Stuffed with a flavourful mixture of avocados, beans, corn and salsa, these mini pepper poppers will make a fine addition to any appetizer buffet.
What do I need ?
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 avocado, finely chopped
3/4 cup rinsed canned black beans
1/2 cup frozen corn, thawed
1/2 cup salsa
1 lb. (450 g) assorted mini sweet peppers (orange, red, yellow)s, cut lengthwise in half, seeded
1 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
2 Tbsp. chopped fresh cilantro
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How do I make it ?
Combine avocados, beans, corn and salsa; spoon into peppers. Place on baking sheet; top with cheese.
Broil, 4 inches from heat, 2 to 4 min. or until cheese is melted.
Sprinkle with cilantro.
Kraft Kitchen Tips!
For more heat, prepare using hot salsa. Or, add 1 chopped fresh jalapeño pepper to the avocado mixture before spooning into sweet pepper halves.
How to Use Leftover Canned Beans
Refrigerate leftover canned beans up to 3 days. Add to your favourite mixed green salad.
Calories From Fat
% Daily Value
Fat 1.5 g
Saturated fat 0.5 g
Cholesterol 5 mg
Sodium 50 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 1 g
Protein 1 g
30 servings, 1 popper (37 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.