Taco-Stuffed Mini Sweet Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Makes 32 servings.
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
Directions

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