Stuffed Mini Peppers
Total Time
49 mins
Prep Time
45 mins
Cook Time
4 mins
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 1 can SimplyNature Organic Pinto Beans, drained and rinsed
- 1 to 2 chipotle peppers from a can of Pueblo Lindo Chipotle Peppers, diced*
- 1 pound organic mini sweet peppers, sliced in half, seeds and ribbing removed
- SimplyNature Organic Extra Virgin Olive Oil, for drizzling
- Stonemill Sea Salt and Ground Black Pepper
- Cilantro Lime Rice
- Pineapple Salsa
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Preparation
Step 1
Make the beans: In a small bowl, mix the pinto beans with the chipotle peppers. Set aside.
Step 2
Preheat a grill to medium-high heat. Thread the peppers onto metal skewers, drizzle with olive oil, and sprinkle with pinches of salt and pepper. Grill 2 minutes per side or until charred and tender but not collapsed.
Step 3
Remove the peppers from the skewers and fill each pepper with rice and top with pineapple salsa. Serve with the pinto beans and extra pineapple salsa on the side.
Step 4
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Chef's notes
*use 1 pepper for a mild flavor, 2 peppers for spicier beans.
