- 16 mini sweet peppers (red, yellow and orange)
- 3/4 cup Old El Paso™ refried beans
- 3/4 cup shredded Monterey Jack cheese (3 oz)
- 1/4 cup sour cream
- 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 3/4 cup corn chips, crushed
- Chopped fresh cilantro, if desired
Step 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
Step 2 Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet, cut sides up.
Step 3 In medium bowl, mix refried beans, cheese, sour cream and taco seasoning mix until well mixed. Place mixture in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture into pepper halves.
Step 4 Top each pepper half with crushed corn chips. Bake 15 to 20 minutes or until peppers are crisp-tender. Cool on cookie sheet 10 minutes. Top with chopped fresh cilantro.
NutritionCalories40(Calories from Fat20),Total Fat2g(Saturated Fat1g,Trans Fat0g),Cholesterol0mgSodium20660mgTotal Carbohydrate4g(Dietary Fiber1g Sugars2g),Protein1g;% Daily Value*:Vitamin A25%;Vitamin C40%;Calcium2%;Iron0%; Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:0
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsTake these over the top by sprinkling a couple pieces of crisply cooked bacon on top of the peppers along with the corn chips.
To make ahead, make as directed through step 3. Cover with plastic wrap, and refrigerate up to 6 hours until ready to bake. Top with corn chips, and bake as directed.