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

Ready In 45 Minutes

Servings: 32

Cooking Instructions

Step 1

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.
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Step 2

  • Cut each sweet pepper in half lengthwise, leaving stems intact.
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Step 3

  • Remove seeds and membranes.
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Step 4

  • Place halved sweet peppers on cookie sheet, cut sides up.
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Step 5

  • In medium bowl, mix refried beans, cheese, sour cream and taco seasoning mix until well mixed.
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Step 6

  • Place mixture in resealable food-storage plastic bag.
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Step 7

  • Cut 1/2 inch off 1 corner of bag. Pipe mixture into pepper halves.
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Step 8

  • Top each pepper half with crushed corn chips.
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Step 9

  • Bake 15 to 20 minutes or until peppers are crisp-tender. Cool on cookie sheet 10 minutes. Top with chopped fresh cilantro.
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  • Length: 25 minutes