Vegetarian Grilled Mexican Stuffed Bell Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 cups prepared Spicy Mexican Black Beans
  • 2 cups cooked brown rice
  • 4 medium or large bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1/3 cup prepared salsa, or 1 medium tomato, chopped
  • sea salt, to taste
  • grated sharp reduced-fat cheddar cheese
  1. Preheat the grill for indirect grilling according to your manufacturers directions.
  2. Slice the tops off the bell peppers, and remove the seeds and veins. Chop the tops and save them for another use. Turn the peppers upside-down on the large plate and microwave on high for 3 to 4 minutes. The peppers should be slightly soft, but not mushy.
  3. In the medium bowl, stir together the beans, brown rice, cilantro, and salsa. Season with salt. Stand the peppers up in the prepared pie pan. Spoon the filling into the peppers, filling them just past the top edge. Sprinkle a tablespoon or two of grated sharp reduced-fat cheddar cheese on top of each filled pepper.
  4. Place the pan of peppers over a grill grate that is not heated, as for indirect grilling. Close the lid and allow to cook until the cheese is melted and the pepper skins are a little wrinkled, about 5 to 10 minutes. Remove from heat and allow to cool for about 2 minutes, then serve.
More Information

large plate
medium bowl
foil pie pan, lightly coated with cooking spray

Recipe Notes:

Choose peppers that can stand up on their own without tipping over, usually the kind with four lobes, otherwise the filling will fall over the pan. Precook the peppers in the microwave for just a few minutes to soften them up a bit, and it will save about 15 extra grill minutes.

The recipe is easy to adjust for more servings, just allow 1/2 cup rice and 1/2 cup beans per serving, and adjust the rest to taste.
Recipe by Andrea Meyers at