Description
Flavorful bell peppers stuffed with a savory Southwest-inspired filling and grilled to perfection.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cooked rice
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your grill to medium heat.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
- Drain off any excess fat. Add the onion and garlic and cook until softened.
- Stir in the black beans, cooked rice, salsa, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the shredded cheese.
- Carefully spoon the filling into the hollowed-out bell peppers.
- Place the stuffed peppers on the preheated grill.
- Grill for 20-30 minutes, or until the peppers are tender and the filling is heated through, rotating occasionally.
- Remove from the grill and serve hot.
Notes
- You can use ground turkey or chicken instead of ground beef.
- Adjust the spice level by adding more or less chili powder.
- Top with sour cream, guacamole, or your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Southwest
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg