Grilled Bell Peppers

Categories ENTERTAINING, FOOD
Stuffed Peppers
Stuffed Peppers
Alice Corkren  | The Bitter Socialite

Summer grilling season has arrived. Step away from the mundane burger and hotdog staples with these super delicious and flavor-packed grilled, stuffed bell peppers. A hearty filling with a tex-mex twist pairs perfectly with the char-grilled taste of the pepper. For a burst of color, consider using red, orange, or yellow bell peppers instead of the traditional green.

RECIPE:


1 lb lean ground beef

4-6 red, orange, or yellow bell peppers

1 cup red onion, chopped

2 garlic cloves, minced

11oz can mexicorn, drained

1 teaspoon sea salt

1 teaspoon coarse ground pepper

1 teaspoon cumin

1 teaspoon chili powder

1 lime, juiced
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2 tablespoons cilantro

1/2 cup tomatillo salsa

1/2 cup cooked quinoa

Crumbled goat cheese for topping

METHOD:


1. Prep outdoor grill for cooking. Follow package instructions to prepare quinoa.

2. Cut and remove the top of each pepper; discard stems and seeds.

3. In a large skillet combine beef, onions, and garlic. Cook over medium-high heat until meat is browned and onions are translucent; drain. Stir in corn, spices, lime juice, cilantro, quinoa, and salsa. Reduce heat to low and simmer until hot.

4. Fill each pepper with the beef mixture; cover both the top and bottom with a piece of tin foil. Place peppers, skin side down on a hot grill rack. Cover grill and cook for 10-15 minutes or until beginning to soften and slightly charred. Top with crumbled goat cheese and allow to melt. Serve with sour cream, salsa, and fresh cilantro.


Stuffed Peppers
Alice Corkren  | The Bitter Socialite

Stuffed Peppers
Alice Corkren  | The Bitter Socialite

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