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!

5 from 1 vote

Course: Snacks & Appetizers

Cuisine: Mexican

Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free, Vegetarian

Servings (Adjust to suit): 4

Print

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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

1. Preheat oven to 350 degrees F. 

2. 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).

3. 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. 

   

4. 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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Recipe Notes

We recommend organic ingredients when feasible.

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