Grilled Stuffed Peppers with Chipotle Chicken
Grilled Stuffed Peppers with Chipotle Chicken is always a fan favorite! The 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!
- 4-5 Sweet Peppers You could use red, green, yellow or orange!
- 15 Ounces Black Beans, Rinsed and drained
- 1 Sweet Onion, Diced
- 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
- 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
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!
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.
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.
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!
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!
- 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.
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