GRILLED BLACK BEAN- AND RICE-STUFFED PEPPERS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 can (15 oz) Progresso® black beans, drained, rinsed
  • 3/4 cup cooked white rice
  • 4 medium green onions, sliced (1/4 cup)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon salt
  • 3 large bell peppers, cut lengthwise in half, seeds removed
  • 1 plum (Roma) tomato, diced
  • Additional chopped fresh cilantro, if desired

Directions

  • Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
  • Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
  • 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.
  • Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.
  • Nutrition Information
  • 1 Serving: Calories 180 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 105mg; Total Carbohydrate 27g (Dietary Fiber 6g, Sugars 4g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 60%; Calcium 6%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2
  • *Percent Daily Values are based on a 2,000 calorie diet.

Notes

Categories: Dressing  Side Dish  Stuffing 

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