Summer Recipe: Stuffed Peppers with Creamy Chipotle Sauce

Summer is here and that means more time eating outside. This easy dinner menu can be made on the grill or in the stove, whichever you prefer. Just be sure to make these refreshing margaritas to pair with it because the chipotle sauce packs some heat!

Hearty Stuffed Peppers

This hearty vegetarian recipe is a family crowd pleaser. There is enough sustenance to the ingredients to make it a complete dinner entree for even the most devout carnivores, but if you feel like meat is a must, you could easily add some cooked ground beef or ground turkey to the filling.

Ingredients

  • 4 red bell peppers
  • Extra-virgin olive oil, for drizzling
  • 1½ cups white cheddar cheese
  • Avocado slices or guacamole, for serving
  • Lime wedges, for serving
  • Sea salt and freshly ground black pepper
  • Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce for serving

Filling

  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, grated
  • 2 jalapeños, diced, more for topping, if desired
  • 2 scallions, chopped
  • 1 teaspoon lime zest
  • 1½ tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce
  • 1 teaspoon sea salt
  • ½ cup finely chopped cilantro
  • 3 cups cooked rice (we used Mexican seasoned rice, but brown rice works too)
  • 1½ cups cooked black beans, drained and rinsed
  • 1½ cups cooked corn kernels (frozen is fine if fresh are not available)

Instructions

  1. Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake for 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
  2. Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, pepper sauce, salt, and cilantro. Fold in the cooked rice, black beans, and corn.
  3. Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, pepper sauce and creamy chipotle sauce.

Creamy Chipotle Sauce

This creamy sauce is worth doubling the recipe so you can have extra on hand. It is meant to be drizzled as a finishing sauce on top of the stuffed peppers, but it would also be yummy as a spicy dipping sauce for vegetables, french fries or even as a spicy creamy dressing on a southwest style salad. The possibilities are endless! 

Ingredients

Instructions

  1. In a food processor, place the sour cream, mayo, chipotle pepper, pepper sauce, garlic, lime juice, olive oil, maple syrup, and generous pinches of salt and freshly ground black pepper and blend until smooth. Season to taste with more salt and pepper, if desired. If the heat is more than desired, add a little extra syrup to make it more mild in heat.