Southwest Stuffed Mini Sweet Peppers
Craving Something Healthy
bag of mini sweet peppers
can black beans
rinsed and drained
juice of 1 lime
plus additional for garnish if desired
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.