Grilled Southwest Stuffed Peppers

So, a pretty simple one to get started. We had some extra yellow bell peppers at work and I decided to make stuffed peppers. I went with a southwest flavor instead of Italian. The idea about grilling the ingredients sort of...evolved. I was thinking of definitely grilling the corn and the onion. To make stuffed peppers you have to cook the peppers a little before you fill them and bake them. I would usually parboil them in water for about 7-10 minutes. And then it hit me...don't boil the peppers...grill them! Quite a good idea, if I do say so myself. Which I do.

So, I grilled four corn on the cob, the six bell peppers and one large onion cut into three wheels.. I would have bought a poblano and two jalapeño peppers and grilled them also, but I didn't go by the store. Hence, the green chiles. I had the black beans and green chiles already. They are a staple in my pantry. I also randomly had cilantro...don't ask.

So, the recipe is pretty simple. I cooked 1.5 cups of rice in the rice cooker. 4 corn cobs, the 6 peppers, one can black beans, one can green chiles, one bunch cilantro and a one pound block of queso fresco. I added some fresh salsa that I always have on hand...about 1/4 cup.

1. Start the rice.

2. Preheat the oven to 350.

3. Prepare the veggies. Wash and cut the veggies. I rub olive oil on them and season them with salt and pepper before grilling.

4. Grill the veggies.

5. Wash, de-stem and chop the cilantro.

6. Grate the cheese.

7. Drain and rinse the black beans.

8. Combine rice, beans, onion, cilantro,green chiles, 1/4 cup salsa (optional) and 2/3 of the cheese in a bowl. Salt and pepper to taste.

9. Place peppers in a casserole and fill until mounded at the top. Cover each one with cheese. The extra filling I bake in a small casserole dish with cheese on top as well, (I like extra filling!)

10. Bake until cheese is golden brown. About 15-20 minutes. Enjoy!