Taco Stuffed Mini Sweet Pepper Mummies Food

TACO STUFFED MINI PEPPERS

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.

TACO-STUFFED MINI SWEET PEPPERS

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.