These Southwest-Inspired Mini Stuffed Peppers are the perfect bite-sized combo of bold flavors, melty cheese, and a zesty kick! Topped with a creamy Lime Avocado Cilantro Crema, they’re a low-carb, high-protein dish that works for meal prep, weeknight dinners, or game-day snacking.
Catch the full recipe and more on Episode 13 of Come On In, every Tuesday across all my socials!!
The recipe:
Set your oven to 400°F.
Slice the mini bell peppers in half lengthwise and remove the seeds, keeping the stems on for garnish if desired. Place them on a baking sheet and lightly coat them with olive oil or spray with cooking spray to prevent sticking.
Bake the peppers in the preheated oven for 15-20 minutes until softened but still firm enough to hold the filling.
While the peppers bake, heat a skillet over medium heat. Add the ground beef and cook until browned and fully cooked through, breaking it up with a spoon. Once cooked, stir in the diced red onion, white corn, and taco seasoning. Cook for an additional 2-3 minutes, allowing the flavors to combine. Remove from heat.
Once the peppers are done baking, remove them from the oven. Stuff each pepper with the ground beef mixture and top with shredded Mexican cheese. Return the stuffed peppers to the oven and bake for another 10-15 or broil on high for 3-5 minutes, until the cheese is melted and bubbly.
In a blender or food processor, combine Greek yogurt, avocado, lime juice, garlic powder, olive oil, and cilantro. Blend until smooth and creamy. Adjust the seasoning to taste, adding more lime or garlic if desired.
Drizzle the cilantro avocado crema over the stuffed peppers or serve it on the side for dipping. Garnish with additional cilantro if desired.
Southwest-Inspired Stuffed Mini Peppers with Lime Avocado Cilantro Crema
Ingredients
For the Stuffed Peppers
- 10-12 mini bell peppers
- 1/2 cup red onion diced
- 1 cup white corn fresh or frozen
- 1 cup Mexican cheese cheddar or a blend
- 8 oz ground beef
- 1 tablespoon olive oil
- 1.5 tablespoon taco seasoning
- Fresh cilantro chopped (for garnish)
For the Cilantro Avocado Crema
- 1 cup Greek yogurt
- 1/2 ripe avocado
- 1/2 lime juiced
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/3 cup cilantro chopped
Instructions
- Set your oven to 400°F.
- Slice the mini bell peppers in half lengthwise and remove the seeds, keeping the stems on for garnish if desired. Place them on a baking sheet and lightly coat them with olive oil or spray with cooking spray to prevent sticking.
- Bake the peppers in the preheated oven for 15-20 minutes until softened but still firm enough to hold the filling.
- While the peppers bake, heat a skillet over medium heat. Add the ground beef and cook until browned and fully cooked through, breaking it up with a spoon. Once cooked, stir in the diced red onion, white corn, and taco seasoning. Cook for an additional 2-3 minutes, allowing the flavors to combine. Remove from heat.
- Once the peppers are done baking, remove them from the oven. Stuff each pepper with the ground beef mixture and top with shredded Mexican cheese. Return the stuffed peppers to the oven and bake for another 10-15 or broil on high for 3-5 minutes, until the cheese is melted and bubbly.
- In a blender or food processor, combine Greek yogurt, avocado, lime juice, garlic powder, olive oil, and cilantro. Blend until smooth and creamy. Adjust the seasoning to taste, adding more lime or garlic if desired.
- Drizzle the cilantro avocado crema over the stuffed peppers or serve it on the side for dipping. Garnish with additional cilantro if desired.
