Recipe: Chipotle Stuffed Peppers

Chipotle stuffed peppers for meatless Monday. So good, so fresh, and so flavourful. Oh, and way beyond spicy, but I fixed that in the recipe. You won’t make the same mistake I did. You’ll be good. Promise.

You can stuff peppers with any sort of mix you like, yet in this recipe we’re using some cheeses, rice, onions, and beans. Let us get started.

Ingredients

• 1 1/2 cup of corn
• 2 cups of cooked brown rice
• large red onion, chopped
• 2 cups of white beans
• 1/2 cup of cilantro
• 2 tablespoons of spicy peppers
• 1 cup of shredded cheese
• 3 oz of cream cheese
• 1 chipotle pepper
• 4-6 whole peppers
• 2 tablespoons of olive oil
• 1 tablespoon of chili powder

First – gather all of your ingredients. Chop the onions, shred the cheese, and get the oil hot in a pan.

Add the onions and the chili powder to the pan. Cook for about 3 minutes. Add in the beans. Cook for another 3 minutes. Add in the corn. Cook, 3 more minutes. Lastly, add in the rice and the spicy pepper. Mix well.

Okay – time for the chipotle pepper.

This is where I messed up and made the recipe WAY TOO spicy. I added all 7 chipotle peppers, seeds and all. Do not do that.

Take 1 chipotle pepper and deseed it. Then, finely chop it in tiny pieces. Add to the mix along with the cream cheese.

The stuffing is ready!

Cut the tops off the peppers and deseed the inside. Rinse them and if you want them to stand up nicely when they are done, you should check how they stand now and level them off if need be.

Stuff the peppers. Top with the shredded cheese. Bake at 400 for 15-20 minutes.

Top with fresh cilantro and you’re done.

Enjoy!

I hope your stuffed peppers turn out well. Just don’t use more than 1 chipotle pepper and you’ll be good. The cream cheese will help cool it down, yet with 7 chipotle peppers, it was a loosing battle for me.

Happy Meatless Monday!

Recipe

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Chipotle Stuffed Peppers

Author: Ali

Servings: 4 people

Chipotle stuffed peppers for meatless Monday. So good, so fresh, and so flavourful. Oh, and way beyond spicy, but I fixed that in the recipe. You won’t make the same mistake I did. You’ll be good. Promise.

You can stuff peppers with any sort of mix you like, yet in this recipe we’re using some cheeses, rice, onions, and beans. Let us get started.

Prep Time10 minutes minutes

Cook Time15 minutes minutes

Total Time25 minutes minutes

CourseDinner

CuisineMexican

Ingredients

• 1 1/2 cup of corn
• 2 cups of cooked brown rice
• 1 large red onion chopped
• 2 cups of white beans
• 1/2 cup of fresh cilantro
• 1 tablespoon of spicy peppers
• 1 cup of shredded cheese
• 1 chipotle pepper
• 4-6 whole peppers
• 2 tablespoons of olive oil
• 1 tablespoon of chili powder

Instructions

• Set the oven to 400 degrees.
• Gather all of your ingredients - this way things are right there and easy to grab.
• Heat the oil in a pan and add the onions - cook for 3 minutes until the onions are starting to get soft.
• Add the white beans - cook for 3 minutes. The beans will start to warm. You don't want to move the mix too much since then they'll mush.
• Add the corn - cook for 3 minutes. Stir.
• Add the spicy peppers and the rice - cook for 3 minutes. 3 minutes seems to be the magic number, eh!
• Deseed one chipotle pepper and finely chop. You may want to wear gloves.
• Add the chipotle pepper and the cream cheese to the rice mixture. Stir often and allow the cheese to melt.
• Stir until all is well combined. The mixture should get nice and creamy from the cream cheese.
• Time to prep the peppers - cut the tops off and rice them out. If you want them to sit nicely and stand up right, you might have to slice a bit off the bottom, yet not going through the pepper.
• Stuff the peppers nice and full and top with shredded cheese.
• Bake at 400 for 15-20 minutes.
• Once they are done, top with fresh cilantro and eat!