This is the perfect meal to help you meet your daily caloric intake goals while also incorporating a good bit of protein and veggies! Plus I love grilling!
Ingredients:
– 4 large bell peppers (red, green, yellow, or orange)
– 1 cup long-grain white rice
– 1/2 pound ground beef
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 cup canned black beans, drained and rinsed
– 1 cup shredded cheddar or Mexican blend cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Chopped fresh cilantro and sour cream for garnish (optional)
Instructions:
1. Preheat your grill to medium-high heat (around 375-400°F or 190-200°C) while you prepare the stuffing.
2. In a medium saucepan, cook the rice according to the package instructions. Once cooked, set it aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent, about 2-3 minutes.
4. Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it’s browned and no longer pink. Drain any excess fat from the pan.
5. Stir in the chili powder, cumin, corn, and black beans into the beef mixture. Cook for another 2-3 minutes until the ingredients are well combined. Season with salt and pepper to taste.
6. Combine the cooked rice with the beef and vegetable mixture, mixing thoroughly. Add 1/2 cup of shredded cheese to the mixture, and stir until the cheese is melted and everything is well incorporated.
7. While the stuffing is simmering, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. If the peppers don’t stand upright on their own, trim a small portion from the bottom to create a flat base.
8. Stuff each bell pepper with the rice and beef mixture, packing it in tightly. You can slightly overfill them if you have extra stuffing.
9. Sprinkle the remaining shredded cheese over the tops of the stuffed peppers.
10. Place the stuffed peppers directly on the grill grates or use a grill-safe pan to hold them. Grill for 20-25 minutes, or until the peppers are tender and slightly charred on the outside, rotating them occasionally to ensure even cooking.
11. Carefully remove the stuffed peppers from the grill using tongs or a spatula. Allow them to cool for a few minutes before serving.
12. Garnish the grilled stuffed bell peppers with shredded cheese, fresh cilantro, or a dollop of sour cream if desired.
13. Serve the stuffed peppers as a delicious and satisfying meal. Enjoy!
Here’s an approximate nutritional breakdown for one serving of Grilled & Stuffed Bell Peppers. Keep in mind that actual values may vary depending on specific brands and preparation methods:
– Calories: Around 450-500 calories per serving
– Protein: Approximately 20-25 grams
– Carbohydrates: Approximately 40-45 grams
– Dietary Fiber: About 6-8 grams
– Sugars: Around 5-7 grams
– Fat: Approximately 20-25 grams
– Saturated Fat: About 8-10 grams
– Cholesterol: Approximately 45-60 mg
– Sodium: Around 600-700 mg
Please note that these values are rough estimates and can vary based on the portion size and specific ingredients you use.
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