These mini sweet peppers are the perfect bite-size appetizer! If desired, serve with guacamole or salsa for dipping.
Taco-Stuffed Mini Sweet Peppers
- Prep Time 20 min
- Total 45 min
- Servings 32
- Ingredients 7
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
Make With
Old El Paso
Instructions
-
Step1Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
-
Step2Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet, cut sides up.
-
Step3In 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.
-
Step4Top 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.
Nutrition
40
Calories
2g
Total Fat
1g
Protein
4g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 40
- Calories from Fat
- 15
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 55mg
- 2%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 0g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 25%
- 25%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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