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!
Servings 4 people
Ingredients
- 2 (15 oz) cans pinto beans drained and rinsed
- 1 ½ cups water
- ¾ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 pound mini sweet peppers
- 1 ½ 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.