These grilled bell peppers stuffed with spicy chorizo, black beans, and veggies are a flavorful and healthy summer entrée.
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It’s summer, which means two things:
- We want to eat healthier…
- We’re looking for any excuse to grill!
Number one was as simple as incorporating more vegetables into our diet. Number two was a little tricky, since we live in an apartment… But luckily, our trusty cast iron grill pan works just as well as a traditional grill.
Up until this week, we’d only cooked meat on our grill pan. Looking to try something new, we immediately thought of grilled vegetables. And what could make vegetables more appealing, other than some nice, smoky grill marks? Stuffing those veggies with a spicy, flavorful filling of chorizo, beans, and more veggies.
Our Spicy Chorizo Stuffed Bell Peppers were the perfect answer to our healthy summer food cravings.
The salty, spicy flavors of this dish can almost make you forget that you’re eating vegetables. Each bite of fresh, crisp bell pepper perfectly balances the warm, comfort-food-esque chorizo filling, and you’re left feeling happily full and satisfied. (And in our case, proud of ourselves for eating our veggies).
Here are a few notes on how to make the perfect Spicy Chorizo Stuffed Bell Peppers:
Grilled bell peppers
- It may seem counterintuitive, but smaller bell peppers actually work better for this recipe. They tend to have thinner walls, which will help them cook more evenly on the grill. You’ll also want to try to pick ones that are relatively square, or have at least two flat sides, so that they lay flat when sliced in half.
- Slicing the peppers vertically in half makes the perfect pepper-to-filling ratio. Make sure to core out the peppers well and remove all the seeds before grilling them.
- To get an even char and some nice grill marks on the peppers, we like to gently press them into the grill pan as they cook (we do this on both sides). And if your peppers don’t lay flat on the grill, use tongs to rotate them and hold them in place as needed.
Chorizo, black bean, and veggie filling
- We recommend using a high-quality seasoned chorizo (we like this Mexican chorizo from Whole Foods). It’s the best part of the filling and will bring a ton of flavor to the dish! We also use pre-cooked chorizo, sliced into small cubes, to speed up the cooking time of this recipe.
- The rest of the filling is made up of black beans, corn, jalapeno, onion, garlic, and some spicy seasonings. Canned black beans and frozen roasted corn save on prep time, and if you dice the other veggies and prepare the seasoning blend ahead of time, this filling comes together easily in one skillet and 15 minutes!
Topping and serving
- A bit of melted cheese goes a long way (because cheese makes everything better), so we sprinkle each stuffed pepper with just a bit of shredded cheese as the finishing touch and broil on low for 5 minutes.
- Finally, some fresh slices of avocado make the perfect addition to these delicious stuffed peppers. Nothing says summer like a bite of creamy avocado alongside your meal!
All in all, these grilled peppers stuffed with spicy chorizo, black beans and veggies are just as quick and easy as they are flavorful and healthy. They’re the perfect summer entrée for lunch or dinner – and even make a fun appetizer for backyard cookouts! No matter the occasion, our Spicy Chorizo Stuffed Bell Peppers are the most delicious way to eat your veggies this summer.
Try our recipe below and let us know what you think in the comments!
Spicy Chorizo & Black Bean Stuffed Peppers
Equipment
- Cast iron grill pan optional
Ingredients
- 3 bell peppers
- 5.5 oz pre-cooked Mexican chorizo
- 1 tbsp vegetable oil
- ½ tsp minced garlic
- ½ cup frozen roasted corn*
- 1 cup canned black beans drained and rinsed
- 1 jalapeno diced
- ¼ cup diced onion
- ½ tbsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp ground red cayenne pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp black pepper
- Pinch salt
- Shredded Mexican-blend cheese for topping
- Optional: sliced avocado
Instructions
- Cut bell peppers in half vertically and carefully core them to remove the seeds. Set aside.
- Slice chorizo into 1/4" pieces and set aside.
- Prepare the seasoning: combine chili powder, paprika, cumin, ground red cayenne pepper, onion powder, garlic powder, black pepper, and salt in a small bowl.
- Next, prepare the filling. Heat vegetable oil in a large skillet over medium-high heat until shimmering, then add minced garlic and sauté until fragrant, about 1 minute.
- Add chorizo and cook for 5 minutes, turning over occasionally with a spatula.
- Turn heat to medium and add corn, black beans, jalapeno, onion, and seasoning. Stir to combine and cook for 6-7 minutes, stirring occasionally, until heated through and beans are slightly softened.
- While the filling is cooking, grill both sides of each pepper over medium-high heat until lightly charred.*
- Transfer peppers to a foil-lined baking dish. Stuff peppers with filling, then top each pepper with a sprinkle of shredded cheese.
- Broil on low for 5 minutes.
- Serve hot with slices of avocado.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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