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.
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.
I recommend topping the stuffed peppers with some salsa and a little extra sour cream. Enjoy!
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Chipotle Black Bean & Corn Stuffed Peppers
- 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
- 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.
I made this recipe two days ago. I didn’t have shredded cheddar cheese so I used what I had on hand. It was great. I used one chipotle pepper and it wasn’t hot enough for me. I won’t go for 2 but maybe 1 1/2 pepper next time I make it. Even my husband who is a meat and potatoes man really liked it. I like easy recipes and this is one of the easiest. I will be making it again.
Absolutely delicious! I made extra for lunch the next day.
So so so good. Very easy to make as well. Thanks for the great idea.
Delish! Quick and easy. I added some shredded chicken and a little bit of cooked white rice.
Is there a reason they bake for 40 minutes or could that time be cut down?
Once you out the cheese on do you out the cover back on the dish or leave it off?
I am so excited to try this dish and share it as well! Thanks so much !
I fixed this tonight. Only thing I did different was grill outside. This recipe is wonderful.
Glad you liked it! I love the idea of grilling it!
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!
Ah, I see now that you are only using one pepper!
One pepper is 260 calories, … As in both filled halves?
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.
This could be a delicious dip too! So pretty in the peppers!
Thanks Julie! I love the idea of using the filling as a dip. Sounds great!