Description
A vibrant and flavorful snack featuring mini peppers filled with charred corn, black beans, creamy avocado, and melted cheddar cheese.
Ingredients
Scale
- 2/3 cup corn (grilled, charred, fresh, thawed, or canned)
- 2/3 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans)
- 2/3 cup pico de gallo or your favorite salsa
- 1 medium avocado, diced
- Salt and pepper to taste
- 1 pound mini peppers, halved and seeded
- 1 cup cheddar cheese, shredded
- 1/4 cup green onions or cilantro (optional)
Instructions
- Begin by preparing your filling. In a large mixing bowl, combine the corn, black beans, pico de gallo, and diced avocado. Season with salt and pepper to taste, gently mixing to keep the avocado intact.
- Preheat your oven and line a baking sheet with parchment paper for easy cleanup. Halve the mini peppers and remove the seeds while keeping them intact. Lay them cut-side up on the baking sheet.
- Generously fill each pepper half with the savory mixture, making sure to get an ample heap in each one.
- Sprinkle the shredded cheddar cheese over the stuffed mini peppers.
- Broil them in the oven for about 2-4 minutes, keeping a close eye to prevent burning.
- Once the cheese melts and bubbles, remove them from the oven and sprinkle with fresh green onions or cilantro if desired.
Notes
Make-ahead tips: Prepare the filling in advance and store it in the fridge for up to 2 days. Stuff the peppers just before broiling for best results.
Nutrition
- Serving Size: 1 filled mini pepper
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg