Mini Pepper Tacos: Flavor-Packed Taco-Stuffed Peppers

Why This Recipe Is a Keeper

Mini peppers have become a favorite in my kitchen. After the popularity of my Sausage-Stuffed Mini Peppers, and a generous bag of assorted mini peppers from family (thanks, Philip!), I wanted to create another simple, tasty stuffed-pepper recipe.

Whether you’re hosting a game-day gathering or want an easy low-carb alternative to tacos that isn’t a lettuce wrap, these taco-stuffed mini peppers are perfect for parties and weeknight dinners alike.

This recipe is:

• Simple — hollow the peppers, prepare a seasoned beef filling, stuff, and bake.
• Make-ahead friendly — you can assemble them up to a day before baking.
• A crowd-pleaser — small, cheesy, and easy to pick up, they’ll be gone quickly.

Let’s make ’em!

How to Make Taco-Stuffed Mini Peppers

Recipe Ingredients

Below are the ingredients you’ll need; the recipe card further down includes exact quantities and servings.

Ingredient Notes and Substitutions

• Taco seasoning: A good-quality blend makes a difference. If you prefer, make your own with chili powder, cumin, smoked paprika, garlic and onion powder, and a pinch of salt.
• Ground beef: Lean 90–93% ground beef works well. If you don’t eat beef, ground turkey, chicken, or a plant-based alternative are great substitutes.
• Salsa: Use your favorite jarred salsa or homemade salsa for the right level of tang and moisture.
• Shredded Mexican blend: A mix of Monterey Jack, cheddar and other melting cheeses saves time; you can also shred your own cheese.
• Mini peppers: Look for one-pound bags of sweet mini peppers in red, yellow, and orange for the best color and crunch.

Step-by-Step Instructions

• Gather and prep all ingredients.
• Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
• Prep the peppers: Cut each mini pepper in half lengthwise. Remove seeds and membranes. Leaving the stem end intact improves presentation and helps hold the filling.
• Arrange pepper halves cut-side up on the prepared baking sheet and set aside.

• Make the meat filling: Heat oil in a large skillet over medium-high heat. Add the chopped onion, reduce heat to medium, and cook 3–4 minutes until softened.
• Add the ground beef and cook 5–7 minutes, breaking it up until browned. Drain excess fat.
• Stir in minced garlic, taco seasoning, salsa, and water. Bring to a simmer, reduce to medium-low, and cook 8–10 minutes until the liquid has mostly evaporated but the mixture remains slightly saucy. Let cool enough to handle.

• Stir in half of the shredded Mexican blend cheese into the meat mixture.

• Stuff and bake: Spoon equal amounts of the beef filling into each pepper half.
• Bake for 15 minutes.
• Remove from the oven, sprinkle with the remaining cheese, and return to the oven for another 10–15 minutes, until the cheese is melted and the filling is heated through.
• Garnish with sliced scallions and chopped cilantro and serve immediately.

Chef Tip

• To keep the stem intact while hollowing the peppers, snip the membrane near the stem with kitchen shears after halving the pepper. Then remove the remaining seeds and membrane. This preserves presentation and prevents filling from spilling out.

Money-Saving Tip

• Use leftover crushed tortilla or corn chips as a crunchy topping. Sprinkle them on after adding cheese midway through baking to add texture and reduce food waste.

Storage

• Store leftovers in the refrigerator and enjoy within three to four days.
• Reheat gently in the microwave or in a 325°F oven until warmed through.

Serve With These Other Appetizers

• Cream cheese salsa dip
• Cold spinach artichoke dip
• Seven-layer dip
• Black bean dip
• Hot honey chicken wings

More Appetizer Recipes You’ll Love

• Mexican shrimp cocktail
• Grilled shrimp skewers with mango pineapple salsa
• Blistered shishito peppers
• Pimento cheese deviled eggs

Find more appetizer and snack recipes in the Appetizers & Snacks category on the blog.