Baked Hot Peppers with Walnut, Pumpkin and Corn

September 28, 2014

An appetizer or side dish that’s surely exciting.

4 banana peppers, or small and mild hot peppers
2 tablespoon chopped walnut
2 tablespoon cooked pumpkin flesh, mashed.
2 tablespoon cooked corn, finely chopped.
Dried Basil to taste
Salt to taste

Preheat oven to 375 Fahrenheit. Trim off the top of hot peppers. Cut in half and remove the seeds. Mix walnut, pumpkin, corn, basil and salt. Put some walnut mixture in each pepper half. Place the filled pepper halves in a baking dish. Bake 15 to 20 minutes.

Nutritions

Calories
77

Sodium
8mg
0% DV

Fat
3g
5% DV

Protein
1.0g
2% DV

Carbs
3g
1% DV

Fiber
1g
7% DV