Healthy Grilling Recipes: Stuffed Bell Peppers
Grilled stuffed peppers filled with quinoa, black beans, corn, and tomatoes, customizable and perfect for meal prep.
Looking for a flavorful and healthy grilling recipe? These Stuffed Bell Peppers are a perfect choice! Packed with nutritious ingredients, they are not only easy to prepare, making them ideal for busy weeknights, but they also cater to various dietary preferences.
Why You’ll Love These Stuffed Bell Peppers
- Quick to prepare and perfect for weeknight dinners.
- Fully customizable to fit your dietary needs.
- Deliciously smoky flavor from grilling enhances the taste of fresh ingredients.
Ingredients
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
How to Make Stuffed Bell Peppers
Start by preheating your grill to medium. While it heats, cut the tops off the bell peppers and remove the seeds. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well until fully combined. Stuff each bell pepper with the filling mixture and, if using, sprinkle cheese on top. Place the stuffed peppers on the grill, cover, and cook for about 20-25 minutes, or until the peppers are tender and the cheese is melted. Garnish with fresh cilantro before serving!
Tips
- Experiment with different grains like brown rice or farro.
- Add your favorite spices for more flavor.
- Try using turkey or chicken for a protein boost!
Make-Ahead
You can prepare the filling ahead of time and refrigerate it for up to 2 days. Just stuff the peppers and grill them on the day you plan to serve.
Storing
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing
To freeze, individually wrap cooked and cooled stuffed peppers in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
Reheating
Reheat the stuffed peppers in the oven at 350°F (175°C) for about 15 minutes or until warmed through, or in the microwave for 2-3 minutes.
Serving Suggestions
Serve your stuffed peppers alongside a fresh salad or over a bed of greens for a complete meal. They also pair wonderfully with a side of guacamole or sour cream!
If you’re interested in grilling tools to enhance your cooking experience, check out this grill basket that’s perfect for keeping your peppers secure while achieving that smoky flavor.
Ingredients
- 4 large bell peppers, any color
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
Preheat and prepare peppers
Preheat the grill to medium. Cut the tops off the bell peppers and remove seeds.
Make filling
In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
Stuff and top
Stuff each bell pepper with the filling and top with cheese, if desired.
Grill until tender
Place on the grill, cover, and cook for 20-25 mins until the peppers are tender.
Serve
Garnish with cilantro and serve.
Notes
- Experiment with different grains like brown rice or farro.
- Add your favorite spices for more flavor.
- Try using turkey or chicken for a protein boost!
Frequently asked questions
Can I make this vegetarian or vegan?
Yes. Use vegetable broth and omit cheese for a vegan option, or use plant-based cheese.
Can I use brown rice or another grain?
Yes. Feel free to substitute with brown rice or quinoa; adjust cooking time if needed.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What sides go well with these stuffed peppers?
Serve with a fresh salad, guacamole, or a light salsa for extra flavor.
Can I make this ahead of time?
Yes. Prepare the filling ahead of time and refrigerate. Stuff peppers and grill when ready to serve.
