Grilled Stuffed Peppers
Get all the cheesy, beefy goodness you crave with these Grilled Stuffed Peppers. They’re loaded with flavor and good nutrition! Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Grilled Stuffed Peppers
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 Tbsp. + 1 tsp. Extra Virgin Olive Oil
- 1/2 C. Chopped Onions
- 1 Lb. Ground Beef (90% lean or leaner)
- 14.5 Oz. Can Fire-Roasted Diced Tomatoes, drained
- 1.5 C. Cooked Brown Rice
- 1 Tbsp. Chili Powder
- 1 Tbsp. Ground Cumin
- 1/2 tsp. Salt
- 4 Large Red, Yellow, or Green Bell Peppers
- 8 Slices Borden® Pepper Jack Melts
- 1 tsp. Chopped Fresh Basil or Cilantro
Instructions
- Heat 1 Tbsp. olive oil in a large, nonstick skillet over medium-high heat. Add the onions and cook about 2 minutes or until they’ve softened. Add the ground beef and cook for 7 minutes or until the ground beef has browned. Drain off any excess fat and stir in the tomatoes, rice, chili powder, cumin, and salt. Cook for 1 minute or until the mixture had heated through. Remove from the heat. Keep warm.
- Heat the grill to medium high. Slice the bell peppers in half from top to bottom and remove the seeds and membranes. Rub the outsides with the remaining 1 tsp. olive oil.
- Grill the peppers on both sides until they just are barely fork tender about 8 minutes, turning over every 2 minutes. Remove from the grill and place on a rimmed baking pan cut side up. Fill evenly with the meat mixture and return to the grill. If using a gas grill, reduce the heat to medium, if using a charcoal grill, try to place the peppers away from the hottest part of the coals.
- Move the peppers halfway through cooking, for 15 to 20 minutes or until they are completely fork tender and have an internal temperature of at least 160°F.
- Top each pepper with a slice of Pepper Jack Melts and return to the grill for about a minute or until melted. Sprinkle with basil or cilantro and serve immediately.
Notes
Recipe provided with permission from our friends at Borden Cheese.
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