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    Home » Spring

    Grilled Stuffed Peppers

    Published: Jul 3, 2020 · Modified: Sep 7, 2022 by Mariah Mandile

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    Jump to Recipe Print Recipe

    These Grilled Stuffed Peppers are a quick and easy summer meal! This dish is filled with nourishing ingredients and takes less than an hour to make.

    Grilled stuffed peppers lined up on a baking sheet.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Frequently Asked Questions
    • Helpful Tips
    • How to store leftovers
    • Recipe
    • Shop this recipe -
    • 💬 Reviews

    Why you'll love this recipe

    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!)

    The rice is 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!

    🍴Ingredient Notes

    Overhead shot of ingredients.
    • 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!
    Chipotle chicken marinating in a bowl.

    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!)
    Spoon scooping out cilantro rice from sauce pan.

    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.
    Frying pan with beans and onions.
    Frying pan with pepper stuffing mixture.

    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.
    Peppers sliced in half on baking sheet.
    Stuffed bell peppers before being grilled.

    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!
    Peppers and chicken on grill.
    Peppers and chicken on serving plate.

    Frequently Asked Questions

    Can I make this recipe Vegan?

    Yes, absolutely! I keep the chicken on the side so it's an easy vegan/vegetarian swap. The pepper filling is completely plant based!

    How can I make this Paleo and Whole30 friendly?

    If you're grain-free, Paleo, or doing Whole30, you can use 100% cauliflower rice. Skip the simmering step, and just add about 4 cups of cauliflower rice to the black beans and onions! (Don't forget the cilantro too!)

    What should I top my peppers with?

    They're great with extra cilantro, chipotle hot sauce, and a dollop of guacamole or avocado!

    Can I bake the peppers instead of grilling them?

    Yes! You can bake the peppers for about 15-20 minutes at 375 degrees. I wouldn't recommend baking the chicken, but you can cook it right in the frying pan until it's golden brown!

    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!
    Close up picture of stuffed pepper.

    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.

    Recommended Recipes!

    • Creamy Butternut Squash Pasta Sauce
    • Whole30 Chicken Pot Pie Soup
    • Strawberry Banana Blackberry Smoothie
    • Healthy Grilled Steak Kabobs

    After you make these Grilled Stuffed Peppers, make sure to leave a comment & rate the recipe!

    Recipe

    Grilled stuffed peppers lined up on a baking sheet.

    Grilled Stuffed Pepper Recipe

    These Grilled Stuffed Peppers are a quick and easy summer meal! This dish is filled with nourishing ingredients and takes less than an hour to make.
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine American
    Servings 5
    Calories 392 kcal

    Equipment

    • Grill
    • Sauce Pan
    • Frying Pan
    • Large Serving Platter or Baking Sheet

    Ingredients
      

    • 4-5 Sweet Peppers You could use red, green, yellow or orange!
    • 15 Ounces Black Beans, Rinsed and drained
    • 1 Sweet Onion, Diced

    Cilantro Rice

    • 2 Cups Cauliflower Rice Fresh or frozen will work!
    • 1 + ½ Cups Water You can sub with coconut milk for a creamier texture.
    • ½ Cup Uncooked Basmati Rice
    • 2 Tablespoons Chopped Cilantro

    Chipotle Chicken

    • 1 + ½ Pounds Chicken Breast
    • 1 Tablespoon Chipotle Hot Sauce You could use any kind of hot sauce!
    • 1 Tablespoon Avocado Oil Coconut Oil or Olive Oil will work too!
    • ½ Teaspoon Salt

    Instructions
     

    Marinating Chipotle Chicken

    • 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

    • 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

    • 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!)
    • 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.
    • When the rice is light and fluffy, stir it into the bean and onion mixture.

    Prepping Peppers

    • 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.
    • 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.

    Grilling

    • 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!)
    • 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!

    Notes

    Frequently Asked Questions

    Can I make this recipe Vegan?
    Yes, absolutely! I keep the chicken on the side so it's an easy vegan/vegetarian swap. The pepper filling is completely plant based!
    How can I make this Paleo and Whole30 friendly?
    If you're grain-free, Paleo, or doing Whole30, you can use 100% cauliflower rice. Skip the simmering step, and just add about 4 cups of cauliflower rice to the black beans and onions! (Don't forget the cilantro too!)
    What should I top my peppers with?
    They're great with extra cilantro, chipotle hot sauce, and a dollop of guacamole or avocado!
    Can I bake the peppers instead of grilling them?
    Yes! You can bake the peppers for about 15-20 minutes at 375 degrees. I wouldn't recommend baking the chicken, but you can cook it right in the frying pan until it's golden brown!

    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.

    Nutrition

    Serving: 1gCalories: 392kcalCarbohydrates: 43gProtein: 38gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 87mgSodium: 842mgPotassium: 1259mgFiber: 10gSugar: 9gVitamin A: 3036IUVitamin C: 160mgCalcium: 78mgIron: 3mg
    Keywords grilled stuffed peppers, healthy stuffed peppers, stuffed peppers with chipotle chicken, vegan stuffed peppers, vegetarian stuffed peppers
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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