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Taco-Stuffed Mini Sweet Peppers

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By Betty Crocker Kitchens
Updated Aug 14, 2014
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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
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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

  • 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.

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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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