Preheat oven to broil. Wash and slice mini peppers down the center. Remove soft ribs and seeds. Fill each pepper half with refried beans, then evenly distribute shredded cheese between the pepper halves.
Cook in oven until cheese is melted, about 5-7 minutes
While peppers are in the oven, quarter the cherry tomatoes, chop garnish, and roll out the lime with your hand on the counter, then slice in half. Pull peppers out of the oven when the cheese is melted, top with tomatoes, garnish, and spritz with fresh lime juice.
This recipe was written by Rebecca Clyde with Nourish Nutrition Co.
Rebecca is a registered dietitian nutritionist who specializes in helping women find happiness and feel comfortable in their skin by empowering them to nourish their minds and their bodies. She also works to help clients merge their ideal healthy lifestyle with their real life. She runs a Salt Lake City-based nutrition business. You can follow her on Instagram, Facebook, and her free private Facebook support group for food and health inspiration. You can also download her complimentary list of healthy foods to save you hours in the kitchen each week.
Rebecca also teaches a food photography e-course to help food bloggers turn their blog into a business by getting their recipes noticed by their ideal readers and earn money via sponsorships with food companies. Beautiful photos are worth a thousand words…. and dollars too.