📍 Where this dish comes from: Guanajuato · Historic Town of Guanajuato
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Servings: 6 servings
Calories: 94kcal
Ingredients
- 12 mini bell peppers sub: baby poblano or Anaheim halves
- 4 oz cream cheese softened; sub: whipped goat cheese or Greek yogurt
- 2 tbsp fresh chives or scallions minced; sub: parsley, cilantro, or dill
- 1/4 tsp garlic powder sub: onion powder or omit
- 1/2 cup taco-seasoned ground beef sub: ground turkey, tofu crumbles, or chorizo
- Sea salt & pepper to taste; sub: chili-lime seasoning
- Fresh parsley garnish, optional; sub: cilantro or thin-sliced jalapeños
Instructions
- Prep peppers: Slice each mini bell pepper in half lengthwise. Remove seeds and membranes.
- Mix herb cheese: In a bowl, combine cream cheese, chives, garlic powder, salt, and pepper. Stir until smooth.
- Fill: Spoon the herb cheese mixture into half the pepper halves. Fill the other half with warmed taco meat.
- Finish & serve: Garnish with parsley and arrange on a platter. Serve cold or lightly warmed.
Nutrition
Serving: 1serving | Calories: 94kcal | Protein: 4g | Fat: 7g | Fiber: 1g
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About This Dish
These colorful mini bell peppers bring big flavor in a small, snackable package — each one halved and filled with either a zesty herb cream cheese or savory leftover taco meat. Zero cooking required.
Health Benefits
- Mini bell peppers offer a burst of vitamin C without the carbs of chips or crackers.
- Cream cheese and taco meat provide the fat and protein that make this dish satisfying.