These Mini Taco Stuffed Peppers are minuscule bell peppers satisfied with taco meat and sprinkled with a cilantro cream sauce. They can easily be finished prepared gaining of time for an easy introduction.
Everyone like the stuffed peppers but doesn’t always want to commit to a whole stuffed pepper. But it is a magnificent idea to make them different and tasty. Then they can be as party food which you always were drawn.
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Served by: 32
Prep time: 20 minutes
Cooked time: 25 minutes
Total time: 45 minutes
- 1 lb ground beef
- 1 package old El Paso taco seasoning mix
- ¾ cup water
- 1 ½ lbs mini bell peppers
- 1 cup cheese
Cilantro cream sauce:
- ½ cup sour cream
- ½ cup fresh cilantro
- ½ tsp. minced garlic
- 2 tbsp. lime juice
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Preheat the oven to 350 degrees F. Cut 1/3 of the pepper slice off lengthwise, saving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing. Chop the reticent peppers finely and set aside ¾ cup.
In a small skittle, cook beef and reserved ¾ cup chopped peppers over medium-high heat, for 5 to 7 minutes, frequently stirring, until the beef is brown done, drain it. Stir in taco seasoning mix and water. Cook over to medium-high heat for 5 to 10 minutes, stirring frequently. Set aside and let mixture slightly cool.
Fill each pepper as full as possible with the beef and reserved pepper mixture and place on a baking sheet. Bake peppers for 13 to 15 minutes. While peppers are baking, make the cilantro cream sauce.
For the cilantro sauce:
Add sour cream, cilantro, garlic and lime juice in a food processor, blend it until smooth. Transfer the refrigerator for chill until ready to serve.
Remove the pepper from the oven and pour the cheese on top. Return to the oven for 1-2 additional minutes, until cheese is melted. Top with a dollop of cilantro cream sauce.
Mini Taco Stuffed Peppers are ready and let serve it.
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