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Mini taco stuffed mini bell peppers are an exciting and colorful way to elevate your snacking game. These bite-sized delights not only bring a vibrant splash of color to your table but also pack a flavorful punch that can satisfy even the heartiest of appetites. Whether you’re hosting a casual gathering, looking for a family-friendly meal option, or prepping for the week ahead, this recipe offers versatility that caters to a variety of occasions and dietary preferences.

Mini Taco Stuffed Mini Bell Peppers

Discover a fun and healthy snack with mini taco stuffed mini bell peppers! These vibrant bite-sized treats are perfect for casual gatherings or family dinners. Packed with flavor, you can customize the filling with ground meat, beans, or a vegetarian mix for a delicious twist. Topped with cheese and garnished with fresh herbs, these mini peppers are not only visually appealing but also nutritious. Perfect for any occasion, they're sure to impress your guests!
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Ingredients
  

12 mini bell peppers (assorted colors)

1 pound ground beef (or chicken/turkey for a healthier option)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon taco seasoning (store-bought or homemade)

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned, drained)

1 cup shredded cheddar cheese (or your favorite cheese)

½ cup sour cream (or Greek yogurt for a healthier twist)

¼ cup chopped fresh cilantro (optional)

Salt and pepper, to taste

Lime wedges for serving

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare Peppers: Slice the tops off the mini bell peppers and carefully remove the seeds. Place them upright in a baking dish.

      Cook Meat Mixture:

        - In a large skillet over medium heat, add a splash of olive oil.

          - Sauté the chopped onions until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute.

            - Add the ground beef (or chicken/turkey) to the skillet. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.

              - Sprinkle in the taco seasoning, mixing well to incorporate. Add the black beans, corn, and diced tomatoes. Stir and cook for another 5 minutes until mixed and heated through. Season with salt and pepper to taste.

                Stuff Peppers: Carefully fill each mini bell pepper with the meat mixture, pressing down gently to pack it in. Top each stuffed pepper with a sprinkle of shredded cheddar cheese.

                  Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbling and slightly golden.

                    Serve: Remove from the oven and let cool for a few minutes. Top with a dollop of sour cream (or Greek yogurt) and a sprinkle of chopped fresh cilantro. Serve with lime wedges on the side for a sunny burst of flavor.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings