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.
Servings: 24 halves
Calories: 27kcal
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