Chipotle Blend Olive Oil Black Bean and Corn Stuffed Peppers

These stuffed peppers bring together sweet bell peppers, hearty black beans, tender corn, diced tomatoes, and melted cheese in a filling that tastes bright and smoky from the first bite. The Chipotle Pepper Infused Olive Oil adds smoky heat, rich olive oil depth, and chili-forward flavor that settles beautifully into the beans and vegetables as they roast. It’s the kind of weeknight dinner that also fits right in at a casual dinner party or family table, and it’s the recipe people tend to ask about again later.

Garden Infuzions

Chipotle Blend Olive Oil Black Bean and Corn Stuffed Peppers

Smoky chipotle olive oil, black beans, sweet corn, and melty cheese tuck into tender bell peppers for a colorful dinner that feels lively, cozy, and full of flavor.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 large bell peppers any color
• 2 tablespoons Chipotle Pepper Infused Olive Oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 cup corn kernels fresh or frozen
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup diced tomatoes drained
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cooked rice
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• 1 Large skillet for the filling
• 1 baking dish large enough to hold 8 pepper halves
• 1 Cutting board for prepping vegetables
• 1 Chef’s knife for slicing peppers and chopping aromatics
• 1 set Measuring cups and spoons for accurate portions
• 1 Spatula for stirring and folding the filling

Method

 

Instructions

1. Preheat the oven to 400°F and lightly grease a baking dish.
2. Slice the bell peppers in half lengthwise, remove the seeds and membranes, and set them cut-side up in the dish.
3. Heat the Chipotle Pepper Infused Olive Oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the corn, black beans, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Cook for 3 to 4 minutes, stirring gently, until the mixture is heated through and slightly thickened.
6. Remove the skillet from the heat and fold in the cooked rice, cilantro, and half of the cheese.
7. Spoon the filling evenly into the pepper halves and top with the remaining cheese.
8. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted and lightly browned.
9. Let the peppers rest for 5 minutes before serving with lime wedges.

Notes

For a little extra char, broil the stuffed peppers for 1 to 2 minutes at the end, watching closely so the cheese only browns lightly. If you prefer a looser filling, add a splash of water to the skillet before folding in the rice. Leftover peppers hold together well for lunch the next day.

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Recipe Tips

• Choose peppers that can stand upright so the filling stays tucked in while baking.
• Warm the bean and corn filling briefly before stuffing to help the peppers bake evenly.
• If you want a deeper roasted edge, let the peppers go a few extra minutes until the tops brown lightly.

Serving Suggestions

• Serve with a crisp green salad and extra lime wedges on the side.
• Pair with rice, tortilla chips, or warm cornbread for a fuller meal.
• Top with chopped cilantro, sliced avocado, or a spoonful of sour cream if desired.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat covered in the oven at 350°F or in the microwave until hot throughout.
• For best texture, add fresh toppings after reheating.

Variations

• Use pinto beans instead of black beans for a softer, creamier filling.
• Swap pepper jack for Monterey Jack if you want a milder finish.
• Add cooked quinoa or rice to make the filling even heartier.

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