Spice up your dinner with this recipe for Grilled Southwestern Stuffed Peppers. These juicy bell peppers are stuffed with seasoned ground beef and rice, then grilled to perfection and topped with melty cheese. Easy and delicious, this recipe makes the perfect weeknight meal.
Yields: 6
Cook: mins
Prep: 20 mins
•6 large red bell peppers
•1-pound ground beef
•1 medium onion, diced
•2 garlic cloves, minced
•1 8-ounce can diced tomatoes
•1 15-ounce can black beans
•1 cup frozen corn
•2 cups rice, cooked
•2 teaspoons cumin
•1 teaspoon chili power
•1 teaspoon salt
•1 1/2 cups shredded pepper jack cheese
•Using a sharp knife, cut the tops off the peppers off. Remove stems and seeds, and set aside for later use
•In a large skillet over medium-high heat, cook ground beef until browned
•Add chopped onion and cook until tender
•Reduce to simmer and stir in the diced tomatoes, cumin, chili powder and salt and cook for another 4-5 minutes
•Stir in black beans, corn and cooked rice
•Fill each pepper with the stuffing mixture
•Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
•Once coals have ashed over, place peppers stuffed side up on grill over direct heat
•Cook for 20-25 minutes, until peppers are tender
•Sprinkle each pepper with shredded cheese and grill for an additional 2 minutes, or until cheese is melted
•Remove from grill and enjoy!
Cowboy Hardwood Lump Charcoal lights quickly and burns long. It’s a favorite for barbecue fans because of the authentic smoky flavor it gives to your meals.
