Go Back
+ servings
Grilled stuffed peppers lined up on a baking sheet.

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!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 5
Calories 392 kcal


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


  • 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


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.


  • 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!

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.


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!