Skip to main content

Mini Taco Stuffed Peppers

My son is entering a weird phase.   Some days he has a bottomless pit for a stomach, others he eats like a bird.   Tacos are one of his favorite meals, but I'm having a rough time judging how much meat to make.    Last time around was one of his "peckish" days, and I had a good cup of taco meat leftover.  I let it cool, stuck it in a bag in the freezer.   When I menu planned for this week, I saw this recipe in my to-try file.    Perfect!  

Since my taco meat was already cooked, I added just a little more water to it so it wouldn't dry out.   I am not a huge fan of cilantro, but I do like the dried much more than the fresh, so I used that.     I personally would like a little heat next time around, I think I will also add some diced jalapeno to the taco mixture.    Huge thanks to Christy at The Girl Who Ate Everything for the recipe  :)

* Exported from MasterCook *

                        Mini Taco Stuffed Peppers

leftover taco meat (made with Old El Paso Mild Taco Seasoning)
6 mini bell peppers
Shredded Mexican blend cheese (life is too short to measure cheese)
For the cream sauce
1/4c sour cream
1t dried cilantro
1/4t minced jarred garlic
1T lime juice

Heat oven to 350.   Combine taco meat with a few tablespoons of water.   

Cut about 1/3 of the pepper off longways,and set aside.   Using a spoon, scrape out the membrane and seeds.    Set the peppers on a baking sheet.    Dice up the reserved peppers and stir into the taco meat.

Fill the peppers with taco mixture, but don't pack it too tightly.    Bake for 15 to 17 minutes.   Top with cheese and then bake for another few minutes until the cheese melts.

Combine the sour cream, cilantro, garlic and lime juice.   Spoon over the top of the peppers.



Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f