I was originally making burgers, not Black Bean Stuffed Mini Peppers. And the filling recipe for these peppers can still be a delicious veggie burger or pattie. But, I had these lovely little peppers on hand. I was planning a salad to go along with the veggie burgers. I was looking at these little peppers, and thinking that their mini-ness was so cute, and what a waste to cut them up in a salad. Then a light bulb went on and the burgers were forgotten.
I’m so glad, because these mushroom & black bean mini stuffed peppers were so good and such a hit. And really easy. They’re not only cute and delicious, but they also make a great appetizer and would be perfect to take to a pot luck. With a salad (sans peppers, now), and some rice, these little babies are also dinner. I’ll be making these again, for sure.
I used canned black beans here to save time. Did you know that black beans are also known as turtle beans? And they date back at least 7000 years? Read more fun black bean facts here: Black Bean History.
Sometimes it’s hard to please everyone, with so many people following different ways of eating. Especially when they are all at the table at the same time. It requires a lot more thinking. You have to cook so that everyone can eat at least part of the meal and still be happy. But, diced portobello mushroom adds a nice meaty texture to this dish to make it feel hearty and satisfying and keeps the meat eaters happy, too. And, losing the burger bun means they are gluten free as well as vegetarian. These stuffed mini peppers manage to hit a lot of bases and they’re just one dish, to boot.
Black Bean Stuffed Mini Peppers
How To Make Black Bean Stuffed Mini Peppers
Black beans and portobello mushrooms make a delicious vegetarian filling for these mini peppers.
- 4 mini bell peppers any colour, sliced length wise, cored and seeded
- 14 oz can black beans drained
- 1 portobello mushroom cap diced
- 1/4 cup red onion finely diced
- 1 egg lightly beaten
- 1 tbsp chili powder
- 1 tsp cumin
- juice of 1/2 lime
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Monterrey jack cheese grated
- 2 tbsp fresh cilantro chopped
- Preheat oven to 350°
- In a bowl, mash beans until fairly smooth, but still chunky.
- Mix in mushroom pieces, onion, egg, chili powder, cumin, lime juice, salt and pepper.
- Place peppers, cut side up on a baking sheet lined with parchment.
- Fill each pepper with bean mixture, mounding at the top.
- Top each with cheese.
- Bake in center of oven for 15 - 20 minutes or until peppers have softened and cheese is melted. Remove from oven and garnish with cilantro. Serve immediately.