Chipotle Black Bean & Corn Stuffed Peppers offer a delicious and healthy option for any meal. Packed with protein, fiber, and flavor, these vibrant stuffed peppers are a satisfying dish that everyone will love. Whether you are looking for a quick weeknight dinner or a fun addition to your meal prep, this recipe is sure to impress.
Why Make This Recipe
This recipe is perfect for many reasons. First, it’s simple and quick to prepare, making it ideal for busy evenings. Second, it is a nutritious choice, combining black beans, corn, and fresh peppers. Finally, the chipotle peppers add a unique smoky flavor that elevates the dish. Plus, you can customize it with your favorite toppings!
How to Make Chipotle Black Bean & Corn Stuffed Peppers
Ingredients:
- 2 sweet bell peppers
- 1 (7 oz.) can chipotle peppers in adobo sauce
- ½ cup light sour cream
- ½ tsp. salt
- 1 (15 oz.) can black beans (drained and rinsed)
- 1 cup frozen corn kernels
- ½ cup shredded cheddar cheese
- Optional: salsa and additional sour cream for serving
Directions:
- Preheat your oven to 400 degrees F.
- Cut the bell peppers in half through the stem and remove the seeds.
- Lay the peppers cut side up in a baking dish.
- In a small bowl, take half of the black beans and mash them with a fork or potato masher until broken up. Set aside.
- Remove one chipotle chili pepper from the can and finely chop it. In a large bowl, add the chopped chili pepper, 1 teaspoon of adobo sauce, sour cream, and salt (save the remaining chipotles and adobo for later). Stir until everything is well combined.
- Add the mashed beans, whole beans, and corn to the chipotle mixture. Mix well.
- Spoon this black bean mixture into the prepared peppers.
- Cover the baking dish with foil and bake for 20 minutes.
- Uncover the dish, sprinkle the shredded cheese on top of the peppers, and bake for an additional 20 minutes.
- Let the peppers cool for 5 minutes before serving.
How to Serve Chipotle Black Bean & Corn Stuffed Peppers
Serve these stuffed peppers warm. You can top them with salsa and extra sour cream for added flavor. They make a great main dish or side dish, and everyone can enjoy them at the table.
How to Store Chipotle Black Bean & Corn Stuffed Peppers
If you have leftovers, you can store them in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. You can reheat them in the microwave or in the oven until warmed through.
Tips to Make Chipotle Black Bean & Corn Stuffed Peppers
- Make sure to choose ripe bell peppers for better flavor.
- Feel free to adjust the amount of chipotle sauce based on your heat preference.
- Add other ingredients like quinoa, rice, or different vegetables for variety.
Variation
You can easily customize this recipe by adding other ingredients, such as diced tomatoes, onions, or even ground turkey or beef for a heartier meal.
FAQs
Can I freeze stuffed peppers?
Yes, you can freeze them! Just let them cool completely, then wrap them tightly and store in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Are there any substitutes for sour cream?
Yes! You can use Greek yogurt or a dairy-free sour cream alternative in place of light sour cream.
How can I make this dish spicier?
You can add more chopped chipotle peppers or include jalapeños for an extra kick!
Chipotle Black Bean & Corn Stuffed Peppers
Ingredients
Main ingredients
- 2 pieces sweet bell peppers Choose ripe peppers for better flavor.
- 7 oz can chipotle peppers in adobo sauce Use one chili pepper for stuffing.
- ½ cup light sour cream Can be substituted with Greek yogurt or dairy-free alternative.
- ½ tsp salt
- 15 oz can black beans Drained and rinsed.
- 1 cup frozen corn kernels
- ½ cup shredded cheddar cheese
Optional toppings
- salsa For serving.
- additional sour cream For serving.
Instructions
Preparation
- Preheat your oven to 400 degrees F.
- Cut the bell peppers in half through the stem and remove the seeds.
- Lay the peppers cut side up in a baking dish.
- In a small bowl, take half of the black beans and mash them with a fork or potato masher until broken up. Set aside.
- Remove one chipotle chili pepper from the can and finely chop it.
- In a large bowl, add the chopped chili pepper, 1 teaspoon of adobo sauce, sour cream, and salt. Stir until everything is well combined.
- Add the mashed beans, whole beans, and corn to the chipotle mixture. Mix well.
- Spoon this black bean mixture into the prepared peppers.
Cooking
- Cover the baking dish with foil and bake for 20 minutes.
- Uncover the dish, sprinkle the shredded cheese on top of the peppers, and bake for an additional 20 minutes.
- Let the peppers cool for 5 minutes before serving.
