Guaranteed to be a family fav, Southwestern Grilled Stuffed Peppers are stuffed with all your favorite taco fillings and perfect for busy weeknights!
Is there anything funner than food doubling as bowls? It’s like why go through all the trouble to buy all these expensive dinnerware sets when you can create your own edible plates? I know, of course, this really only works with some recipes. The other recipes? That’s what Fiestaware is for. 🙂 And trips to World Market. And Pier 1. And Crate and Barrel…
But when you want to have your bowls and eat them too or avoid doing the dishes a little while longer, it’s stuffed peppers to the rescue. Even better? Stuffed peppers that are GRILLED. More specifically, these Southwestern Grilled Stuffed Peppers. They’re so delicious, stuffed to the brim with your favorite taco fillings and topped with Pepper Jack cheese. And they’re the perfect excuse to fire up your grill. As if you needed one, right?
Now, I know stuffed peppers are often a labor of love. But these are SO EASY and ready in 25 minutes, people. Yep, that’s not a typo. 25 minutes to a delicious and fun dinner your whole family will love. There’s a word for it. What is it? Oh yes. BE-U-TEE-FUL.
- 1 lb ground beef
- ½ large yellow onion, chopped
- 1 packet taco seasoning
- 1 8-oz can tomato sauce
- 1 4-oz can diced green chilies
- ½ can sweet corn kernels
- ½ can black beans, rinsed and drained
- 1 package Spanish ready rice
- 3 bell peppers, halved lengthwise and seeds removed
- ¾ to 1 cup shredded Pepper Jack cheese
- Cilantro, chopped (to taste)
- Preheat grill to medium heat.
- In a large skillet over medium-high heat, cook ground beef until browned. Add onion and cook until onion is tender.
- Reduce heat to low and add tomato sauce, green chilies, corn, and black beans. Simmer mixture while you grill the peppers and make the rice.
- Place peppers, cut side down, on grill. Cover and grill for 8 minutes.
- Meanwhile, cook rice according to microwave cooking directions. Remove from microwave and empty rice package into ground beef mixture. Stir to combine.
- When peppers are done, remove from grill and spoon ground beef mixture into each pepper (I did about ½ cup each, but it will depend on the size of your peppers).
- Place stuffed peppers on grill and grill, covered, for an additional 2 minutes. Sprinkle each with about ⅛ cup Pepper Jack cheese and grill, covered, an additional 2 minutes, or until cheese is melted. Top each pepper with chopped cilantro.