- July 9, 2017 at 10:33 pm #379519
Southwest Stuffed Peppers
1 pkt seasoned panko coating mix
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup Mexican style four-cheese blend, shredded
15-oz can black beans, rinsed
11-oz can corn, drained
1 cup chopped zucchini
1 cup cooked long-grain white rice
2 each green, red and yellow peppers, cut lengthwise in half, seeded
1 tbs olive oil
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
Close lid. Heat grill to 375º.
Combine coating mix and seasonings in medium bowl. Stir in cheese.
Reserve 1/2 cup cheese mixture. Mix remaining cheese mixture with beans, corn, zucchini and rice.
Brush pepper halves with oil. Fill with bean mixture.
Top with reserved cheese mixture.
Cover grill grate (over unlit burner) with foil. Place peppers on foil. Cover grill with lid.
Grill 25 to 30 min or until peppers are tender and filling is heated through, monitoring for consistent grill temperature and rearranging peppers occasionally to prevent burning. Serves 6
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