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Southwest Stuffed Mini Sweet Peppers|Craving Something Healthy

Southwest Stuffed Mini Sweet Peppers

Prep Time 20 minutes
Servings 6 -8 servings
Author Craving Something Healthy


  • 1-1 pound bag of mini sweet peppers
  • 2 tablespoons canola oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 jalapeno minced
  • 1 can black beans rinsed and drained
  • juice of 1 lime
  • 1/4 cup fresh cilantro plus additional for garnish if desired
  • 1/2 teaspoon salt
  • 1/4 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 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.