If you’re looking for a vibrant dish that’s bursting with flavor and color, then the Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe will quickly become one of your favorites. These peppers bring together tender, smoky grilled vegetables filled with a hearty, satisfying mixture of rice, black beans, sweet corn, and melty cheese. Each bite offers a delightful blend of textures and spices, perfect for a quick weeknight dinner or an impressive dish to serve friends and family.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Every ingredient is carefully chosen to balance flavors and textures, making each pepper a deliciously complete meal. From the natural sweetness of bell peppers to the earthy black beans and creamy cheese, these ingredients come together effortlessly.
- 4 large bell peppers (any color): Choose firm, fresh peppers with sturdy walls to hold all the delicious filling.
- 1 cup cooked rice (white or brown): A great base to add heartiness and soak up the spices.
- 1/2 cup black beans, rinsed and drained: Adds rich, earthy flavor and protein to make this dish filling.
- 1/2 cup corn kernels (fresh or frozen): Brings a burst of sweetness and beautiful color contrast.
- 1/2 cup diced tomatoes (drained): Adds moisture, acidity, and a fresh taste to the filling.
- 1/2 cup shredded cheddar or Monterey Jack cheese (plus extra for topping): Melts wonderfully to create a creamy, savory layer.
- 1 tbsp olive oil: Perfect for brushing the peppers and enhancing their grilled flavor.
- 1 tsp chili powder: Infuses a mild smoky warmth throughout the filling.
- 1/2 tsp cumin: Adds a slightly nutty, earthy aroma to the mix.
- Salt and pepper to taste: Essential seasoning to balance all the flavors.
- Fresh cilantro (optional garnish): A bright, herbaceous finish to top off the dish.
How to Make Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe
Step 1: Prepare the Peppers
Start by cutting the tops off your bell peppers and carefully removing all the seeds and membranes inside. This gives you the perfect vessel for your stuffing. Lightly brush each pepper with olive oil, which helps to soften them up on the grill and adds a lovely sheen when finished.
Step 2: Make the Filling
In a mixing bowl, toss together cooked rice, black beans, corn, drained diced tomatoes, shredded cheese, chili powder, cumin, salt, and pepper. This filling is where the magic happens — the spices and ingredients blend to create a harmonious, flavorful mixture that’s hearty yet fresh.
Step 3: Stuff the Peppers
Take each pepper and pack in the filling tightly but gently so it holds together while grilling. Don’t be shy about piling it high. Top each stuffed pepper with a little extra cheese, which will melt into a golden, bubbly layer when cooked.
Step 4: Grill the Peppers
Preheat your grill to medium heat. Place the peppers directly on the grill grates or into a grill-safe pan if you prefer. Close the lid and cook for about 10 to 15 minutes, until the peppers soften and the cheese is melted and slightly browned. This grilling step adds a subtle smokiness that elevates the whole dish wonderfully.
Step 5: Serve Up Your Creation
Once they’re grilled to perfection, take the stuffed peppers off the heat and garnish with fresh cilantro if desired. They’re best enjoyed hot, straight off the grill, offering a fantastic blend of smoky, cheesy, and fresh flavors in every bite.
How to Serve Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe
Garnishes
Fresh herbs like cilantro or a sprinkle of chopped green onions add a vibrant burst of color and brightness. A dollop of sour cream or a squeeze of lime juice can also complement the smoky, hearty filling perfectly.
Side Dishes
Pair your grilled stuffed peppers with a light salad tossed in citrus vinaigrette or some crusty garlic bread for soaking up any delicious juices. A simple avocado salad is another fantastic, creamy accompaniment that keeps the meal balanced and satisfying.
Creative Ways to Present
Try serving these peppers standing tall on a platter surrounded by mixed greens or roasted vegetables for a colorful feast. You can also hollow out mini bell peppers for bite-sized versions perfect for parties or tapas-style dining.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store any leftover grilled stuffed bell peppers in an airtight container in the refrigerator. They should keep well for up to 3 days while maintaining good texture and flavor.
Freezing
This dish freezes beautifully. Wrap each pepper individually in foil or place them together in a freezer-safe dish and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat stuffed peppers in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through, or microwave them covered on a medium power setting in short bursts to avoid drying out the filling.
FAQs
Can I use different types of rice for this recipe?
Absolutely! Both white and brown rice work well. Brown rice adds a nuttier flavor and chewy texture, while white rice keeps the dish lighter and softer.
What if I don’t have a grill?
No grill? No problem. You can bake the stuffed peppers in a preheated oven at 375°F (190°C) for about 25 to 30 minutes until tender and the cheese is golden.
Can I make this recipe vegan?
Yes! Simply omit the cheese or substitute with your favorite dairy-free cheese alternatives. The filling will still be tasty and satisfying.
Is it okay to use canned beans and corn?
Definitely. Just make sure to rinse and drain canned black beans and corn to reduce excess sodium and improve texture before mixing into the filling.
How spicy is this dish?
The chili powder adds a mild warmth, but you can adjust the spice level by adding more chili powder or a pinch of cayenne pepper to suit your taste.
Final Thoughts
There’s something truly special about the Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe. It’s a perfect combination of simplicity, healthiness, and bold flavors that make it a go-to favorite for any occasion. Whether you’re enjoying a cozy dinner at home or serving up something spectacular for guests, these peppers bring joy and satisfaction in every bite. Give this recipe a try and watch it become a staple in your kitchen rotation!
Print
Grilled Stuffed Bell Peppers with Rice, Black Beans, and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
These Grilled Stuffed Peppers are a colorful and flavorful vegetarian dish featuring bell peppers filled with a savory mixture of rice, black beans, corn, tomatoes, and melted cheese, all perfectly grilled for a tender, smoky finish. Ready in just 25 minutes, this easy recipe is great for a quick weeknight dinner or a summer barbecue.
Ingredients
Peppers and Filling
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes (drained)
- 1/2 cup shredded cheddar or Monterey Jack cheese (plus extra for topping)
Seasoning and Garnish
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh cilantro (optional garnish)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow cavities. Lightly brush the outside and inside of each pepper with olive oil to prevent sticking and enhance flavor.
- Make the Filling: In a mixing bowl, combine the cooked rice, black beans, corn kernels, drained diced tomatoes, shredded cheese, chili powder, cumin, salt, and pepper. Mix thoroughly so that all ingredients are evenly distributed.
- Stuff the Peppers: Fill each bell pepper generously with the prepared rice and bean mixture, packing it tightly to ensure fullness. Sprinkle additional shredded cheese on top of each stuffed pepper for an extra cheesy finish.
- Grill the Peppers: Preheat your grill to medium heat. Place the stuffed peppers directly on the grill grates or arrange them in a grill-safe pan to keep them upright. Cover the grill and cook the peppers for 10 to 15 minutes until they become tender and the cheese has melted and is bubbly.
- Serve: Carefully remove the peppers from the grill, garnish with fresh cilantro if desired, and serve immediately. These stuffed peppers pair wonderfully with a fresh salad or garlic bread for a complete and satisfying meal.
Notes
- To save time, use pre-cooked rice or leftover rice for the filling.
- Feel free to customize the filling by adding cooked ground meat or other vegetables such as zucchini or mushrooms.
- If you don’t have a grill, these peppers can also be baked in a 375°F (190°C) oven for 20-25 minutes.
- Adjust the level of chili powder to suit your preferred spice level.
- Use any variety of cheese that melts well, such as mozzarella or pepper jack, for flavor variations.
