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Close up of peppers with melted cheese and sour cream on top.

Taco Stuffed Mini Peppers

Sweet and crunchy mini peppers are filled with a cheesy taco filling for the perfect game day snack!
Course Appetizer
Cuisine Mexican
Keyword football food
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 470kcal


  • 1 pound mini sweet peppers
  • 1 pound ground beef
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 10 ounces Red Gold ® Original Tex-Mex Diced Tomatoes & Green Chiles drained
  • 8 ounces cream cheese
  • 1 1/2 cups shredded cheddar divided
  • 2 tablespoons sour cream
  • 1 tablespoon chopped cilantro


  • Preheat oven to 350 degrees.
  • Cut each pepper in half length-wise and place on a large baking sheet.
  • Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling as it cooks, until cooked through. Drain the beef and return to the skillet.
  • Season the beef with the cumin, garlic powder, onion powder, and salt. Stir to coat the meat.
  • Add the tomatoes, cream cheese, and 1 cup of shredded cheddar to the pan and cook, stirring constantly, until the cheese is melted and everything is well combined.
  • Spoon the taco mixture evenly between all of the peppers.
  • Top with the remaining cheddar and place pan in the oven for 10 minutes.
  • Remove from the oven and drizzle with sour cream and sprinkle with cilantro before serving.


The mini peppers will still be crunchy after just 10 minutes. If you'd like softer peppers, cover the dish with foil and bake for 20 minutes.


Serving: 1 | Calories: 470kcal | Carbohydrates: 7g | Protein: 23g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 127mg | Sodium: 549mg | Potassium: 455mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3183IU | Vitamin C: 97mg | Calcium: 267mg | Iron: 2mg