Stuffed peppers will surely be a taste bud pleaser. The boldness of the filling and the slight crunch of the pepper will have your mouth spinning. These little guys are great to eat for dinner or to bring as a party favorite. You can easily cut this recipe in half for a smaller crowd.

You can also make this meat free by adding vegetables of your liking as the mixture!

Red pepper stuffed with pasta and cheese


  • 1 1b ground beef or ground turkey
  • 1 package taco seasoning mix
  • 3/4 cup water
  • 1-1/2 lbs mini bell peppers
  • 1 cup cheese
  • Cilantro Cream Sauce:
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lime juice


Preheat oven to 350 °.

Slice 1/3 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 3/4 cup.

In 10-inch skillet, cook beef or turkey and reserved 3/4 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 or turkey mixture and place on a baking sheet. Bake peppers for 12-14 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.


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