Most people don’t like to turn on the oven in the middle of the summer when temperatures outside are scorching. However, that doesn’t mean that you have to forget about your favorite winter baked recipes during the hot months of the year. There are so many recipes that can be adapted from oven to grill. Today I’m sharing one of my favorites, grilled stuffed peppers!
Southwest Corn Blend
Tips & Tricks
Ok, you’re probably thinking “why do I need advice on selecting peppers”? Well, for stuffed peppers, grilled or baked, you’ll want to pay extra attention to the peppers that you choose. If you’re expecting them to stand up on the grill or in the oven in a dish, you’ll want to choose peppers that have a fairly flat bottom. if they have a pointy bottom you’re screwed.
Stand Them Up
Cut a square piece of aluminum foil and place the pepper in the center. Then, bunch up the aluminum foil around the pepper to create a donut/bowl for the pepper to rest on. This will help it to stand up on the grill.
Stuffed Bell Peppers on the Grill
I made two with cheese and two without since I’m non dairy but my husband loves everything dairy. My grill thermometer showed a temperature of 450 degrees and the peppers took about 30 minutes to cook. The pepper itself should be soft and the cheese should be melted before you take them off the grill. The filling is already cooked so if you prefer your peppers more on the crunchy side, adjust the cooking time as needed.
- 4 Bell Peppers
- 1 lb Ground Beef
- 1/2 cup Quinoa
- 1 can Black Beans
- 1 can Southwest Corn Mix
- 1/2 cup Shredded Cheddar
Preheat your grill and allow it to get to roughly 450 degrees F.
On the stove, brown the ground beef and drain as needed. Season to taste with salt, pepper and garlic.
In a small sauce pan, cook the quinoa per package. Add salt, pepper and garlic to taste.
Cut the tops off of the peppers and clean out the insides.
Use aluminum foil to make a ring around the peppers that will allow them to stand up on the grill.
Mix the black beans and corn mix together in a medium bowl.
After the quinoa has fully cooked, mix it together with the black beans and corn.
Fill the peppers with the ground beef and quinoa, black bean and corn mix.
After the peppers are filled to the top with the mixture, top with shredded cheddar if desired.
Put the peppers on the grill and cook for about 30 minutes.
Remove from grill. Allow to cool for 5 minutes and enjoy!
I love making what are typically winter recipes on the grill. With enough attention, you can pretty much grill anything!