Stuffed bell peppers are a wonderful side dish that can be surprisingly filling. These are packed with protein, both from the quinoa and the beans. The Hickory plank infuses the pepper with a delicious smoky flavor.

Servings: 6 (as a side dish)


  • 2 of our  5 x 11″ Hickory Planks
  • 3 Bell Peppers, halved vertically
  • 1 cup Quinoa, cooked
  • 2 Tbsp. Olive Oil
  • 1 Red Onion, chopped
  • 1 tsp. Cumin
  • 2 tsp. Chili powder
  • 1 Clove Garlic, minced
  • 1 cup fresh Corn
  • 1 cup canned Black Beans, drained
  • Topping (optional)

    Sour Cream


    Fresh Cilantro


    Shredded Cheese

    Green Onions

Chef's Tip

The filling can be
made up to 1 day
ahead of time. Keep
refrigerated until
ready to use.


  • Soak hickory plank in hot water for at least 15 minutes.
  • Preheat grill to 400°F.
  • Place sliced peppers on plank and brush peppers with olive oil.
  • Gently mix all other ingredients together in a bowl, then stuff peppers.
  • Place loaded plank on grill and shut the lid.
  • Have spray bottle of water handy for flare-ups.
  • Remove from grill when top is browned.
  • Serve and enjoy!