This recipe features a number of healthy ingredients that will be a perfect side addition to any Mexican style meal, or you can keep them all to yourself for a filling and plant-based protein packed entrée. It’s an easy recipe, but you’ll impress your friends with the awesome taste and professional looking presentation.
To keep all my fellow vegetarians happy and guilt-free, make sure you are buying vegetarian refried beans because they are normally made with animal lard unless otherwise specified.
Refried Bean Bell Pepper Poppers
- Prep Time:10 minutes
- Cook Time:10-15 minutes
- Total Time:25 minutes
- 1 avocado
- 4 small bell peppers
- 1 can corn
- 1/2 cup shredded cheese
- 1/4 cup cilantro
- 2 minced garlic cloves
- 1 teaspoon crushed red pepper
- 1/2 cup diced onions
- 1/2 teaspoon lemon juice
- 1 can refried beans
- 1/4 teaspoon salt
Preheat the oven to 400°F.
Rinse and cut the bell peppers by carefully cutting a circle around the stem and pulling out the insides and the seeds. Once the stems and seeds are removed, cut each bell pepper into thirds.
In a medium sized bowl, mix together the refried beans, corn, minced garlic cloves, onions, crushed red pepper, and cilantro.
#SpoonTip: Save some cilantro for the end if you want to garnish the peppers and make them even more photogenic.
Scoop a spoonful of the refried bean mixture into each bell pepper arranged on a greased baking sheet.
Garnish with a generous sprinkle of shredded cheese.
Place in the oven for 10-15 minutes, until the peppers are soft and the cheese is melted.
In a separate small bowl, score and empty the avocado and add the lemon juice and salt to your taste.
When the peppers are ready, remove from the oven and add the avocado mixture to each pepper and garnish with any remaining cilantro.