Mini Taco Stuffed Peppers

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 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.
Calories
340 Cal
Fat
24 g
Carbs
4.7 g
Protein
25 g
Fiber
1.4 g
Sugar
1.9 g
Cholesterol
95 mg
Sodium
270 mg


Nutrients

Fiber     1.4 g
Fat     24 g
Sugar     1.9 g
Carbs     4.7 g
Protein     25 g
Calories     340 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     9.5 g
Fat, Sat     12 g
Fat, Trans     0.7 g
Fat, Percent     64 %

Vitamins

Vitamin, K     11 mcg     9.5 %
Vitamin, A     830 IU     28 %
Vitamin, B12     2.5 mcg     100 %
Niacin     4.2 mg     26 %
Riboflavin     0.3 mg     21 %
Vitamin, C     22 mg     24 %
Vitamin, D     2.3 IU     0.4 %
Vitamin, B6     0.6 mg     35 %
Vitamin, E     0.8 mg     5.1 %
Panto, Acid     0.9 mg     17 %
Choline     71 mg     13 %
Thiamin     0.1 mg     9.4 %

Minerals

Calcium     200 mcg     20 %
Phosphorus     280 mg     40 %
Magnesium     32 mg     7.6 %
Copper     0.1 mcg     15 %
Fluoride     45 mcg     1100 %
Zinc     5.3 mg     48 %
Cholesterol     95 mg     1.8 %
Sodium     270 mg     18 %
Selenium     20 mcg     36 %
Manganese     0.1 mg     1.9 %
Potassium     400 mg     8.5 %
Iron     2.4 mg     30 %