 | | Directions | PREP:
- Set aside fresh green peppers, cubed fresh tomato and 1/2 cup grated cheese.
- Mix all other ingredients together in large bowl.
- Stuff each 1/4 slice of pepper with beans and rice mixture.
- Add chopped tomato on top of each stuffed pepper
- Sprinkle 1/2 cup reserved grated cheese over all the stuffed peppers
- Set all stuffed peppers on large sheet pan to take to grill.
GRILLING:
- Place stuffed peppers on pre-heated GrillGrates (8 to 10 minutes), Low-Low/Med heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill stuffed peppers 10-12 minutes on Low-Low/Med Heat, lid down. Timing depends on how hot your grill is.
Serving:
One 1/4 pepper slice stuffed as a side dish, three 1/4 pepper slices stuffed as main dish per person. |
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| Ingredients | | - |  | 3 large Green Peppers, cut into quarters (12 individual pieces) |
| - | | 1/2 cup cooked rice |
| - | | 2 cans black beans , drained slightly |
| - | | 1 whole onion, chopped |
| - | | 1 can chopped tomato, Mexican style |
| - | | 1 bunch fresh cilantro, coarsely chop |
| - | | 1 tablespoon southwestern seasoning, or 2 teaspoons chili powder and 2 teaspoon cumin |
| - | | 2 tablespoons of prepared medium to spicy salsa |
| - | | Salt and pepper to taste |
| - | | 1 1/2 cups grated cheddar cheese |
| - | | 1 fresh tomato cubed |
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