Recipe
These Stuffed Mexican Bell Peppers Slay the Appetizer Game
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
- Servings: 2-4
- Medium
Ingredients
- 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
Step 1
Preheat the oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
Scoop a spoonful of the refried bean mixture into each bell pepper arranged on a greased baking sheet.
Step 5
Garnish with a generous sprinkle of shredded cheese.
Step 6
Place in the oven for 10-15 minutes, until the peppers are soft and the cheese is melted.
Step 7
In a separate small bowl, score and empty the avocado and add the lemon juice and salt to your taste.
Step 8
When the peppers are ready, remove from the oven and add the avocado mixture to each pepper and garnish with any remaining cilantro.
Step 9
Enjoy!