Nickel Allergy Friendly Cilantro-Lime White Bean Mini Pepper Cups
Total time20 min
Prep time20 min
Cook time0 min
5.0(22)
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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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