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Smoky Stuffed Peppers with Chipotle Marinade

This dish features colorful bell peppers filled with seasoned rice, melted cheese, and a smoky chipotle marinade. The peppers are roasted until tender and lightly charred, creating a visually appealing and flavorful main course with a satisfying mix of soft stuffing and slightly crispy edges.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red, yellow, or orange for color
  • 1 cup cooked rice white or brown rice, cooled
  • 1 cup shredded cheese cheddar, Monterey Jack, or a mix
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp chipotle in adobo sauce blended into marinade
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • to taste salt and pepper
  • 1 cup roasted vegetables optional for extra flavor

Equipment

  • Baking sheet
  • Mixing bowls
  • Skillet
  • Cooking spoon
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Place the peppers on a baking sheet and roast for 20 minutes, turning once, until slightly charred and softened. This helps loosen the skin and enhances flavor.
  2. Meanwhile, prepare the chipotle marinade by blending chipotle in adobo sauce with cumin, smoked paprika, garlic, olive oil, salt, and pepper until smooth. Set aside.
  3. Once the peppers are roasted, remove them from the oven and let them cool enough to handle. Carefully peel off the charred skin, being gentle to maintain the shape of the peppers.
  4. Cut the tops off each pepper and remove the seeds and membranes to create a cavity for the stuffing. Reserve tops if desired for presentation or sealing.
  5. In a mixing bowl, combine cooked rice, shredded cheese, minced garlic, roasted vegetables (if using), and a few spoonfuls of the chipotle marinade. Mix until the filling is evenly coated and well combined.
  6. Stuff each pepper generously with the rice and cheese mixture, pressing down to pack it in nicely. Replace the tops if you saved them, or leave open for baking.
  7. Lay the stuffed peppers back on the baking sheet and brush their outside with a little extra marinade or oil for added flavor and moisture.
  8. Bake the peppers in the preheated oven for about 20-25 minutes, until the cheese is bubbly and the peppers are tender with some charred spots for a smoky finish.
  9. Remove from the oven and let cool slightly. Garnish with additional cheese or herbs if desired, and serve hot with extra chipotle marinade on the side.

Notes

For a vegetarian version, omit any meat and add extra roasted vegetables or beans. To make it spicier, include more chipotle or hot sauce in the marinade.