If you’re looking for a vibrant, flavorful meal that feels both wholesome and festive, the Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe is an absolute winner. Bursting with a medley of colors and textures, these peppers are packed with a savory blend of rice, black beans, sweet corn, and melted cheese, all nestled inside smoky grilled bell peppers. This dish not only satisfies your hunger but also delights the eye and warms the soul, making it perfect for a casual family dinner or an impressive picnic treat.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients ensures every bite of your Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe is bursting with flavor and texture. Each element adds its own unique touch, from the creamy beans to the sweet crunch of corn, tying the dish together beautifully.
- 4 large bell peppers (any color): Choose firm peppers with bright skin for a cheerful presentation and perfect grilling texture.
- 1 cup cooked rice (white or brown): Acts as the hearty base, absorbing spices and keeping the filling cohesive.
- 1/2 cup black beans, rinsed and drained: Adds protein and a creamy bite to balance the sweetness of the peppers.
- 1/2 cup corn kernels (fresh or frozen): Brings a natural sweetness and satisfying pop to the filling.
- 1/2 cup diced tomatoes (drained): Adds juiciness and a subtle tang to brighten the overall flavor.
- 1/2 cup shredded cheddar or Monterey Jack cheese (plus extra for topping): Melts beautifully for that irresistible gooey richness.
- 1 tbsp olive oil: Keeps the peppers from sticking and fosters a slight char on the grill.
- 1 tsp chili powder: Infuses a warm kick perfect for layering spice without overpowering.
- 1/2 tsp cumin: Adds an earthy depth that complements the beans and corn perfectly.
- Salt and pepper to taste: To balance and enhance all the flavors in the filling.
- Fresh cilantro (optional garnish): Offers a fresh, herbal touch to brighten the plate and add a pop of green.
How to Make Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe
Step 1: Prepare the Peppers
Start by carefully cutting the tops off each bell pepper and removing all the seeds and membranes inside. This hollow shell will hold all your delicious filling. Lightly brush the outside and inside of each pepper with olive oil—it helps the peppers get a beautiful char on the grill and prevents sticking. This prep sets the stage for smoky, tender peppers with just the right bite.
Step 2: Make the Filling
In a large mixing bowl, combine the cooked rice, black beans, corn kernels, diced tomatoes, and shredded cheese. Sprinkle in chili powder, cumin, salt, and pepper to infuse those warm, earthy flavors. Stir everything thoroughly so every spoonful of filling has a perfect balance of gooey cheese, spice, and freshness. This mixture is the heart of your Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe, so make sure it’s well seasoned and evenly combined.
Step 3: Stuff the Peppers
With your filling ready, gently pack it inside each bell pepper, pressing down slightly to fit as much as you can. Don’t be shy—these peppers love to be full and flavorful. Once stuffed, sprinkle extra shredded cheese on top for a melty, golden crust after grilling. This cheesy layer adds a wonderful richness that will have everyone reaching for seconds.
Step 4: Grill the Peppers
Preheat your grill to medium heat to create a perfect cooking environment. Place the stuffed peppers directly on the grill grates or nestle them in a grill-safe pan for easy handling. Cover with the grill lid and cook for 10 to 15 minutes. The peppers should soften nicely while the filling heats through and the cheese melts into a bubbly topping. Watch for that gorgeous char on the peppers—it’s the signature of the Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe’s irresistible flavor.
Step 5: Serve
Once the peppers are tender and cheese melted, use tongs to carefully remove them from the grill. Garnish with fresh cilantro to add a vibrant herbal note that contrasts beautifully with the smoky, cheesy filling. Serve these warm, stunning peppers as the star of your meal, paired with simple sides for a complete, satisfying experience.
How to Serve Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe
Garnishes
A sprinkle of fresh cilantro is a classic choice, bringing a bright herbal freshness that lightens the richness. For an extra layer of flavor, consider adding a dollop of sour cream or a squeeze of fresh lime juice right before serving. These touches elevate the dish and excite your taste buds with their contrast.
Side Dishes
To complement the hearty peppers, a crisp green salad or a tangy tomato salsa creates a refreshing balance. Garlic bread or warm tortilla chips also pair wonderfully, soaking up any melted cheese and filling that might escape. These side dishes round out the meal making it both satisfying and well-rounded.
Creative Ways to Present
Serve each stuffed pepper nestled on a bed of mixed greens or sliced avocado for an elegant touch. For a casual gathering, slice them into rings and arrange on a platter with colorful dips. You can even scoop the filling into hollowed pepper halves and serve as stuffed pepper bites for a fun twist. Presentation can be as lively and inviting as the dish itself.
Make Ahead and Storage
Storing Leftovers
After enjoying your Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe, store any leftovers in an airtight container in the refrigerator. They will keep beautifully for up to 3 days. The peppers maintain their flavor and texture well, making them an easy option for next-day lunches or light dinners.
Freezing
If you want to save some for longer, these stuffed peppers freeze nicely. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen, they stay tasty for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Warm leftover peppers in the oven at 350°F (175°C) for 15-20 minutes until heated through and the cheese is melty again. Alternatively, use a microwave on medium power in short bursts to avoid overcooking. Reheating gently preserves the tender texture and fresh flavors, so you get to savor that special taste all over again.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! Cheddar and Monterey Jack are great for melting and flavor, but feel free to experiment with mozzarella, pepper jack, or even a crumbly feta for a different twist. Just choose a cheese that melts well or complements the spices in the filling.
Can I make these peppers in the oven instead of grilling?
Yes, baking stuffed peppers in a 375°F oven for about 25-30 minutes works wonderfully if you don’t have access to a grill. The flavor won’t have the smokiness from the grill, but the peppers will still be tender and the cheese wonderfully melted.
Is this recipe vegetarian or vegan?
This recipe is vegetarian as written, thanks to the rice, beans, and cheese combo. To make it vegan, simply substitute the cheese with a plant-based alternative and ensure all other ingredients are vegan-friendly.
Can I prep the filling in advance?
Definitely! The filling can be mixed up to a day ahead and stored covered in the fridge. Just stuff the peppers and grill them fresh when you’re ready to enjoy, saving prep time on a busy day.
What’s the best way to keep the peppers from falling apart on the grill?
Choosing large, firm bell peppers and not overstuffing them helps keep their shape. Brushing them with olive oil and grilling over medium heat, ideally covering the grill, gives them time to soften without collapsing or burning.
Final Thoughts
If you want a dish that’s as delightful to eat as it is to look at, give the Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe a try. It’s an easy, crowd-pleasing comfort food that feels special yet comes together without fuss. Whether you’re feeding family or impressing friends, these peppers bring joy and color to any table. Dive in and enjoy every cheesy, smoky bite!
Print
Grilled Stuffed Bell Peppers with Rice, Beans, and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
These Grilled Stuffed Peppers are a vibrant and flavorful vegetarian dish featuring bell peppers filled with a savory blend of rice, black beans, corn, diced tomatoes, spices, and melted cheese. Perfect for a quick and nutritious meal, they are grilled to tender perfection with a smoky char that enhances every bite.
Ingredients
Peppers
- 4 large bell peppers (any color)
Filling
- 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)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Garnish
- Fresh cilantro (optional garnish)
Instructions
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil to prevent sticking on the grill and to add flavor.
- Make the Filling: In a bowl, combine cooked rice, black beans, corn, diced tomatoes, shredded cheese, chili powder, cumin, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Stuff the Peppers: Fill each hollow pepper with the prepared mixture, packing it tightly to ensure each bite is flavorful. Sprinkle extra shredded cheese on top of each stuffed pepper for a tasty melted topping.
- Grill the Peppers: Preheat the grill to medium heat. Place the stuffed peppers directly on the grill grates or in a grill-safe pan. Cover and cook for 10 to 15 minutes, until the peppers are tender and the cheese is fully melted and slightly browned.
- Serve: Carefully remove the grilled stuffed peppers from the grill. Garnish with fresh cilantro if desired, and serve hot. They pair wonderfully with a fresh salad or garlic bread for a complete and satisfying meal.
Notes
- You can use any color bell peppers; red, yellow, or orange provide a sweeter flavor, while green peppers are more savory.
- If you prefer a vegan version, omit the cheese or substitute with vegan cheese alternatives.
- Make sure to drain the diced tomatoes thoroughly to prevent the filling from becoming too watery.
- Use a grill-safe pan if you worry about the filling spilling out or if your grill grates are wide.
- Leftover stuffed peppers keep well and can be reheated in an oven or microwave.
