Black Bean and Quinoa Stuffed Bell Peppers with Chipotle Crema

Enjoy these flavorful stuffed bell peppers filled with a hearty black bean and quinoa mixture, topped with a spicy chipotle crema.

Ingredients

• 4 bell peppers, halved and deseeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 15 oz can of black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons chopped fresh cilantro
• 1 cup sour cream
• 1 tablespoon chipotle in adobo sauce, minced
• 0.5 teaspoon lime juice
• salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the halved bell peppers in a 9×13-inch baking dish, cut side up.
3. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
4. In a skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
5. Add garlic, cumin, and smoked paprika to the skillet and cook for another minute until fragrant.
6. Mix in the cooked quinoa, black beans, corn, and cilantro to the skillet. Season with salt and pepper.
7. Fill each bell pepper half with the quinoa mixture, pressing down gently to pack it in.
8. Cover the baking dish with foil and bake in the oven for 25-30 minutes, or until the peppers are tender.
9. In a small bowl, combine sour cream, chipotle in adobo, and lime juice. Stir until smooth.
10. Serve the stuffed peppers with a dollop of chipotle crema on top. Enjoy!

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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