Chipotle Stuffed Peppers


Hi, friends! Keeping it short today to bring a delicious recipe that puts a spin to taco-night! Instead of putting everything into a tortilla wrap, stuff everything into bell peppers and roast them to perfection! There are so many flavors in this meal, it’s completely plant-based and fulfilling! This meal is easy to create as it is delicious! For those busy weeks when your nights are on-the-go, this is the perfect meal to make as leftovers are just as delicious as the first night. I topped ours with my favorite Cilantro Jalapeño Crema which adds another layer of flavor. The crema can be made ahead of time and be kept in the refrigerator for up to 1-1.5 weeks. It’s optional, but I highly recommend it! I hope you all love these!

Until next time friends, Namaste! ♥


Chipotle Stuffed Peppers
Prep time
Cook time
Total time
These Chipotle Stuffed Peppers are super flavorful, full of protein and fiber, and are entirely vegan and gluten-free! The perfect dinner meal to enjoy after a long day!
Recipe type: Meal Recipes
Cuisine: Mexican-Inspired, Tacos, Vegan, Gluten-Free
Serves: 4
  • 4 bell peppers (red, orange, yellow), tops cut and diced, seeds removed
  • 1, 15-ounce can black beans, rinsed and drained
  • ½ cup quinoa cooked
  • 4 tablespoons avocado oil
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1-2 sweet potatoes, peeled and diced
  • 1 tomato, diced
  • ¼ cup fresh cilantro, chopped
  • 2 teaspoons cumin powder, plus more to taste
  • 2.5 teaspoons chili powder, plus more to taste
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 3-4 tablespoons chipotle pepper adobo sauce - I used Frontera brand
  • ¼ teaspoon each sea salt and black pepper, plus more to taste
Toppings (optional):
  1. Preheat oven to 400 degrees Fahrenheit and set out a round baking dish.
  2. In a skillet over medium-high heat add 2 tablespoons of avocado oil. Add the diced onion, diced pepper toppings, and the diced sweet potato. Season with salt and pepper, cumin and chili powder. Sauté for 5 minutes. Add the garlic and chipotle pepper adobo sauce and sauté for an additional 5 minutes.
  3. Remove from heat and transfer the mixture to a large mixing bowl. To the bowl add the remaining ingredients: black beans, cooked quinoa, quinoa and lime juice and mix to combine. Taste and adjust seasoning as needed (adding more salt, pepper, or more spices as desired).
  4. Generously stuff the bell peppers with ~ ½ cup of the mixture until all peppers are full.
  5. You will have a little leftover filling, which can be added to the bottom of the pan with the chopped tomatoes and 2 tablespoons avocado oil.
  6. Cover the dish and bake for 30 minutes. Remove foil and bake for an additional 20 - 25 minutes or until the bell peppers are soft and slightly golden brown.
  7. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, and cilantro and my Cilantro Jalapeño Crema.
  8. Keep leftovers covered in the refrigerator for 2-3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes.