These oven baked 4-ingredient beef stuffed mini peppers are the kind of easy, satisfying little snack that reminds me of summer suppers when nobody wanted to heat up the whole kitchen for long. Mini peppers roast up sweet and tender, and with just seasoned beef and melted cheddar tucked inside, they turn into a hearty bite that works for a family gathering, game day tray, or simple supper nibble when company drops by unannounced.
Serve these warm with a bowl of ranch dip, sour cream, or a spoonful of salsa on the side. They also go nicely with a crisp green salad, baked beans, corn on the cob, or a plate of cut vegetables if you want to turn them into a casual meal. For drinks, iced tea, lemonade, or a light lager all fit the bill just fine.
Oven Baked 4-Ingredient Beef Stuffed Mini Peppers
Servings: 6
Ingredients
1 pound ground beef
1 pound mini sweet peppers, halved lengthwise and seeded
1 cup shredded cheddar cheese
2 tablespoons taco seasoning
Directions
1. Preheat the oven to 400°F and line a baking sheet or shallow pan with foil for easy cleanup.
2. In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a spoon as it cooks. Drain off any excess grease, then stir in the taco seasoning until the meat is evenly coated.
3. Arrange the halved and seeded mini peppers cut side up on the prepared baking sheet. Spoon the beef mixture into each pepper half, filling them generously.
4. Sprinkle the shredded cheddar evenly over the stuffed peppers, then bake for 12 to 15 minutes, until the peppers are tender and the cheese is melted and bubbly.
5. Let the peppers cool for a few minutes before serving so the filling can settle a bit and the peppers are easier to pick up.
Variations & Tips
Make it milder or bolder: If you like a gentler flavor, use a mild taco seasoning. If your family likes a little more kick, add a pinch of chili powder or a few crushed red pepper flakes to the beef while it cooks.
Cheese swap: Cheddar gives these peppers a good old-fashioned sharp bite, but Monterey Jack, pepper Jack, or a Colby blend melt beautifully too. Use what you have on hand and don't fret too much.
Keep the peppers steady: If some pepper halves wobble on the pan, trim the tiniest sliver from the outside bottom so they sit flat. Just be careful not to cut through the pepper wall, or the juices may leak out while baking.
Make-ahead tip: Brown the beef and fill the pepper halves earlier in the day, then cover and refrigerate. When you're ready, top with cheese and bake. That trick makes these especially handy for parties and potlucks.
Stretch the recipe: If you need a bigger batch, this recipe doubles easily. Use two baking sheets so the peppers roast instead of steam, and rotate the pans halfway through baking for even cooking.