Stuffed Mini Peppers

Name: Stuffed Mini Peppers
Prep time: 45 min
Cook time: 4 min
Total time: 49 min
Ingredients: 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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Prep Time: 45

Cook Time: 4

Total: 49

Servings: 4

Cost: $7.95 /serving

Author : Jeanine Donofrio

Ingredients

Remove All · Remove Spices · Remove Staples

1 can SimplyNature Organic Pinto Beans, drained and rinsed1 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 removedSimplyNature Organic Extra Virgin Olive Oil, for drizzlingStonemill Sea Salt and Ground Black PepperCilantro Lime RicePineapple Salsa

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Instructions

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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.