Four ingredients are all you need for this Tex-Mex-inspired appetizer that combines creamy refried beans, tangy salsa, and sweet peppers.
Ingredients
- 10 mini sweet peppers
- ¾ cup fat-free refried beans
- ½ cup jarred salsa verde
- 2 tbsp finely chopped cilantro
Steps
- Preheat oven to 375°F. Halve the peppers lengthwise and remove seeds.
- In a medium bowl, stir together the beans, salsa, and cilantro. Season with salt to taste. Divide bean mixture among pepper halves. Arrange stuffed peppers on a baking sheet.
- Bake 15–20 min., until peppers are crisp-tender and filling is hot. Serve warm.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Dairy Free
- Nut Free
- vegetarian
- Wheat Free
- Vegan
- gluten free
- February March 2020
- Guiding Stars
- Lactose Free
- Egg Free
Nutrition information
- Calories 51kcal 3%
- Fat 0.4g <1%
- Saturated fat 0.1g <1%
- Carbs 10.8g 4%
- Sodium 150mg 6%
- 0.5g sugar
- 2.1g fiber
- 2.3g protein
- 0mg cholesterol
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