Petite Stuffed Peppers

Makes 30 Appetizers (about 1oz each) | Prep: 30 minutes, Total: 30 minutes
Quick Bean Recipes, Healthy Bean Recipes, Easy Chili Recipes
1 pouch bag of sweet mini peppers
1 (15oz) can S&W® Black Beans, drained, rinsed
1/2 cup canned whole kernel corn, well drained (from 15oz can)
1 medium tomato, seeded, diced (about 1 cup)
2 green onions, chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 cup (4oz) shredded reduced fat cheese Cheddar Jack, Cheddar or Monterey Jack cheese
Heat oven to broil. Cut peppers in half lengthwise. Remove stems, ribs and seeds. Place close together on large nonstick baking pan.

Place beans in medium bowl. With fork, mash about half of the beans. Stir in all remaining ingredients except cheese. Place a tablespoon of bean mixture on each pepper piece. Sprinkle with cheese. Broil about 6 inches from heat 1 to 3 minutes or until cheese is melted.

Serving Suggestions:
Cut red, yellow, orange and/or green bell peppers into strips and use in place of the mini sweet peppers to make a colorful appetizer.
Nutritional Information Per Serving:

Calories 25 (from Fat 10), Total Fat 1g (Saturated Fat .5g, Trans Fat 0g), Cholesterol 5mg, Sodium 70mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 1g, Protein 2g, Vitamin A 2%, Vitamin C 20%, Calcium 4%, Iron 2%