Chipotle Stuffed Peppers

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Jump to Recipe
Chipotle Stuffed Peppers with avocado and sauce on top

This Stuffed Chipotle Bell Peppers recipe is vegan, healthy, and super delicious, putting a spin on taco night! Plus, it’s super easy to make! 

Growing up, my mom would make Mexican Stuffed Peppers all the time with ground beef and tons of cheese. While I still love the traditional Mexican Stuffed Peppers recipe, I wanted to make a healthier alternative (without grease and cheese). That’s when this recipe was created.

Bowl of cooked sweet potatoes, cilantro, quinoa and black beans


  • Bell peppers – Our favorites are red, orange, and yellow. They have such a juicy flavor when they are roasted.
  • Black beans – for that plant-based protein and fiber.
  • Quinoa – for extra plant-based protein and texture.
  • Avocado oil
  • White onion 
  • Garlic cloves 
  • Sweet potatoes 
  • Tomato
  • Fresh cilantro 
  • Spices: cumin powder, chili powder, salt, and black pepper. 
  • Lime juice 
  • Chipotle Pepper Adobo Seasoning – We like Frontera’s brand as it has a nice smoky flavor.

To serve, we add hot sauce, avocado, and our Cilantro Jalapeño Crema on top. Our Crema adds another layer of flavor, and it’s so delicious! The crema can be made and kept in the refrigerator for up to 1 week. It’s optional, but we highly recommend it.

Bowl of mixed vegetables with quinoa and black beans


  • Prepare the filling ingredients first by cooking the quinoa, chopping the veggies, and sauteing them.
  • Slice the bell peppers in half to remove the veins and seeds.
  • Add the filling ingredients to the bell peppers and carefully place them in a 3-quart baking dish.
  • Bake the bell peppers for 30 minutes covered at 400 degrees F and then an additional 20-25 minutes uncovered until the peppers are tender.
Chipotle Stuffed Peppers in a round baking dish

This Chipotle Stuffed Peppers recipe is easy to make as it is delicious! It’s perfect for those busy weeks when your nights are on the go, and you need something healthy, quick, and easy to make! Leftovers are just as delicious as the first night. We hope you all love these healthy Mexican stuffed peppers as much as we do! Enjoy. ♡

Chipotle Stuffed Peppers with avocado and cilantro cream on top

If you love this recipe, try one of these healthy recipes:

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

Chipotle Stuffed Peppers

5 from 2 votes
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!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yields 4
  • 4 bell peppers red, orange, yellow, tops cut and diced, and seeds removed
  • 1, 15- ounce can black beans rinsed and drained
  • ½ cup quinoa cooked
  • 4 tbsp avocado oil
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1 sweet potatoes peeled and diced
  • 1 cup large tomato diced
  • ¼ cup fresh cilantro chopped
  • 2 tsp cumin powder
  • 2 ½ tsp chili powder
  • ½ tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tbsp fresh lime juice about 1 lime
  • 4 tbsp chipotle pepper adobo sauce – I used Frontera brand
  • ¼ tsp salt
  • pinch of black pepper
  • Preheat the oven to 400 degrees F and set out a 3-quart round baking dish.
  • In a skillet over medium-high heat, add 2 tbsp of avocado oil. Add the diced onion, minced garlic, diced bell pepper toppings, and the diced sweet potato. Add all the seasoning and sauté for 5 minutes. Add 4 tbsp of the chipotle pepper adobo seasoning and sauté for an additional 5 minutes.
  • Remove the skillet from the heat and transfer the mixture to a large mixing bowl. To the bowl, add the remaining ingredients: black beans, cooked quinoa, and lime juice, and mix to combine. Taste and adjust seasoning as needed (adding more salt, pepper, or more spices as desired).
  • Fill/Stuff the bell peppers with about 1/2-3/4 cup of the mixture.
  • To the round baking dish, add chopped tomatoes and any leftover filling. Add 2 tbsp of avocado oil and toss everything together.  Carefully transfer the stuffed bell peppers to the baking dish and cover it with the lid or foil. 
  • Bake for 30 minutes covered. Remove the lid/foil and bake for an additional 20 – 25 minutes, or until the bell peppers are soft and slightly golden brown.
Keep leftovers covered in the refrigerator for 2-3 days. Reheat in the oven at 350 degrees F for about 20 minutes.
Course: Entree
Cuisine: Mexican-Inspired
Diet: Vegetarian
Nutrition Facts
Serving1gCalories414.4kcalCarbohydrates52.28gProtein11.5gFat19.52gSaturated Fat2.44gPolyunsaturated Fat3.05gMonounsaturated Fat12.93gSodium3732.01mgPotassium1069.46mgFiber14.73gSugar10.39gVitamin A12802.71IUVitamin C168mgCalcium124.19mgIron5.22mg
Show us Did you make this?

Tag @eatlovenamaste on instagram


Leave a Review

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.