Plain jalapeño poppers get a veggie infusion with these black bean- and corn-stuffed beauties.
To prevent poppers from rolling while on the pan, slice a tiny (1/8-inch-thick) piece of skin from the bottom of each jalapeño half using a serrated knife.
You can prepare the jalapeños and the cream cheese mixture and refrigerate separately, covered, up to a day ahead. Let cream cheese mixture soften at room temperature before filling peppers.
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