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If you love colourful and delish bell peppers, and if you’re fascinated with spicy Mexican cuisine, than try to experiment and combine these two! We have a recipe that will help you to do this, the mini taco stuffed peppers recipe to completely amaze you! These appetising and totally yummy peppers just can’t be ignored, as they are so appealing with those festive colours and terrific aroma. Flavoursome stuffed peppers will make a great entrée, or can simply be taken on picnic or potluck, as they are so handy.
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- 1 1b ground beef
- 1 ounce Old El Paso™ taco seasoning mix
- 3/4 cup water
- 1 1/2 pounds mini bell peppers
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- 1/2 tsp minced garlic
- 2 tbsp lime juice
- Preheat oven to 350 F.
- Cut 1/3 of the pepper off lengthwise, reserving the cut parts for later use. Remove the seeds. Cut the side that is curvier off and remain the flatter side, so that will help peppers not to turn over while baking.
- Cut the reserved parts of peppers into cubes and set aside 3/4 cup.
- Heat olive oil in the 10″ skillet and once hot cook the beef with reserved 3/4 cup chopped peppers over medium-high stirring occasionally, about 5-7 minutes or until beef is brown. Drain excess liquid from the skillet. Add taco seasoning mix and water. Cook over medium heat for 5-10 minutes, stirring occasionally. Turn off the heat and let slightly cool.
- Fill each bell pepper with the beef mixture and arrange on the baking sheet. Bake for 13-15 minutes.
- Meanwhile, make the Cilantro Cream Sauce. In a food processor or blender, combine the sour cream with cilantro, garlic, and lime juice. Pulse until smooth. Place into the refrigerator until peppers are done.
- After 13-15 minutes remove peppers from heat and sprinkle with cheese. Return to the oven and bake for another 1-2 minutes, or until cheese is completely melted.
- Serve topped with a dollop of cilantro cream sauce.
