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Taco Stuffed Mini Peppers

Taco Stuffed Mini Peppers: A Low-Carb Flavor Explosion

Taco Stuffed Mini Peppers are a low-carb delight that transform classic flavors into a vibrant, healthy dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 peppers
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 12 peppers Sweet Mini Peppers Can substitute for regular bell peppers.
For the Filling
  • 1 pound Ground Beef Can use ground turkey for a lighter option.
  • 1 packet Taco Seasoning Homemade optional.
  • 1 cup Salsa Choose spice level to taste.
  • 1 cup Shredded Cheese Cheddar or Monterey Jack recommended.
For the Garnish
  • 1/4 cup Cilantro or Green Onion Optional but recommended.
  • 1/2 cup Sour Cream For dipping.
  • 1/2 cup Extra Salsa For drizzling or dipping.

Equipment

  • Skillet
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Taco Stuffed Mini Peppers
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Slice sweet mini peppers in half lengthwise and remove seeds. Arrange cut-side up on the baking sheet.
  3. In a skillet, brown ground beef over medium heat for 5-7 minutes, then stir in taco seasoning and salsa until well combined.
  4. Stir in ½ cup of shredded cheese until it melts and binds the beef mixture together.
  5. Scoop the beef and cheese mixture into each pepper half, topping with remaining shredded cheese.
  6. Bake in the preheated oven for 15 minutes or until cheese is melted and bubbly.
  7. Garnish with cilantro or green onions and serve with sour cream and extra salsa.

Nutrition

Serving: 2peppersCalories: 250kcalCarbohydrates: 8gProtein: 18gFat: 16gSaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 70mgCalcium: 200mgIron: 2mg

Notes

These Taco Stuffed Mini Peppers store well in an airtight container for up to 3 days in the fridge or can be frozen for up to 3 months.

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