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Grilled Black Bean and Rice-Stuffed Peppers

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  • Prep 10 min
  • Total 30 min
  • Servings 6
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Grill a veggie bean fiesta and have it on the table in 30 minutes.
Created May 4, 2011
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  • 1 can (19 oz/540 mL) black beans, drained, rinsed
  • 3/4 cup (175 mL) cooked white rice
  • 4 medium green onions, sliced (1/4 cup/50 mL)
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 2 tbsp (25 mL) vegetable oil
  • 2 tbsp (25 mL) lime juice
  • 1 clove garlic, finely chopped
  • 1/4 tsp (1 mL) salt
  • 3 large bell peppers, cut lengthwise in half, seeds removed
  • 1 plum (Roma) tomato diced
  • Additional chopped fresh cilantro, if desired


  • 1
    Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
  • 2
    Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
  • 3
    Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • 4
    Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.

Expert Tips

  • Tip 1
    Special Touch : If you like, sprinkle the cooked peppers with shredded Cheddar or Monterey Jack cheese.
  • Tip 2
    Success : Any colour bell pepper can be used for this recipe. For fiesta flair, try using a variety of colours.
  • Tip 3
    Serve With : These meatless stuffed bell peppers can be served as a main dish with salad and bread, or they make a nice side dish with pork chops or chicken.

Nutrition Information

No nutrition information available for this recipe
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