Ingredients
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10 mini sweet peppers
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3/4 cup fat-free refried beans
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1/2 cup jarred salsa verde
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2 tbsp finely chopped cilantro
Steps
1
Preheat oven to 375°F. Halve the peppers lengthwise and remove seeds.
2
In a medium bowl, stir together the beans, salsa, and cilantro. Season with salt to taste. Divide bean mixture among pepper halves. Arrange stuffed peppers on a baking sheet.
3
Bake 15–20 min., until peppers are crisp-tender and filling is hot. Serve warm.
