Chipotle coconut stuffed peppers are a delicious dinner option. Fresh bell peppers with flavorful fillings, protein packed and perfect before a night of Trick or Treats!
Chipotle Stuffed Peppers
This is Halloween, This is Halloween. Halloween! Halloween!
This year I am back with another Pepper Jack that Jack Skellington would want to be friends with. Spooky faces on The Jacks this year – after several years of Pepper Jack carving, I am getting more detailed.
The Orange Pepper Jack is my favorite this year…
Isn’t he fun?
This Chipotle Coconut mixture is perfect by itself – I have enjoyed a bowl for breakfast before. This recipe fills approximately six bell peppers, depending on size of pepper. I usually make this filling, fill a couple peppers for dinner, then enjoy the leftovers as is. Yum.
Also, I have made a note about tasting the Chipotle Coconut mixture before filling your Pepper Jacks – the chipotle tofu is a mild flavor. If you prefer more of a spicy heat, you can add chopped chipotle peppers in adobo, or simply add the adobo sauce. Very good!
More vegan stuffed peppers
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- 1 cup dry quinoa
- 1 1/2 cups canned coconut milk
- 3 tablespoons cream from top of can, reserved
- 1 teaspoon sea salt
- 1 sweet potato, scrubbed
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 1 clove garlic, peeled and minced
- 1 recipe Chipotle Tofu, sliced into bite size cubes
- 1 (15 ounce) can black beans, drained
- 4 orange bell peppers, with level bottoms to stand up
- Preheat oven to 350 °F.
- Rinse the quinoa to remove the glycoside residue (quinoa is a seed), reducing the bitter taste.
- In medium size pot over high heat, bring the rinsed quinoa, coconut milk and salt to a rolling boil.
- Reduce to simmer, cover with a lid and leave it alone for about 17 minutes.
- Pierce scrubbed sweet potato several times with fork or knife. Loosely wrap sweet potato in damp paper towel and microwave on high for 5 minutes. After 5 minutes, turn over and cook another 4-5 minutes, checking softness to avoid overcooking (sometimes five minutes is ALL IT NEEDS).
- Alternatively, bake sweet potato at 375 °F for 25 minutes. Set aside to cool. Once cooled, slice into bite size pieces.
- Meanwhile, heat olive oil in large skillet over medium heat. Sauté onion and garlic until soft and translucent. Add Chipotle Tofu cubes, black beans, and sweet potato pieces. Stir in 3 tablespoons coconut cream and cooked quinoa. Remove from heat.
- *At this point, taste for flavor - if you prefer more spicy heat, add chopped chipotle in adobo, and / or the adobo sauce
- Carefully cut tops off bell peppers, remove all seeds and ribs inside. Carefully cut jack o' lantern faces into the best surface side of each pepper.
- Fill peppers with Chipotle Coconut Quinoa mixture, place in 8x8 baking dish. Bake at 350 °F for 30-35 minutes, until warmed through and peppers soften.
Amount Per Serving: Calories: 462Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 408mgCarbohydrates: 28gFiber: 11gSugar: 8gProtein: 14g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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