Grilled Stuffed Peppers with Chipotle Chicken is always a fan favorite! The sweet bell peppers are stuffed with my simple cilantro rice that's made with a combination of cauliflower rice and basmati rice. (And I promise you won't taste the difference!) It's mixed with caramelized onions, black beans, fresh cilantro, and then they're grilled to perfection. I love serving them with chipotle chicken, but you can skip that step if you're vegan or vegetarian! It's the perfect healthy recipe to serve your family and friends this summer!

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Jump to:

• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Frequently Asked Questions
• Helpful Tips
• How to store leftovers
• Recipe
• Shop this recipe -
• 💬 Reviews

🍴Ingredient Notes

• Sweet Peppers - You could use red, yellow or orange! It depends how big they are, but you'll need at least 4 peppers.
• Black Beans, Rinsed and drained - I wouldn't recommend subbing for any other bean.
• Onion, Diced - Make sure you cook the onions until they're golden brown before mixing in the rice and beans! It adds a nice flavor to the mixture.

Cilantro Rice

• Cauliflower Rice - Fresh or frozen will work!
• Water - You can sub with coconut milk for a creamier texture.
• Uncooked Basmati Rice - You can also use jasmine rice!
• Chopped Cilantro - This is what gives the rice its unique flavor! If you don't like cilantro, you can skip this ingredient.

Chipotle Chicken

• Chicken Breast - I like using chicken tenders for this recipe, but you can also use larger pieces of chicken breast!
• Chipotle Hot Sauce - The chipotle flavor works well with cilantro, but you can use whatever hot sauce you have on hand. I used the brand Siete.
• Avocado Oil - You can also use Coconut Oil or Olive Oil!

🍴Step by Step Instructions

Marinating Chipotle Chicken

1. Start by adding the chicken into a glass mixing bowl. Pour over chipotle sauce, avocado oil, and salt. Stir until it's evenly coated. Cover the bowl, and refrigerate until you're ready to grill!

Cilantro Rice

1. Add water into a medium sized sauce pan. Cover, and turn on high until it begins to boil. Once it's boiling, stir in the cilantro, salt, basmati rice, and cauliflower rice. Turn the temperature down to low, cover it and let simmer until the water has been absorbed. (Keep an eye on it for a few minutes to make sure it doesn't bubble over!)

Making the Pepper Filling

1. Place your non-stick frying pan on the stovetop. Turn to medium/high heat, and add about a tablespoon of oil. (Avocado, Coconut, or Olive Oil will work!)
2. Once the pan has warmed up, add the onions. Stir around until they start to caramelize. (They'll turn a light golden color.) Then stir in the rinsed black beans, and turn the temperature off.
3. When the rice is light and fluffy, stir it into the bean and onion mixture.

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Prepping Peppers

1. To prep peppers, carefully slice them the long way. Clean out the seeds, and remove any of the white pieces. Place them on a baking sheet or large platter.
2. To stuff peppers, use a tablespoon to carefully spoon in the rice and bean mixture. Press it in until it's even with the top of the pepper. If you overstuff them, it will fall into the grill.

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Grilling

1. Once your grill is at about 375-400 degrees, gently place the peppers and chicken on. The chicken should cook about 5-10 minutes on each side - depending on how big they are. (Strips cook very quickly!)
2. When you see black grill marks on the bottom of the stuffed peppers, carefully remove them from the grill. Place them onto a large serving platter or baking sheet. Serve hot!

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Frequently Asked Questions

Helpful Tips

• Don't forget to add salt and pepper to the rice mixture! It will help to bring out the flavor.
• If you love a little extra spice, stir in some chipotle sauce before stuffing the peppers! You can also drizzle some on top before serving.
• When transferring the peppers on and off the grill, use large tongs. When you remove the peppers from the grill, they will be very soft - don't squeeze too hard or the filling will spill out!

How to store leftovers

Leftovers can be stored in a covered container for up to five days in the refrigerator. (I like using glass containers.) You can also freeze leftover stuffed peppers and chicken! To re-heat just pop them in the oven until they're warm.

More dinner recipes!

• Healthy BBQ Chicken Salad (Whole30)
• Easy Baked BBQ Chicken Dinner
• Gluten-Free BBQ Chicken Pizza
• Simple Balsamic Chicken Salad - Whole30, Paleo

After you make these Grilled Stuffed Peppers, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

Recipe

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