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.
Servings: 4 people
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!