Stuffed Mini Peppers
Grilled mini sweet peppers stuffed with cilantro lime rice and pineapple salsa, served alongside smoky chipotle pinto beans—a bright, zesty vegan appetizer that's naturally gluten-free and full of charred, tender flavor.
Grilled mini sweet peppers stuffed with cilantro lime rice and pineapple salsa, served alongside smoky chipotle pinto beans—a bright, zesty vegan appetizer that's naturally gluten-free and full of charred, tender flavor.
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Make the beans: In a small bowl, mix the pinto beans with the chipotle peppers. Set aside.
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.
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.
Store filled peppers in an airtight container in the refrigerator for up to 3 days; serve cold, at room temperature, or reheat gently in a 350°F oven for 8–10 minutes.
grill · metal skewers
Yes. Roast the halved peppers on a baking sheet at 425°F for 12–15 minutes until charred and tender, then fill and serve with the beans and salsa.
Grill for only 2 minutes per side and watch for charring without over-cooking. Thread them onto skewers to keep them stable and easier to flip.
Grill and fill the peppers up to 4 hours in advance; store covered in the fridge. Serve cold or reheat gently. Prepare the pineapple salsa and chipotle beans separately and combine just before serving.
Large bell peppers (halved and seeded), poblano peppers, or anaheim peppers work well; adjust grilling time as needed for larger peppers.
Yes, all ingredients are vegan and gluten-free as long as the cilantro lime rice and pineapple salsa recipes use compliant ingredients (no added gluten or animal products).
