Grilled Stuffed Bell Peppers

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

Hands-on Time: 15 min. | Total Time: 35 min. | Serves: 6 | Difficulty: Easy

  • 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
  • ¼ cup red onions, chopped
  • 1 avocado, peeled, seeded, (¾ of the avocado chopped, cut remaining avocado in 6 slices)
  • 2 Tbsp. cilantro, finely chopped
  • Dash salt
  • Dash pepper
  1. Preheat grill to medium-high.
  2. Slice each bell pepper in half lengthwise. Hollow out each pepper, removing stem and seeds. Set aside.
  3. In large bowl, combine rice, black beans, onions, avocado, cilantro, salt and pepper. Mix well. Spoon the mixture evenly into the peppers.
  4. 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.
  5. Carefully place packets on serving platter. Cut large X across top of each packet, carefully; fold back foil. Top peppers with avocado slice. Serve.
  6. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 240, Calories from Fat 45, Total Fat 5g (8% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 170mg (7% DV), Carbohydrates 40g (13% DV), Dietary Fiber 9g (36% DV), Sugars 2g, Protein 9g, Vitamin A 25%, Vitamin C 130%, Calcium 2%, Iron 15%.

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