Skip to content
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese with taco seasoning until smooth and well-blended.
- Place the halved and seeded mini bell peppers cut-side up on a baking tray lined with parchment or foil.
- Fill each pepper half with a spoonful of the seasoned cream cheese mixture.
- Sprinkle the tops with shredded cheese, then add a small spoonful of salsa on each.
- Bake for 10–12 minutes, or until the cheese is melted and the peppers are slightly softened but still firm.
- Remove from the oven and garnish with your favorite toppings like olives, green onions, jalapeños, or cilantro.
- Serve warm and enjoy!
Variations:
- Meaty version: Add cooked and seasoned ground beef, shredded chicken, or chorizo to the cream cheese mixture.
- Veggie-loaded: Stir in black beans, corn, or diced zucchini for extra nutrition and texture.
- Spicy kick: Mix a few dashes of hot sauce into the cream cheese or add diced jalapeños inside the filling.
- Cheese swap: Use pepper jack or queso fresco for a different flavor profile.
Tips:
- Choose uniform-sized peppers so they cook evenly and look great on a platter.
- To make ahead, assemble the peppers up to the baking step, then refrigerate until ready to bake.
- Leftovers can be stored in an airtight container and reheated in the oven or air fryer for best texture.
- Use a small spoon or piping bag to fill the peppers quickly and cleanly.
