Description
These Tiny Tacos pack a Big Flavor punch! Enjoy delicious chicken stuffed mini peppers that are perfect for appetizers or a light meal.
Ingredients
Scale
15–20 sweet mini peppers
2 cups shredded rotisserie chicken
1 tablespoon olive oil
1 cup black beans
1 small onion finely chopped
2 cloves minced garlic
2 tablespoons taco seasoning
1 cup shredded cheese
¼ cup cilantro chopped
Sour cream and salsa for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the mini peppers in half lengthwise and remove the seeds.
- In a large bowl, combine shredded chicken, olive oil, black beans, chopped onion, minced garlic, taco seasoning, and half of the shredded cheese.
- Stuff each mini pepper half with the chicken mixture and place them on a baking sheet.
- Sprinkle the remaining cheese over the stuffed peppers.
- Bake for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream and salsa.
Notes
Feel free to customize your fillings! Add corn or black olives for extra flavor and texture.
- Prep Time: 20
- Cook Time: 30
- Category: Appetizer
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3–4 stuffed pepper halves
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Tiny Tacos, Chicken Taco Stuffed Mini Peppers, appetizer, healthy recipe, rotisserie chicken