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 a casserole; 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.