Grilled Stuffed Peppers

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  • Total Time: 0 hrs 55 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 4 servings

Grilled peppers make an easy and beautiful summer entrée stuffed with an expertly seasoned mix of veggies, beans and grain, then topped with melted cheese.



    1. In a medium saucepan, bring the quinoa, broth/water and corn kernels to a boil. Cover with a lid, and reduce to a simmer for 10 minutes, until the liquid is absorbed and the quinoa is fluffy. Using a fork, whisk the chopped spinach into the quinoa mix. Remove from the heat and set aside.

    2. Heat the grill for 10 minutes. In a small bowl, mix together the seasonings.

    3. Place the zucchini and summer squash in a grill-safe skillet or baking sheet. Toss the seasoning with the zucchini and summer squash. Place the skillet or baking sheet (with the veggies) on the grill and cook for 5 to 7 minutes. Remove from the grill.

    5. In a large bowl, combine the quinoa mix, grilled zucchini and squash, 1 cup shredded cheese and kidney beans. Fill each pepper half with the filling. Top with 1 tablespoon of cheese.

    6. Brush the grill with oil (to prevent the peppers from sticking) and place each stuffed pepper on the grill (filling side up) for 10 to 12 minutes, until the cheese is melted and bottom of the peppers are slightly charred.

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