Mini Pepper Tacos
with Cilantro Sauce

Serves: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes




16 Seedless Sweeties mini peppers

1 tbsp canola oil

1/2 lb ground turkey or beef

1 cup cooked black beans drained and rinsed

1/2 cup corn frozen or fresh

2 tbsp taco seasoning

1/4 cup water

1 cup shredded Mexican cheese

sliced green onions to garnish





1/2 cup sour cream

1/2 cup fresh cilantro

1/2 tsp minced garlic

2 tbsp lime juice




  1. Preheat oven to 350°F and place parchment paper on a rimmed baking sheet.
  2. In a skillet, heat oil over medium high heat. Add the ground meat and cook until browned. Drain any excess fat.
  3. Add black beans, corn, taco seasoning and water, and cook for 2-3 minutes, stirring occasionally, until beans and corn are heated through.
  4. While that is cooking, cut the mini peppers in half (lengthwise), leaving the stems intact and removing any ribs from inside the peppers. You should now have 32 pepper halves to make mini pepper tacos!
  5. Place the mini pepper halves on the prepared baking sheet and fill them with the meat mixture. Try using a small spoon to pack as much of the mixture into the peppers that you can.
  6. Bake for 15 minutes at 350 degrees.
  7. Place all cilantro sauce ingredients into a food processor and mix until smooth. Keep chilled until you are ready to serve.
  8. Remove baking sheet from oven, sprinkle cheese on top of the peppers, and bake for 5 more minutes, until cheese is melted.
  9. To serve, drizzle on the cilantro sauce and garnish with green onions.