Grilled Tex-Mex Stuffed Peppers


  • 4   large green bell peppers (see Cook’s Tips)
  • 2-3   jalapeño peppers
  • 6 oz (175 g) reduced-fat cheddar cheese (1½ cups/375 mL grated), divided
  • 2 cans (15 oz/398 mL each) no-salt-added black beans, drained and rinsed
  • 1 cup (250 mL) frozen corn
  • 1/2 cup (125 mL) all-natural salsa, plus additional for serving
  • 2 tbsp (30 mL) Tex-Mex Rub


  1. Heat Double Burner Grill over medium heat 3-5 minutes. Cut off tops of bell peppers; remove seeds and veins with Scoop Loop™. Using Santoku Knife, cut bell peppers in half lengthwise.  

  2. Spray pan with oil using Kitchen Spritzer. Place bell pepper halves, cut-side down, in pan. Cook 5-7 minutes. Using Chef’s Tongs, turn peppers over; cook an additional 10-15 minutes or until bottoms are charred. 

  3. Meanwhile for filling, remove stems from jalapeños and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeños with Food Chopper; place in Classic Batter Bowl

  4. Using Microplane® Adjustable Coarse Grater, grate cheese. Add 1 cup (250 mL) of the cheese, beans, corn, salsa and rub to batter bowl; mix with Mix ‘N Scraper®.  

  5. Microwave, uncovered, on HIGH 5-7 minutes or until mixture is heated through, mixing well halfway through cooking. Remove from microwave; mix well. 

  6. Turn off heat under pan. Using Large Scoop, fill bell peppers with 2 rounded scoops of bean mixture. Sprinkle with remaining cheese. Let stand 5 minutes or until cheese begins to melt. Serve with additional salsa. 


  • 8  servings of 1 pepper half 

Cook's Tips:

Large, uniform plump bell peppers work best in this recipe because they will hold the filling well and cook evenly.

Plant-Based Variation: Substitute 4 oz (125 g) cheddar-flavored vegan cheese (grated) for 6 oz (175 g) reduced-fat cheddar cheese in Step 4. In Step 6, top peppers with additional salsa instead of the additional cheese.

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