So, I know that Cinco De Mayo is over and I really didn’t plan on posting another Mexican recipe today, but it just kinda happened this way. I hope you will all forgive me! I was going to do a sweet pepper stuffed with ricotta, sweet corn & basil, but that didn’t quite work out the way I was hoping. So, I decided to use a fail safe Mexican food recipe and it did not disappoint!
Did you know that May is Celiac Disease Awareness Month? While I don’t personally have celiac disease I do follow a gluten free diet for health reasons and I have a lot of friends who have celiac disease or gluten sensitivities. For these reasons I was so excited when I was asked to participate in the Celiac Disease Awareness Month Blogger Link-Up! The motto for the month is, “Gluten Free is NOT Flavor Free” , and I couldn’t agree more!
I started this blog in December of 2013, but I had been really wanting to start a food blog for much longer than that. But at that time I had cut so many things out of my diet trying to get to the bottom of some stomach issues that I didn’t think I’d be able to post any recipes that other people would actually want to eat. Little did I know how many other people there were out there with stomach issues and limited diets!
But, the truth is, I have never been more creative in the kitchen until I went gluten free. I’ve definitely had to get out of my comfort food and stretch myself a little more, especially with desserts, but I feel so much more in control of things these days and love the food that I’m cooking more than ever! One phrase that I really hate is when people say, “that is good for being gluten free”. When it comes to cooking, my goal is always for people to not even notice that the food is gluten free and I hope that I accomplish that!
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Tex Mex Sweet Pepper Poppers
- Total Time: 35 minutes
Ingredients
- 1 small bag of mini sweet peppers
- 1 –15 ounce can of refried beans, I like black refried beans
- 1/2 cup sweet corn kernels
- 1/4 heaping cup of chopped tomato
- 2 tablespoons chopped red onion
- 1 tablespoon chopped jalapeno pepper
- 1/2 cup plus 3 tablespoons grated cheese, divided
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon smoked paprika
- Cilantro leaves for garnish, if desired
Avocado Topping:
- 1 avocado
- Juice of 1 lime
- 1 pinch of salt
Instructions
- Pre-heat oven to 400 degrees Fahrenheit. In a large bowl mix together the refried beans, corn, tomato, onion, jalapeno, 3 tablespoons cheese, salt, cumin, garlic powder, paprika, and smoked paprika. Set aside.
- Cut the peppers in half and remove the seeds. Put a small spoonful of the refried bean mixture into each pepper. Bake the peppers in the oven for 10-15 minutes, until peppers are beginning to soften but still slightly firm and bean mixture is hot. Remove from the oven and sprinkle the remaining cheese over the peppers and bake for another 2 minutes, until cheese is melted.
- While peppers are cooling, make the avocado topping. Cut the avocado in half and remove the seed. Score the avocado and scoop into a medium sized bowl. Mash avocado with a fork until desired texture is reached and then add the lime juice and salt. Stir until combined.
- Spoon the avocado mixture onto each popper and top with cilantro leaves, if desired.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer, Gluten Free
Lovely post! This gave me an idea for a Super Bowl appetizer. I am vegan so I began to think of ways to “veganize” this and I went in a slightly different direction. I am going to try and make “cheesesteak” bites. I’ll use meatless crumbles seasoned as cheesesteak with diced white onion. Then I’ll stuff them into the little peppers and add Daiya mozzarella and roast them up! Thanks for the inspo!
That sounds delicious!! I hope you enjoy them! š
Oh, this looks delish! I bought a bag of mini peppers last week. I don’t have corn, but thought maybe I’d brown some ground beef to add to the mix. I also only have pickled jalapenos. However, my coworker gave me some little tomatoes and red onions from her garden that will work nicely. I’ll let you know how it comes out!
Thanks, Erica! I think pickled jalapeƱos would be great! I hope you enjoy them! š
I love the photos in this post, Izzy … so colourful!
It must have been a real challenge going gluten free (at least at first), but thank goodness there are plenty of tasty gf ideas floating around these days! I would happily munch my way through this plate of poppers without ever thinking about those missing carbs! š
Thank you, Helen! It was so scary at first, but now it just seems second nature! And yes, it does make it much easier with all the tasty gluten free foods out there these days!
These are adorable!! I say keep the Mexican food coming, because I love it.
Thank you, Joanne! I would be happy only posting Mexican recipes forever š
Totally okay to celebrate Cinco all month. There’s only so much time in one day for tacos, burritos, nachos, margaritas, annnnnd tex mex poppers?! It takes a month! š
Is it ok to celebrate Cinco De Mayo all year?!
These look amazing, Izzy! I love stuffed peppers, but so often at restaurants they are just drenched in cheese and not much else. Yours seem much healthier and more delicious! And I loved hearing about your gluten-free journey – I especially liked your comment about becoming a more creative cook after going gluten-free. That’s exactly how I have felt since becoming a vegetarian. And I think your recipes always look amazing not only “for being gluten-free”, but simply in general!
Thank you, Julia! I agree! Lots of cheese and cream cheese, which can be good, but beans are my favorites! It is so true that you get more creative with food restrictions! And you are forced to eat at home more which helps too! Thank you so much, Julia!! š
Way to go, Izzy! Getting down to to the root of the problem when it comes to health issues can be a challenge. But you took that challenge head on and have helped so many others in the process! Thank you for your courage and leadership! Looking forward to your post on Friday.
These poppers are fabulous! And yes please on more Mexican food! I always need more of it in my life. Thank you, Izzy!
Thanks Traci!! Unfortunatly, I still have a few stomach issues hanging around, but cutting out gluten definitely seemed to help a lot! haha, always more Mexican food!!!
These are the best looking poppers I’ve ever seen! I can imagine you’d have to be super creative when you have certain restrictions, but I’m sure it’s inspired some awesome recipes like this one!
Awww, thank you so much Ashley!! I’ve definitely had some flops, but for the most part I feel like food restrictions have just made me a better cook!
Beautiful photos, Izzy! And of course, I love the recipe too. It’s a perfect example of how flavorful gluten-free and vegetarian food can be. Keep the Mexican comin’! š
Thank you, Sarah!! I’ve been experimenting with some new lighting techniques š Maybe I should change to an all Mexican food blog š and then I won’t feel the need to apologize anymore!
Yep, MORE Mexican food please Izzy! These are too cute, I love mini vegetables and stuffing them with this gorgeous filling makes them even better! Next time you make them I claim at least one to be sent to me š
Coming right up!! I love mini vegetables too! I once bought a bunch of baby eggplant because they were so cute even though I don’t really like eggplant! I will def send you some, if I can keep myself away from them š
Who apologizes for posting more Mexican food? You could post it everrrry day and I’d still swing by to drool over these poppers! I love that you used sweet peppers. While I like poblanos and jalapenos, spicy food really doesn’t love me back. But dainty little sweet peppers are always a good choice
I’m seriously thinking about just posting Mexican food all the time! Kinda just kidding… lol I’m such a wimp and like to pretend I like jalopenos, but they are always way too spicy for me!
haha I will always forgive you for posting more mexican food!!! In fact, I encourage it š
These poppers sound soooo good! My mom and sister both eat gluten-free and I love coming up with recipes for them that you don’t even notice they are gluten-free – I think you do an awesome job of that!!
Haha, Thank you!! And I return the favor and encourage you to post all the Mexican food too! It is always fun having guests over and making a dinner that all of us can eat but without really having to say it is gluten free! Thank you!! š
What a fun gluten free dish! Those little sweet peppers are too cute and I love the filling too!
Thank you, Danielle! Cute food taste much better than regular food š
I love the flavor of these poppers, Izzy! And I’m all about the Mexican recipes, as it’s my favorite! These look like the perfect appetizer or dinner. I think I would devour the entire batch!
Thank you, Gayle! I’m glad you love Mexican food too! I totally devoured the entire dish š