DisclaimerTerms Of UseGDPR PolicyCookie Policy

eataroundit

Chipotle Black Bean Stuffed Peppers Flavorful Delight

by
- Black beans: 1 can (15 oz), rinsed and drained - Quinoa: 1 cup, cooked - Bell Peppers: 4 large, vibrant colors - Corn: 1 cup, fresh or frozen - Diced tomatoes: 1 cup, well-drained These ingredients come together to create a tasty and colorful meal. The black beans are rich in protein and fiber. Quinoa adds a nice texture and makes the dish filling. The bell peppers not only look good but also bring a sweet flavor. Fresh or frozen corn gives a pop of sweetness. Diced tomatoes add moisture and acidity, balancing the flavors. When choosing bell peppers, I like to mix colors. Red, yellow, and green peppers make the dish bright. The colors can cheer up even a gloomy day. You can use canned black beans, but rinsing them cuts down on sodium. This keeps your meal healthier. Cooked quinoa, fluffy and cool, is perfect for this dish. It holds its shape well and absorbs all the tasty flavors. Fresh corn is best when in season, but frozen works great too. Just make sure to thaw it first. Well-drained diced tomatoes keep the filling from being too wet, which is key for good stuffed peppers. Each of these ingredients plays a role in making this dish both healthy and delicious. As you prepare your Chipotle Black Bean Stuffed Peppers, remember that fresh ingredients lead to the best flavors. {{ingredient_image_2}} First, I preheat my oven to 375°F (190°C). This ensures the peppers bake evenly. Next, I take my large bell peppers and slice off the tops. I scoop out the seeds and membranes. This step creates perfect cups for my filling. I stand the peppers upright in a greased baking dish. This helps them hold their shape while baking. In a large mixing bowl, I combine one can of black beans, rinsed and drained. I add one cup of cooked quinoa, which adds a nice texture. Then, I mix in one cup of corn and one cup of diced tomatoes. I also include half a cup of finely chopped red onion and two cloves of minced garlic. For flavor, I add two tablespoons of chipotle sauce, one teaspoon of ground cumin, and one teaspoon of smoked paprika. A pinch of salt and pepper rounds out the flavor. I stir everything until it looks vibrant and well-mixed. Now, I take a spoon and fill each pepper with my hearty mixture. I press down gently to remove any air pockets. Once filled, I sprinkle a cup of shredded cheese on top of each pepper. This will melt and create a delicious, bubbly layer. I cover the baking dish with aluminum foil to keep the moisture in. I place it in the oven and bake for 30 minutes. After that, I carefully remove the foil. I continue to bake for an additional 10 to 15 minutes, watching closely. I check the peppers for tenderness and ensure the cheese has melted nicely. Once done, I take them out and allow them to cool for a few minutes. - Adjust spice levels with chipotle sauce: Start with one tablespoon of chipotle sauce. Taste the filling. If you like heat, add more sauce. This way, you control the spice level. - Use fresh vs. canned ingredients: Fresh ingredients always add more flavor. But, canned ingredients can save time. Rinsed and drained canned black beans work great here. They give you the same taste with less work. - Arranging on a platter: Use a colorful platter to show off your stuffed peppers. Place them in a circle or row to make the dish inviting. This adds to the excitement of serving. - Garnishing with fresh cilantro: Sprinkle fresh cilantro over the stuffed peppers before serving. This gives a pop of color and a fresh taste. You can also add a dollop of sour cream or yogurt for creaminess. Serve lime wedges on the side for a zesty touch. Pro Tips Choose Colorful Peppers: Using a variety of bell pepper colors not only enhances the visual appeal of your dish but also adds different subtle flavors and nutrients. Customize Your Spice Level: Adjust the amount of chipotle sauce based on your heat preference; start with less and add more to taste for a perfect balance. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if cooking from cold. Experiment with Cheese: Try different types of cheese like pepper jack for extra spice or feta for a tangy twist to complement the flavors of the peppers. {{image_4}} You can change up the grains in this recipe. Try using rice or farro instead of quinoa. Both add a nice texture. You can also swap out black beans for pinto or kidney beans. These beans have their own unique flavors. For a colorful twist, add different vegetables. Chopped zucchini, spinach, or even mushrooms can enhance your filling. If you want a vegan version, you can use non-dairy cheese. Options like cashew cheese or soy-based cheese melt well. You might also want to add plant-based proteins. Tofu or tempeh can give a hearty bite. Make sure to season them well to match the dish's bold flavors. These swaps keep the meal tasty while meeting vegan needs. To store your leftover Chipotle black bean stuffed peppers, let them cool first. Place them in an airtight container. Keep them in the fridge for up to 3 days. This ensures that the flavors stay fresh and tasty. When you are ready to eat, just reheat them in the microwave or oven. If you want to freeze these stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for about 3 months in the freezer. When you're ready to enjoy them, take them out of the freezer and thaw overnight in the fridge. To reheat, bake them in the oven at 375°F (190°C) until they are hot all the way through. This keeps them moist and delicious! How long do stuffed peppers last in the fridge? Stuffed peppers last about 3 to 5 days in your fridge. Store them in an airtight container. This keeps them fresh and tasty. Can I make these ahead of time? Yes, you can make these stuffed peppers ahead of time. Prepare them and store them in the fridge before baking. Just take them out when you are ready to bake. What can I serve with stuffed peppers? You can serve these peppers with a side salad or some crusty bread. You might also enjoy them with rice or guacamole. These sides add flavor and balance to your meal. This article covers how to make delicious chipotle black bean stuffed peppers. We explored the key ingredients, step-by-step instructions, and tips for cooking and presentation. You learned about variations and how to store leftovers. Remember, using fresh ingredients enhances flavor. Adjust spices to suit your taste. This dish is flexible and can fit many diets. Try different grains or beans to mix it up. Enjoy making this meal, sharing it, and wow your friends with your cooking skills!

WANT TO SAVE THIS RECIPE?

Looking for a meal that’s delicious and easy to make? Try my Chipotle Black Bean Stuffed Peppers! These vibrant peppers pack a punch of flavor while being healthy, filling, and fun to eat. With simple ingredients and step-by-step instructions, you’ll have a tasty dish ready in no time. Let me guide you through making this colorful and nutritious meal that everyone will love!

Why I Love This Recipe

  1. Vibrant Colors: The combination of colorful bell peppers not only makes this dish visually appealing but also adds a variety of nutrients to your meal.
  2. Flavorful Filling: The mixture of black beans, quinoa, and spices creates a hearty and satisfying filling that is both delicious and nutritious.
  3. Customizable Heat: With adjustable chipotle sauce, you can control the level of spice to suit your palate, making it perfect for everyone.
  4. Easy to Make: This recipe comes together quickly and is great for meal prep, allowing you to enjoy a wholesome dish with minimal effort.

Ingredients

Detailed List of Ingredients

– Black beans: 1 can (15 oz), rinsed and drained

– Quinoa: 1 cup, cooked

– Bell Peppers: 4 large, vibrant colors

– Corn: 1 cup, fresh or frozen

– Diced tomatoes: 1 cup, well-drained

These ingredients come together to create a tasty and colorful meal. The black beans are rich in protein and fiber. Quinoa adds a nice texture and makes the dish filling. The bell peppers not only look good but also bring a sweet flavor. Fresh or frozen corn gives a pop of sweetness. Diced tomatoes add moisture and acidity, balancing the flavors.

When choosing bell peppers, I like to mix colors. Red, yellow, and green peppers make the dish bright. The colors can cheer up even a gloomy day. You can use canned black beans, but rinsing them cuts down on sodium. This keeps your meal healthier.

Cooked quinoa, fluffy and cool, is perfect for this dish. It holds its shape well and absorbs all the tasty flavors. Fresh corn is best when in season, but frozen works great too. Just make sure to thaw it first. Well-drained diced tomatoes keep the filling from being too wet, which is key for good stuffed peppers.

Each of these ingredients plays a role in making this dish both healthy and delicious. As you prepare your Chipotle Black Bean Stuffed Peppers, remember that fresh ingredients lead to the best flavors.

Step-by-Step Instructions

Preparing the Peppers

First, I preheat my oven to 375°F (190°C). This ensures the peppers bake evenly. Next, I take my large bell peppers and slice off the tops. I scoop out the seeds and membranes. This step creates perfect cups for my filling. I stand the peppers upright in a greased baking dish. This helps them hold their shape while baking.

Making the Filling

In a large mixing bowl, I combine one can of black beans, rinsed and drained. I add one cup of cooked quinoa, which adds a nice texture. Then, I mix in one cup of corn and one cup of diced tomatoes. I also include half a cup of finely chopped red onion and two cloves of minced garlic. For flavor, I add two tablespoons of chipotle sauce, one teaspoon of ground cumin, and one teaspoon of smoked paprika. A pinch of salt and pepper rounds out the flavor. I stir everything until it looks vibrant and well-mixed.

Assembling the Dish

Now, I take a spoon and fill each pepper with my hearty mixture. I press down gently to remove any air pockets. Once filled, I sprinkle a cup of shredded cheese on top of each pepper. This will melt and create a delicious, bubbly layer.

Baking Instructions

I cover the baking dish with aluminum foil to keep the moisture in. I place it in the oven and bake for 30 minutes. After that, I carefully remove the foil. I continue to bake for an additional 10 to 15 minutes, watching closely. I check the peppers for tenderness and ensure the cheese has melted nicely. Once done, I take them out and allow them to cool for a few minutes.

Tips & Tricks

Cooking Tips for Perfect Stuffed Peppers

– Adjust spice levels with chipotle sauce: Start with one tablespoon of chipotle sauce. Taste the filling. If you like heat, add more sauce. This way, you control the spice level.

– Use fresh vs. canned ingredients: Fresh ingredients always add more flavor. But, canned ingredients can save time. Rinsed and drained canned black beans work great here. They give you the same taste with less work.

Presentation Tips

– Arranging on a platter: Use a colorful platter to show off your stuffed peppers. Place them in a circle or row to make the dish inviting. This adds to the excitement of serving.

– Garnishing with fresh cilantro: Sprinkle fresh cilantro over the stuffed peppers before serving. This gives a pop of color and a fresh taste. You can also add a dollop of sour cream or yogurt for creaminess. Serve lime wedges on the side for a zesty touch.

Pro Tips

  1. Choose Colorful Peppers: Using a variety of bell pepper colors not only enhances the visual appeal of your dish but also adds different subtle flavors and nutrients.
  2. Customize Your Spice Level: Adjust the amount of chipotle sauce based on your heat preference; start with less and add more to taste for a perfect balance.
  3. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if cooking from cold.
  4. Experiment with Cheese: Try different types of cheese like pepper jack for extra spice or feta for a tangy twist to complement the flavors of the peppers.

Variations

Ingredient Substitutions

You can change up the grains in this recipe. Try using rice or farro instead of quinoa. Both add a nice texture. You can also swap out black beans for pinto or kidney beans. These beans have their own unique flavors. For a colorful twist, add different vegetables. Chopped zucchini, spinach, or even mushrooms can enhance your filling.

Vegan Alternatives

If you want a vegan version, you can use non-dairy cheese. Options like cashew cheese or soy-based cheese melt well. You might also want to add plant-based proteins. Tofu or tempeh can give a hearty bite. Make sure to season them well to match the dish’s bold flavors. These swaps keep the meal tasty while meeting vegan needs.

Storage Info

How to Store Leftovers

To store your leftover Chipotle black bean stuffed peppers, let them cool first. Place them in an airtight container. Keep them in the fridge for up to 3 days. This ensures that the flavors stay fresh and tasty. When you are ready to eat, just reheat them in the microwave or oven.

Freezing Instructions

If you want to freeze these stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for about 3 months in the freezer. When you’re ready to enjoy them, take them out of the freezer and thaw overnight in the fridge. To reheat, bake them in the oven at 375°F (190°C) until they are hot all the way through. This keeps them moist and delicious!

FAQs

Common Questions About Chipotle Black Bean Stuffed Peppers

How long do stuffed peppers last in the fridge?

Stuffed peppers last about 3 to 5 days in your fridge. Store them in an airtight container. This keeps them fresh and tasty.

Can I make these ahead of time?

Yes, you can make these stuffed peppers ahead of time. Prepare them and store them in the fridge before baking. Just take them out when you are ready to bake.

What can I serve with stuffed peppers?

You can serve these peppers with a side salad or some crusty bread. You might also enjoy them with rice or guacamole. These sides add flavor and balance to your meal.

This article covers how to make delicious chipotle black bean stuffed peppers. We explored the key ingredients, step-by-step instructions, and tips for cooking and presentation. You learned about variations and how to store leftovers. Remember, using fresh ingredients enhances flavor. Adjust spices to suit your taste. This dish is flexible and can fit many diets. Try different grains or beans to mix it up. Enjoy making this meal, sharing it, and wow your friends with your cooking skill

- Black beans: 1 can (15 oz), rinsed and drained - Quinoa: 1 cup, cooked - Bell Peppers: 4 large, vibrant colors - Corn: 1 cup, fresh or frozen - Diced tomatoes: 1 cup, well-drained These ingredients come together to create a tasty and colorful meal. The black beans are rich in protein and fiber. Quinoa adds a nice texture and makes the dish filling. The bell peppers not only look good but also bring a sweet flavor. Fresh or frozen corn gives a pop of sweetness. Diced tomatoes add moisture and acidity, balancing the flavors. When choosing bell peppers, I like to mix colors. Red, yellow, and green peppers make the dish bright. The colors can cheer up even a gloomy day. You can use canned black beans, but rinsing them cuts down on sodium. This keeps your meal healthier. Cooked quinoa, fluffy and cool, is perfect for this dish. It holds its shape well and absorbs all the tasty flavors. Fresh corn is best when in season, but frozen works great too. Just make sure to thaw it first. Well-drained diced tomatoes keep the filling from being too wet, which is key for good stuffed peppers. Each of these ingredients plays a role in making this dish both healthy and delicious. As you prepare your Chipotle Black Bean Stuffed Peppers, remember that fresh ingredients lead to the best flavors. {{ingredient_image_2}} First, I preheat my oven to 375°F (190°C). This ensures the peppers bake evenly. Next, I take my large bell peppers and slice off the tops. I scoop out the seeds and membranes. This step creates perfect cups for my filling. I stand the peppers upright in a greased baking dish. This helps them hold their shape while baking. In a large mixing bowl, I combine one can of black beans, rinsed and drained. I add one cup of cooked quinoa, which adds a nice texture. Then, I mix in one cup of corn and one cup of diced tomatoes. I also include half a cup of finely chopped red onion and two cloves of minced garlic. For flavor, I add two tablespoons of chipotle sauce, one teaspoon of ground cumin, and one teaspoon of smoked paprika. A pinch of salt and pepper rounds out the flavor. I stir everything until it looks vibrant and well-mixed. Now, I take a spoon and fill each pepper with my hearty mixture. I press down gently to remove any air pockets. Once filled, I sprinkle a cup of shredded cheese on top of each pepper. This will melt and create a delicious, bubbly layer. I cover the baking dish with aluminum foil to keep the moisture in. I place it in the oven and bake for 30 minutes. After that, I carefully remove the foil. I continue to bake for an additional 10 to 15 minutes, watching closely. I check the peppers for tenderness and ensure the cheese has melted nicely. Once done, I take them out and allow them to cool for a few minutes. - Adjust spice levels with chipotle sauce: Start with one tablespoon of chipotle sauce. Taste the filling. If you like heat, add more sauce. This way, you control the spice level. - Use fresh vs. canned ingredients: Fresh ingredients always add more flavor. But, canned ingredients can save time. Rinsed and drained canned black beans work great here. They give you the same taste with less work. - Arranging on a platter: Use a colorful platter to show off your stuffed peppers. Place them in a circle or row to make the dish inviting. This adds to the excitement of serving. - Garnishing with fresh cilantro: Sprinkle fresh cilantro over the stuffed peppers before serving. This gives a pop of color and a fresh taste. You can also add a dollop of sour cream or yogurt for creaminess. Serve lime wedges on the side for a zesty touch. Pro Tips Choose Colorful Peppers: Using a variety of bell pepper colors not only enhances the visual appeal of your dish but also adds different subtle flavors and nutrients. Customize Your Spice Level: Adjust the amount of chipotle sauce based on your heat preference; start with less and add more to taste for a perfect balance. Make Ahead: Prepare the stuffed peppers in advance and store them in the fridge before baking. Just add a few extra minutes to the baking time if cooking from cold. Experiment with Cheese: Try different types of cheese like pepper jack for extra spice or feta for a tangy twist to complement the flavors of the peppers. {{image_4}} You can change up the grains in this recipe. Try using rice or farro instead of quinoa. Both add a nice texture. You can also swap out black beans for pinto or kidney beans. These beans have their own unique flavors. For a colorful twist, add different vegetables. Chopped zucchini, spinach, or even mushrooms can enhance your filling. If you want a vegan version, you can use non-dairy cheese. Options like cashew cheese or soy-based cheese melt well. You might also want to add plant-based proteins. Tofu or tempeh can give a hearty bite. Make sure to season them well to match the dish's bold flavors. These swaps keep the meal tasty while meeting vegan needs. To store your leftover Chipotle black bean stuffed peppers, let them cool first. Place them in an airtight container. Keep them in the fridge for up to 3 days. This ensures that the flavors stay fresh and tasty. When you are ready to eat, just reheat them in the microwave or oven. If you want to freeze these stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for about 3 months in the freezer. When you're ready to enjoy them, take them out of the freezer and thaw overnight in the fridge. To reheat, bake them in the oven at 375°F (190°C) until they are hot all the way through. This keeps them moist and delicious! How long do stuffed peppers last in the fridge? Stuffed peppers last about 3 to 5 days in your fridge. Store them in an airtight container. This keeps them fresh and tasty. Can I make these ahead of time? Yes, you can make these stuffed peppers ahead of time. Prepare them and store them in the fridge before baking. Just take them out when you are ready to bake. What can I serve with stuffed peppers? You can serve these peppers with a side salad or some crusty bread. You might also enjoy them with rice or guacamole. These sides add flavor and balance to your meal. This article covers how to make delicious chipotle black bean stuffed peppers. We explored the key ingredients, step-by-step instructions, and tips for cooking and presentation. You learned about variations and how to store leftovers. Remember, using fresh ingredients enhances flavor. Adjust spices to suit your taste. This dish is flexible and can fit many diets. Try different grains or beans to mix it up. Enjoy making this meal, sharing it, and wow your friends with your cooking skills!

Chipotle Black Bean Stuffed Peppers

A flavorful and nutritious dish featuring bell peppers stuffed with a hearty mixture of black beans, quinoa, corn, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 can (15 oz) black beans
  • 1 cup cooked quinoa
  • 1 cup corn
  • 1 cup diced tomatoes
  • 0.5 cup red onion
  • 2 cloves garlic
  • 2 tablespoons chipotle sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese
  • to taste fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
  • Slice the tops off the bell peppers and scoop out the seeds and membranes. Stand the peppers upright in the prepared baking dish.
  • In a large mixing bowl, combine the rinsed black beans, cooked quinoa, corn, diced tomatoes, red onion, minced garlic, chipotle sauce, ground cumin, smoked paprika, and a pinch of salt and pepper. Stir until well incorporated.
  • Fill each bell pepper with the mixture, pressing down to eliminate air pockets.
  • Sprinkle shredded cheese on top of each stuffed pepper.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
  • Allow to cool for several minutes and garnish with fresh cilantro before serving.

Notes

Arrange the stuffed peppers on a colorful platter for an inviting display. Drizzle with sour cream or yogurt and serve with lime wedges.
Keyword healthy, stuffed peppers, vegetarian

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating