Tiny Tacos, Big Flavor: Chicken Taco Stuffed Mini Peppers
These chicken taco-stuffed mini peppers are a perfect blend of flavor and convenience. Packed with seasoned chicken and fresh toppings, they make an ideal appetizer or snack. They are easy to prepare and even easier to enjoy.
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When it comes to weeknight meals, I love making something delicious and easy to prepare. These Chicken Taco Stuffed Mini Peppers definitely fit the bill!
They combine chicken tacos’ classic flavors with bite-sized snacks’ convenience. I fill the peppers with seasoned chicken, cheese, and fresh toppings. They’re quick and easy to prepare, making them an excellent option for busy weeknights or last-minute gatherings.
I love serving these stuffed mini peppers as a fun appetizer at parties, a tasty snack for game days, or even a light meal. They pair well with a side of salsa, guacamole, or sour cream for added flavor.
Ingredients
Sweet Mini Peppers: I prefer using sweet mini peppers for this recipe because their vibrant colors and natural sweetness perfectly complement the savory taco filling. They’re also the ideal size for bite-sized appetizers, making them easy to handle and eat.
Shredded Chicken: I use shredded rotisserie chicken for convenience and added flavor. It’s already cooked, which saves time. Make sure to shred it finely for even distribution in the peppers.
Black Beans: I like to include black beans for their hearty texture. They add a nice contrast to the chicken. You can use canned black beans or cook dried black beans from scratch.
Shredded Cheese: I recommend mixing cheddar and Monterey Jack cheese for their meltability and flavor. When baked, shredded cheese helps bind the filling together and adds a delicious, gooey texture.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Heat oil and saute onion and minced garlic. Add the chicken, black beans, and taco seasoning and cook for 2-3 minutes. Spoon the chicken and bean mixture into each pepper half, pressing gently to fill them. Sprinkle shredded cheese evenly over the stuffed peppers.
Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
Expert Tips
- Ensure the oven is preheated before baking. This helps the peppers cook evenly and develop a nice, roasted flavor.
- Do not skip sauteeing the onion and garlic before mixing them with the shredded chicken and other ingredients. This step enhances their flavors and ensures they blend seamlessly into the filling.
- Resist the urge to overfill the peppers, as this can cause them to split. Fill them to about 3/4 capacity and gently press the filling down.
- Leftover stuffed mini peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until warmed through.
Serving Suggestions
- Appetizer: Their bite-sized nature makes them perfect for a party appetizer. Arrange them on a platter with your favorite toppings, such as guacamole, salsa, sour cream, and chopped fresh cilantro.
- Meal: For a healthy and flavorful lunch or dinner, serve the stuffed peppers with a side of brown rice, quinoa, or chopped romaine lettuce. I also love it with this chicken chickpea pasta.
- Potluck Pleaser: This dish will surely be a crowd-pleaser at a potluck, thanks to its vibrant colors and unique presentation.
- Game Day Treat: These bite-sized treats are perfect for game day gatherings. Offer them alongside finger foods like chips and dips for a satisfying and festive snack.
More Mexican Recipes with Lentils and Beans
- Need a quick and tasty meal idea? Try this Grilled Chicken Black Bean Burrito Bowl recipe! It’s filling, easy to make, and sure to become a new favorite in your dinner rotation.
- Craving cheesy, loaded nachos but looking for a vegetarian option? These easy Black Bean Loaded Nachos pack flavor and melty cheese, making them perfect for weeknight dinners or game-day gatherings.
- Whip up a batch of ultra-creamy refried black beans in minutes with this Instant Pot recipe! No soaking is necessary, just simple ingredients and easy steps.
- Spice up your dinner table with a delightful side dish! My Instant Pot Mexican Rice and Beans recipe is a breeze to make. It’s as easy as dump and go, perfect for busy evenings.
- Dinnertime dilemma? This Mexican Macaroni Salad is your lifesaver! It’s a vibrant twist on the classic, featuring a lighter, tangier yogurt dressing instead of mayo. Plus, it’s packed with black beans, corn, and a touch of Mexican magic!
If you tried this Chicken Taco Stuffed Sweet Peppers Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Frying pan
- Baking sheet
Ingredients
- 15-20 sweet mini peppers
- 2 cups shredded rotisserie chicken
- 1 tablespoon oil
- 1 cups black beans use one 15 oz can or cook black beans from scratch
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- 1 cup shredded cheese
- ¼ cup cilantro chopped
- Sour cream and salsa for serving
Instructions
- Preheat the oven to 375℉.
- Wash the mini peppers and cut them in half lengthwise. Remove the seeds and membranes.
- Heat oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet and sauté until the onion is soft and translucent.
- Add the shredded rotisserie chicken and black beans to the skillet. Stir in the taco seasoning and cook for 2-3 minutes until everything is well combined and heated through. If the mixture looks dry, you can add a tablespoon of water.
- Place the halved mini peppers on a baking sheet, cut side up. Spoon the chicken and bean mixture into each pepper half, pressing gently to fill them. Sprinkle shredded cheese evenly over the stuffed peppers.
- Bake in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool slightly. Garnish with chopped cilantro if desired.
- Serve with sour cream, salsa, and avocado on the side.
Notes
- Ensure the oven is preheated before baking. This helps the peppers cook evenly and develop a nice, roasted flavor.
- Do not skip sauteeing the onion and garlic before mixing them with the shredded chicken and other ingredients. This step enhances their flavors and ensures they blend seamlessly into the filling.
- Resist the urge to overfill the peppers, as this can cause them to split. Fill them to about 3/4 capacity and gently press the filling down.
