Aggie's Kitchen

Mini Mexican Stuffed Peppers with BUSH’s Cocina Latina Frijoles Negros Machacados

These Mini Mexican Stuffed Peppers are a great addition to any fiesta as a tasty side dish or hearty appetizer. This recipe was created in partnership with Bush’s Beans.

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Mini Mexican Stuffed Peppers - baby bell peppers stuffed with black refried beans, salsa and cheese. Great side dish or appetizer and hard to resist! Recipe via aggieskitchen.com

I’ve mentioned before that I’m a little obsessed with these baby bell peppers I’ve been finding at the grocery store. They are the perfect size in my opinion, making these Mini Mexican Stuffed Peppers a great side dish for our dinner the other night. I’d like to think they would be a nice hearty option for an appetizer too, especially during football season. A plate of these, alongside some quesadillas and chips and guacamole and you’ve got yourself a nice fiesta spread. I’m always a big fan of fiesta food.

Mini Mexican Stuffed Peppers - baby bell peppers stuffed with black refried beans, salsa and cheese. Great side dish or appetizer and hard to resist! Recipe via aggieskitchen.com

To stuff these little peppers, I used Bush’s Beans line of Latin inspired preseasoned beans, Cocina Latina. The Frijoles Negros Machacados variety is reminiscent of refried black beans and are absolutely delicious. They are great on their own, served with rice, or would make a nice filling for tacos, quesadillas or enchiladas too.

Since I used a smaller variety of pepper, these Mexican Stuffed Peppers cooked up quickly – just over 20 minutes. If you don’t have the baby bell peppers available, use the mini sweet peppers or larger bell peppers and adjust cook time to less or more as necessary.

Mini Mexican Stuffed Peppers - baby bell peppers stuffed with black refried beans, salsa and cheese. Great side dish or appetizer and hard to resist! Recipe via aggieskitchen.com

I know you are going to love these!

Print Recipe

Mini Mexican Stuffed Peppers

Yield: serves 6-8

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

  • 10 baby bell peppers, halved and cleaned
  • 1 can BUSH's Cocina Latina Frijoles Negros Machacados
  • 1/2 cup salsa
  • 1 cup shredded Mexican blend cheese
  • coarse salt and pepper
  • chopped green onion, for garnish

Directions:

  1. Preheat oven to 450 degrees.
  2. Place pepper halves in a lightly greased glass baking dish. Fill each half with 1 heaping teaspoon of beans, then top with half a teaspoon of salsa.
  3. Bake for 15 minutes.
  4. Carefully take baking dish out of oven and sprinkle cheese over peppers. Bake for 5 more minutes or until cheese is bubbly.
  5. Sprinkle with chopped green onion and serve immediately.

More ways to stuff a pepper:

Beef & Spinach Stuffed Peppers

Stuffed Poblano Peppers with Turkey and Black Beans 

Orzo Stuffed Peppers | Two Peas & Their Pod

Mini Grilled Stuffed Peppers | Lemons for Lulu

Taco Stuffed Peppers | Tried & Tasty

(Disclosure: This recipe was developed in partnership with Bush’s Beans. Thank you for supporting the brands that make Aggie’s Kitchen possible!)

 

Follow Aggie’s Kitchen’s board Mexican Recipes {Fiesta Food!} on Pinterest.

 

Mini Mexican Stuffed Peppers - baby bell peppers stuffed with black refried beans, salsa and cheese. Great side dish or appetizer and hard to resist! Recipe via aggieskitchen.com

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11 Responses to “Mini Mexican Stuffed Peppers with BUSH’s Cocina Latina Frijoles Negros Machacados”

  1. Erica posted September 30, 2015 at 10:04 am

    OW! Totally doing this, but I think I’m going to stuff little acorn squash instead! The beans sound delicious- looking for them at the store!!

    • Aggies Kitchen posted October 1, 2015 at 7:40 am

      oh that is such a good idea! I just picked up some acorn squash and want to stuff it!

  2. Sandy @ RE posted October 1, 2015 at 8:45 am

    This is a brilliant game day idea, Aggie. LOVE it … can’t wait to try your recipe!

    • Aggies Kitchen posted October 1, 2015 at 1:53 pm

      Thanks Sandy!

  3. Brenda @ a farmgirl's dabbles posted October 1, 2015 at 10:45 am

    I can’t get enough of those little peppers, either. Your recipe looks easy and awesome – I need to check out those seasoned beans! 

    • Aggies Kitchen posted October 1, 2015 at 1:53 pm

      they are so good! the perfect “in between” size. Thanks Brenda!

  4. Joshua Hampton posted October 1, 2015 at 11:35 am

    Those peppers look so good. I can eat a whole plateful of them.

    • Aggies Kitchen posted October 1, 2015 at 1:53 pm

      Thank you!!

  5. Liz @ The Lemon Bowl posted October 1, 2015 at 3:34 pm

    One of my go-to lunches is a sweet potato (that I microwave for 6 minutes) stuffed with black beans/salsa. Why haven’t I thought of using those little peppers?! This is genius!

  6. Julia posted October 1, 2015 at 8:20 pm

    These look wonderful Aggie! I love stuffed peppers. I have to try your version. <3

  7. Liz posted October 2, 2015 at 9:29 am

    I wish I could have these yummy little numbers for my lunch today! Will stock up for next week—they look fantastic!

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