Grilled Green Peppers Stuffed with Beans and Rice Recipe

Provided By
GrillGrate

Recipe and photo courtesy of www.grillgrate.com

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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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

Directions

PREP:

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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