Discover a fun and flavorful twist on traditional tacos with mini taco stuffed mini bell peppers! These colorful, bite-sized treats blend savory taco fillings in sweet, crunchy peppers, making them perfect for gatherings or family dinners. This easy recipe allows for endless customization with ingredients like ground beef, turkey, or vegetarian alternatives, enhanced by fresh herbs and tasty toppings. Enjoy a delicious dish that’s both healthy and visually appealing for any occasion!
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Ingredients
  

12 mini bell peppers (choose a colorful mix)

1 lb ground beef (or substitute with ground turkey for a lighter alternative)

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or use homemade taco seasoning for a personal touch)

1/2 cup water (if using store-bought taco seasoning)

1 cup black beans, rinsed and drained

1 cup corn (can be canned, frozen, or freshly cooked)

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup diced tomatoes (or pico de gallo for a fresh twist)

1/4 cup fresh cilantro, chopped (optional for garnish)

Sour cream, for serving (optional)

Jalapeños, sliced (for garnish, optional)

Instructions
 

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off each mini bell pepper and remove the seeds and membranes. Position the peppers upright in a baking dish that is large enough to hold them securely.

    Cook the Filling: In a large skillet over medium heat, add the ground beef and finely chopped onion. Sauté for about 5-7 minutes, stirring often, until the beef is browned and the onion turns translucent. Drain any excess fat from the skillet to keep the mixture from being greasy.

      Add Garlic and Seasoning: Stir in the minced garlic with the beef and onion mixture, cooking for an additional 1-2 minutes until fragrant. Then, add the taco seasoning and water (if using a packet); stir thoroughly and allow it to simmer for about 5 minutes, or until the filling thickens slightly.

        Combine Ingredients: Off the heat, mix in the rinsed black beans, corn, and diced tomatoes. Ensure all ingredients are evenly combined. Then, fold in 1 cup of shredded cheddar cheese until melted and fully integrated into the mixture.

          Stuff the Peppers: Using a spoon, carefully fill each mini bell pepper with the taco mixture, packing them well but avoiding overstuffing to prevent spilling. Arrange the filled peppers back into the baking dish so they stand upright.

            Bake: Sprinkle any remaining shredded cheddar cheese generously on top of the stuffed peppers. Cover the dish tightly with aluminum foil and place it into the preheated oven for 15 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.

              Garnish and Serve: Carefully take the baking dish out of the oven and allow the peppers to cool for a few minutes. For an extra burst of flavor, sprinkle with fresh cilantro and sliced jalapeños if desired. Serve warm alongside a dollop of sour cream for dipping.

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

                  Presentation Tips: Arrange the stuffed peppers on a vibrant platter, garnished with additional cilantro and jalapeño slices, creating a colorful and inviting display. Enjoy!