Cinco De Mayo Stuffed Peppers

I can not take full credit for this recipe, nor is this the actual picture of the peppers that we created last night. This was a last minute "what can we do with these?" kind of thing. When they were made, they were the first thing to go and the first thing that people asked for the recipe for. My bestie and I looked at each other in dismay...we had no recipe. We had created it inside our heads. But we tried to write it down, however it lacks measurements because when we are creating, we are creative. NO measurements needed. So here is our Cinco De Mayo Stuffed Peppers.

Cinco De Mayo Stuffed Peppers


Ingredients

• a bag of mini peppers (capped, de-seeded, and halved)
• fat free cream cheese (but feel free to use the real stuff if you prefer-we didn't know how much to use so we used half of an 8 oz block, but we could have used more to stuff the peppers a little bit fuller)
• Taco meat-just as much as you wish (we were having a taco bar so we just dipped out of the taco meat reserve for this)
• Onion (we were running short on time so we used minced onion) Again no real measurement, just preference
• 3-4 spoonfuls of jalapeno juice (we could have cut a bit of jalapenos up in it but didn't due to time)
• Mexican cheese (to spread on top)
• Tabasco sauce (optional to put on top) 

Boil the peppers for about 2-3 minutes just to soften a little. While they are boiling, mix the cream cheese, taco meat, onion and jalapeno juice together. Get the peppers out and drain them well. Then spread the mixture into the peppers and top with cheese. Bake at 350 until the cheese and melted or slightly browned. A lot of people put the Tabasco sauce on top to spice it up, and while I LOVE a good amount of spice, we didn't want to make it too hot for others. However, as the last ones were devoured we said next time we would get about 4 bags of peppers, instead of one, and use about 2-3 cream cheeses to make more of the filling to stuff the peppers to full capacity.