Grilled Black Bean- and Rice-Stuffed Peppers
Grilled Black Bean- and Rice-Stuffed Peppers might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 154 calories, 6g of protein, and 5g of fat per serving. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of garlic, cilantro, plum tomato, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
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.