Most people don’t like to turn on the oven in the middle of the summer when temperatures outside are scorching. However, that doesn’t mean that you have to forget about your favorite winter baked recipes during the hot months of the year. There are so many recipes that can be adapted from oven to grill. Today I’m sharing one of my favorites, grilled stuffed peppers!
Southwest Corn Blend
Stuffed Peppers -Tips & Tricks
Ok, you’re probably thinking “why do I need advice on selecting peppers”? Well, for stuffed peppers, grilled or baked, you’ll want to pay extra attention to the peppers that you choose. If you’re expecting them to stand up on the grill or in the oven in a dish, you’ll want to choose peppers that have a fairly flat bottom. if they have a pointy bottom you’re screwed.
Stand Them Up
Cut a square piece of aluminum foil and place the pepper in the center. Then, bunch up the aluminum foil around the pepper to create a donut/bowl for the pepper to rest on. This will help it to stand up on the grill.
Stuffed Bell Peppers on the Grill
I made two with cheese and two without since I’m non dairy but my husband loves everything dairy. My grill thermometer showed a temperature of 450 degrees and the peppers took about 30 minutes to cook. The pepper itself should be soft and the cheese should be melted before you take them off the grill. The filling is already cooked so if you prefer your peppers more on the crunchy side, adjust the cooking time as needed.
Grilled Stuffed Peppers
- 4 Bell Peppers
- 1 lb Ground Beef
- 1/2 cup Quinoa
- 1 can Black Beans
- 1 can Southwest Corn Mix
- 1/2 cup Shredded Cheddar
Preheat your grill and allow it to get to roughly 450 degrees F.
On the stove, brown the ground beef and drain as needed. Season to taste with salt, pepper and garlic.
In a small sauce pan, cook the quinoa per package. Add salt, pepper and garlic to taste.
Cut the tops off of the peppers and clean out the insides.
Use aluminum foil to make a ring around the peppers that will allow them to stand up on the grill.
Mix the black beans and corn mix together in a medium bowl.
After the quinoa has fully cooked, mix it together with the black beans and corn.
Fill the peppers with the ground beef and quinoa, black bean and corn mix.
After the peppers are filled to the top with the mixture, top with shredded cheddar if desired.
Put the peppers on the grill and cook for about 30 minutes.
Remove from grill. Allow to cool for 5 minutes and enjoy!
I love making what are typically winter recipes on the grill. With enough attention, you can pretty much grill anything!
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This looks like fun to do on the BBQ! My husband and I make stuffed peppers in the oven, but have yet to try them on the BBQ. I also like your stuffing variation…it would be something fun and different from the usual way I make mine 🙂
Thanks sarah. It was fun! What do you typically use for the stuffing?
These look delicious! I love how you did them with yellow and red peppers, rather than green. I think they are much less bitter. I have never made stuffed peppers on the grill before, but I am willing to give it a try!
Thanks Laurie. I also prefer the red, yellow and orange peppers. That little extra sweetness makes a huge difference!
These look so yummy!!
Thanks for linking up @LiveLifeWell!
Thank you! They were delicious!
I’ve always made my stuffed peppers with rice, but using quinoa is an amazing substitute! Thanks for sharing at Tuesday Turn About!
Hi Julie! My mom bought me two giant bags of quinoa at Costco last year so I do what I can to use them up. It really is a great substitute for rice.
Thank you for sharing on the Classy Flamingos, you’ve been PINKED! http://blog.poinsettiadr.com/2019/07/classy-flamingos-blog-party-61.html
Thanks for the feature Linda!
I’ll be definitely trying this! Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
This looks amazing! Pinned to try before summer is over! Thanks for sharing at the What’s for Dinner party- hope to see you there tomorrow too!
Congratulations, your awesome post is featured on our Top Ten Features this week at Full Plate Thursday! Thanks so much for sharing with us and hope you will come back soon!
Thanks so much for the feature Miz Helen!