Taco Stuffed Mini Sweet Pepper Mummies Recipes

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TACO-STUFFED MINI SWEET PEPPERS



Taco-Stuffed Mini Sweet Peppers image

These mini sweet peppers are the perfect bite-size appetizer! If desired, serve with guacamole or salsa for dipping.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 32

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g

TACO-STUFFED MINI SWEET PEPPER MUMMIES



Taco-Stuffed Mini Sweet Pepper Mummies image

These stuffed mini pepper mummies are the perfect Halloween snack or party appetizer! Thi spooky appetizer is easy to make and ready in under 30 minutes.

Provided by Amber Gray

Categories     Appetizers     Egg Free     Snack

Time 27m

Number Of Ingredients 6

12 Pero Family Farms® mini sweet peppers
2 cups cooked shredded chicken breast
8 ounces lowfat cream cheese (softened)
1 tablespoon homemade taco seasoning
1 8 oz. package crescent rolls, cut into thin strips
48 candy eyes

Steps:

  • Preheat oven to 375F.
  • Slice mini sweet peppers in half lengthwise. Scoop out seeds.
  • Mix chicken, cream cheese and taco seasoning in medium bowl. Fill pepper halves with chicken/cream cheese mix. Wrap peppers with 1-2 crescent roll strips, leaving room for eyes.
  • Place on baking sheet and bake 10-12 minutes or until lightly browned. Remove from oven and let cool before adding eyes.

Nutrition Facts : Calories 95 kcal, Carbohydrate 11 g, Protein 6 g, Fat 3 g, Cholesterol 10 mg, Sodium 113 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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