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Bean and Cheese–Stuffed Peppers

A little smoky chorizo goes a long way to flavor these grilled bell peppers that are piled high with beans and cheese.

Serves 4
Ready in 30 mins
Prep time 14 mins
Cooking time 16 mins
464 calories per serving


> 4 large bell peppers
> 2 tbsp olive oil
> 2 oz piece Spanish-style dried chorizo
> 1 (15.5 oz) can small white beans, drained and rinsed
> 1 tsp smoked paprika
> 2 cups grated Monterey Jack or Manchego cheese, divided
> 2 tbsp chopped parsley


Set grill to medium. Halve the bell peppers lengthwise and remove seeds. Brush peppers with the oil and grill 3–4 min. per side, until almost tender.
Meanwhile, halve the chorizo lengthwise, then thinly slice. In a medium bowl, combine the beans, paprika, and chorizo. Stir in 1 cup cheese. Season with salt and pepper. Toss to combine.
Carefully spoon bean mixture into each partially cooked pepper half. Top with remaining 1 cup cheese. Grill, covered, 5–8 min., until filling is hot and cheese is melted. Garnish with the parsley to serve.

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