Taco Pepper Poppers

Yummy Taco Pepper Poppers 

Pepper Poppers

This recipe reminds me of stuff peppers, but made into a snack or appetizer size.


  • 20 Small (bite-sized) Assorted Peppers- *From CSA
  • 6-8 Roma Tomatoes- *From CSA
  • 1lb- Ground Turkey
  • 1 clove- garlic minced
  • 1 onion- sweet- chopped *From CSA
  • 1 package- Taco Seasoning
  • 1 cup- Cheddar Cheese- shredded
  • Sour Cream for dipping (optional)


Prep time: 25 minutes; Oven time: 15 minutes

Yields: 40 poppers

  1. Preheat oven to 375 F
  2. Place a pot of water on the stove and bring to a boil.
  3. Cut the tops off of the tomatoes and peppers
  4. Cut the peppers in half to make boats (see image).  Place the peppers on a foil lined sheet pan.
  5. Once your water is boiling, place tomatoes in.  Keep tomatoes in the water for 2-3 minutes (until you see the skin start to split and wrinkle.
  6. Remove the tomatoes and place them in a bowl of ice water to cool them.
  7. Remove the peels and chop the tomatoes
  8. Place onions, garlic, ground turkey, and tomatoes in skillet.
  9. Cook over medium until turkey is browned and onions have softened.
  10. Add taco seasoning and simmer on low for 10 minutes.
  11. Scoop turkey mixture into pepper boats.
  12. Place pepper poppers into the oven.  Bake for 15 minutes (or until peppers have reached your desired ‘doneness’…I like mine a bit crunchy)
  13. Take peppers out of the oven and garnish with cheddar cheese and sour cream.

**I left my sour cream in a container on the side for dipping.  If you would like to drizzle the sour cream over your poppers, simply mix a small amount of water with your sour cream to thin it.



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