Vegan Chipotle Stuffed Bell Peppers

You’re gonna want to make these every week☺️
Save this for your next dinner☺️😋

Vegan Chipotle Stuffed Bell Peppers
🫑🌶️🫘🍅🌽🍋‍🟩

You’ll need (for 4 peppers):

• 4 bell peppers
• 1½ cups cooked brown rice (300 g)
• 1 ear of corn (roasted, kernels cut off)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 can black beans (250 g), drained and rinsed
• 1/2 tsp ground cumin
• 1/2 – 1 tsp chipotle powder
• 1 tsp smoked paprika
• 1/2 – 1 tsp chili powder
• Salt and black pepper, to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped (about 1/2 bunch)

For the tomato sauce:

• 1 can tomato puree (26.5 oz / 750 g)
• 3 garlic cloves, minced
• Salt and black pepper, to taste
• 1/2 tsp agave syrup (or maple syrup)

How to make:

1. Roast the corn
Preheat the oven to 400°F (200°C). Lightly oil the corn, sprinkle with salt, and roast for 25-30 minutes, turning occasionally. Let it cool, then cut off the kernels.

2. Sauté the base
In a pan, sauté the onion in a bit of oil until soft. Add the garlic, cumin, smoked paprika, chipotle powder, and chili powder. Cook for about 30 seconds, until fragrant.

3. Mix the filling
In a large bowl, combine the rice, black beans, roasted corn, the sautéed onion mixture, lime juice, and cilantro. Season with salt and pepper.

4. Make the sauce
In a small pot, simmer the tomato puree with the garlic, salt, pepper, and agave for about 5 minutes.

5. Prepare the peppers
Cut off the tops and remove the seeds. Stuff each pepper tightly with the filling.

6. Bake
Spread some tomato sauce on the bottom of a baking dish. Arrange the peppers upright, spoon more sauce on top, and place the pepper tops on. Cover the dish with a lid or foil.
Bake at 350°F (180°C) for 50-60 minutes, until the peppers are tender. Uncover for the last 15-20 minutes for a lightly golden finish.

7. Serve
Top with fresh cilantro and a squeeze of lime. Spoon extra sauce over the top. Serve with vegan sour cream, yogurt, or guacamole, if desired.

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