Description
These vibrant stuffed mini peppers are filled with a flavorful cilantro lime rice and topped with fresh pineapple salsa, accompanied by smoky chipotle pinto beans. Perfect as a colorful main dish or a crowd-pleasing appetizer, they bring a delightful combination of sweet, spicy, and tangy flavors to your table.
Ingredients
Chipotle Pinto Beans
- 1 can SimplyNature Organic Pinto Beans, drained and rinsed
- 1 to 2 chipotle peppers from a can of Pueblo Lindo Chipotle Peppers, diced
Peppers
- 1 pound organic mini sweet peppers, sliced in half, seeds and ribbing removed
- SimplyNature Organic Extra Virgin Olive Oil, for drizzling
- Stonemill Sea Salt, to taste
- Ground Black Pepper, to taste
Cilantro Lime Rice
- 1 cup cooked rice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Salt, to taste
Pineapple Salsa
- 1 cup fresh pineapple, finely chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Salt, to taste
Instructions
- Prepare the Chipotle Pinto Beans: In a small bowl, combine the drained and rinsed pinto beans with the diced chipotle peppers. Mix thoroughly and set aside to allow the flavors to meld.
- Preheat the Grill: Heat your grill to medium-high heat to get a nice char on the peppers without overcooking them.
- Prepare and Grill the Peppers: Thread the sliced mini sweet peppers onto metal skewers. Drizzle them with extra virgin olive oil and sprinkle with sea salt and ground black pepper. Place the skewers on the grill and cook for about 2 minutes per side until the peppers are charred and tender but still hold their shape.
- Assemble the Stuffed Peppers: Remove the peppers from the skewers carefully. Fill each pepper half with the prepared cilantro lime rice, then top generously with pineapple salsa.
- Serve: Plate the stuffed mini peppers alongside the chipotle pinto beans and serve extra pineapple salsa on the side for added flavor.
Notes
- Adjust the amount of chipotle peppers to control the heat level to your preference.
- You can prepare the cilantro lime rice and pineapple salsa ahead of time to save time.
- For a vegan option, ensure the rice and salsa are prepared without any animal products.
- If you don’t have a grill, peppers can be charred on a stovetop grill pan or broiled under the oven’s broiler.
- Prep Time: 45 mins
- Cook Time: 4 mins
- Category: Main dish, Appetizer
- Method: Grilling
- Cuisine: Mexican-inspired