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