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Grilled Chorizo Stuffed Peppers
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Flavorful chorizo, crisp corn, black beans, juicy tomatoes and delicious chilies are added to these Grilled Stuffed Bell Peppers, for one scrumptious, gluten free meal!
Course
Main Course
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings
16
stuffed peppers
Calories
232
Author
Whitney Bond
Ingredients
1
tbsp
olive oil
½
cup
onions
chopped
1
jalapeno
seeded & minced
2
cloves
garlic
minced
1
lb
Mighty Spark Chorizo
10
oz
can diced tomatoes with green chilies
10
oz
can mexicorn
15.5
oz
can black beans
drained & rinsed
8
large bell peppers
sliced in half lengthwise & seeded
½
cup
cotija cheese or queso fresco
Optional Toppings
1
tbsp
fresh cilantro
chopped
1
avocado
diced
Instructions
Add the olive oil to a large skillet on the stove over medium heat.
Add the onions, jalapeno and garlic, cook for 2-3 minutes, then add the chorizo and cook for 5-7 minutes.
Add the diced tomatoes with green chilies, corn and black beans, stir together, then remove from the heat.
Add the mixture to each bell pepper half.
Preheat a grill to medium, then add the peppers to the grill with the meat mixture facing up.
Grill for 30 minutes.
Five minutes before removing the peppers from the grill, sprinkle the cheese over the chorizo mixture in the peppers.
Remove from the grill and optionally top with fresh cilantro and sliced avocado.
Video
Notes
Instead of the grill, these stuffed bell peppers can also be baked in the oven at 350°F for 20-25 minutes.
The nutritional information provided does not include the optional toppings.
Nutrition
Calories:
232
kcal
|
Carbohydrates:
15
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Cholesterol:
29
mg
|
Sodium:
561
mg
|
Potassium:
460
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
1946
mg
|
Vitamin C:
83
mg
|
Calcium:
49
mg
|
Iron:
2
mg