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Chipotle Stuffed Peppers

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!
Course Entree
Cuisine Mexican-Inspired
Keyword chipotle pepper recipes, Healthy dinners, Mexican stuffed peppers, quick and easy, Vegan stuffed pepper recipes, vegan stuffed peppers, vegetarian stuffed pepper recipes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Tracey Gene

Ingredients

  • 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 tablespoons avocado oil
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1-2 sweet potatoes peeled and diced
  • 1 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 each salt
  • pinch of black pepper
  • Toppings optional:1 ripe avocado (sliced)
  • Fresh lime juice
  • Chopped cilantro
  • Hot Sauce
  • Cilantro Jalapeño Crema

Instructions

  • 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.
  • Serve with desired toppings: avocado, lime juice, cilantro, and Cilantro Jalapeño Crema.
  • Keep leftovers covered in the refrigerator for 2-3 days. Reheat in the oven at 350 degrees F for about 20-minutes.