Monday, December 21, 2015

Tex-Mex Stuffed Mini Peppers

I love hosting small get togethers but am not a fan of a bunch of prep work or slaving away in the kitchen. So these adorable mini stuffed peppers are the perfect appetizer. They only take about 10 minutes to prepare and you can wait to bake them until your guests are about to arrive. Easy peasy! And as a bonus they're a super colorful and healthy addition to your party spread :)

Tex-Mex Stuffed Mini Peppers
Recipe from Betty Crocker

16 mini sweet peppers
3/4 cup refried beans (I used La Preferida vegetarian)
1/4 cup plain Greek yogurt (I used Fage 0%)
3/4 cup Monterey Jack cheese, shredded
2 tsp taco seasoning (I used Penzey's Bold)
1/3 cup crushed tortilla chips
Cilantro, chopped

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside. 

Wash peppers and cut each one in half lengthwise, leaving the stem intact. Remove seeds and inners. Placed halved peppers on cookie sheet, cut sides up.

In a medium bowl, combine refried beans, Greek yogurt, shredded cheese and taco seasoning. Mix until combined then place mixture in a resealable plastic bag. Cut 1/2 inch off one corner of the bag then pipe mixture into the peppers. Top each pepper with crushed tortilla chips. 

Bake 15-20 minutes or until peppers are crisp tender. Remove from oven and top with cilantro. 

Tell me: What's your go-to easy and/or healthy holiday appetizer?

- ST


  1. These look great, and fairly easy to make! Thanks for sharing!!!

    1. Thanks Kristy! They are super simple and being able to pipe in the filling makes prep pretty quick. Hope you enjoy if you make them!