Chipotle Stuffed Peppers Recipe

This smoky, cheesy Chipotle Stuffed Peppers Recipe is made with seasoned ground beef, rice, and chipotle peppers in adobo, and ready in 60 minutes. Cutting into the tender bell pepper reveals a perfectly melted cheese topping yielding to a hearty, spiced filling. I always keep extra adobo sauce handy for an extra kick.

Better Than Takeaway

I used to order burrito bowls every week until I realized how easy it is to recreate those smoky flavors at home. Stuffing those ingredients into a sweet bell pepper adds a fresh crunch that a cardboard bowl simply cannot offer.

My biggest mistake early on was not pre-baking the peppers before stuffing them, which left them far too crisp. Now, giving them a brief head start in the oven ensures they soften perfectly while the cheesy filling heats through.

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Chipotle Stuffed Peppers Recipe Ingredients

• 4 large bell peppers (any color, halved and seeded)
• 1 lb ground beef (80/20)
• 1 cup cooked white or brown rice
• 1 cup canned black beans (rinsed and drained)
• 1/2 cup sweet corn kernels
• 2 chipotle peppers in adobo sauce (finely chopped)
• 1 cup canned diced tomatoes (drained)
• 1 cup shredded cheddar cheese (divided)
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 cup fresh cilantro (chopped)

How To Make Chipotle Stuffed Peppers Recipe

1. 1. Prep The Peppers: Preheat your oven to 375°F. Place the halved bell peppers cut-side up in a baking dish and bake for 15 minutes to soften.
2. 2. Cook The Beef: In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes until fully cooked. Drain any excess grease from the pan.
3. 3. Mix The Filling: Lower the heat to medium and stir the rice, black beans, corn, chopped chipotle peppers, diced tomatoes, cumin, and salt into the beef. Cook for 3 minutes until warmed through, then remove from heat and stir in half the cheddar cheese.
4. 4. Stuff The Peppers: Spoon the filling generously into the pre-baked pepper halves. Press the mixture down lightly so it fills the cavities completely.
5. 5. Bake And Melt: Top each pepper with the remaining cheddar cheese. Bake uncovered for 15-20 minutes until the cheese is bubbling and lightly browned on top.
6. 6. Garnish And Serve: Remove the baking dish from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro before serving.

Recipe Tips

• Control the heat: Chipotle peppers pack a punch. Start with one chopped pepper if you prefer a milder flavor, or add a spoonful of extra adobo sauce for more spice.
• Pick flat peppers: Choose bell peppers with relatively flat sides so they sit nicely in the baking dish without tipping over.
• Pre-cook the rice: This recipe requires already cooked rice. Leftover day-old rice works best as it holds its shape when mixed with the wet ingredients.
• Drain the tomatoes: Too much liquid will make your stuffed peppers soggy. Make sure your canned tomatoes and beans are thoroughly drained.

What To Serve With Chipotle Stuffed Peppers

These hearty peppers are very filling on their own, but a crisp green salad with a lime vinaigrette balances the smoky heat well. You can also serve them alongside fresh tortilla chips and homemade guacamole to complete the restaurant experience at home.

How To Store

Keep leftover stuffed peppers in an airtight container in the fridge for up to 4 days. You can also freeze them tightly wrapped in foil for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works perfectly in this recipe. Just add a tablespoon of olive oil when cooking since poultry is leaner.

Do I have to cut the peppers in half?

You can slice the tops off and stuff them whole if you prefer. Just increase the initial pre-baking time by about 5 minutes.

Is there a vegetarian substitute for the meat?

You can swap the ground beef for crumbled tofu, extra black beans, or a plant-based meat alternative.

Why did my peppers get watery?

This usually happens if the vegetables release too much moisture. Pre-baking the peppers and draining the canned goods prevents this issue.

Nutrition

• Calories: 420 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 85 mg
• Sodium: 650 mg
• Total Carbohydrate: 32 g
• Protein: 28 g