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Southwest Stuffed Mini Sweet Peppers|Craving Something Healthy
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5 from 1 vote

Southwest Stuffed Mini Sweet Peppers

A tasty Southwest-inspired appetizer idea
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 111kcal

Ingredients

  • 1 pound mini sweet peppers
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 medium jalapeno pepper minced
  • 15 ounce can black beans rinsed and drained
  • 2 tablespoons lime juice
  • ¼ cup fresh cilantro plus additional for garnish if desired
  • ½ teaspoon salt
  • ¼ cup queso fresco divided

Instructions

  • Rinse and pat dry the mini peppers.
  • Slice the peppers lengthwise, and remove any excess seeds.
  • Heat the oil in a saute pan on medium-high heat.
  • Sauté the onions, garlic and minced jalapeno peppers just until softened - about 3-4 minutes.
  • Place the sautéed vegetables, black beans, lime juice, cilantro, salt and about half of the queso into the bowl of a food processor fitted with the chopping blade. Puree until smooth.
  • Spoon the black bean dip mixture into the mini peppers, and sprinkle with the remaining queso.
  • Serve at room temperature, or if desired, broil the stuffed peppers just until the bean dip is heated through and the cheese melts.
  • Garnish with additional minced cilantro.

Notes

Any leftover stuffed peppers will keep covered, in the refrigerator for 1-2 days.
If prepping this ahead, slice the sweet peppers and prepare the bean dip but don't combine them until just before serving.

Nutrition

Calories: 111kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 381mg | Potassium: 314mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 78mg | Calcium: 48mg | Iron: 1mg