Roasted Pepper Chili Poppers Recipe [Sponsored]

Roasted Pepper Chili Poppers (prep. time1 hour, including baking time. Serves 8 as appetizer, 2 as an entree)

8 mini bell peppers

1/3 15 oz. can black beans

1/3 14.5 oz. can diced tomato (little or no juice)

¼ onion, finely diced

1 small clove garlic, finely diced

1 Tb. chili powder

1 tsp. each oregano and basil

1/8 tsp. cayenne pepper powder

salt & pepper

¼ C. shredded cheddar

Pre-heat oven to 375. Cut as little as possible off the bottom of each pepper to make them stand up.  Cut off the top of each pepper.  Dice the pieces of pepper you cut off to add to the chili.  Remove the seeds and ribs from inside the peppers. Stir together all the chili ingredients.  If you have mini muffin pans, stand the peppers up in those.  Make rings of aluminum foil to help keep the peppers upright in any pan you use.  Fill each pepper to the top, making sure you push the chili all the way to the bottom of each pepper.  Bake for about 45 minutes until peppers and chili are cooked through.  Serve with tortilla chips, salsa and sour cream.

Thanks to Down to Earth Whole Foods for sponsoring Foodie Fridays.  It's harvest season.  See what has arrived from regional farms and stock up for the winter on honey, nuts and dry goods.  Down to Earth Whole Foods is located on Grant Ave., Endicott just east of Union Endicott High School.