Grilled Green Peppers Stuffed with Beans and Rice Recipe

This dish is a colorful side dish or a perfectly balanced main course. You can top it with guacamole and sour cream for extra southwestern flair.
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  • 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
  • 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.
  • 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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