80--- Grilled Mexican Stuffed Peppers

I do realize that I make a lot of Mexican food.

It's easy.

It's brainless vegetarian cuisine (ala beans).

It's goooood.

The trick of this recipe is to NOT eat all of  the pepper  filling before grilling.  Best of luck to ya.

Grilled Mexican Stuffed Peppers
Serves 6

3 red bell peppers, halved, stemmed and seeded
Olive oil spray
Salt & ground black pepper

FILLING
1 can black beans, drained and rinsed
4 oz queso fresco, crumbled
3/4 cup fresh or frozen corn kernels (thawed if frozen)
1 jalapeno, finely chopped
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
2 cups cherry tomatoes, halved
1/2 avocado, chopped

DRESSING
3 Tbsp ketchup (don't judge me)
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/2 Tbsp Worcestershire sauce
1/3 tsp garlic powder
1/2 Tbsp brown sugar
1/4 tsp salt
1/2 tsp paprika
1/2 tsp ground cumin
Dash cayenne pepper
Dash black pepper

Mix together all dressing ingredients and set aside.

Combine all filling ingredients, then fold in dressing ingredients. 

Heat a grill to medium heat.  Spray the outsides of peppers with olive oil spray.  Sprinkle the insides with salt and pepper.  Spoon filling mixture into each pepper, filling all void spaces.

Place peppers over direct heat on the grill and cook for ~10 minutes, until outsides are lightly charred.  Move peppers into indirect heat and cook for additional 10 minutes, until filling is warm.

Enjoy immediately.

Nutrition Info per filled pepper half: 223 calories, 10 g fat, 9.5 g protein, 21 g carbohydrates, 6.5 g fiber