Chiles Chipotles

Chiles Chipotles is a smoky and spicy vegan appetizer featuring chipotle peppers stuffed with a savory mixture of quinoa and vegetables. This dish is perfect for sharing and packs a flavorful punch that will delight any palate.

Ingredients

• Chipotle peppers - 4 whole
• Quinoa - 100 grams
• Vegetable broth - 250 ml
• Red bell pepper - 50 grams, diced
• Corn - 50 grams, canned or frozen
• Black beans - 100 grams, canned, drained and rinsed
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 50 grams, diced
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Rinse the quinoa under cold water, then cook it in vegetable broth according to package instructions until fluffy, about 15 minutes.
2. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
3. Add diced red bell pepper, corn, black beans, cumin, smoked paprika, salt, and black pepper to the skillet. Cook for another 5 minutes until heated through.
4. Once the quinoa is cooked, combine it with the vegetable mixture in the skillet and mix well to combine all ingredients.
5. Carefully open the chipotle peppers and remove the seeds if a milder flavor is desired. Stuff each pepper with the quinoa mixture.
6. Preheat the oven to 180°C (350°F). Place the stuffed chipotle peppers on a baking sheet and bake for 10 minutes until heated through.
7. Remove from the oven, garnish with fresh cilantro, and serve warm.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 58 g
• Fiber: 14 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle maintenance.

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