Appetizers
Taco-Stuffed Mini Sweet Peppers
Description
These mini sweet peppers are the perfect bite-size appetizer! If desired, serve with guacamole or salsa for dipping.
Ingredients:
- 16 mini sweet peppers (red, yellow and orange)
- 3/4 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
- 3/4 cup shredded Monterey Jack cheese (3 oz)
- 1/4 cup sour cream
- 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 3/4 cup corn chips, crushed
- Chopped fresh cilantro, if desired
Directions:
- 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.
