Mini Taco Stuffed Peppers
Preparation: 10 min.
Cooking: 30 min.
Total: 40 min.
- 1 Lb ground beef
- 1 packet taco seasoning mixes
- 6 Fl Oz water
- 1 1/2 Lb mini bell peppers
- 1 Cup shredded cheddar cheese
- 4 Fl Oz sour cream
- 1/2 Cup fresh cilantro
- 1/2 tsp minced garlic
- 2 Tbsp lime juice
Preheat oven to 350 ℉. Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers. Chop the reserved peppers finely and set aside.
In 10 inch skillet, cook beef and reserved chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 5 to 10 minutes, stirring occasionally. Let mixture slightly cool.
Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13 to 15 minutes.
While peppers are baking, make the Cilantro Cream Sauce (last four ingredients). In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
Remove peppers from oven and top with cheese. Return to the oven for 12 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.
Notes: To dress up the peppers, place the Cilantro Cream Sauce in a small plastic bag. Snip the corner off with scissors and drizzle the peppers with the sauce in a zigzag design.
The peppers can be assembled ahead of time and then popped in the oven when ready to bake. The Cilantro Cream Sauce is better when made a day ahead of time so the flavors can blend.