I’ve got the perfect light snack to enjoy on a nice warm evening (how about tonight?). They’re so tasty no one will even notice how many vegetables they’re consuming! Plus, it’s hard to beat eating the rainbow in one sitting (well, almost)! These stuffed sweet peppers would be great paired with a fresh honeydew margarita, if I do say so myself. :)
Stuffed Mini Peppers - Refried Bean Style!
Ingredients
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 1/2 cups water
- 3/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound mini sweet peppers
- 1 1/2 cups Monterey Jack cheese, shredded
- sour cream, for serving
- cilantro, for serving
Instructions
Preheat oven to 350 degrees F.
Combine the beans, water, cumin, salt and pepper in a pot over medium high heat. Lightly boil for 5 to 10 minutes until the liquid reduces and the mixture can be mashed into a paste (using a potato masher or back of a fork).
Meanwhile, slice the peppers in half, remove the seeds and ribs, and place cut side up on a baking sheet lined with foil or parchment paper.
Fill each pepper with a spoonful of the bean mixture, top with cheese, and bake until golden brown, 20 to 22 minutes. Top with sour cream and cilantro and serve.
Recipe Notes
We recommend organic ingredients when feasible.
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What size of can for the pinto beans?? Not that extra refried beans is a bad thing.
Hi Sheri – Agreed! I just updated the recipe to indicate 15 oz cans. – Jason
Wow!!!Thanks
Made this last night. FANTASTIC RECIPE!!!!!
The honeydew margarita would be perfect and great recipe for the whole family!