Red Meat Allergy Friendly Gluten Free Taco Stuffed Mini Peppers
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
6 servings
- 12 mini sweet peppers (about 1 lb)
- 1 lb ground beef (85% lean)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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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