South By Southwest Grilled Bell Peppers

The Hungry Vegan Bear highly recommends this recipe for grilling out in the summer with friends and/or family!  They're delicious and quite drool worthy.

Tools
knife
bowl
salad spinner
plastic spoon
cutting board
grill
plate

Prepared stuffing for the bell peppers.

Stuffing
3/4 c Trader Joe's Roasted Corn
1/2 c onion
1 Tbsp vegan margarine
1 c sweet grape tomatoes
3 cloves garlic
2 limes
1/2 bunch cilantro
pinch of salt
black pepper medley
cayenne pepper
1 avocado
1 c brown rice
1 can black beans
3 large red bell peppers

Defrost TJ's roasted corn then stir in the tablespoon of margarine until it is melted.  I like to add in the margarine to give a nice creamy taste to the corn.  Chop the onion and tomatoes, adding to the corn.  Press the garlic cloves into the mixture and stir.  Then squeeze the lime into the mix.  Rinse, dry, and mince the cilantro. Once the cilantro is prepped then add into the bowl.  Add the salt, black pepper medley, and cayenne pepper to the mixture.  Again, The Hungry Vegan Bear is addicted to spice, so it kind of gets tricky here, because I tend to go overboard, so add the pepper to your taste and if you're not tasting along the way then it's not enticing you with it's aroma, which should be a sign you're doin' something wrong.  Next add the black beans and cooked brown rice.  Lastly, I add in the cubed avocado, because I don't want it to get mushy.

The raw red and green peppers I snagged on
a sweet summer deal at Sprouts.

I steamed the brown rice with a tablespoon of margarine, a couple dashes of salt, and some chili powder.  If you prefer to skip all that, you are welcome to do so, but I wanted the rice to take bring a little something to the table instead, so I spiced it up.

If you have time allow all of these ingredients to marinate together overnight then do so, but, if not, no worries.  The recipe will be tasty either way.

Next, clean, gut, and slice the red bell peppers horizontally.  Stuff the peppers and then place on the grill for about 10 minutes or until the peppers are nice and brown.