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Stuffed peppers have a rich history that spans multiple cuisines worldwide. From Italian to Mexican variations, this dish has found its way into homes around the globe, each culture adding its unique twist. The traditional concept of stuffing vegetables dates back centuries, with bell peppers being a popular choice due to their sturdy structure and sweet flavor.

Grilled Stuffed Bell Peppers

Discover the vibrant and nutritious world of grilled stuffed bell peppers! This delightful dish showcases fresh ingredients, offering a delicious way to enjoy a healthy meal. Perfect for weeknight dinners or summer barbecues, these versatile peppers can be filled with grains, beans, veggies, and spices, making them suitable for various diets. With their smoky flavor and colorful presentation, grilled stuffed bell peppers are sure to impress your guests and satisfy your taste buds!
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Ingredients
  

4 large bell peppers (any color you prefer)

1 cup cooked quinoa or rice (your choice)

1 cup canned black beans, rinsed and drained

1 cup corn (can use frozen or fresh kernels)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

Fresh cilantro, chopped, for garnish

Olive oil, for brushing the peppers

Instructions
 

Preheat the Grill: Begin by preheating your grill to a medium-high setting, which is around 375°F to 400°F. If you prefer to cook indoors, a grill pan will also work beautifully.

    Prepare the Bell Peppers: Carefully slice the tops off the bell peppers and remove the seeds along with the membranes. Lightly brush the exterior of each bell pepper with olive oil for added flavor and to prevent sticking. Set them aside on a clean plate.

      Make the Filling: In a spacious mixing bowl, combine the cooked quinoa (or rice) with the rinsed and drained black beans, corn, finely chopped red onion, minced garlic, smoked paprika, cumin, chili powder, salt, black pepper, and diced tomatoes. Stir everything together thoroughly so that all the ingredients are well incorporated.

        Stuff the Peppers: Take each bell pepper and carefully fill them with the quinoa mixture. Press down lightly as you fill them to ensure that they are packed well without overflowing.

          Top with Cheese: Generously sprinkle shredded cheese over the top of each stuffed pepper, allowing it to melt and create a delicious golden crust while grilling.

            Grill the Peppers: Place the filled bell peppers upright on the grill grates. Close the grill lid and allow them to cook for about 25-30 minutes. You’ll know they’re ready when the peppers are tender and the cheese is bubbly. If your grill has hot spots, remember to rotate the peppers halfway through cooking for more even results.

              Serve: Carefully remove the grilled peppers from the grill and let them cool for a few minutes before handling. Garnish each pepper with freshly chopped cilantro to enhance the flavor and add a pop of color.

                Enjoy: Serve these flavorful grilled stuffed bell peppers warm, either as a hearty main dish or an eye-catching side that is sure to impress!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4