I made these for the Super Bowl this past Sunday and everyone loved them. I apologize for the picture but I snapped these fast with my iPhone before everyone devoured them. I made two versions but you can easily make these for your carnivores, vegetarians and vegans by mixing up the ingredients a bit. These bite-sized poppers are fun appetizers or serve alongside some quinoa or kamut for a fun dinner idea. Take minutes to whip up and then broil to finish them off. Doesn’t get any easier than that. Plus kids love eating with their fingers – and this is a great way to get some beans and corn into even your pickiest munchkin.
1 bag of the multi colored mini peppers, washed and halved (seeds removed)
1 lb of ground turkey or beef (if you are using meat in the recipe)
1/2 cup of black beans (rinsed with cold water) – from a can or follow the instructions for dried black beans
1/4 cup of corn kernels (frozen or fresh work best)
1/4 cup of onion (yellow or red) finely diced
1/4 cup of quinoa, cooked
2 tablespoons ground cumin
1/4 teaspoon chili powder
Salt and pepper
1 teaspoon smoked paprika
1/8 teaspoon ground cayenne
1/2 cup of vegetable broth (beef or chicken broth if using ground red meat or ground chicken/turkey)
Jalapeño, diced (optional)
Shredded cheese ( you can use cheddar or vegan cheese) – 1/3 cup or so just for topping
Optional toppings: jalapeños, cilantro leaves, salsa
Get a cookie sheet with sides set aside. Half the peppers and clean the seeds out of them set them on the cookie sheet. Then in a large sauté pan cook your choice of meat, if you are using it, and onions and once cooked throughout add the cumin, chili powder, salt and pepper, ground cayenne, paprika and broth. Cook for about 4-6 additional minutes. Then remove from the stove.
In the meantime, in a bowl, blend your black beans, corn and quinoa. If making the vegetarian or vegan option – stuff your peppers with the corn/bean/quinoa mixture and top with your choice of cheddar (vegetarian) or vegan cheese (vegan option).
If using meat, blend the black bean/corn/quinoa mixture with the cooked meat and then proceed to stuff the peppers. Top with grated cheese. Then broil for 3-4 minutes or until the cheese is melted and bubbly. Remove and serve immediately.
If using optional toppings – top before serving.
— Knead to Cook