- 10 Minutes
- 30 Minutes
Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the sausage and cook for 5 minutes until cooked through, breaking into small pieces with a wooden spoon.
Remove from the heat and add the white rice, corn, tomato, cilantro, salt and pepper. Mix to combine.
Evenly divide the mixture between pepper halves and top each half with 1/4 cup of the shredded cheese.
- Preheat the grill to medium-low heat. Lightly grease the grill grates.
Place the stuffed peppers on the grill and cook for 15-20 minutes until the peppers are softened and the cheese is melted.
Recipe Tip: Alternatively, use Mexican chorizo sausage and remove the casings.