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
Scale
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
