Grilled Black Bean and Rice Stuffed Peppers



1 can (15 oz) Progresso® black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired

Heat coals or gas grill for direct heat.
Cut three 18×12-inch pieces heavy-duty foil.
Spray with cooking spray.
Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt.
Place 2 bell pepper halves on one side of each foil piece.
Fill with bean mixture.
Fold foil over peppers so edges meet.
Seal edges, making tight 1/2-inch fold; fold again.
Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender.
Place packets on serving platter.
Cut large X across top of each packet; fold back foil.
Sprinkle with tomato and additional cilantro.

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