Grilled Stuffed Bell Peppers

These grilled stuffed peppers are hearty enough for a vegetarian dish, or served as a side. Easy and delicious!

Serves: 6Prep: 15 minutesCook: 20 minutesTotal: 35 minutes

Serves: 6

Ingredients

  • 4 aluminum foil sheets cut into 12”x18” rectangles
  • 2 red bell peppers
  • 1 can (15 oz.) black bean, drained and rinsed
  • 2 cups cooked rice
  • 1 green bell pepper
  • 1/4 cup red onions, chopped
  • 1 avocado, peeled, seeded, (¾ of the avocado chopped, cut remaining avocado in 6 slices)
  • 2 tablespoons cilantro, finely chopped
  • Dash of salt
  • Dash of pepper

Directions

  • Preheat grill to medium-high.
  • Slice each bell pepper in half lengthwise. Hollow out each pepper, removing stem and seeds. Set aside.
  • In large bowl, combine rice, black beans, onions, avocado, cilantro, salt and pepper. Mix well. Spoon the mixture evenly into the peppers.
  • Place pepper on center of foil. Seal edges, making tight ½” fold; fold again, allowing space for heat circulation. Place packets on grill, cover, and cook on medium heat about 15-20 minutes.
  • Carefully place packets on serving platter. Cut large X across top of each packet, carefully; fold back foil. Top peppers with avocado slice. Serve.
  • Refrigerate leftovers.

Recipe Information

Serves: 6

Ingredients

  • 4 aluminum foil sheets cut into 12”x18” rectangles
  • 2 red bell peppers
  • 1 can (15 oz.) black bean, drained and rinsed
  • 2 cups cooked rice
  • 1 green bell pepper
  • 1/4 cup red onions, chopped
  • 1 avocado, peeled, seeded, (¾ of the avocado chopped, cut remaining avocado in 6 slices)
  • 2 tablespoons cilantro, finely chopped
  • Dash of salt
  • Dash of pepper

Directions

  • Preheat grill to medium-high.
  • Slice each bell pepper in half lengthwise. Hollow out each pepper, removing stem and seeds. Set aside.
  • In large bowl, combine rice, black beans, onions, avocado, cilantro, salt and pepper. Mix well. Spoon the mixture evenly into the peppers.
  • Place pepper on center of foil. Seal edges, making tight ½” fold; fold again, allowing space for heat circulation. Place packets on grill, cover, and cook on medium heat about 15-20 minutes.
  • Carefully place packets on serving platter. Cut large X across top of each packet, carefully; fold back foil. Top peppers with avocado slice. Serve.
  • Refrigerate leftovers.