Chipotle Black Bean Stuffed Peppers

$To make Chipotle Black Bean Stuffed Peppers, you will need: - 4 large bell peppers (any color) - 1 can (15 oz) black beans, rinsed and drained - 1 cup cooked quinoa - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1/2 cup red onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons chipotle sauce (adjust for heat preference) - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish You can switch things up with: - Other beans like pinto or kidney beans - Brown rice instead of quinoa - Zucchini or mushrooms for added veggies - Different types of cheese, like Monterey Jack - Salsa for a kick instead of chipotle sauce When choosing fresh peppers, look for: - Bright, shiny skin without blemishes - Firm texture with no soft spots - A deep color, indicating ripeness - A fresh smell, which shows they are not old Select peppers that feel heavy for their size. These will have more flavor and juice. {{ingredient_image_1}} First, gather your bell peppers. Choose four large ones in any color you like. Rinse them under cool water. Next, slice the tops off each pepper. Use a small knife to cut carefully. Remove the seeds and membranes inside. This step is key for a tasty bite. Place the peppers upright in a lightly greased baking dish. This will hold them steady while they bake. In a large bowl, mix together the black beans and cooked quinoa. Add in the corn, diced tomatoes, red onion, and minced garlic. The black beans give a nice protein boost. Now, pour in the chipotle sauce. Adjust the amount if you want less heat. Sprinkle in the cumin and paprika for flavor. Finally, add salt and pepper to taste. Stir everything well until it’s all combined. This filling is where the magic happens. Now it’s time to fill the peppers. Spoon the filling into each pepper. Pack it tightly so it doesn’t spill out. Once filled, sprinkle shredded cheese on top of each pepper. This will melt into a delicious layer. Cover your baking dish with aluminum foil. Place it in the oven, which should be preheated to 375°F (190°C). Bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the peppers to be tender and the cheese bubbly. When they’re done, take them out and let them cool for a few minutes. Garnish with fresh cilantro for a pop of color and flavor. Enjoy your tasty Chipotle Black Bean Stuffed Peppers! To change the heat, you can add or reduce chipotle sauce. Start with one tablespoon for mild flavor. If you like more heat, add another tablespoon. You can also mix in diced jalapeños for a spicy kick. Taste the filling before you stuff the peppers. This way, you can find the right heat for you. To cook the peppers evenly, slice the tops off and remove seeds. Make sure they stand upright in the baking dish. This helps them cook well. Cover the dish with foil for the first half of baking. It traps steam, allowing the peppers to soften. Remove the foil later to let the cheese melt perfectly. For a great melt, use cheddar or a Mexican cheese blend. Both cheeses give a rich flavor and gooey texture. You can also try Monterey Jack for a creamier melt. If you want a twist, add some crumbled queso fresco on top after baking. This adds a lovely finish and extra flavor. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a slight variation in flavor. Customize Your Heat Level: Adjust the amount of chipotle sauce based on your heat preference, or substitute with a milder salsa for a less spicy option. Make Ahead: You can prepare the stuffed peppers in advance and refrigerate them. Just bake them when you're ready to serve! Experiment with Toppings: Try adding avocado slices or a dollop of guacamole on top before serving for a creamy contrast to the spicy filling. {{image_2}} You can keep this dish fully vegetarian by using plant-based cheese. Look for brands that melt well to get that creamy topping we love. You can also add more veggies like zucchini or spinach to the filling. They add color and nutrition without changing the flavor much. If you want to add protein, try cooked chicken or beef. Chop them into small pieces and mix them in with the other filling ingredients. This will make your stuffed peppers heartier and more filling. Use about one cup of cooked meat to balance the flavors. This recipe is already gluten-free if you use gluten-free sauces. Check your chipotle sauce for any hidden gluten. Quinoa is naturally gluten-free, making it a great base. You can even swap corn for rice if you prefer. Just make sure all your ingredients are labeled gluten-free. To store leftovers, let the cooked peppers cool down. Place them in an airtight container. They will stay fresh for about 3 to 4 days in the fridge. Make sure to keep them covered. This way, they won’t dry out or absorb other smells. When you’re ready to eat, preheat your oven to 350°F (175°C). Place the stuffed peppers in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 15 to 20 minutes. You can also use the microwave. Heat on high for 2 to 3 minutes. Check if they are warm enough, and enjoy! To freeze stuffed peppers, first, let them cool completely. Wrap each pepper in plastic wrap tightly. Then, place them in a freezer-safe bag. They can last up to 3 months in the freezer. When you are ready to eat, thaw them in the fridge overnight. Reheat as directed above, and savor the flavors! Yes, you can prepare these stuffed peppers ahead of time. Make the filling and stuff the peppers. Then, cover and store them in the fridge for up to 24 hours. When you are ready, bake them straight from the fridge. Just add a few extra minutes to the baking time to ensure they heat through. Stuffed peppers pair well with many sides. Here are some ideas: - A simple green salad with vinaigrette. - Cilantro lime rice for extra flavor. - A bowl of tortilla chips with salsa. - Creamy avocado slices on the side. - Sour cream or yogurt for a cool topping. To add more heat, consider these tips: - Increase the amount of chipotle sauce in the filling. - Add diced jalapeños or serrano peppers to the mixture. - Sprinkle crushed red pepper flakes on top before baking. - Serve with a spicy salsa or hot sauce on the side. Stuffed peppers are fun and easy to make. We covered ingredients, steps, and tips for perfect results. You can adjust spice levels and try many variations. Remember to store leftovers well and heat them properly. Stuffed peppers suit many tastes, making them great for any meal. Enjoy your cooking adventure and feel free to explore new ideas!$

Chipotle Black Bean Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with a flavorful mixture of black beans, quinoa, and spices.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 large bell peppers (any color)
1 can (15 oz) black beans, rinsed and drained
1 cup cooked quinoa
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
0.5 cup red onion, finely chopped
2 cloves garlic, minced
2 tablespoons chipotle sauce
1 teaspoon cumin
1 teaspoon paprika
to taste salt and pepper
1 cup shredded cheese (cheddar or Mexican blend)
for garnish fresh cilantro

Instructions

Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in the baking dish.
In a large mixing bowl, combine the black beans, cooked quinoa, corn, diced tomatoes, red onion, garlic, chipotle sauce, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
Spoon the filling generously into each bell pepper, packing it tightly.
Top each stuffed pepper with a sprinkle of shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Once out of the oven, let them cool for a few minutes before garnishing with fresh cilantro.

Notes

Serve on a vibrant platter with sour cream or yogurt and lime wedges.

Keyword black beans, quinoa, stuffed peppers, vegetarian