Use your Produce: Southwestern Grilled Stuffed Peppers

While peppers are the star of this recipe, fresh local corn also makes an appearance in our final ‘use your produce’ recipe.

INGREDIENTS

• 6 large red peppers, preferably with 4 lobes each (see tip)
• 1 pound lean ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2/3 cup prepared salsa or diced tomatoes with chiles
• 2 cups cooked rice
• 1 cup canned black beans, drained and rinsed
• 1 cup fresh corn kernels
• 1-1/2 cups grated mozzarella and/or cheddar cheese

PREPARATION

1. Rinse each pepper well with cold running water. Cut each in half lengthwise, through the stem, and remove the seeds and ribs with a paring knife.
2. Make the stuffing: Brown the ground beef in a large frying pan, breaking it up with a wooden spoon. Add the onion and garlic and sauté for 2 to 3 minutes. Add the chili powder, salsa, rice, black beans, and corn, and cook until the flavors are blended, about 5 minutes.
3. Fill each pepper half with the stuffing.
4. When ready to cook, start your grill and preheat at 350 degrees F (medium) with the lid closed for 10 to 15 minutes.
5. Arrange the peppers on the grill grate, stuffing side up, balancing them between the rungs. Bake for 40 minutes. Sprinkle the grated cheese evenly over the peppers. Bake for 5 minutes more, or until the cheese is melted.
6. Transfer to a platter or plates and serve immediately.

Tip:
Yellow, orange or green peppers work equally well in this recipe!