Southwestern Stuffed Mini-Peppers

Looking for a fun and easy-to-make appetizer? This Southwestern Stuffed Mini Peppers recipe is just what you need. With corn, black beans, and your favorite salsa, each bite is a little fiesta in your mouth. It is a fun twist on stuffed peppers that deserves to become a habit.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 154kcal

Author Wendy Polisi

Ingredients

16 ounces sweet mini-peppers
1 ½ cup black beans drained and rinsed (1 can)
1 cup corn drained or frozen thawed
½ cup salsa
1 cup shredded cheddar
¼ cup sour cream or Greek yogurt
1 tablespoon lime juice
1 teaspoon lime zest

Instructions

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.

Nutrition