Cheese, Please!
This mini bell pepper popper appetizer isn’t for cheese hater. It’s backed with cream cheese, shredded cheese, AND topped with even more! In the recipe I don’t specify what type of shredded cheese to use. That’s because everyone has majorly different preferences, and I want YOU to pick your favorite. I used colby jack. Another good one would be pepper jack. It would add a touch a spice, if you’re into that.
The Perfect Appetizer
What appetizer could be better than one that is irresistibly pop-able, easy to share, and absolutely delicious?! You can remake them then pop them in the oven right before serving so you don’t have to spend all your time in the kitchen instead of mingling with your guests. Pair it with an array of dips like sour cream, salsa, or guacamole and your guests will never want to leave!
Mini Bell Pepper Poppers
Ingredients
- 3/4 Pound Ground beef
- 2 Teaspoons Taco seasoning
- 1 Pound Mini bell peppers
- 1/2 Cup Black Beans
- 1/2 Cup Corn
- 1 and 1/2 Ounce Cream cheese
- 1/2 Cup Shredded Cheese split
- 1 Teaspoon Chili Powder
Instructions
- Start by browning your beef in a pan. Once done add the taco seasoning and a splash of water. Mix it in over heat.
- Preheat oven to 350 degrees Fahrenheit and grab a baking sheet.
- Wash your mini bell pepper and slice in half vertically. Remove seeds and any large veins.
- In a medium sized bowl combine your cooked beef, beans, corn, cream cheese, 1/2 cup of your shredded cheese, and chili powder.
- Use a spoon to add your mixture to each bell pepper then place on baking sheet. Repeat until mixture is gone.
- Bake in oven for 12 minutes.
- Add the remaining cheese and broil on high for 2 additional minutes.
- Serve warm.
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