Chipotle Lime Beef and Black Bean Stuffed Peppers

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1 15-oz can black beans, drained and rinsed
• 1 cup cooked rice
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 4-oz can diced green chilies
• 2 tbsp lime juice
• 1 tsp smoked paprika
• 1 tsp adobo sauce from a can of chipotles (adjust for heat preference)
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional)
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Add ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if necessary.
4. 4 Stir in chili powder, cumin, smoked paprika, adobo sauce, diced green chilies, lime juice, black beans, and rice. Season with salt and pepper.
5. 5 While the filling cooks, prepare the peppers by placing them in a baking dish.
6. 6 Stuff each pepper with the beef and bean mixture and sprinkle with cheese if using.
7. 7 Cover the baking dish with foil and bake for 30 minutes.
8. 8 Uncover and bake for an additional 5 minutes until peppers are tender and filling is heated through.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• Large skillet
• Baking dish
• Baking sheet
• Oven

Variations

• Add diced tomatoes for extra moisture and tang.
• Use turkey or plant-based ground meat for a lighter or vegetarian option.

Substitutions

• Substitute quinoa for rice for a higher protein alternative.
• Use Monterey Jack cheese instead of cheddar for a different flavor profile.

Pairings

• A zesty Mexican street corn salad.
• A refreshing lime margarita.

Nutrition

Tips

• For extra kick, add another teaspoon of adobo sauce.
• If you prefer a smokier flavor, add a chipotle pepper in adobo sauce, finely chopped.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of avocado crema and a fresh green salad.
• Pair with warm corn tortillas for a taco-night twist.

FAQ