Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to this zippy vegetarian dinner. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright.

Jasmine Smith
Source:, June 2020


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Cut off stem end of each bell pepper. Chop the pepper tops to yield 1 cup. Remove and discard seeds and membranes from peppers. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the peppers; cover and steam until starting to soften, about 3 minutes. Remove the peppers and set aside.

  • Heat oil in a large skillet over medium heat. Add onion and the chopped pepper tops; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in garlic, cumin, chili powder, chipotles and adobo; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined.

  • Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly. Cover the stuffed peppers with foil.

  • Bake the peppers until warmed through, about 10 minutes. Remove the foil and sprinkle the peppers evenly with cheese. Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes. Let rest for 5 minutes before serving.

Nutrition Facts

350 calories; protein 15.7g 31% DV; carbohydrates 43.9g 14% DV; dietary fiber 9.5g 38% DV; sugars 9.6g; fat 12.8g 20% DV; saturated fat 5.5g 28% DV; cholesterol 25mg 8% DV; vitamin a iu 4622.7IU 93% DV; vitamin c 167.5mg 279% DV; folate 95mcg 24% DV; calcium 279.1mg 28% DV; iron 3.8mg 21% DV; magnesium 101mg 36% DV; potassium 638.6mg 18% DV; sodium 357.1mg 14% DV.