Taco-Stuffed Mini Sweet Peppers Recipe - BettyCrocker.com

Name: Taco-Stuffed Mini Sweet Peppers Recipe - BettyCrocker.com
Prep time: 20 min
Total time: 45 min
Ingredients: 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

3.5

www.bettycrocker.com

Your recipes

Prep Time: 20

Total: 45

Servings: 32

Cost: $0.59 /serving

Author : By Betty Crocker Kitchens

Taco-Stuffed Mini Sweet Peppers Recipe - BettyCrocker.com

Ingredients

Remove All · Remove Spices · Remove Staples

16 mini sweet peppers (red, yellow and orange)3/4 cup Old El Paso™ refried beans3/4 cup shredded Monterey Jack cheese (3 oz)1/4 cup sour cream2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)3/4 cup corn chips, crushedChopped fresh cilantro, if desired

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.

Step 2

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

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

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.