Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.
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Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers are filled with chipotle-flavored rice, beans, and vegetables, then smothered with melty cheese and crunchy tortilla chips.
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 515kcal
Author Meggan Hill

Ingredients

  • Salt and freshly ground black pepper
  • 4 large bell peppers any color
  • 1 tablespoon olive oil
  • 1/4 cup onion finely chopped
  • 3 cloves garlic minced
  • 2 chipotle peppers in adobo sauce seeded and minced
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans rinsed
  • 1 1/2 cups Monterey Jack cheese shredded and divided
  • 1 cup cooked rice
  • 1 (14 ounce) can diced tomatoes drained
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1/2 cup tortilla chips crushed

Instructions

  • In a large stock pot, bring 4 quarts of water and 1 tablespoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
  • Add peppers to the water and cook until they begin to soften, about 3 minutes. Remove from water and place cut-side up to cool.
  • Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
  • Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
  • Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the peppers in a 9” x 9” baking dish.
  • Divide the filling evenly among the peppers. Top with remaining 1/2 cup cheese and crushed chips. Bake until the filling is hot and the cheese is melted, about 30 minutes.

Nutrition

Calories: 515kcal