Let’s paint a picture for this one. Crank up your imagination for a moment. It’s a beautiful weekend afternoon, possibly some adult beverages being consumed, and it’s getting close to dinner time. Suddenly, you realize the day got away from you and nothing was planned or ready to go. So, you start rummaging through the fridge, digging through the pantry, taking inventory and evolving a plan along the way. If this happens to you and the end product comes out as well as these Grilled Stuffed Mexican Peppers then bravo! *Commence Slow Clap*
There are two types of recipes here at Flavor Bible:
- Planned Meals: Either tried and true recipes we want to share with the world or ones we have been dying to make and are added to an ever-growing list.
- Random Creations: Just like it sounds. Creative adventures into the fridge, pantry, spice cabinet, etc. These can be hit or miss. We only share the hits with our readers.
These Grilled Stuffed Mexican Peppers fall into the latter category. We have a feeling many of these ingredients are already in your kitchen, and plenty are interchangeable based on availability and tastes. So, let’s work through how this little magic trick came together.
Preparation: Grilled Stuffed Mexican Peppers
We start this much like our “Cheater” Black Beans by sauteing some jalapeno, onion, and garlic first. Add the undrained black beans and cumin and let those flavors get together for about 5 minutes – along with reducing some liquid – before we add the lentils. The lentils will soak up liquid and soften throughout the simmering process.
After stirring in the lentils it is a good opportunity to get some rice started in a separate pot or pan with a lid. Note: Put the rice on a timer and turn off heat once finished. Fluff the rice with a fork to release some steam and lightly cover until needed.
After the lentils have simmered with the beans for several minutes, add in the Rotel (we used a spicier mixture but you can adjust based on your spice preference) and Fire Roasted Diced Tomatoes. Simmer uncovered for another 10 minutes or so, stirring occasionally. The liquid will reduce and your pepper stuffing will thicken up.
It’s Grill Time!
Use this time to fire up the grill! Take the empty peppers out to the grill and cook for 2 – 3 minutes to put char marks on all sides. Top your stuffing with cotija and cilantro and let’s fill those peppers up =)
Place a small base of rice in the bottom of each pepper – a tablespoon or two is fine. Spoon in stuffing mixture and fill the peppers to the top. Note: We used poblanos and orange bells. If using a bell pepper, stand it up on the grill. However, if using a poblano or similar chile pepper you will need to lay on its side unless you have a device that will stand the pepper up vertically (see photo below).
Top with extra cotija or cheese of your choice and cook on the grill for 3 – 4 minutes.
The Moment of Truth…
Serve over a small bed of rice and toss in some fresh chopped avocado. Top with any remaining cheese and cilantro. Resume the cocktails that led to this creation… that’s what we did! *wink*
Equipment: Grilled Stuffed Mexican Peppers
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You’ll need a grill, but of course you knew that based on the title of the post and recipe. You’ll also need some handy tools for that grill. In addition, you will want a pan for the rice and a pan for the remainder of the ingredients. If you need to refresh some of these kitchen essentials, here are a few we recommend (affiliate links):
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Grilled Stuffed Mexican Peppers
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Jalapeno, diced
- ½ Medium Sweet Onion, diced
- 2 cloves Garlic, minced
- 1 can Black Beans, undrained Approx. 15 oz.
- 1 cup Green Lentils
- 1 can Rotel Spiced Tomatoes with Habaneros, undrained Approx. 15 oz.
- 1 can Fire Roasted Diced Tomatoes, undrained Approx. 15 oz.
- ¼ cup Fresh Cilantro, divided in half
- 1 tsp Ground Cumin
- 1 cup Long Grain White Rice
- Salt and Pepper, to taste
- ½ cup Cotija Cheese, grated and divided in half Or similar white cheese
- 4 Peppers, seeded and tops removed We used an orange bell and poblanos. Choose the pepper of your liking.
- 1 Avocado, chopped
Instructions
- Heat oil in a pan on medium heat. Add onions and jalapenos and saute for 2 – 3 minutes, stirring occasionally. Add garlic and saute for another 2 – 3 minutes, stirring occasionally.
- Stir in black beans and cumin. Simmer for 5 minutes, Add in lentils and continue simmering for another 5 minutes.
- In a separate pan prepare rice according to package instructions.
- Add in can of Rotel and Fire Roasted Diced Tomatoes. Simmer for 10 minutes more, stirring occasionally until lentils have softened and liquid is reduced.
- Top with half of cotija cheese and half of cilantro.
- Heat grill and cook empty peppers on their sides for 2 – 3 minutes on each side until there are char marks on all sides.
- Layer 1 – 2 tablespoons of rice in the base of each pepper. Fill the peppers to the top with pan mixture (lentil, black bean, tomato mixture). Stand stuffed bell peppers up on grill, top with a tablespoon of cotija cheese. Cook for another 3 – 4 minutes until cheese is melted. Note: If using poblanos you will have to cook on their sides unless you have a device to stand them up.
- In each plate, layer a small bed of rice. Place stuffed pepper on the bed of rice. Top with remaining cotija and cilantro. Spoon in the avocado. Add any additional desired condiments (i.e. sour cream, hot sauce, etc.)
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