Ann Cox Eastes made Mini Pepper Poppers, a Mexican-inspired appetizer.
MINI PEPPER POPPERS
10-12 mini sweet bell peppers, rinsed and dried, cut lengthwise in half and seeded
4 oz cream cheese, softened
½ c fire roasted, salsa style diced tomatoes
¾ c black beans, rinsed and drained
½ c canned corn, drained
¼ c chopped green onions or white onions
1/2 avocado, diced (optional)
¾ c Mexican style shredded cheese
Preheat oven to 400F. Place peppers on baking sheet. In a small bowl combine cream cheese and tomatoes; stir to mix. Add black beans, corn, onions and avocado; stir to mix. Fill pepper halves with cream cheese filling. Sprinkle shredded cheese on top. Bake in oven 10-12 minutes or until cheese melts and peppers are hot. Yield: 20-24 appetizers
