Description
These Grilled Stuffed Peppers are a delicious and wholesome meal option, perfect for summer grilling. Packed with a flavorful mixture of rice, ground beef (or plant-based meat), beans, corn, and cheese, these peppers are sure to be a hit at your next barbecue.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon
- 1 cup cooked rice
- 1 cup cooked ground beef or plant-based meat
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar or Mexican blend cheese (plus more for topping)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Bell Peppers:
Olive Oil:
Stuffing:
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat.
- Prepare Peppers: Slice the tops off the bell peppers, remove seeds and membranes, drizzle with olive oil.
- Make Filling: In a bowl, combine rice, ground beef, beans, corn, cheese, onion, garlic, spices, cilantro, and lime juice.
- Stuff Peppers: Fill peppers with the mixture, top with cheese.
- Grill: Grill peppers upright for 20-25 minutes until tender and filling is heated.
- Serve: Cool slightly before serving.
Notes
- To make vegetarian, use plant-based meat or double beans. For extra flavor, briefly roast peppers before stuffing. Peppers can also be baked at 375°F for 30-35 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg
