Egg & Pepper Poppers

Ingredients

1 cup / 250 ml

prepared low fat refried beans

1/2 cup / 125 g

Egg Creations Whole Eggs Original, well shaken

1

green onion, finely chopped

1 tsp / 5 ml

ground cumin

12

mini bell peppers

3/4 cup / 175 ml

shredded Cheddar cheese

1/2 cup / 125 ml

finely crushed tortilla chips

low fat sour cream and salsa (optional)

Directions

1. Preheat the oven to 375°F (180°C). Whisk the refried beans with the eggs, green onion and cumin until well combined.

2. Halve the mini peppers lengthwise; remove the seeds and white ribs, leaving them intact. Arrange, cut-side-up, on a rimmed baking sheet lined with foil. Carefully fill each pepper with the bean mixture. Bake for 20 minutes.

3. Meanwhile, toss the cheese with the crushed chips to combine. Sprinkle the cheese mixture over the stuffed peppers. Broil for 2 to 3 minutes or until bubbly. Serve with sour cream and salsa on the side (if using).

Tips

1. For those who like more heat, add hot sauce to the bean mixture to taste or replace the mini bell peppers with large, seeded jalapeno peppers.

2. Poppers can be made ahead and reheated in a warm oven.