This is a recipe I made last night that I thought would be just perfect for the Super Bowl. I saw this taco recipe a while ago and have been wanting to make it for a while. This recipe is basically just mini tacos, but served in mini bell peppers as opposed to taco shells (that’ll break in half) or tortillas. They could be made for a regular dinner because they’re easy to prepare, but perfect as a main dish or appetizer at a party.
My family makes a pretty big deal for the Super Bowl. Not because we know anything about the game, but as an excuse to eat finger food while sitting in the family room watching the commercials. I do have a name very similar to the current Chicago Bear’s quarterback and I have had little boys at my kids’ school ask me for my autograph but I assure you, I don’t know anything about football.
I started this recipe by prepping the mini bell peppers. The peppers may look like they’re cut in half, but the top third of the pepper is what’s removed. This way, the pepper acts like a little boat. Maybe like maybe a taco barge traveling through the ocean with a payload of taco meat. More importantly though, they look pretty with the stem still attached.
Before I just hacked up the peppers, I laid each one on my the counter, to see how it naturally laid. This is important because each pepper has a side that is a little bit flatter, which is a good side to use as the bottom. I used a paring knife to remove the opposite, curvier side.
As tempted as I was to just eat all of the curvy pepper pieces (because I hadn’t eaten all day), I needed to use them in the taco meat. Well at least some of them. With the tops removed I scrapped out the seeds and the inner membrane inside each pepper. There weren’t many seeds in these little things, so it wasn’t a big deal.
With the peppers cut I was ready to cook my taco meat. I started by browning a pound of ground beef in my cast iron skillet, then I diced the tops of the peppers and added it to the ground beef. After I cooked it for about five minutes I seasoned the beef with my Homemade Taco Seasoning. You can use an envelope of taco seasoning or you can just check out my recipe. It’ll take you just a couple minutes and most people already have the spices in their pantry.
The next thing I did was carefully spoon the taco meat into all the peppers, place them on a baking sheet and baked them for thirteen minutes. While they were baking I shredded a little cheddar cheese and put some sour cream in a squirt bottle, to put on top of the Mini Taco Stuffed Peppers.
I pulled the peppers out of the oven and sprinkled just a little shredded cheddar on top of the taco meat. I stuck them in the oven for just a minute longer, so the cheese could melt. I almost didn’t bother with it, because the cheese was melting into the warm taco meat very quickly. Right before I served the Mini Taco Stuffed Peppers I used the squirt bottle to drizzle just a little sour cream on top.
I bought my cast iron skillet to make a German Pancake several years ago. I needed a pan that I would be able to put into a 500F oven. There was no way I was going to put my non-stick frying pan into the oven because it had a plastic handle that I was sure would melt. What I like about the cast iron skillet is that it holds the heat very well (because it’s so thick). The omelets I make in my cast iron skillet turn out really good because I can get a very even heat in the pan. For me I can make an omelet easier in my cast iron skillet than I can in my non-stick pan. Another thing I like is if I’m cooking a piece of meat or potatoes I can cook them on the stove top to get a nice sear, then finish them off in the oven.
Adapted from The Girl Who Ate Everything