WOYP Day #38 Stuffed Mini Peppers

Yesterday was my older one’s 8th birthday. Poor guy had been planning a summer party since months, but who knew things around us would change so drastically due to CoVID. So we made the best of the current situation and had a small party at home with just us and my cousin’s family. V loves pizza so we ordered out and I made Pull apart Garlic bread and these mini stuffed peppers as appetizers. He wanted a Minecraft themed Dirt Block cake with a few Minecraft characters on top which I made in Fondant. More on the cake in another post :)

The peppers are crunchy, sweet and colorful. They are perfect with a savory dip but I wanted to make something a little more satisfying and decided to stuff and bake them instead. This literally came together in about 20 minutes. I had Goat cheese on hand, that went into the filling. If you don't have any, it can be skipped. 

You will need: 

Serves 4

1 lb Mini Sweet peppers
1 (8oz) can Black beans
2 tbsp yellow corn
2 tbsp oil
3 pods Garlic, finely chopped
1/2 cup chopped onion
Salt to taste
2 tsp Sriracha (or any hot sauce)
2 tbsp Goat cheese, softened
1 tbsp chopped cilantro
1/3 cup shredded Cheddar

Open the black beans and pour the contents of the can into a small pan and bring to a simmer. Drain the liquid and mash the beans with a fork while still warm. Set aside. 

Heat oil in a pan. Add the chopped onion and garlic. Sauté until fragrant and soft. Stir in the mashed beans, yellow corn and season with salt to taste. Combine well. Lastly add the sriracha and cilantro. Stir to combine. You can add more hot sauce if you like. The quantity mentioned above was a perfect balance between the sweet peppers and tangy goat cheese. Cool slightly and then add the softened goat cheese. Combine. 

Preheat oven to 350F.

Wash the mini peppers and slice in half. Using a spoon, fill each half with the prepared bean mixture and place on a baking sheet lined with foil. Top each pepper with little cheese and bake for 8-10 minutes. Remove from pan, rest on sheet for a minute and then serve while still warm. 

These make for perfect finger foods, no utensils needed and the peppers are just right to hold the filling. They were gone in minutes! :D