Chipotle Black Bean & Corn Stuffed Peppers

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Chipotle Black Bean & Corn Stuffed Peppers – Sweet peppers stuffed with a spicy, flavorful filling made of black beans, corn, sour cream, chipotle, and adobo sauce; and topped with cheddar cheese.

2 image collage of cooked Chipotle Black Bean & Corn Stuffed Peppers covered in cheese

Stuffed peppers are one of my husband’s favorite meals.  I love them too because they’re usually pretty healthy, depending on what you stuff them with.  I also like that I can experiment with different types of flavor combinations and fillings for the peppers.

Today’s kitchen experiment resulted in chipotle black bean and corn stuffed peppers.  I’m happy to say that they did not disappoint.  They’re healthy and delicious.

Chopped chipotle chili peppers and adobo sauce get mixed with sour cream and mashed black beans to form a spicy, flavorful binder.  Whole black beans and corn kernels are added to complete the filling.   Hollowed out sweet peppers are stuffed with the chipotle filling, topped with shredded cheddar cheese, and baked until soft.

4 image collage showing making Chipotle Black Bean & Corn Stuffed Peppers

I recommend topping the stuffed peppers with some salsa and a little extra sour cream.  Enjoy!

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2 Chipotle Black Bean & Corn Stuffed Peppers on a white plate

Chipotle Black Bean & Corn Stuffed Peppers

5 from 4 votes
Chipotle Black Bean & Corn Stuffed Peppers - Sweet peppers stuffed with a spicy, flavorful filling made of black beans, corn, sour cream, chipotle, and adobo sauce; and topped with cheddar cheese.
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes

Video

Servings 4 servings
Calories 260 kcal

Ingredients
 

  • 2 sweet bell peppers
  • 1 (7 oz.) can chipotle peppers in adobo sauce
  • ½ cup light sour cream
  • ½ tsp. salt
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 cup frozen corn kernels
  • ½ cup shredded cheddar cheese
  • Optional: salsa and additional sour cream for serving

Instructions

  • Preheat oven to 400 degrees F.
  • Cut the bell peppers in half, through the stem. Remove the seeds. Lay the peppers cut side up in a baking dish.
  • In a small bowl, add half of the black beans. Mash the beans with a fork or a potato masher. The beans don’t need to be smooth, just 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 the adobo sauce, the sour cream, and salt (reserve the remaining chipotles and adobo for a later use). Stir until well combined. Add the mashed beans, whole beans, and corn to the chipotle mixture. Stir to combine.
  • Spoon the black bean mixture into the peppers. Cover the baking dish and bake for 20 minutes. Uncover the dish. Top the peppers with the shredded cheese. Bake for 20 additional minutes.
  • Let the peppers cool for 5 minutes before serving.

Notes

One chopped chipotle and 1 teaspoon of adobo sauce provides some heat, but it's not outrageous. If you really like things hot and spicy, I would double the chipotle and adobo.

Nutrition

Serving: 1stuffed pepper | Calories: 260kcal | Carbohydrates: 35.4g | Protein: 13.2g | Fat: 8.2g | Saturated Fat: 5g | Fiber: 9.2g
Course Dinner, Entree, Main Course
Keyword black bean and corn stuffed peppers, stuffed peppers recipe
Cuisine American, Mexican
Author Amanda Finks

 

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Comments

  1. I cook with Chipotle Peppers in Adobo sauce quite often and only one pepper can make a dish quite spicy. I can’t imagine putting in a whole can! And we like it pretty spicy, so we’re not wimps!

    1. Well, the serving quantity is 4, and we see 4 halfs. So half of the stuffed bell pepper is 260 calories. Which makes sense, the beans and corn make up most of the calories. Not to mention the cheese and sour cream. So 260 for half of a stuffed pepper isn’t too bad! Plus you can have a side salad or something more green and less calorie based.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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