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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Course:
Appetizer
Cuisine:
Mexican
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.
Cup of Yum
Notes
- We recommend organic ingredients when feasible.
- 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.
- Calories 196
- Calories from Fat 117
- % Daily Value*
- Fat 13g
- 20%
- Saturated Fat 8g
- 50%
- Cholesterol 38mg
- 13%
- Sodium 528mg
- 23%
- Potassium 274mg
- 8%
- Carbohydrates 7g
- 2%
- Fiber 2g
- 8%
- Sugar 5g
- 6%
- Protein 12g
- 24%
- Vitamin A 3930IU
- 79%
- Vitamin C 144.8mg
- 176%
- Calcium 330mg
- 33%
- Iron 1mg
- 6%