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Mini Taco Sweet Peppers

Yields8 ServingsPrep Time10 minsCook Time50 minsTotal Time1 hr

 1 cup black beans
 ½ cup frozen corn
 ¼ cup scallions, chopped
 1 tsp taco seasoning
 ½ lime, juiced
  tsp salt (optional)
 18 mini sweet peppers
 ¼ cup four cheese Mexican Blend
 1 avocado, diced
 3 tbsp cilantro, chopped

Preheat the oven to 400° F and prepare a rimmed baking sheet with parchment paper. In a medium-sized bowl, add 1 cup of black beans, ½ cup cooked corn kernels, ¼ cup chopped scallions, and taco seasoning, lime juice, and a pinch of salt.


Slice the mini peppers in halve and remove seeds. Place the peppers on the prepared baking sheet and space apart. Place in the oven until the edges begin to darken, about 15 minutes.


Remove from the oven and allow to cool. Then top with corn mixture. Add cheese on top of each pepper. Place in the oven to melt the cheese, about 7 minutes. Remove from oven and top with chopped avocado and cilantro.

Nutrition Facts

Servings 8

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