Black Bean Stuffed Mini Pepper Bites
Sometimes I think the whole world is starting to come around to this snacks-for-dinner situation that I love so much.
I mean, take these mini bell peppers, for example. I didn’t start seeing them in stores until about a year ago, but now I see them at almost every store I go to.
I’m pretty sure they’re MADE for little snacks like this, because really, what else would you use them for? It doesn’t make sense to just chop them up for salad or slow cooker chicken burrito bowl; they’re too special (and cute).
This is a protein-packed snack to help you get through the day. To make these peppers, I grabbed a bag of those adorable mini bell peppers, cut them half, and removed the seeds.
I scooped some refried black beans (regular refried beans work here, too, or a mixture of beans like I use in my vegetarian fajitas) into each half, then threw them in the oven for a few minutes.
Once the peppers were tender, I added another punch of protein by sprinkling them with Colby Jack cheese (any cow’s milk cheese works), and returning them to the oven for a few minutes until the cheese got melty and gooey.
I finished them with a drizzle of hot sauce and a sprinkle of fresh cilantro.
These Black Bean Stuffed Mini Pepper Bites are a perfect snack for a lazy weekend afternoon, and work great as a party appetizer, too.
You can even make them in advance and pack them in a lunch, because they’re just as good at room temperature as they are warm.
- 1 package (8 ounces) mini bell peppers
- 1/2 (15 ounce) can refried black beans
- 4 ounces Colby Jack cheese, shredded
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sriracha or other hot sauce
- Preheat oven to 350 degrees F. Cut peppers in half lengthwise; use small spoon to gently remove seeds and white membranes from inside of peppers. Use spoon to fill each pepper half with beans.
- Place peppers filled side-up on rimmed baking pan; transfer to oven and bake 8 minutes. Sprinkle peppers with cheese; bake 2 minutes longer or until cheese is melted.
- Serve peppers garnished with cilantro and hot sauce.