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.
Table of Contents
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.
Spices: cumin powder, chili powder, salt, and black pepper.
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.
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.
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. ♡
If you love this recipe, try one of these healthy recipes:
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.
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