Grilled Black Bean- and Rice-Stuffed Peppers

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
14%
Grilled Black Bean- and Rice-Stuffed Peppers
30 min.
6
157kcal

Suggestions


Looking for a delicious and healthy dish that’s perfect for any occasion? Our Grilled Black Bean- and Rice-Stuffed Peppers are not only a feast for the eyes but also a delight for the taste buds! This vibrant, colorful recipe is packed with wholesome ingredients, making it an ideal choice for vegetarians, vegans, and anyone seeking a gluten-free meal.

Imagine biting into a perfectly grilled bell pepper, its tender skin giving way to a savory filling of black beans, fluffy rice, and fresh herbs. The combination of flavors is enhanced by the zesty lime juice and aromatic garlic, creating a mouthwatering experience that will leave you craving more. Plus, with just 30 minutes of prep and cooking time, this dish is as convenient as it is delicious!

Perfect as an antipasti, starter, or even a satisfying snack, these stuffed peppers are versatile enough to suit any gathering. Whether you’re hosting a summer barbecue or simply looking for a quick weeknight meal, this recipe is sure to impress your family and friends. With only 157 calories per serving, you can indulge guilt-free while enjoying a nutritious and satisfying dish. So fire up the grill and get ready to savor the flavors of these delightful stuffed peppers!

Ingredients

  • large bell pepper seeds removed
  • 15 oz black beans rinsed drained progresso® canned
  • 0.8 cup rice white cooked
  • 0.3 cup cilantro leaves fresh chopped
  • clove garlic finely chopped
  • 0.3 cup spring onion sliced
  • tablespoons juice of lime 
  •  plum tomatoes diced (Roma)
  • 0.3 teaspoon salt 
  • tablespoons vegetable oil 

Equipment

  • grill
  • aluminum foil

Directions

  1. Heat coals or gas grill for direct heat.
  2. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
  3. Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt.
  4. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
  5. 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.
  6. Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender.
  7. Place packets on serving platter.
  8. Cut large X across top of each packet; fold back foil.
  9. Sprinkle with tomato and additional cilantro.

Nutrition Facts

Calories157kcal
Protein14.33%
Fat27.98%
Carbs57.69%

Properties

Glycemic Index
45.5
Glycemic Load
7.23
Inflammation Score
-9
Nutrition Score
16.156956475714%

Flavonoids

Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.09mg
Luteolin
0.5mg
Kaempferol
0.08mg
Myricetin
0.02mg
Quercetin
1.08mg

Nutrients percent of daily need

Calories:156.91kcal
7.85%
Fat:5.08g
7.81%
Saturated Fat:0.81g
5.08%
Carbohydrates:23.56g
7.85%
Net Carbohydrates:16.59g
6.03%
Sugar:3.92g
4.35%
Cholesterol:0mg
0%
Sodium:374.2mg
16.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.85g
11.7%
Vitamin C:110.91mg
134.43%
Vitamin A:2745.4IU
54.91%
Fiber:6.97g
27.89%
Vitamin K:23.9µg
22.76%
Folate:86.69µg
21.67%
Manganese:0.38mg
19.05%
Vitamin B6:0.32mg
15.79%
Potassium:445.56mg
12.73%
Vitamin E:1.78mg
11.87%
Phosphorus:112.16mg
11.22%
Vitamin B1:0.16mg
10.42%
Iron:1.85mg
10.3%
Magnesium:39.69mg
9.92%
Vitamin B2:0.17mg
9.71%
Copper:0.18mg
8.88%
Vitamin B3:1.42mg
7.11%
Vitamin B5:0.49mg
4.93%
Zinc:0.73mg
4.88%
Calcium:38.67mg
3.87%
Selenium:2.59µg
3.7%