Grilled Chorizo Stuffed Peppers
Flavorful chorizo, crisp corn, black beans, juicy tomatoes and delicious chilies are added to these Grilled Stuffed Bell Peppers, for one scrumptious, gluten free meal!
Ingredients
- 1 tbsp olive oil
- ½ cup onions, chopped
- 1 jalapeno, seeded & minced
- 2 cloves garlic, minced
- 1 lb Mighty Spark Chorizo
- 10 oz can diced tomatoes with green chilies
- 10 oz can mexicorn
- 15.5 oz can black beans, drained & rinsed
- 8 large bell peppers, sliced in half lengthwise & seeded
- ½ cup cotija cheese or queso fresco
Optional Toppings
- 1 tbsp fresh cilantro, chopped
- 1 avocado, diced
Instructions
- Add the olive oil to a large skillet on the stove over medium heat.
- Add the onions, jalapeno and garlic, cook for 2-3 minutes, then add the chorizo and cook for 5-7 minutes.
- Add the diced tomatoes with green chilies, corn and black beans, stir together, then remove from the heat.
- Add the mixture to each bell pepper half.
- Preheat a grill to medium, then add the peppers to the grill with the meat mixture facing up.
- Grill for 30 minutes.
- Five minutes before removing the peppers from the grill, sprinkle the cheese over the chorizo mixture in the peppers.
- Remove from the grill and optionally top with fresh cilantro and sliced avocado.
Video
Notes
- Instead of the grill, these stuffed bell peppers can also be baked in the oven at 350°F for 20-25 minutes.
- The nutritional information provided does not include the optional toppings.
Nutrition Facts
Calories 232kcal (12%)Carbohydrates 15g (5%)Protein 11g (22%)Fat 15g (23%)Saturated Fat 5g (25%)Cholesterol 29mg (10%)Sodium 561mg (23%)Potassium 460mg (13%)Fiber 5g (20%)Sugar 4g (4%)Vitamin A 1946mg (39%)Vitamin C 83mg (101%)Calcium 49mg (5%)Iron 2mg (11%)
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