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roasted stuffed peppers

Gut Healthy Roasted Stuffed Peppers with Lime Vinaigrette For Your Taco Tuesday

This recipe for Roasted Stuffed Peppers with Lime Vinaigrette combines a few favorite ingredients into one dish. This seriously is the best stuffed peppers recipe!
3 from 1 vote
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Course Main Course
Cuisine Mexican
Servings 8
Calories 617 kcal

Equipment

Ingredients
  

Refried Beans
  • 2 1/2 cups pinto beans, dried
  • 6 cups vegetable stock
  • 3 cloves garlic diced
  • 1 whole onion cut in half and peeled
  • 1 tsp Mediterranean sea salt
  • 2 tsp ground pepper
  • 1 1/2 tsp cumin
  • 1/2 tsp red pepper flakes 
Stuffed Bell Peppers
  • 2 cans black beans drained and rinsed
  • 6 whole bell peppers red, yellow, orange, halved and deseeded     
  • 1 large Spanish onion
  • 4 cloves garlic diced
  • 1 1/2 tbsp olive oil extra virgin
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika 
  • 2 cups shredded cheddar cheese
  • 1/4 tsp cayenne pepper
Lime Vinaigrette
  • 1/2 cup fresh mint chopped into small pieces
  • 1/2 cup fresh parsley Italian, chopped into small pieces
  • 1/4 cup fresh sage chopped into small pieces
  • 4 shallots diced
  • 2 cloves garlic minced
  • 3 small limes zested and juiced
  • 2 tsp honey raw
  • 1 tbsp ground pepper
  • 1 tsp Mediterranean sea salt
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup olive oil extra virgin
Toppings
  • 1 pint cherry tomatoes halved length-wise, so the tomatoes don't squirt!
  • 8 oz baby spinach

Instructions
 

Make the Refried Beans (Click for Recipe)

  • Add the pinto beans, onion, salt, pepper, stock, garlic, cumin, and red pepper flakes to the Instant Pot and press beans with timer set to 45 minutes. Continue according to directions in my refried beans recipe here.
    2 1/2 cups pinto beans, dried, 6 cups vegetable stock, 3 cloves garlic, 1 whole onion, 1 tsp Mediterranean sea salt, 2 tsp ground pepper, 1 1/2 tsp cumin, 1/2 tsp red pepper flakes 

Roast the Bell Peppers

  • Preheat the oven to 400 degree Fahrenheit.
  • Wash the bell peppers.
    6 whole bell peppers
  • On a cutting board, halve the peppers lengthwise. Remove the stem and seeds inside. Rinse again.
  • Place the bell peppers inside facing up (skin side facing down) on a baking sheet covered in aluminum foil.
  • Bake for 25-28 minutes. While this is cooking, make the lime vinaigrette and the black bean stuffing.
  • After 25-28 minutes remove the peppers from the oven. Voila! You have just made homemade roasted bell peppers.

Make the Lime Vinaigrette

  • In a medium sized bowl, combine the olive oil, lime zest, lime juice, garlic, pepper, salt, crushed red pepper, and honey. Whisk or stir rapidly with a fork. Then, add the mint, parsley, sage, shallots. Stir or whisk again. Pour into a measuring cup to serve. Set aside.
    1/2 cup fresh parsley, 1/4 cup fresh sage, 4 shallots, 2 cloves garlic, 3 small limes, 2 tsp honey, 1 tbsp ground pepper, 1 tsp Mediterranean sea salt, 1/4 tsp crushed red pepper flakes, 1/2 cup olive oil, 1/2 cup fresh mint

Make the Black Bean Stuffing

  • In a medium sized skillet, pour olive oil and turn on burner to medium heat.
    1 1/2 tbsp olive oil
  • Add the onion, saute, stirring, for about 3 minutes until onions turn slightly translucent.
    1 large Spanish onion
  • Add the garlic. Continue to saute, stirring regularly.
    4 cloves garlic
  • Dump in the black beans. Saute, stirring regularly.
    2 cans black beans
  • Add the seasoning: cumin, chili powder, smoked paprika, salt, and ground pepper. Sprinkle 1/4 tsp cayenne pepper.
    2 tsp cumin, 1 tsp chili powder, 1 tsp smoked paprika , 1/4 tsp cayenne pepper

Stuff the Peppers

  • Take one of the roasted halves of bell pepper.
  • First, fill half way with refried beans.
  • Next, fill the other ½ with black bean mix.
  • Then, top with shredded cheddar cheese. Repeat until all roasted pepper halves are filled.
    2 cups shredded cheddar cheese

Broil the Peppers Briefly

  • Broil on the same baking sheet in the oven for 3-4 minutes. Remove.

Top with Tomatoes and Spinach and Lime Vinaigrette

  • Top with cherry tomatoes, baby spinach, and lime vinaigrette if desired. Serve with tortilla chips. Enjoy!
    1 pint cherry tomatoes, 8 oz baby spinach

Video

Nutrition

Calories: 617kcalCarbohydrates: 69gProtein: 28gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 28mgSodium: 1571mgPotassium: 1563mgFiber: 18gSugar: 7gVitamin A: 4238IUVitamin C: 43mgCalcium: 373mgIron: 7mg
Keywords bell peppers, black beans, refried beans, roasted peppers, vegetarian
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