Savory chorizo, sweet corn, black beans, juicy tomatoes and a touch of chilies come together in these Grilled Stuffed Bell Peppers — a delicious, naturally gluten-free meal that’s perfect for weeknights, cookouts, or meal prep.
Stuffed peppers are one of my favorite easy gluten-free dinners. They’re versatile — you can fill them with Buffalo chicken, spicy eggplant, Italian-style turkey with mushrooms, or this bold chorizo, corn and black bean combination. They cook beautifully on the grill, in the oven, or in a slow cooker, and they’re great for feeding a crowd or prepping ahead for the week.
How to make them
Start by sautéing onion, jalapeño and garlic in olive oil until soft and fragrant. Add ground chorizo and cook until browned. Stir in canned diced tomatoes with green chilies, mexicorn (or frozen corn), and drained black beans. Spoon this hearty filling into halved bell peppers that have been seeded and sliced lengthwise.
For a smoky finish, place the stuffed pepper halves on a preheated grill, filling side up, and cook uncovered for about 30 minutes over medium heat. Five minutes before they’re done, sprinkle with crumbled cotija or queso fresco so it warms and melts slightly. Remove from the grill and let them rest for a few minutes before serving.
If you prefer not to grill, bake the filled bell peppers in a 350°F (175°C) oven for 20–25 minutes until peppers are tender and the filling is heated through. These peppers are ideal for meal prep: make the filling in advance and refrigerate, then fill and cook peppers just before serving, or stuff the peppers and store them ready to bake or grill later.
More recipes with chorizo
Green Chili Chorizo Queso Dip
Mexican Sausage Balls
Soy Chorizo Quesadilla
Slow Cooker Chorizo Corn Chili
Chorizo Tostadas with Watermelon Serrano Salsa
Breakfast Taquitos
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Grilled Chorizo Stuffed Peppers
Servings: 16 stuffed peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Whitney Bond
Ingredients
- 1 tbsp olive oil
- 1/2 cup onions, chopped
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 1 lb Mighty Spark Chorizo (or your preferred chorizo)
- 10 oz can diced tomatoes with green chilies
- 10 oz can mexicorn (corn with red and green peppers) or 1 to 1 1/2 cups frozen corn
- 15.5 oz can black beans, drained and rinsed
- 8 large bell peppers, halved lengthwise and seeded
- 1/2 cup cotija cheese or queso fresco, crumbled
Optional Toppings
- 1 tbsp fresh cilantro, chopped
- 1 avocado, diced
Instructions
- Add the olive oil to a large skillet and heat over medium.
- Add the chopped onions, minced jalapeño and garlic. Cook for 2–3 minutes until softened and fragrant.
- Add the chorizo to the skillet and cook for about 5–7 minutes, breaking it up as it browns.
- Stir in the diced tomatoes with green chilies, corn and drained black beans. Mix to combine, then remove from heat.
- Spoon the chorizo mixture evenly into each bell pepper half.
- Preheat a grill to medium heat. Arrange the peppers on the grill with the filling side up.
- Grill for 30 minutes, covered if possible, until peppers are tender and filling is hot.
- Five minutes before the peppers are done, sprinkle the crumbled cotija or queso fresco over the filling so it warms slightly.
- Remove the peppers from the grill and let them rest briefly. Top with fresh cilantro and diced avocado if desired, and serve warm.
Notes
- If you don’t have access to a grill, bake the stuffed peppers at 350°F (175°C) for 20–25 minutes, until heated through and peppers are tender.
- This recipe is excellent for meal prep: cook the filling in advance and refrigerate for up to 3 days. Fill and grill or bake when ready to serve.
- The optional toppings (cilantro and avocado) are not included in the nutrition information below.
Nutrition Facts (per stuffed pepper)
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 IU (39%)
Vitamin C: 83 mg (101%)
Calcium: 49 mg (5%)
Iron: 2 mg (11%)
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