Gluten Free Taco Stuffed Mini Peppers
These little stuffed peppers are the kind of crowd-pleasing appetizer or weeknight dinner that disappears fast — sweet, smoky, cheesy, and just a little bit saucy in every single bite. The filling comes together in one skillet with ground beef, onion, garlic, and a blend of chili powder, cumin, smoked paprika, and oregano, so the flavor is genuinely bold without needing a packet of seasoning mix that might hide unwanted fillers. That's actually one of the quiet wins here: taco night can be tricky when you're avoiding gluten, since many store-bought seasoning blends and sauces sneak in wheat-based thickeners. Building the spice blend from scratch keeps everything clean and naturally free of those concerns. The peppers roast in about ten minutes, just long enough for the cheddar to bubble and the shells to soften while still holding their shape. Finished with sour cream, fresh salsa, a handful of cilantro, and a squeeze of lime, they look like something you'd order at a restaurant. This recipe makes 6 servings, so it's equally at home on a game-day spread or a busy Tuesday dinner table.
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Learn more →Ingredients
6 servings
- 12 mini sweet peppers (about 1 lb)
- 1 lb ground beef (85% lean)
- 1 tbsp olive oil
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp tomato paste
- ¼ cup water
- 1 cup shredded cheddar cheese
For serving
- ¼ cup sour cream
- ¼ cup fresh salsa or pico de gallo
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. Arrange the halved mini peppers cut-side up in a single layer on the prepared baking sheet.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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