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Burrito Bowl Stuffed Peppers - Chipotle Copy Cat dinner idea

Burrito Bowl Stuffed Peppers

Love Chipotle but don’t always want to spend the money? Enter Burrito Bowl Stuffed Peppers! This stuffed pepper recipe is a chipotle inspired recipe that’s filled with delicious cilantro lime rice, spicy chorizo, corn, pico de gallo and more!

Course Main
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Author Maggie


  • 1 pound Chorizo or other meat
  • 1 package Vigo Cilantro Lime Rice, cooked
  • 1 cup sweet corn
  • 1 cup black beans, rinsed
  • 1/2 cup Pico de Gallo (more can be used as additional topping)
  • 6 bell peppers
  • Monterey Jack Cheese, shredded
  • 1/4 cup Chicken Broth, for bottom of cooking dish


  1. Heat the oven to 400 degrees F.

  2. Cook your rice, following the directions for the rice you are using.

  3. Put your chorizo into a medium-large saute pan and cook until meat has lightly browned. Drain off grease. 

  4. Add the cooked Vigo Cilantro Lime Rice into the meat mixture and stir together. Then add in black beans, corn, and Pico de Gallo. 

  5. Remove core and seeds from your bell peppers and prep them for desired shape - either top removed to be filled whole or cut the bell peppers in half lengthwise. Then, place in baking dish.

  6. Spoon the meat mixture into each pepper, filling it as much as possible. Then, add chicken broth into the bottom of the pan; enough to cover the entire bottom in a thin layer. Cover tight with aluminum foil and bake for 35 minutes. 

  7. When done, top with shredded cheese and more Pico de Gallo if desired. Enjoy!