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    Home » Blog » Whole Food Recipes » Appetizers & Drinks Recipes

    November 24, 2015 | By Jami

    Cheese-Stuffed Mini Peppers with Roasted Corn Salsa

    Jump to Recipe

    Cheese-stuffed mini peppers with roasted corn salsa are a yummy, healthy appetizer option! Full of veggies and protein from cheese, these are a nice paleo choice for an appetizer buffet, too.

    So, I kinda fell in love with this roasted corn salsa recipe - it's such a great way to cook frozen corn - and my mind started spinning with all the ways I could see this being used (as well as just the roasting technique in other recipes - don't be surprised if you start seeing more roasted corn recipes!).

    Since healthy appetizers are always a good bet (we need a balance with the cheesy dips, wouldn't you agree?) and I still had some mini bell peppers from the garden, I created these easy, yummy, cheese-stuffed mini peppers that are topped with the roasted corn salsa to help round out our appetizer offerings perfectly. I'm always looking for a grain-free appetizer to serve for those eating paleo as well as emphasizing vegetables and protein over chips and bread. And, hey - there's still cheese involved, right?

    Prepping peppers for Cheese-Stuffed Mini Peppers with Roasted Corn Salsa

    The first step to making the stuffed peppers is to cut and seed the mini bell peppers. I wanted to share this easy technique for anyone like me who spent years trying to seed the peppers with the tip of a knife: use a spoon! It's easy to just scoop out the seeds without accidentally cutting into the pepper flesh. For these small peppers, I used a small sugar spoon which just fit inside the pepper halves.

    Making Cheese-Stuffed Mini Peppers with Roasted Corn Salsa is easy with just a few ingredients-peppers, cheese and corn salsa.

    I used two different types of cheese, an herb-garlic Boursin and shredded pepper-jack. Simply spoon the creamy Boursin into the pepper halves or press in the grated cheese, making sure the shreds are pushed firmly inside, then top the pepper halves with a spoonful of the already prepared roasted corn salsa.

    Cheese-Stuffed Mini Peppers with Roasted Corn Salsa

    Bake for a few minutes until the cheese is just a melty goodness all around. Um, can we just agree that cheese makes so many things good? I really do feel sorry for people who can't do cheese. Really.

    Cheese-Stuffed Mini Peppers with Roasted Corn Salsa make a perfect light appetizer.

    And aren't they pretty adorable on a white plate? All those vibrant colors - and the cute little stems. I really felt very 'chef-like' when it occurred to me that I could leave them on and cut them in half. Plus they work like perfect little holders for easier eating!

    Seriously, these are so quick and good that they would make a nice vegetable to go along with regular meals, too, and not just appetizers. Now I'm off to find more ways to use the corn salsa...

    Cheese-Stuffed Mini Peppers with Roasted Corn Salsa
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    Cheese-Stuffed Mini Peppers with Roasted Corn Salsa

    Cheese-stuffed peppers loaded with a spicy, garlicky corn salsa makes a tasty, grain-free appetizer option.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Appetizers
    Cuisine: American
    Yield: 24 halves
    Author: Jami Boys

    Ingredients

    • 12 mini bell peppers cut in half and seeded
    • 1/2 to 1 cup cheese of your choice creamy or shredded*
    • 1 cup prepared roasted corn salsa

    Instructions

    • Heat oven to 350 degrees.
    • Place pepper halves on a small baking sheet (if some roll around, slice a tiny bit from the backs to help them sit flat).
    • Add cheese: use a spoon to fill halfway with creamy cheese (like Boursin); use fingers to stuff halves with shredded cheese, pressing into shell.
    • Top each half with a spoonful of prepared roasted corn salsa. Don't worry about some falling off - you can put it back on after baking.
    • Bake for 10 minutes and serve immediately.

    Notes

    *Cheese Options: A garlic-herb Boursin was the flavor winner in our house, but a slightly spicy shredded pepper jack was good, too. Goat cheese and sharp cheddar would also be good- you need a strong flavored cheese to stand up to the corn salsa.
    Nutrition Note: calculation was done using cream cheese and plain corn (see corn salsa recipe for specific nutrition).

    Nutrition

    Serving: 1half | Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 18mg | Calcium: 6mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

     

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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    1. Anne Vickres says

      November 04, 2017 at 4:18 pm

      Just made these and they are wonderful. I did roast the halved peppers til almost cooked while they were empty - and it worked perfectly.

      Thank you for a beautiful, delicious, bright and healthy appetizer!

      Reply
      • Jami says

        November 06, 2017 at 3:19 pm

        I'm so glad you found these and made them, Anne! They are unusual and I think wonderful - I'm happy you do, too. 🙂

        Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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