Mini Taco Stuffed Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield: 32 Servings


  • 1 1b ground beef
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • ¾ cup water
  • 1-1/2 lbs mini bell peppers
  • 1 cup shredded cheddar cheese
  • Cilantro Cream Sauce:
  • ½ cup sour cream
  • ½ cup fresh cilantro
  • ½ teaspoon minced garlic
  • 2 tablespoons lime juice



  • Preheat oven to 350 °.
  • Slice ⅓ of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.
  • Chop the reserved peppers finely and set aside ¾ cup.
  • In 10-inch skillet, cook beef and reserved ¾ cup 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 5-10, 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 13-15 minutes.
  • While peppers are baking, make the Cilantro Cream Sauce.
  • For the Cilantro Cream Sauce: 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 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.

Recipe from The Girl Who Ate Everything, 2014