Chipotle coconut stuffed peppers make a flavorful, protein-packed dinner—bright bell peppers filled with a savory coconut-quinoa and chipotle-tofu mixture, perfect for a festive meal before an evening of trick-or-treating.
Recipe originally published October 5, 2015
Chipotle Stuffed Peppers
This Halloween-ready stuffed pepper features a creamy chipotle-coconut quinoa base combined with chipotle tofu, sweet potato and black beans. It fills about four to six bell peppers depending on size. I often make the filling, enjoy a couple of stuffed peppers for dinner, and savor the leftover filling on its own the next day.
The orange pepper jack is especially fun and gives these a festive look.
This chipotle coconut filling is delicious on its own—I’ve enjoyed a bowl for breakfast. The chipotle flavor in the tofu is fairly mild; taste the filling before stuffing the peppers and add chopped chipotle in adobo or a bit of the adobo sauce if you prefer more heat.
More vegan stuffed peppers
- Carrot Ginger Quinoa Pepper Jacks
- Pizza Pepper Jacks
- Jalapeno Popper Pepper Jacks
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Chipotle Coconut Stuffed Peppers
Bright bell peppers filled with a creamy chipotle-coconut quinoa mixture, accented with chipotle tofu, sweet potato, and black beans. A satisfying vegan entree with festive presentation.
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 under cold water to remove any bitter residue.
- In a medium pot, combine the rinsed quinoa, coconut milk and salt and bring to a rolling boil.
- Reduce heat to a simmer, cover, and cook undisturbed for about 17 minutes, until quinoa is tender.
- Pierce the sweet potato several times. Microwave wrapped in a damp paper towel on high for 5 minutes, turn, then microwave another 4–5 minutes until tender. Alternatively, bake at 375 °F for about 25 minutes. Let cool and cut into bite-size pieces.
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until soft and translucent. Add the chipotle tofu cubes, black beans, and sweet potato pieces. Stir in 3 tablespoons of reserved coconut cream and the cooked quinoa. Remove from heat and taste—add chopped chipotle in adobo or some adobo sauce if you want more spice.
- Carefully cut the tops off the bell peppers, remove seeds and membranes, and, if desired, carve jack o’lantern faces on the best side of each pepper.
- Fill peppers with the chipotle coconut quinoa mixture and place in an 8×8 baking dish. Bake at 350 °F for 30–35 minutes, until heated through and the peppers are tender.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 462
Total Fat: 17g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 0mg
Sodium: 408mg
Carbohydrates: 28g
Fiber: 11g
Sugar: 8g
Protein: 14g
Nutrition calculations vary by calculator and are for informational purposes only.
About Kristina
Kristina is spabettie. She discovered cooking early in life and launched spabettie in 2010 to share vibrant vegan recipes, drawing on her culinary training to create approachable plant-based meals.
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