Red Meat Allergy Friendly Smoky Paprika White Bean Mini Pepper Cups
Total time15 min
Prep time15 min
Cook time0 min
4.5(12)
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Learn more →Ingredients
6 servings
For the cups
- 9 mini sweet peppers (about 8 oz), halved lengthwise and seeded
For the filling
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 2 cloves garlic, finely minced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- ¼ tsp smoked paprika, for dusting (optional)
Instructions
- 1
Halve the mini sweet peppers lengthwise and remove the seeds and any white ribs. Arrange them cut-side up on a serving platter.
- 2
Add the drained white beans, 2 tbsp olive oil, garlic, smoked paprika, cumin, cayenne, lemon juice, salt, and black pepper to a mixing bowl. Mash with a fork or potato masher until the mixture is mostly smooth with some texture remaining — it should hold its shape when spooned, not be runny.
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