If you’re looking for a tasty appetizer that’s perfect for any occasion, then this stuffed mini peppers recipe is sure to please. These bite-sized snacks are packed with flavor and are incredibly easy to make, making them perfect for both busy weeknights and special occasions. Whether you’re hosting a party or just looking for something quick and delicious to snack on, you won’t be able to resist these amazing peppers.
16-20 mini sweet peppers, halved and seeded
1 cup cooked quinoa
3/4 cup black beans
1/4 cup corn kernels
1/4 cup diced red onion
1/4 cup diced red pepper
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1/4 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup shredded cheddar cheese
Preheat the oven to 375°F.
In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, red onion, red pepper, cilantro, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.
Spoon the quinoa mixture into each of the pepper halves, filling them to the top.
Place the stuffed peppers onto a baking sheet and sprinkle with shredded cheddar cheese.
Bake the peppers for 15-20 minutes or until the cheese has melted and the peppers are tender.
Remove from the oven and garnish with additional cilantro or lime wedges if desired.