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!
This recipe for stuffed sweet peppers makes the perfect light snack to munch on with friends on a nice summer evening. A tasty way to eat the rainbow!
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.
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