Mini Taco Stuffed Peppers

Making this for my diabetic son
Photo by Cindy W.
Adapted from cookingwithjim.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingwithjim.com

Ingredients

  • 1

    pound mini bell peppers

  • 1

    pound ground beef

  • 1 ounce envelope of taco seasoning

  • 3/4

    cup water

  • 1/4

    cup shredded cheddar cheese

  • 1/2

    cup sour cream

Directions

1. Preheat oven to 350F. 2. Carefully slice 1/3 of each pepper lengthwise, reserving for later use. Before cutting peppers, individually inspect the peppers for which side is straighter and will allow pepper to lay flat. Remove the opposite side, the one that's more curved. 3. Remove seeds and inner membrane from the inside of each pepper. Finely chop reserved pieces of pepper and set aside 3/4 cup. 4. In a skillet over a medium heat brown ground beef, along with 3/4 cup of finely chopped peppers, stirring occasionally for 5-7 minutes, until fully cooked. Drain oil from ground beef, then add 3/4 cup of water and stir in taco seasoning. Simmer over medium heat for 5-10 minutes. Remove pan from heat and let cool slightly. 5. Fill peppers with beef mixture, place on a baking sheet, and bake for 13-15 minutes. 6. Remove baking sheet from oven and sprinkle shredded cheddar cheese on top of peppers. Return baking sheet to the oven for 1-2 minutes, just so cheese can melt. 7. Top peppers with sour cream. Transfer sour cream to squirt bottle to drizzle sour cream on top.

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