Grilled Chorizo Stuffed Peppers
Stuffed with a delicious combination of rice, corn, beans, tomatoes and zesty chorizo sausage in an enchilada sauce, this simple and easy Grilled Chorizo Stuffed Peppers recipe is ah-maze-ing.
Ingredients
For the Peppers
- 7 bell peppers, red or green
- 3 cups rice, cooked
- 2 small Roma tomatoes, diced
- 2 cups (15-ounce can) black beans, strained
- 1 cup corn
- 1/2 small yellow onion, peeled and diced
- 1 1/2 cups (12 ounces) chorizo sausage, pre-cooked, sliced
- 1 cup enchilada sauce
- 1 cup (8 ounces) Colby Jack cheese, shredded
- > salt & pepper to taste
- > cilantro, chopped
Directions
1
Preheat your grill to 400°F.
2
Slice off the top ½” of each bell pepper. Remove seeds and discard. Place the peppers cut side up in a 10” cast iron skillet.
3
Combine rice, tomatoes, beans, corn, onions, chorizo sausage, enchilada sauce, salt and pepper in a medium size bowl.
4
Fill each pepper with mixture, packing the peppers tight.
5
Top each pepper with shredded cheese.
6
Place skillet directly on the grill. Cook for 25 to 30 minutes or until the cheese is golden brown and melted and the peppers are hot and cooked throughout.
7
Top with chopped cilantro.
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