Corn Spinach Stuffed Mini Peppers
Corn Spinach Stuffed Mini Peppers - a quick and delicious vegetarian appetizer which is sure to be a hit at BBQ or just about any party!
Servings: 3
Ingredients
- 8-10 sweet mini peppers
Stuffing
- 1.5 teaspoon teaspoon vegetable oil
- 2 garlic cloves fat, minced
- 1 small red onion finely chopped
- ½ cup sweet corn
- 1 cup finely chopped spinach tightly packed
- 2 tablespoons sour cream
- ¼ cup shredded parmesan cheese
- ½ teaspoon garlic salt
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375 F degrees. Line a baking sheet with silicone mat or parchment paper and set aside.
- Heat oil in a pan on medium heat. Once the oil is hot, add the chopped garlic and saute for 30 seconds.
- Add chopped onion and cook for another 1-2 minute.
- Add chopped spinach and mix well.
- Add sweet corn to the pan. I used frozen corn and put them in warm water for 5 minutes before adding it to the pan.
- Add salt and pepper to taste and mix well. Cook for 2 minutes or till mixture dries out a bit.
- Transfer the spinach corn mixture to a bowl and add sour cream, shredded parmesan cheese and garlic salt.
- Mix till everything is well combined. Taste test and adjust salt and pepper accordingly.
- Wash and pat dry the mini peppers and cut them into half. Remove the seeds and set aside.
- Take each half and fill it with the spinach-corn-cheese mixture. I was able to fill 9 mini peppers with this amount of filling.
- Bake at 375 F degrees for 20 minutes till the top is bubbly and peppers are soft. Serve immediately!
Nutrition
Calories: 133kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 540mg | Potassium: 322mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3460IU | Vitamin C: 102.9mg | Calcium: 135mg | Iron: 0.8mg