Even little peppers from the garden get the Foodie Friday star treatment with a little black bean chili stuffing love.

Kathy Whyte/ WNBF News

Roasted Pepper Black Bean 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 (plus more for topping)

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 the black beans, diced tomato, onion, garlic, chili, oregano, basil, cayenne, salt and pepper and shredded cheese for the chili filling.  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. Top with a little more cheese and let melt (or quickly melt and brown the cheese under the broiler.) Serve with tortilla chips, salsa and sour cream.