Stuffed Mini Sweet Peppers
Ingredients
- 16 mini sweet peppers red, yellow and orange
- ¾ cup refried beans from 16-oz can
- ¾ cup shredded Monterey Jack cheese 3 oz
- ¼ cup sour cream
- 2 teaspoons taco seasoning mix from 1-oz package
- ¾ cup corn chips crushed
- Chopped fresh cilantro if desired
Instructions
- Heat oven to 375°F.
- Line large cookie sheet with cooking parchment paper; set aside.
- Cut each sweet pepper in half lengthwise, leaving stem intact.
- Remove seeds and membranes.
- Place halved sweet peppers on cookie sheet, cut side up.
- In medium bowl, mix refried beans, cheese, sour cream and taco seasoning until well blended.
- Place mixture in resealable food-storage plastic bag.
- Cut ½ inch off one 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 cilantro.
Notes / Tips / Wine Advice:
Make-Ahead Magic
To speed up the final prep, make as directed through Step 3. Cover with plastic wrap, and refrigerate up to 6 hours until ready to bake. Top with corn chips, and bake as directed.
Festive Touch
Take these over the top by sprinkling a couple pieces of crisply cooked, crumbled bacon on top of the peppers along with the corn chips.
