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In the world of culinary delights, few dishes can rival the vibrant flavors and colorful presentation of Mini Taco Stuffed Mini Bell Peppers. This recipe captures the essence of traditional tacos while adding a creative twist that makes it ideal for any gathering or family dinner. Imagine bite-sized bell peppers, bursting with a savory filling that echoes the beloved taste of tacos, but presented in a fun and visually appealing way. Whether you’re hosting a party, preparing a casual weeknight meal, or seeking an exciting appetizer for a festive occasion, these stuffed peppers are sure to impress.

Mini Taco Stuffed Mini Bell Peppers

Discover the vibrant and delicious world of Mini Taco Stuffed Mini Bell Peppers, a fun twist on traditional tacos! These bite-sized peppers are filled with a savory mix of seasoned ground beef or turkey, fresh veggies, and melted cheese, bursting with flavor and packed with nutrients. Perfect as a party appetizer or a family meal, this easy recipe offers a healthier alternative to tacos that everyone will love. Get ready to impress your guests with this colorful and satisfying dish!
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Ingredients
  

12 mini bell peppers (variety of colors)

1 lb ground beef (or ground turkey for a lighter option)

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (or homemade taco seasoning)

1/2 cup water (if using taco seasoning)

1 cup black beans, rinsed and drained

1 cup corn (canned, frozen, or fresh)

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup diced tomatoes (or pico de gallo)

1/4 cup fresh cilantro, chopped (optional)

Sour cream, for serving (optional)

Jalapeños, sliced (for garnish, optional)

Instructions
 

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the mini bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

    Cook the Filling: In a skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.

      Add Garlic and Seasoning: Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Stir in the taco seasoning and water (if using a packet); mix well and let it simmer for about 5 minutes until the mixture thickens.

        Combine Ingredients: Remove the skillet from heat. Stir in the black beans, corn, and diced tomatoes. Mix well to combine all the ingredients. Then fold in 1 cup of shredded cheddar cheese until melted and incorporated.

          Stuff the Peppers: Carefully spoon the taco mixture into each mini bell pepper, packing them well but ensuring not to overstuff. Place the stuffed peppers back in the baking dish standing up.

            Bake: Sprinkle any remaining cheddar cheese on top of the stuffed peppers. Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.

              Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Sprinkle with fresh cilantro and jalapeños if desired. Serve warm with a dollop of sour cream on the side.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6