Stuffed Mini Peppers

As seen on

Love & Lemons

Total Time

49 mins

Prep Time

45 mins

Cook Time

4 mins

Rating

(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

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

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.

Chef’s notes

*use 1 pepper for a mild flavor, 2 peppers for spicier beans.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Stuffed Mini Peppers

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

More recipes by Love & Lemons