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Taco-Stuffed Mini Sweet Peppers
Taco-Stuffed Mini Sweet Peppers
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Prep Time:
20 minutes
Total Time:
45 minutes
Irresistible bite-sized sweet peppers, perfect for pairing with guacamole or salsa.
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
Instructions:
  • Preheat oven to 375°F and prepare a large cookie sheet with cooking parchment paper.
  • Halve the sweet peppers lengthwise while keeping the stems intact. Remove the seeds and membranes, then place the peppers cut side up on a cookie sheet.
  • Combine refried beans, cheese, sour cream, and taco seasoning in a medium bowl until thoroughly combined. Transfer the mixture into a resealable plastic bag. Cut a 1/2 inch opening at one corner of the bag, then pipe the mixture into the pepper halves.
  • Sprinkle each pepper half with crushed corn chips, then bake for 15 to 20 minutes until peppers are crisp-tender. Allow to cool on a cookie sheet for 10 minutes, then garnish with chopped fresh cilantro.

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