A couple weeks back I discovered the awesomeness that is the mini sweet peppers. I had first stuffed them with chorizo and goat cheese see recipe here, I have also just stuffed them with Herb Goat Cheese very good as well. Today I took inspiration from my favorite burrito recipe. I love it how ever sometimes just sticking it in a taco shell is boring. Also the pepper punches it up with out extra calories. I made a small batch today and had them for lunch but you could easily make a large amount for appetizers if you are having a party.
1/2 back beans drained and rinsed
1/4 c sweet corn kernels frozen thawed
1 oz cream cheese 1/3 less fat
1/4 tsp cumin
1/8 tsp chipotle powder (optional)
salt pepper garlic powder
2 tsp olive oil
5 mini sweet peppers
Pre Heat broiler on high Wash your sweet peppers patting dry. Slice peppers in half remove membrane and seeds. On a small baking sheet place peppers drizzle with olive oil sprinkle with a small amount of salt pepper garlic powder toss well. Place pan in oven broiling peppers about 5 min just until beginning to get soft and releasing their liquid. Meanwhile in a small bowl add cream cheese soften in the microwave about 1 min add cumin chipotle powder dash of salt pepper and garlic powder mix well add beans and corn continue to mix well until cheese coats all the beans and corn. Taste add salt pepper and garlic powder to liking. Remove peppers from the oven top each half with a heaping spoonful of bean corn mixture. Place pan of peppers back in the broiler 5-6 min until heated through.