You gotta love a finger food. Quick, easy, and gone in a second. Problem is, most of them are starchy, fat laden and have spent way too much time in someone’s freezer. But these mini stuffed peppers are nutrient rich and pack the protein, even with being veggie based.
Ingredients: Bag of mini sweet peppers, 1 can of kidney beans, half can of Lima beans (combination of any beans will work), 3 tablespoons of tomato paste, quarter of diced red onion, balsamic vinegar, shredded mozzarella cheese (if desired).
Directions: Slice tops off of mini peppers. Bake at 350 for only about 10 mins. Let cool afterward.
In a bowl, mix together all beans, onion, tomato paste, balsamic vinegar, and any seasonings desired (onion powder, garlic powder, red pepper, and salt were used here). Taste the mixture and make sure to balance the amount of vinegar to tomato paste neutralize the sweetness of the tomato paste. Now, this recipe is vegan (it’s good to give your body a break from digesting animal proteins every now and again), but ground beef or chicken will work also.
Pack a bit of the bean mixture into each pepper. Top off with the mozzarella cheese if not keeping vegan.
These are excellent as an appetizer if entertaining healthy guests or can be a meal with rice or quinoa.
That looks SOOOOO good! I bought a bag of mini peppers the other week and was about to throw them out because I still have a few left (and it’s been a week). Now I can whip this up tonight! Thank you!
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Yes! We can’t stand to see good produce go to waste. Hope you enjoy 🙂
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I,love mini bell peppers too! I think I’ll have to try that recipe now. 😉
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Please do and let us know how it turns out!
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Or simply use Vegan Mozzarella which is great 🙂 sounds nice 🙂
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