Mini Bell Pepper Party Poppers
Make-ahead finger food for your appetizer table
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- 1 lb mini bell peppers
- ½ cup salsa
- ¾ cup vegetable broth
- 1 TB taco seasoning
- 1 tsp ground cumin
- ½ cup quinoa rinsed if needed
- 1 cup black beans canned, rinsed and drained
- 1 cup shredded cheese 4-cheese Mexican or cheddar blend
Blend salsa and broth together until smooth. Transfer to a small saucepan and heat to just boiling. Add quinoa and spices. Reduce heat and simmer for 15 minutes. Remove from heat, stir, and let sit, covered for 5 minutes.
To a medium bowl add 1 cup prepared quinoa with 1 cup black beans. Mix and then stir in 1 cup shredded cheese. Microwave 30-60 seconds to melt cheese. Stir.
Cut off the stem end of each pepper and remove seeds and membrane. Place in a steamer basket. Heat about an inch of water in a large saucepan to boiling. Place the steamer basket with peppers into the pan and steam, covered, for 10-15 minutes. Remove from pan, rinse with cool water and allow to drain and cool 5-10 minutes.
Using a small spoon or butter knife (or hands), fill each pepper with the quinoa mixture. Place upright in a dish to prevent filling from spilling out. Once all peppers are filled, refrigerate until ready to serve.
Calories: 108kcal | Carbohydrates: 14g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 257mg | Potassium: 254mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1621IU | Vitamin C: 58mg | Calcium: 74mg | Iron: 1mg