Use the largest bell peppers you can find to hold the delicious stuffing made with pinto beans, rice, corn, and chipotle chiles. I like to use red peppers, but any color will do (or mix them up). For convenience you can assemble them up to 24 hours in advance, cover, and refrigerate, and then they're ready to pop in the oven when you need them.
- 4 large red bell peppers
- 1 tablespoon olive oil or !4 cup water
- 1 small yellow onion, chopped
- 2 scallions, minced
- 1 ripe tomato, finely chopped
- 2 chipotle chiles in adobo sauce, minced
- 2 cups cooked fresh or frozen corn kernels
- 1 cup cooked or canned pinto beans, drained and rinsed
- 1 cup cooked rice or quinoa
- 2 tablespoons minced fresh cilantro or parsley
- Salt and freshly ground black pepper
- 1/2 cup water
Preheat the oven to 350°F. Slice off the tops of the peppers; reserve and set aside. Remove the seeds and membranes of the peppers. Steam the peppers in a perforated steamer pan over a saucepan of boiling water and cook until softened, about 5 minutes. Remove from tne steamer and set aside, cut side down. Chop only the pepper tops and set aside.
Heat the oil or water in a large skillet over medium heat. Add the onion and reserved chopped pepper tops and cook until softened, about 5 minutes. Stir in the scallions, tomato, and chipotles and cook for 2 minutes, then add the corn, beans, rice, cilantro, and salt and pepper to taste. Mix well.
Fill the pepper cavities evenly with the stuffing mixture, packing tightly. Arrange the peppers upright in a baking dish large enough to hold them. Add the water to the baking dish, cover tightly, and bake until the peppers are tender and the stuffing is hot, about 30 minutes.
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Source: Robin Robertson's Vegan Without Borders
Submitted By: b smith
Chipotle Corn-Stuffed Peppers