Nutrition: 61 Calories | 3.3g Net Carbs | 5.3g Protein
Sweet mini peppers stuffed with seasoned beef, melted cheese, sour cream and pico. Cheesy Taco Pepper Poppers are great for a quick appetizer or snack.
Pepper poppers always make a great appetizer or snack. I came up with this recipe because I wanted to use up some left-over taco meat. They soon became a family favorite. These cute little handheld taco bites are packed with flavor. And all the fun colors just make everyone want to dive in.
Preparing the Mini Peppers
For the taco meat, I make ground beef with homemade taco seasoning. You can use leftovers or make up a fresh batch. You only need about 1 cup of meat. Prepare the sweet mini peppers by slicing off one side of the pepper. Leave the stems on. Try to cut off the least amount as possible, so you have lots of room for filling. It also helps to lay the pepper flat to see which side is most stable. Then, cut off the other side so they don’t roll around while you’re transferring them in and out of the oven. Scoop out the seeds and ribs from inside the pepper with a teaspoon.
Next, lay out your mini peppers on a prepared baking sheet. I like to cover my baking sheet with parchment paper because it makes clean up easier. Fill each pepper with the taco meat and top with shredded cheese.
Bake the pepper poppers for about 15 minutes at 350º. They are done cooking when the peppers have softened and the cheese is melted.
Finish your Cheesy Taco Pepper Poppers with your favorite taco toppings. I used sour cream and pico de gallo. Avocado, guacamole, and hot sauce would be tasty too. These make a beautiful appetizer or a fun snack. I’ve even made them for lunch.
Cheesy Taco Pepper Poppers
Sweet mini peppers stuffed with seasoned beef, melted cheese, sour cream and pico. Cheesy Taco Pepper Poppers are great for a quick appetizer or snack.
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
Ingredients
- 15 Sweet Mini Peppers
- 1 Cup Taco Meat (Try This Recipe)
- 1/2 Cup Shredded Cheese
- Toppings: Sour Cream, Pico de Gallo, Hot Sauce
Directions
- Pre-heat oven to 350º.
- Slice off one side of each sweet pepper (long ways) leaving the stem on. The pepper will look kind of like a boat to hold the filling. Scrape out the ribs and seeds with a spoon, and place each hollowed out mini pepper on a baking sheet lined with parchment.
- Fill each pepper with about 1 tablespoon of taco meat. Then, top the taco meat with 1/2 tablespoon of shredded cheese.
- Bake the filled pepper poppers for 15 minutes at 350º.
- Once the cheese is melted and the peppers have softened, take the peppers out of the oven. Top the pepper poppers with sour cream, pico de gallo, and hot sauce as desired. Serve and enjoy.
Nutrition:
Yield: 15 servings, Serving Size: 1 Pepper Popper
Amount Per Serving: Calories: 61, Total Fat: 3g, Saturated Fat: 1.6g, Cholesterol: 18mg, Sodium: 79.1mg, Carbohydrates: 4.9g, Fiber 1.6g, Sugars: 2.4g, Protein 5.3g
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