Okay, so it’s Game Day. Or it’s Halloween. Or something. And you’re invited to a party and you have no idea what to bring.
There’s always pressure, you know? You have to bring something that most people will like, but also something kind of creative and something that will appeal to different dietary restrictions, because you know how not fun it is to not be able to eat anything at a party. So you spend days thinking and thinking and thinking and then finally just go by the grocery store, buy a veggie platter, and call it good.
Or maybe that’s just me. I tend to wayyyy over-think these things. But guess what? These mini pepper nachos are totally the answer to every party problem you ever had. Not only are the gluten-free and vegetarian, they are delicious and totally cute in that Pintrest-type way that people are hoping to be cute now. Sure, it takes a little bit of time to prep the peppers, but it’s totally worth it, because all anyone will be talking about are “those cute cheesy pepper things.”
Plus, they’re delicious. So if the other people at your party don’t like them, you can just eat them all by yourself. That’ll show them.
- 1 lb of mini peppers (roughly)
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen or from a can, I don’t care)
- 3 Tbsp lime juice
- 1/2 tsp cumin
- 3 spring onions, thinly sliced
- 1 tsp Frank’s hot sauce
- 2 Tbsp fresh cilantro, minced
- 4 ounces of sharp cheddar, divided
- salt to taste
- extra cilantro for garnish
- Preheat oven to 350 degrees.
- Prep your peppers by cutting off the tops, removing the ribs and seeds, and cutting them in half. You’ll find you want to cut them so they form a wider, shallow trough, rather than a thin, deep one. Set your prepped peppers aside.
- Combine beans, corn, lime juice, cumin, cilantro, onions, Frank’s and half of your cheese in a medium bowl. Stir well to combine.
- Scoop the bean/corn mixture into each little pepper half, then place pepper halves on a foil-lined baking sheet. Sprinkle with remaining cheese.
- Bake for about 15 minutes, or until the cheese is melted and bubbly. Remove, sprinkle with cilantro, and serve.