This topic contains 2 replies, has 3 voices, and was last updated by Anonymous 6 years, 11 months ago.
- July 4, 2011 at 11:39 am #8605
Grilled Black Bean- and Rice-Stuffed Peppers
Prep Time:10 min
Start to Finish:30 min
1 can (15 oz) black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum tomato, diced
Additional chopped fresh cilantro, if desired
1. Heat coals or gas grill for direct heat. Cut three 18×12-inch
pieces heavy-duty foil. Spray with
2. Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice,
garlic and salt. Place 2 bell pepper halves on one side of each foil
piece. Fill with bean mixture.
3. Fold foil over peppers so edges meet. Seal edges, making tight 1/2-
inch fold; fold again. Allow space on sides for circulation and
4. Cover and grill packets over medium heat 15 to 20 minutes or until
peppers are tender. Place packets on serving platter. Cut large X
across top of each packet; fold back foil. Sprinkle with tomato and
additional cilantro.October 10, 2013 at 1:57 pm #14746
Looks good, I’ll give it a try next week ‘since peppers are on sale!August 7, 2014 at 5:01 am #15136
This was really good. I took precooked chicken nuggets, cut them into small pieces; then,seasoned them with the garlic, lime, olive oil and cilantro. Cover and placed in the oven for 15 minutes. Came out delicious.
You must be logged in to reply to this topic.