Stuffed Mini Peppers
Prep time
Cook time
Total time
Filled with cilantro lime rice and pineapple salsa, these stuffed mini peppers can serve as a full meal or a fun party appetizer.
Recipe type: Main dish, appetizer
Serves: 4
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*
  • 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
  1. Make the beans: In a small bowl, mix the pinto beans with the chipotle peppers. Set aside.
  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.
  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.
*use 1 pepper for a mild flavor, 2 peppers for spicier beans.
Recipe by Love and Lemons at