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–+ servings

Stuffed Mini Bell Peppers

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.
Print Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Mexican
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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