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Spicy Chipotle Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a large bowl, combine 1 cup cooked rice, 1 can of black beans, 1 cup corn kernels, 1 cup diced tomatoes, 1/2 cup diced onion, 2 minced chipotle peppers, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spoon the chipotle filling into the prepared bell peppers, pressing down gently to pack the filling in.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the stuffed peppers with 1 cup shredded cheddar cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with 1/4 cup chopped fresh cilantro before serving.
Stuffed peppers have a rich history dating back to ancient civilizations like the Mayans and Aztecs, who stuffed vegetables with a variety of ingredients. The modern version of stuffed peppers is believed to have originated in Spain, where bell peppers were stuffed with a mixture of rice, meats, and spices. Over time, this dish made its way to Mexico, where it evolved to include the smoky and spicy flavors of chipotle peppers. Today, chefs like Rick Bayless have popularized the use of chipotle peppers in stuffed peppers, adding a fiery kick to the dish. For the best version of this dish, head to Mexico City, where local chefs expertly blend the heat of chipotle peppers with the sweetness of bell peppers. To nail this dish, it's crucial to get the balance of smoky chipotle flavor and the natural sweetness of the peppers just right. Alternatively, some chefs opt for grilling the peppers before stuffing them, adding a charred depth to the dish.
60 min
4
350 calories
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