These mini peppers are the perfect bite-sized dinner or snack—savory, cheesy, and full of taco flavor. Make a batch now and freeze the extras for an easy meal later!

Let me tell you—these Cheesy Taco Stuffed Mini Peppers are super flavorful, easy to prep, and perfect for a snacky dinner, game day tray, or something a little different for Taco Tuesday. Even better? They freeze beautifully before baking, so you can stash a batch in your freezer for the kind of night when dinner needs to be effortless but still feel homemade.

This is a great recipe if you’ve got a pack of mini peppers hanging out in the fridge and a pound of ground beef to use up. Add a little onion, a generous scoop of taco seasoning, and of course, cheese. Lots of cheese. I like to stir most of it into the taco meat so every bite is melty and savory, then sprinkle a little extra on top for that golden finish in the oven.

Why You’ll Love This Recipe

Kid-friendly and colorful – Not spicy!
Perfect for meal prep (they freeze well!)
A great way to switch up taco night
Low-carb & gluten-free if that’s your thing

Ingredients You’ll Need

1 lb. ground beef
1 tablespoon oil or butter
½ cup diced onion
¼ cup homemade taco seasoning (or a packet of store-bought if you’re in a pinch)
1 cup sharp cheddar cheese, shredded (divided)
15–20 mini sweet peppers, halved and seeded

How to Make Cheesy Taco-Stuffed Mini Peppers

Prep the peppers:
Wash the mini sweet peppers and slice them in half lengthwise. Remove the seeds and set them aside on a baking sheet or in a casserole dish.
Make the filling:
In a skillet, heat oil or butter over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
Add the ground beef and cook until browned. Drain any excess grease.
Stir in the taco seasoning and cook for another 1–2 minutes.
Remove from heat and stir in ¾ cup of the shredded cheddar cheese (this is where the magic happens).
Stuff the peppers:
Spoon the beef mixture into each mini pepper half. Sprinkle the remaining ¼ cup of cheese over the tops.

How to Freeze Before Baking

This is one of my favorite parts—making freezer meals that don’t taste like freezer meals.

Let the stuffed peppers cool completely if they’re still warm.
Arrange them in a single layer on a baking sheet and place in the freezer until solid (about 1–2 hours).
Transfer to a freezer-safe container or zip-top bag, label with the date, and freeze for up to 3 months.

How to Bake

From Frozen:
Place the frozen stuffed peppers in a greased baking dish. Cover with foil and bake at 375°F for 30–35 minutes, then uncover and bake an additional 5–10 minutes, until hot and bubbly.

From Fresh:
Bake uncovered at 375°F for 20–25 minutes, or until cheese is melted and the peppers are slightly softened.

Serving Ideas

These are great on their own, but here are a few fun ways to serve them:

With a side of 3-Ingredient Mexican Rice, refried beans, guacamole and chips, or a simple green salad
As a low-carb taco night or game day option
On a big platter for a party appetizer
With sour cream, guac, or salsa for dipping

Make It Your Own!

You can easily customize these:

Swap the beef for ground turkey or black beans
Add corn, green onions, or chopped cilantro to the filling
Try pepper jack or Monterey Jack cheese for a spicy kick

This is one of those recipes I find myself coming back to again and again—it’s simple, freezer-friendly, and always a crowd-pleaser. Whether you’re meal prepping for the week or stocking the freezer before a busy season, these little guys check all the boxes.

Let me know if you try them—I’d love to hear how they turn out!

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