Stuffed Mini Peppers - Taco style #OurFamilyTable

These stuffed mini peppers are filled with veggies, cheese, and beans - taco-style finger foods that would want you to take a couple more. These are non-messy, individually portioned just like any finger food, when you want to move around and eat. They are the most yummiest according to me. Sometimes, when you are in a hurry, we need quick fixes for some healthy snack, or for a party. Who wouldn't like a taco? They help in having a casual atmosphere when you have a gathering as it has the best filling.  Also, when you want to check on the calories, you might want to serve finger food rich in fiber and low in carbs and fats. Plus this can be made ahead. Just right before serving, pop it in the oven, and bake till the cheese melts. Canned beans can be used too. The stuffed mini peppers fall in all these categories, what else could one ask for?  These are the perfect ones for the New Year or any party!

This is one of my favorite finger food and when Christie announced the theme "Favorite Finger Food", I decided to post this. I like the mini peppers stuffed with cheese filling too. But this is more filling and sometimes make it for snack style lunch or dinner. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

Ingredients

Mini sweet peppers - 12-14

Black beans - 1 cup, cooked

Carrots - 1/3 cup

Peas - 1/4 cup

Corn - 1/2 cup

Onion - 1/4 cup, diced

Garlic - 1 tsp, finely chopped

Paneer - 1/2 cup, shredded

Cheddar cheese - 1 and 1/4 cup, shredded

Salt

Cumin Powder - 1/2 tsp

Cayenne - 1/2 tsp

Salt - 1/2 tsp

Ground Pepper - 1/4 tsp

Oregano - 1/4 tsp

Oil - 1 tbsp

Method

Heat oil in a pan, add the cumin. When it sizzles add the onion, garlic, carrot, and saute for 4-5 minutes, till they are tender. Add the tomatoes, peas, and corn, saute for 3-5 minutes till they are cooked. Add the black beans, grated paneer, salt, pepper, cayenne, cumin powder, and oregano. Continue to saute for 2-3 minutes. Switch off the flame and let it cool. Once cooled, add cilantro and 3/4 cup shredded cheddar cheese. Mix thoroughly and keep aside.

Preheat the oven to 350 degrees F. Wash and dry the peppers. Slit each pepper lengthwise into two. Stuff about tbsp of the veggie-bean-cheese mix into each pepper piece. Arrange in a baking sheet. Sprinkle the remaining 1/2 cup cheddar cheese on top of all the peppers.

Bake for about 10 minutes, until the cheese melts. Remove from the oven, cool, and serve.

Here are the links to "Favorite Finger Foods". Thanks, Christie, Ellen, and OurFamilyTable Group! 

• Cordon Bleu Appetizers by Family Around the Table
• Waffled Yorkshire Pudding Pizza Bites by A Kitchen Hoor's Adventures
• Curry Cheese Toasts by That Recipe
• French Onion Tartlets by Cheese Curd In Paradise
• Homemade Fish Crackers with Cheddar and Whole Wheat by Karen's Kitchen Stories
• Mini Crab Cake Appetizer by Art of Natural Living
• Samosa Egg Rolls by Palatable Pastime
• Steak Roll Ups by Cindy's Recipes and Writings
• Stuffed Mushrooms by Making Miracles
• Stuffed Mini Peppers by Magical Ingredients (You are here!)