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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Chipotle Coconut Stuffed Peppers
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!
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
about Kristina:
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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Manila Spoon (Abby) says
I can imagine all that delicious flavor that quinoa absorbs especially the creamy coconut! A must-try for sure!
Holly | Twisted Tastes says
When I first saw these, my jaw dropped. I absolutely love Halloween (I even got married the day BEFORE Halloween so we would be free the next day for festivities each year). I can’t believe I didn’t think of this myself. You’re very creative Ms. Spabettie!
Letty/Letty's Kitchen says
I love these pepper jack o lanterns. I’ve never seen them–so creative!
Lauren @ Wicked Spatula says
So cute! And that filling sounds delicious!
Kristina Sloggett says
it really IS, I will be making the filling again and again, even without the pepper to stuff…
Ashley @ Big Flavors from a Tiny Kitchen says
Chipotle and coconut sounds like such a good mix, and I have to say, of all the jack-o-lantern carved bell peppers I’ve ever seen, THESE are hands down the BEST! LOOOOOVE!
Kristina Sloggett says
ah, thank you Ashley – yes, I made more of an effort to carve something more than just the traditional triangle eyes, etcetera… they look better than my previous Pepper Jacks, for sure!
Rebecca @ Strength and Sunshine says
These are too cute! Screw carving pumpkins…that’s so old school, peppers are where it’s at!
Kristina Sloggett says
ha! yep.
Levan @ Crazy Vegan Kitchen says
The carved faces are adorable and scary — all at once! HAPPY EARLY HALLOWEEN!!!! Stuffed with awesome ingredients too. YUMMYYYYY!!!!!!!!!!
Kristina Sloggett says
thanks Levan – I always have fun with my Pepper Jacks.
Erin says
YOU CARVE PEPPERS!!!!??? Holy moly, they look amazing. I have ten year old twins hanging over my shoulder in awe. You know that I have to try to do this now, right? Love all the filling ideas. We are huge stuffed pepper fans here. Anytime my kids think they have their own special little meal in one tidy package, errr pepper, they are happy. 🙂
Kristina Sloggett says
yep, you totally need to make these now, Erin… especially if you already love the stuffed pepper! this would be a perfect dinner for Halloween night, yes?