These Chipotle Pepper Boats make an easy weeknight meal that can be prepped ahead, if needed. Sweet, colorful peppers are stuffed with a spicy mix of ground beef, rice, cilantro, and chipotle peppers in adobo sauce. Add in our Collagen Peptides for anti-aging protein support. Bake them under fork tender with the stuffing flavorful and juicy.
Chipotle Pepper Boats
Yields: 4 servings
4 red, orange, or yellow bell peppers
1 lb. ground beef
1 1/2 c. cooked jasmine or basmati rice
1 small onion, chopped
2-4 chipotle peppers in adobo sauce, chopped*
1/4 c. chopped cilantro
1 1/2 tsp. sea salt
1/2 tsp. black pepper
4 scoops Vital Proteins Collagen Peptides
Optional for garnish: crumbled cotija cheese, lime wedges, avocado slices, chopped cilantro
Preheat the oven to 400F. Lightly grease a large baking dish.
Halve the bell peppers and clean out the seeds and ribs from the insides. Place them face up in the baking dish to ensure they all fit.
Combine the ground beef, cooked rice, chopped onion, chipotle peppers, cilantro, sea salt, pepper, and Collagen Peptides in a large bowl. Use a fork to mix well.
Scoop the beef mix into the peppers, pressing down to fill the cavities completely. Bake for 30-40 minutes, or until the peppers are soft and the beef is cooked through. Top with garnishes to serve, as desired.
*Chipotle peppers in adobo sauce can be found in the canned foods isles, generally in the Mexican foods area. Look to find one with a clean, basic list of ingredients (organic if possible). Adjust the amount added to the level of heat you prefer.