If you are searching for a vibrant, satisfying dish that combines bold flavors and colorful ingredients, this Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe will quickly become a favorite in your kitchen. Packed with wholesome rice, hearty black beans, sweet corn, and melty cheese, all nestled inside tender grilled bell peppers, this recipe offers a delightful balance of textures and flavors that feels both comforting and fresh. It’s a perfect choice for a quick weeknight dinner or a casual weekend gathering with friends, where the grill adds that smoky touch you know and love.
Ingredients You’ll Need
This recipe shines by keeping the ingredient list simple yet vibrant. Each component plays a crucial role in building up the texture, color, and flavor profile you’ll adore in your grilled stuffed peppers.
- 4 large bell peppers (any color): These provide a sweet, crunchy vessel that becomes beautifully tender when grilled.
- 1 cup cooked rice (white or brown): Acts as the hearty base that holds the stuffing together and adds subtle warmth.
- 1/2 cup black beans, rinsed and drained: Adds protein and a creamy texture, balancing the sweetness of the corn.
- 1/2 cup corn kernels (fresh or frozen): Brings a pop of natural sweetness and a bit of crunch for a lively bite.
- 1/2 cup diced tomatoes (drained): Infuses juiciness and a slight tang to brighten the filling.
- 1/2 cup shredded cheddar or Monterey Jack cheese (plus extra for topping): Melts into gooey goodness that ties the stuffing together and adds richness.
- 1 tbsp olive oil: Used to brush the peppers for a crisp, flavorful grilled exterior.
- 1 tsp chili powder: Adds a subtle smoky warmth and a touch of spice.
- 1/2 tsp cumin: A fragrant spice that deepens the earthy flavor of the filling.
- Salt and pepper to taste: Essential seasoning to make all the flavors pop.
- Fresh cilantro (optional garnish): Adds a fresh, herbaceous finish and vibrant green color.
How to Make Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe
Step 1: Prepare the Peppers
Start by cutting the tops off each bell pepper and carefully removing the seeds and membranes so you’re left with a hollow, crisp shell. A light brushing of olive oil on the outside will help the peppers develop a lovely char and smokiness once on the grill, while keeping them moist and tender.
Step 2: Make the Filling
In a medium bowl, mix together the cooked rice, black beans, corn kernels, diced tomatoes, and shredded cheese. Sprinkle in the chili powder, cumin, salt, and pepper, then stir everything until well combined. This filling is bursting with flavor and texture — the seasoning really brings the ingredients together beautifully.
Step 3: Stuff the Peppers
Gently fill each pepper cavity with the prepared mixture. Pack it in tightly, so the filling stays put while grilling. Don’t forget to sprinkle some extra cheese on top to melt deliciously over the stuffing and form a golden crust.
Step 4: Grill the Peppers
Preheat your grill to medium heat. Place the stuffed peppers directly on the grates or use a grill-safe pan to keep everything neat. Cover the grill and cook the peppers for about 10 to 15 minutes, until they are tender and the cheese on top has melted and started to brown. The grilling step imparts a wonderful smoky flavor that elevates every bite.
Step 5: Serve
Carefully remove the peppers from the grill and garnish with fresh cilantro if you like a bright, herbal note to finish. Serve while hot to enjoy the vivid colors, smoky aroma, and comforting melty filling.
How to Serve Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe
Garnishes
Adding just a few fresh garnishes can transform this dish into something truly special. Sprinkle chopped fresh cilantro or parsley for color and brightness. A dollop of sour cream or a drizzle of lime crema can add a tangy, creamy contrast that pairs perfectly with the smoky, savory filling.
Side Dishes
Pair these grilled stuffed peppers with light, fresh sides to round out your meal. A crisp green salad with a zesty vinaigrette complements the richness of the peppers without overwhelming them. Crusty garlic bread or warm corn tortillas also work beautifully to soak up any melted cheese or extra juices.
Creative Ways to Present
Try serving this Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe right on a platter lined with lettuce leaves or grilled corn husks for an eye-catching rustic look. You can also slice the peppers into halves or quarters before serving for easier sharing at casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for 3 to 4 days. They keep their flavors nicely, making for convenient lunches or next-day dinners.
Freezing
If you want to save some for later, freeze the stuffed peppers before grilling to maintain the best texture. Wrap them tightly in foil or plastic wrap, place in a freezer-safe bag, and store for up to 2 months. When ready to enjoy, thaw overnight and proceed to grill or reheat.
Reheating
To reheat, place leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and the cheese is bubbly again. You can also reheat gently in a microwave, but the oven method helps keep the peppers nice and tender without getting soggy.
FAQs
Can I use other grains besides rice?
Absolutely! Quinoa, couscous, or even bulgur wheat can work wonderfully in this recipe, giving you different textures and nutritional profiles without compromising the overall flavor.
Is this dish vegan-friendly?
To make a vegan version, simply omit the cheese or use a plant-based cheese alternative. Everything else stays the same, and you’ll still enjoy a delicious, filling meal.
Can I prepare the stuffed peppers entirely indoors?
Yes, you can bake the stuffed peppers in the oven at 375°F (190°C) for about 25-30 minutes if grilling isn’t an option. The flavors will still be great, though you’ll miss the smoky touch from the grill.
How spicy is this recipe?
This recipe is mildly spiced with chili powder and cumin to add warmth and complexity without overwhelming heat. Feel free to adjust the spices up or down based on your taste preferences.
What’s the best way to clean and prepare bell peppers for stuffing?
Cut off the top of the pepper, then use your fingers or a small knife to carefully remove all seeds and the white membranes inside. Rinse if needed and pat dry before stuffing to avoid sogginess.
Final Thoughts
This Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe is a genuine crowd-pleaser that combines simplicity, nutrition, and vibrant flavors all in one dish. Whether you’re cooking for family or entertaining friends, these peppers bring a festive touch to your table without demanding hours in the kitchen. Give them a try and discover how wonderfully easy it is to grill up a healthy, colorful meal that’s as fun to eat as it is to make!
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Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious grilled stuffed bell peppers filled with a flavorful mixture of rice, black beans, corn, diced tomatoes, and cheese, seasoned with chili powder and cumin. This quick and easy recipe makes a perfect healthy and satisfying meal, perfect for grilling season or whenever you crave a smoky, cheesy dish.
Ingredients
Peppers
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- Salt and pepper to taste
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
Garnish
- Fresh cilantro (optional garnish)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil to prevent sticking and to enhance grilling.
- Make the Filling: In a mixing bowl, combine the cooked rice, black beans, corn kernels, drained diced tomatoes, shredded cheese, chili powder, cumin, salt, and pepper. Mix all ingredients thoroughly to ensure even seasoning throughout.
- Stuff the Peppers: Fill each prepared bell pepper with the rice and bean mixture, packing the filling tightly to hold it together. Sprinkle extra shredded cheese on top of each stuffed pepper for a melty finish.
- Grill the Peppers: Preheat your grill to medium heat. Place the stuffed peppers upright directly on the grill grates or in a grill-safe pan. Cover the grill and cook for about 10-15 minutes, or until the peppers are tender and the cheese on top has melted and started to brown slightly.
- Serve: Carefully remove the peppers from the grill. Garnish with fresh cilantro if desired and serve hot. They pair wonderfully with a side salad or garlic bread for a complete meal.
Notes
- For a spicier version, add chopped jalapeños or a dash of hot sauce to the filling.
- Make sure to use fresh or well-thawed frozen corn for the best texture.
- If you don’t have a grill, these can be baked in the oven at 375°F (190°C) for 25-30 minutes instead.
- Use non-dairy cheese to make this recipe vegetarian and lactose-free.
- Leftover filling can be used as a rice bowl topping or mixed into salads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
