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
- 2
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
- 3
Cut each sweet pepper in half lengthwise leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet cut sides up.
- 4
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.
- 5
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.