Taco-Stuffed Mini Sweet Peppers
These mini sweet peppers are the perfect bite-size appetizer! If desired, serve with guacamole or salsa for dipping. By Betty Crocker Kitchens
20 Minutes Prep
45 Minutes Total
- 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
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
- Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet, cut sides up.
- 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.
- 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.
- Take 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.
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.