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.
