Ingredients
🧺 Ingredients
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12–15 mini sweet peppers
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1 lb ground beef or ground turkey
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1 packet taco seasoning (or 2 tablespoons homemade)
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½ cup water
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1 cup shredded Mexican-blend cheese or cheddar
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¼ cup finely diced onion
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¼ cup diced tomatoes, seeds removed
Optional toppings: sour cream, chopped cilantro, sliced olives, green onions, jalapeños
Instructions
Slice mini peppers lengthwise and remove seeds and membranes. Arrange cut-side up on a parchment-lined baking sheet.
➜ Peppers should sit flat so the filling stays in place.
Cook ground meat in a skillet over medium heat, breaking it into small crumbles. Drain excess grease.
➜ Smaller crumbles fill peppers evenly and prevent sogginess.
Add taco seasoning and water. Simmer 3–5 minutes until thick and saucy, not watery.
➜ The mixture should coat a spoon, not pool at the bottom.
Remove from heat and rest 5 minutes.
➜ Hot filling can soften peppers too quickly and melt cheese unevenly.
Spoon meat into each pepper half, pressing gently without packing.
➜ Overfilling causes spillover during baking.
Sprinkle cheese evenly over the filling.
➜ A flat layer melts better than a mound.
Bake at 375°F (190°C) for 18–22 minutes until peppers are tender and cheese is fully melted with light browning.
Let rest 3–5 minutes before adding toppings. Serve warm.