Southwestern Stuffed Mini-Peppers & Black Bean Taquitos
These Southwestern Stuffed Mini-Peppers are the perfect easy game day menu that you can feel good about serving. Vegetarian and Gluten Free.
- 16 ounces sweet mini-peppers
- 1 1/2 cup black beans drained and rinsed (1 can)
- 1 cup corn
- 1/2 cup salsa
- 1 cup shredded cheddar
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon lime zest
Preheat oven to 420 degrees. Line a rimmed baking sheet with parchment paper. Place peppers on baking sheet and roast for 10 to 12 minutes. Allow to cool.
Once cool use a small knife to cut a long opening in the side of the pepper, leaving the stem and bottom in tact. Soup out seeds from the pepper and discard. Chop up the peppers that were cut from the side.
In a bowl combine black beans, corn, salsa and cheddar. Divide among peppers. Return to the prepared baking sheet and roast for 15 minutes.
Meanwhile, combine sour cream, lime just and lime zest in a small bowl.
Drizzles sour cream mixture over the peppers and serve warm.
Calories: 154kcal | Carbohydrates: 16g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 210mg | Potassium: 346mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2090IU | Vitamin C: 74.3mg | Calcium: 127mg | Iron: 1.2mg