Mini Mexican Stuffed Peppers with BUSH’s Cocina Latina Frijoles Negros Machacados
These Mexican Stuffed Peppers were created in partnership with Bush’s Beans.
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.
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.
I know you are going to love these!
Mini Mexican Stuffed Peppers
Yield: serves 6-8
Prep Time: 5 minutes
Cook Time: 20 minutes
- 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
- Preheat oven to 450 degrees.
- 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.
- Bake for 15 minutes.
- Carefully take baking dish out of oven and sprinkle cheese over peppers. Bake for 5 more minutes or until cheese is bubbly.
- Sprinkle with chopped green onion and serve immediately.
(Disclosure: This recipe was developed in partnership with Bush’s Beans. Thank you for supporting the brands that make Aggie’s Kitchen possible!)
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