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!
recipe originally published October 5, 2015
Chipotle Stuffed Peppers
See the entire collection of Halloween Stuffed Peppers.
This year I am back with another Halloween stuffed pepper 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 Halloween stuffed peppers - 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!
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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 ½ 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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Kelly @ TastingPage says
Oh my gosh, these couldn't be cuter. I love them and want them!
Kristina Sloggett says
hee, thanks Kelly 🙂
Elysia | Haute & Healthy Living says
I love these! What a creative idea!!! Pinning for sure!
Kristina Sloggett says
thank you Elysia!
allie @ Through Her Looking Glass says
Cutest pepper jacks EVER!!!! You are so clever, OK? Love the inspiration and the yummy filling. Pinned!!!
Kristina Sloggett says
thank you Allie! yeah, I love Halloween anyway, and look forward to my Pepper Jacks every year.
Kelley says
If I tried making those cute carvings, it would end up "scary" all right. I'm impressed!
Kristina Sloggett says
HA, Kelley! they really are fun. it does take a steady hand and a small knife... 😉
Jennie @onesweetmess says
These are so stinkin' adorable! Pinned.
Kristina Sloggett says
THANK YOU Jennie!
Linda @ Veganosity says
These are just too much fun! Love it!
Kristina Sloggett says
thanks Linda! I always have fun with these Pepper Jacks...
Laura @ Sprint 2 the Table says
I've been meaning to make these for an embarrassingly long time. I think Vegas will appreciate it... Halloween is our favorite holiday. Well, that and Christmas. Basically I just want to decorate and bake all year.
Kristina Sloggett says
SAME HERE, on the baking and decorating all year, and Halloween is one of my favorites too. you NEED to make these this year!
Alisa @ Go Dairy Free says
I had no idea you had such a Pepper Jack series going on! Love the sound of that tofu - I'll have to keep an eye out for it.
Kristina Sloggett says
yep, year five? well. *do not* look at the first year, YIKES. Jason just found that post, sent it to me and said "look how far you've come!" all I can say is YIKES. 😉 but YES. I love the Pepper Jacks.
Kim says
Seeing what you come up with for your Pepper Jacks is a favorite part of Halloween! I love the scary face on the orange one, and I think the filling sounds so, so, so good!
Kristina Sloggett says
AW thank you Kim! 🙂 the orange one IS good, right? my favorite one this year.
Kalinda says
Wow, you are upping the pepper jack game! You've got some carving skills.
Kristina Sloggett says
my best yet, right? 😀