Stuffed Sweet Peppers – Refried Bean Style!

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!

5 from 1 vote

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Snacks & Appetizers

Cuisine: Mexican

Method: Freezer Friendly

Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Picky Eaters, Vegetarian

Print Recipe

Servings: 4 people

Ingredients

  

1/2x1x2x

• 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.

Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Stuffed Mini Peppers - Refried Bean Style!

Amount Per Serving

Calories 196 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 38mg13%

Sodium 528mg23%

Potassium 274mg8%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 5g6%

Protein 12g24%

Vitamin A 3930IU79%

Vitamin C 144.8mg176%

Calcium 330mg33%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!