• 1 bag of mini, multi-colored bell peppers, halved and seeded
  • 1 cup Lucky’s Market Mexican Style Shredded Cheese
  • 1 can of Lucky’s Market Black Beans
  • 1/4 red onion, minced
  • 1 tbsp chopped fresh cilantro
  • 1 avocado, cubed
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 jalapeno, sliced thinly (optional)
  • 2 tbsp greek yogurt, thinned with water


Preheat oven to 400F. Lightly oil baking sheet.
Arrange mini peppers in a single layer, cut-side up in a pile. Fill each with black beans and distribute cumin evenly on top of beans. Top with shredded cheese, thin slices of red onion (bonus for pickling your red onions) and jalapeno slices. Bake for 10 minutes, or until the cheese starts bubbling. Take out of oven and top with chopped cilantro, avocado, and a drizzle of thinned yogurt.