Stuffed Mini Peppers

Oven roasted sweet mini peppers stuffed with taco meat, beans and melted cheese for a quick and easy appetizer.

Who knew something this simple would be so delicious.  They make the perfect appetizer and are a great finger-food for any casual gathering.

Looking to step up your appetizer game... try these stuffed mini peppers.  I guarantee your guests will be coming back for more.

Recipe Ingredients

• Mini sweet peppers
• Extra virgin olive oil
• Cooked taco meat
• Cooked red beans (homemade or canned)
• Mozzarella cheese (or other melty cheese)
• Cilantro for garnish

Recipe Essentials

• Baking Sheet
• Parchment paper

They're stuffed with taco meat, red beans, cheese and garnished with cilantro for a little Mexican flare.  The sweet and savory combination from the peppers and taco meat create the perfect balance that will have you craving for more.

How to make stuffed mini peppers

Wash and dry each pepper with paper towels.

Cut each pepper in half lengthwise (down the middle) and place them on a baking sheet with parchment paper and drizzle them with extra virgin olive oil and a dash of salt.

Stuff each half with a small amount of cooked taco meat, cooked beans, and top with a layer of mozzarella cheese.  Due to the size of the peppers, do not try to overfill.

Place the stuffed peppers in the oven and bake in a preheated oven at 415° for about 7 minutes or until the cheese is bubbly and the peppers are tender.

Place the stuffed peppers on serving tray and garnish with chopped cilantro for a nice presentation.

Serve immediately.

When you bite into these stuffed peppers, they are juicy, flavorful, and so addicting.

Recipe Tips

• Great way to use up leftover taco meat and/or beans
• Taco meat can be either ground turkey, ground beef, ground pork, or ground chicken
• Use canned beans to save time
• I find that topping with thinly sliced cheese is easier than topping with shredded cheese
• Do not under bake or over bake the stuffed peppers
• Bake until peppers are nice and tender
• Feel free to cut the green tips off, but I find that they add more color and are pretty especially when serving guests
• After baking, they cool off fairly quickly
• Makes a great appetizer for a casual gathering, Memorial Day, 4th of July, or any other summer backyard gathering

Can you make ahead

Yes, these stuffed peppers can be made ahead by doing the following:

• Cut the mini peppers lengthwise and store in a ziploc bag or an airtight container until ready to use.
• Make the taco meat and store separately in a ziploc bag or an airtight container.
• If you're making homemade beans store separately in an airtight container or open a can of beans on the day of.
• Shred or slice the cheese and store separately in a ziploc bag or airtight container.
• On the day of, warm the taco meat and beans before stuffing the peppers, top with cheese and roast in the oven until the peppers are tender and the cheese has melted.

For other appetizer ideas check out these

Grilled Shrimp Kabobs

Crispy Sweet Potato Fries

Easy Whole30 Salmon Cakes

Connect with me on Pinterest and Instagram for more tasty recipe ideas.

For comments or questions, leave them in the comment section below.

Thanks for visiting,

~Cree

Oven Roasted Stuffed Mini Peppers

Oven roasted sweet mini peppers stuffed with taco meat, beans and melted cheese for a quick and easy appetizer.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time: 15 minutes

Cook Time: 7 minutes

Stuff Mini Peppers: 15 minutes

Total Time: 37 minutes

Calories: 98kcal

Ingredients

• 1 lb sweet mini pepper
• 1 tbsp extra virgin olive oil or grape-seed oil
• 2 tsp kosher salt
• 2 cup prepared taco meat more or less depending how much you stuff
• 2 cup prepared beans homemade or canned, more or less depending on how much you stuff
• 3/4 cup mozzarella cheese or cheese blend - shredded or sliced
• cilantro chopped for garnish (optional)

Instructions

• Preheat oven to 415°.
• Prepare baking sheet by lining with parchment paper.
• Prepare taco meat and beans. Shred or slice cheese thinly. Set aside
• Wash pepper and pat dry with paper towel.
• Cut each pepper in half lengthwise (down the middle). Drizzle with extra virgin olive oil and gently rub the peppers so all are coated. Season with a dash of salt.
• Place the peppers on the prepared baking sheet. Stuff each pepper with about a 1 or 2 tsp of cooked taco meat then cooked beans. Top each pepper with cheese.
• Place the baking sheet in the oven and roast until the cheese has melted and peppers are tender. Remove the baking sheet from the oven and top with cilantro for garnish.
• Serve immediately.

Notes

 

Recipe Tips

 

• Great way to use up leftover taco meat and/or beans

 

• Taco meat can be either ground turkey, ground beef, ground pork, or ground chicken

 

• Use canned beans to save time if you're unable to make homemade

 

• Use either shredded or thinly sliced cheese. I prefer topping with thinly sliced cheese.

 

• Do not use pre-shredded cheese

 

• Do not under bake or over bake the stuffed peppers

 

• Bake until peppers are nice and tender

 

• You can cut the green tips, but I keep them on for added color especially when serving guests

 

• After baking, they cool off fairly quickly

 

• Makes a great appetizer for a casual gathering, holiday party, or summer backyard gathering

Nutrition

Calories: 98kcal | Carbohydrates: 7g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 362mg | Potassium: 238mg | Fiber: 3g | Sugar: 1g | Vitamin A: 992IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 1mg