Grilled Chorizo Stuffed Capsicums

Stuffed with a delicious combination of rice, corn, beans, tomatoes and zesty chorizo sausage in an enchilada sauce, this simple and easy Grilled Chorizo Stuffed Capsicums recipe is ah-maze-ing.



7 capsicums, red or green
3 cups rice, cooked
2 small Roma tomatoes, diced
2 cups black beans, strained
1 cup corn
½ small yellow onion, peeled and diced
1½cups chorizo sausage, pre-cooked, sliced
1 cup enchilada sauce
1 cup cheese, shredded
salt and pepper to taste
cilantro, chopped


  1. Preheat your grill to 200°C
  2. Slice off the top ½” of each capsicum. Remove seeds and discard. Place the capsicums cut side up in a 25 cm cast iron skillet.
  3. Combine rice, tomatoes, beans, corn, onions, chorizo sausage, enchilada sauce, salt and pepper in a medium size bowl.
  4. Fill each capsicum with mixture, packing them tight.
  5. Top each capsicum with shredded cheese.
  6. Place skillet directly on the grill. Cook for 25 to 30 minutes or until the cheese is golden brown and melted and the capsicums are hot and cooked throughout.
  7. Top with chopped coriander.