Mini Taco Stuffed Peppers with Cilantro Cream Sauce
Servings 32stuffed peppers + 3/4 cup cream sauce
For the Stuffed Peppers:
1 teaspoon canola oil
1 lb. ground beef, chicken or turkey
1 teaspoon taco seasoning*
1 lb. mini bell peppers
1 cup shredded cheddar cheese
For the Cilantro Cream Sauce:
1/2 cup sour cream
1/2 cup fresh cilantro
1 clove garlic
2 Tablespoons fresh lime juice
For the Stuffed Peppers: Preheat oven to 350 degrees F. Line a large baking sheet with foil.
Halve peppers lengthwise; remove ribs and seeds (This is easily done by scraping with a small spoon).
In a medium skillet set to medium-high heat, add oil. Add ground meat and cook for 5-7 minutes, until browned. Stir in taco seasoning midway through cooking. With a small spoon, scoop meat mixture evenly into each pepper. Place on baking sheet. Bake peppers for 13-15 minutes, or until peppers have softened slightly.
Meanwhile, make the Cilantro Cream Sauce.
Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes, or until cheese is melted.
For the Cilantro Cream Sauce: Combine all ingredients in a food processor, and process until smooth. Chill in the refrigerator until ready to serve.
Top peppers with sauce and serve.
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