Easy Grilled Black Bean- and Rice-Stuffed Peppers

By courtneyj87

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

Details

Servings 1
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.

2 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.

3 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.

4 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.