Grilled Black Bean- and Rice-Stuffed Peppers

 

1

can (15 oz) Progresso® black beans, drained, rinsed

3/4

cup cooked white rice

4

medium green onions, sliced (1/4 cup)

1/4

cup chopped fresh cilantro

2

tablespoons vegetable oil

2

tablespoons lime juice

1

clove garlic, finely chopped

1/4

teaspoon salt

3

large bell peppers, cut lengthwise in half, seeds removed

1

plum (Roma) tomato, diced

Additional chopped fresh cilantro, if desired

• 1 Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
• 2 Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
• 3 Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.