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Taco Stuffed Mini Peppers Recipe

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4.2 from 90 reviews

These Taco Stuffed Mini Peppers are a delicious and colorful appetizer or snack featuring sweet mini peppers filled with a flavorful seasoned ground chicken and vegetable mixture, topped with melted cheese and your favorite taco toppings. They are easy to prepare, baked to perfection, and perfect for parties or a quick bite.

  • Total Time: 40 minutes
  • Yield: Serves 6-8

Ingredients

Vegetables

  • 1 (2 pound) package mini sweet peppers
  • 1 cup frozen corn, thawed
  • 1 cup canned black beans, drained and rinsed

Protein

  • 1.5 pounds ground chicken (or turkey, beef, or veggie crumbles)

Spices and Seasonings

  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cornstarch

Liquids

  • 1/2 cup water

Dairy

  • 1 cup shredded Mexican blend cheese

Optional Toppings

  • Favorite taco toppings such as sliced green onions, olives, sour cream, etc.

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the peppers and filling.
  2. Prepare Mini Peppers: Halve each mini sweet pepper lengthwise and carefully scoop out the seeds and membranes to create little boats for stuffing.
  3. Cook the Ground Chicken: Heat a large skillet over medium-high heat. Add the ground chicken and cook until browned and fully cooked, breaking it apart as it cooks for even browning.
  4. Season and Thicken: Stir in all the spices – onion powder, salt, chili powder, cumin, garlic powder, smoked paprika, and cornstarch – followed by the 1/2 cup water. Continue cooking over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens.
  5. Add Beans and Corn: Mix in the black beans and thawed corn, combining thoroughly with the chicken mixture.
  6. Stuff the Peppers: Line a baking sheet with the halved mini peppers cut-side up. Fill each pepper with 1 to 2 tablespoons of the chicken and vegetable mixture.
  7. Bake the Peppers: Place the baking sheet in the preheated oven and bake for 15 minutes or until the peppers have softened.
  8. Add Cheese and Finish Baking: Remove the baking sheet, sprinkle shredded Mexican blend cheese over each stuffed pepper, then return to the oven and bake for an additional 2 to 3 minutes, or until the cheese is melted.
  9. Serve: Remove from oven and top with your favorite taco toppings like sliced green onions, olives, or sour cream before serving.

Notes

  • You can substitute ground turkey, beef, or vegetarian crumbles for the ground chicken based on preference.
  • If you prefer spicier, add a pinch of cayenne pepper or hot sauce to the filling mixture.
  • These stuffed peppers can be made ahead and reheated in the oven for a warm snack or meal.
  • For a gluten-free option, verify that the cornstarch and taco seasoning are gluten-free certified.
  • Use extra shredded cheese for a cheesier topping or omit for a dairy-free version.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/taco-stuffed-mini-peppers-recipe/