Anti Inflammatory Cilantro-Lime White Bean Mini Pepper Cups
These little pepper cups are the kind of appetizer that disappears from the platter before you even sit down — bright, creamy, and packed with flavor in every two-bite shell. The filling brings together mashed white beans and ripe avocado for a base that's hearty without feeling heavy, lifted by fresh lime juice, extra virgin olive oil, and a warm undercurrent of cumin and turmeric. That turmeric isn't just there for color — it's one of the most well-researched ingredients in the anti-inflammatory pantry, and it plays beautifully here alongside the garlic and a generous handful of fresh cilantro. Mini sweet peppers do double duty as both a vehicle and a vegetable, adding a pop of natural sweetness and crunch that balances the creamy filling perfectly. The whole thing comes together without any cooking beyond a bit of mashing and stirring, which means you're not fighting the stove when you'd rather be enjoying your guests. It makes six servings, so it's ideal for a casual gathering or a week of grab-and-go snacks straight from the fridge. Finish with a squeeze of fresh lime and a few extra cilantro leaves, and you've got something that looks like you tried much harder than you did.
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Learn more →Ingredients
6 servings
For the cups
- 1 lb mini sweet peppers (about 18–20 peppers)
For the filling
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium ripe avocado, pitted and scooped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ⅓ cup fresh cilantro, roughly chopped
- ¼ tsp red pepper flakes (optional)
For serving
- 1 lime, cut into wedges (optional)
- 2 tbsp fresh cilantro leaves, for garnish (optional)
Instructions
- 1
Halve the mini sweet peppers lengthwise and remove the seeds and any white ribs. Arrange them cut-side up on a large serving platter or sheet pan.
- 2
Add the drained white beans and scooped avocado to a medium mixing bowl. Use a fork or potato masher to mash them together until mostly smooth with some texture remaining — the mixture should hold its shape when spooned but not be completely pureed.
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