Chipotle Black Bean & Corn Stuffed Peppers
A delicious and healthy meal option that combines black beans, corn, and smoky chipotle peppers, perfect for quick dinners or meal prep.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. They can be reheated in the microwave or oven. You can freeze them for up to 3 months; just let them cool completely before wrapping tightly.