Description
This Grilled Stuffed Peppers recipe features colorful bell peppers filled with a flavorful mixture of rice, black beans, corn, tomatoes, and cheese, seasoned with chili powder and cumin, then grilled to perfection. It’s a quick, nutritious, and satisfying vegetarian dish perfect for a weeknight dinner.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- Fresh cilantro (optional garnish)
Filling
- 1 cup cooked rice (white or brown)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes (drained)
- 1/2 cup shredded cheddar or Monterey Jack cheese (plus extra for topping)
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes inside. Lightly brush all sides of the peppers with olive oil to prevent sticking and enhance grilling.
- Make the Filling: In a medium bowl, combine the cooked rice, black beans, corn, drained diced tomatoes, shredded cheddar or Monterey Jack cheese, chili powder, cumin, salt, and pepper. Mix thoroughly to distribute the seasoning and cheese evenly.
- Stuff the Peppers: Fill each prepared bell pepper with the rice and bean mixture. Pack the filling tightly to ensure it holds together well during grilling. Sprinkle extra shredded cheese on top of each stuffed pepper for added flavor and a melty crust.
- Grill the Peppers: Preheat your grill to medium heat. Place the stuffed peppers directly on the grill grates or arrange them in a grill-safe pan to catch any drips. Cover the grill and cook for 10 to 15 minutes, turning carefully if needed, until the peppers are tender and the cheese on top is melted and slightly golden.
- Serve: Remove the grilled stuffed peppers from the grill. Garnish with fresh cilantro if desired. Serve immediately while hot, accompanied by a side salad or garlic bread for a complete, balanced meal.
Notes
- You can prepare the filling in advance and store it in the refrigerator for up to a day before stuffing the peppers.
- For a vegan version, omit the cheese or use a plant-based cheese substitute.
- Adjust the chili powder and cumin to your preferred spice level.
- Bell peppers of different colors will add a vibrant presentation and slightly different flavor profiles.
- Ensure the grill is preheated well to avoid peppers sticking to the grates.
