Recipe: Grilled Stuffed Peppers

Grilled Stuffed Peppers

2 sheets (18x20-inches each) Reynolds Wrap Release Non-Stick Foil
1 can (16 oz.) Great Northern beans, rinsed and drained
1/2 cup stewed tomatoes, chopped
3/4 teaspoon grated lemon peel
Salt and pepper to taste
2 large green bell peppers, halved lengthwise (stem on, remove veins and seeds)

Preheat grill to medium.

Make a grill pan by shaping two layers of Reynolds Wrap Release Non-Stick Foil over the outside of 13x9x2-inch baking pan with non-stick (dull) side toward pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides; set aside.

Combine beans, tomatoes, lemon peel, salt and pepper; set aside.

Place foil pan on grill. Arrange pepper halves, cut-side-down, in pan. Grill 4 minutes in covered grill. Turn peppers over, spoon about 1/2 cup bean mixture into each pepper half.

Grill 6 to 8 minutes or until filling is hot and peppers are tender on medium in covered grill. Slide pan from grill onto cookie sheet.

Servings: 4
Source: Reynolds Kitchens