Smoky Chorizo-Stuffed Bell Peppers

Welcome to a culinary adventure where vibrant flavors meet hearty satisfaction! These Grilled Stuffed Bell Peppers are a testament to how simple ingredients can transform into an extraordinary, gluten-free meal. Imagine succulent chorizo, sweet corn, tender black beans, and zesty diced tomatoes with green chilies, all perfectly nestled inside crisp bell pepper halves and grilled to perfection. This dish isn’t just a meal; it’s an experience, bringing the authentic tastes of Mexican-inspired cuisine right to your backyard grill or kitchen oven.

This recipe comes to you with the generous support of our friends at Mighty Spark, whose commitment to quality ingredients makes this dish truly shine.

Stuffed peppers are a cherished staple in many kitchens, and for good reason. They offer an incredible canvas for creativity, allowing you to pack in a variety of fillings while keeping the meal naturally gluten-free and incredibly satisfying. Whether you prefer the fiery kick of Buffalo Chicken, the unique zest of Spicy Eggplant, or the comforting blend of Italian Ground Turkey and Mushrooms, the concept remains the same: a wholesome, flavor-packed dish that’s surprisingly easy to prepare. Our Chorizo, Corn, and Black Bean rendition takes this versatility to new heights, delivering a meal that’s perfect for a weeknight dinner, a weekend BBQ, or even a thoughtful meal prep option. The beauty of stuffed peppers lies in their adaptability – they bake beautifully in the oven, slow cook to tender perfection, or achieve a smoky char on the grill, offering delightful texture and taste with minimal effort.

Crafting Your Perfect Grilled Stuffed Bell Peppers: A Simple Guide

Making these chorizo stuffed bell peppers is a straightforward and rewarding process, even for beginner cooks. The key lies in creating a rich, flavorful filling that complements the natural sweetness of the bell peppers. Here’s a breakdown of how to bring this delicious dish to life:

The Flavorful Filling: Building the Base

Start by sautéing aromatic ingredients that lay the foundation for our Mexican-inspired flavors. Heat a tablespoon of olive oil in a large skillet over medium heat. Add finely chopped onion, minced jalapeño (seeded for less heat, or leave some seeds in if you like it spicy!), and pungent minced garlic. Cook these until they soften and release their wonderful aromas, usually about 2-3 minutes. This step is crucial for developing depth of flavor. Next, add the star of our filling: the ground chorizo. Break it apart with a spoon and cook until it’s browned and fully cooked through, typically 5-7 minutes. Chorizo brings a unique spicy and savory character that elevates the entire dish.

Once the chorizo is cooked, it’s time to incorporate the vibrant vegetables and beans. Stir in a can of diced tomatoes with green chilies – these add a fantastic tangy and slightly spicy note, along with some moisture. Follow with a can of mexicorn, which provides a sweet crunch, and a can of black beans, thoroughly drained and rinsed, for a creamy texture and earthy flavor. Mix everything together until well combined, then remove the skillet from the heat. This filling is incredibly versatile and can even be prepared a day in advance, making your cooking process even smoother.

Stuffing and Grilling (or Baking!) Your Peppers

Preparing the bell peppers is just as easy. Choose large, firm bell peppers of any color (red, yellow, orange, or green all work beautifully). Slice them in half lengthwise and carefully remove the seeds and membranes. Arrange these pepper halves on a baking sheet or directly on your grill grates. Generously spoon the prepared chorizo, black bean, and corn mixture into each bell pepper half, mounding it slightly if needed.

If you’re opting for the grill, preheat it to a medium heat setting. Carefully place the stuffed bell peppers directly on the grill grates, with the open, filled side facing upwards. Grill for approximately 30 minutes, or until the peppers are tender-crisp and the filling is heated through. The direct heat of the grill imparts a wonderful smoky flavor and slight char to the peppers, enhancing their natural sweetness. About 5 minutes before they are ready to come off the grill, sprinkle a generous amount of cotija cheese (or queso fresco) over the top of each stuffed pepper. The cheese will melt beautifully, adding a creamy, salty finish that ties all the flavors together.

Don’t have a grill or prefer to cook indoors? No problem! These stuffed bell peppers are incredibly versatile and you can easily make them in the oven. Simply preheat your oven to 350°F (175°C) and bake the stuffed peppers for 20-25 minutes, or until the peppers are tender and the filling is heated through and bubbly. Follow the same step of sprinkling the cotija cheese on top during the last 5 minutes of baking for that irresistible cheesy finish.

These stuffed bell peppers are perfect for meal prep or making ahead. The delicious chorizo, black bean, and corn filling can be prepared entirely in advance and stored in the refrigerator for up to 3 days. When you’re ready to cook, simply stuff the bell pepper halves and proceed with grilling or baking. Alternatively, you can assemble the stuffed peppers completely ahead of time, then cover and refrigerate them. This makes it incredibly convenient to pull out as many as you want to grill or bake for quick lunches or dinners throughout the week.

Why You’ll Adore These Grilled Stuffed Bell Peppers

There are countless reasons why these Grilled Stuffed Bell Peppers will become a fast favorite in your home. Firstly, they are a complete meal in one, offering a balanced combination of protein, vegetables, and fiber. The robust flavors of the chorizo blend harmoniously with the sweetness of corn and the earthiness of black beans, creating a taste sensation that’s both comforting and exciting. Secondly, they are inherently gluten-free, making them an excellent choice for those with dietary restrictions without compromising on flavor or satisfaction.

Beyond their deliciousness, the simplicity of this recipe is a major draw. With minimal active cooking time and straightforward steps, you can have a gourmet-looking meal on the table with surprising ease. The option to grill or bake adds to their appeal, allowing you to enjoy them year-round, regardless of the weather. Furthermore, their meal-prep friendly nature means you can enjoy wholesome, homemade meals even on your busiest days. These peppers are not just food; they are a celebration of fresh ingredients, bold flavors, and simple cooking.

Tips for Perfect Grilled Stuffed Bell Peppers Every Time

Achieving perfectly cooked stuffed peppers is easier than you think with a few helpful tips:

• Choose the Right Peppers: Opt for large, firm bell peppers that can hold a good amount of filling. Any color works, but red, yellow, and orange tend to be sweeter, while green peppers offer a slightly more bitter, earthy flavor. Ensure they sit relatively flat when halved, or you may need to trim a small amount from the rounded bottom.
• Don’t Overcook the Filling: When cooking the chorizo mixture, remember that it will continue to cook inside the peppers. You want the chorizo to be browned and the vegetables tender-crisp, but not mushy.
• Even Stuffing: Distribute the filling evenly among the bell pepper halves to ensure consistent cooking and flavor in every bite.
• Preheat Properly: Whether grilling or baking, ensure your cooking surface or oven is fully preheated to the specified temperature. This helps the peppers cook evenly and prevents them from drying out.
• Check for Doneness: The peppers are done when they are tender enough to be easily pierced with a fork but still hold their shape. The cheese should be melted and lightly golden.
• Rest Before Serving: Allow the grilled stuffed peppers to rest for a few minutes after removing them from the heat. This helps the flavors meld and prevents the filling from spilling out when serving.

Don’t forget to pin this Grilled Stuffed Peppers recipe for later so you can easily find it! When you make it, be sure to share a pic on Instagram and tag me @WhitneyBond or use the hashtag #WBRecipes! We love seeing your delicious creations!

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Grilled Chorizo Stuffed Peppers

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!

Servings:

16
stuffed peppers

Prep Time:

15
mins

Cook Time:

30
mins

Total Time:

45
mins

Author:

Whitney Bond

Course:
Main Course

Cuisine:
Mexican

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

1. Add the olive oil to a large skillet on the stove over medium heat.
2. Add the onions, jalapeno and garlic, cook for 2-3 minutes until softened and fragrant. Then add the chorizo and cook for 5-7 minutes, breaking it apart with a spoon until fully browned.
3. Stir in the diced tomatoes with green chilies, mexicorn, and black beans. Mix everything together until well combined, then remove the skillet from the heat.
4. Evenly spoon the flavorful chorizo mixture into each bell pepper half.
5. Preheat a grill to medium heat. Carefully place the stuffed bell peppers on the grill grates with the meat mixture facing up.
6. Grill for approximately 30 minutes, or until the bell peppers are tender-crisp and the filling is heated through.
7. Five minutes before removing the peppers from the grill, sprinkle the cotija cheese evenly over the chorizo mixture in each pepper half. Allow the cheese to melt and become lightly golden.
8. Carefully remove the grilled stuffed peppers from the grill. Optionally, garnish with fresh chopped cilantro and diced avocado before serving for an extra burst of freshness and creamy texture.

Notes

• Instead of grilling, these stuffed bell peppers can also be baked in the oven. Preheat oven to 350°F (175°C) and bake for 20-25 minutes, or until the peppers are tender and the filling is heated through. Add cheese during the last 5 minutes.
• The nutritional information provided does not include the optional toppings like fresh cilantro and diced avocado, which would add additional calories and nutrients.

Nutrition Facts

Calories
232
kcal
(12%)



Carbohydrates
15
g
(5%)



Protein
11
g
(22%)



Fat
15
g
(23%)



Saturated Fat
5
g
(25%)



Cholesterol
29
mg
(10%)



Sodium
561
mg
(23%)



Potassium
460
mg
(13%)



Fiber
5
g
(20%)



Sugar
4
g
(4%)



Vitamin A
1946
mg
(39%)



Vitamin C
83
mg
(101%)



Calcium
49
mg
(5%)



Iron
2
mg
(11%)

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