Southwestern Stuffed Mini Peppers
Ingredients
The peppers
-
16
ounces
sweet mini-peppers
The filling
-
1 ½
cup
black beans, drained and rinsed
-
1
cup
corn, drained or frozen thawed
-
½
cup
salsa
-
1
cup
shredded cheddar
The toppings
-
¼
cup
sour cream or Greek yogurt
-
1
tablespoon
lime juice
-
1
teaspoon
lime zest
Instructions
- Preheat the oven to 420°F and line a baking sheet with parchment paper.
- Roast the mini peppers on the baking sheet for 10 to 12 minutes and let them cool.
- Once cooled, cut a long opening in the side of each pepper and remove the seeds.
- In a bowl, mix black beans, corn, salsa, and cheddar cheese, then fill the peppers with this mixture.
- Place the stuffed peppers back on the baking sheet and roast for an additional 15 minutes.
- In a small bowl, combine sour cream, lime juice, and lime zest.
- Drizzle the sour cream mixture over the peppers and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
154
Total fat
6g
Total carbohydrates
16g
Total protein
8g
Sodium
210mg
Cholesterol
18mg
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