TACO STUFFED MINI PEPPERS
These stuffed mini peppers make a great appetizer or snack! Loaded with creamy, cheesy taco meat and all kinds of Mexican flavor!
Provided by Karly Campbell
Categories Snacks
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut each pepper in half and use a spoon to scrape out the seeds and membranes. Discard the seeds and membranes and place peppers in a 9x13 baking dish, cut side up.
- Add the ground beef to a large skillet over medium heat. Brown the beef, crumbling it as it cooks, until cooked through. Drain the beef and return to the skillet.
- Add the taco seasoning, diced tomatoes, cream cheese, 1/2 cup of cheddar, 1/2 cup of Monterey jack, and hot sauce to the skillet and cook over low heat, stirring constantly until the cheese has melted and everything is combined.
- Spoon the mixture evenly between the peppers.
- Top with the remaining cheese.
- Bake for 10 minutes to warm everything through.
- Sprinkle with cilantro before serving.
Nutrition Facts : Calories 319 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 717 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
TACO-STUFFED MINI SWEET PEPPER MUMMIES
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
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
TACO-STUFFED MINI SWEET PEPPERS
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
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
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