Stuffed Taco Peppers with Cilantro Lime Crema
Check out this super easy stuffed taco peppers recipe for the best taco stuffed peppers ever! This super simple recipe has just 5 ingredients and comes together in only 20 minutes. Made with ground beef, taco seasoning, salsa, bell peppers, and cheddar cheese. Drizzle with super easy-to-make homemade cilantro lime crema for a true taste of Mexico. These easy taco stuffed peppers can be used for meal prepping, a hearty and healthy lunch, or as a complete dinner served over rice and chopped romaine.
For the Taco Stuffed Peppers
- 1 pound ground beef
- 1 taco seasoning packet
- ¾ cup salsa
- 10-16 mini bell peppers (depending on size)
- 2 cups cheddar cheese
- chopped romaine, to serve
- cooked white rice, to serve
For the Cilantro Lime Crema
- 1 cup sour cream
- 1 tbsp lime juice (or ½ squeeze lime)
- ¼ cup water
- 1 tbsp fresh chopped cilantro (or 1 tsp dried)
Preheat the oven to 400°. In a large skillet, brown ground beef for 5 minutes on high heat, stirring often.
While beef browns, wash, core, and half peppers. Dry and rub with a little olive oil. Place on a baking sheet and cook for 5 minutes.
To the beef, add the taco seasoning and ⅔ cup water. Simmer for 8 minutes.
Add the salsa, mix, and remove from heat.
To the peppers, add a small amount of cheddar cheese, then beef and salsa stuffing. Top each pepper with the remaining cheese and cook 5 more minutes, until cheese has melted.
Meanwhile, mix the sour cream cream, cilantro, water, and lime juice until smooth. Add water if you'd like the crema creamier.
Serve peppers over rice and lettuce, drizzled with cilantro lime crema.
You can use yogurt instead of the sour cream.
Large bell peppers can be substituted for the mini peppers.
Serving: 8oz | Calories: 332kcal | Carbohydrates: 5g | Protein: 18g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 420mg | Potassium: 365mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1687IU | Vitamin C: 46mg | Calcium: 255mg | Iron: 2mg