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Mexican-style grilled stuffed peppers with L’Aubert de Gaspé

6 portions


  • 6 peppers, your choice, with wide enough bases to stand up
  • 500 ml (2 cups) rice, cooked
  • 540 ml (19 oz.) canned black beans, rinsed and drained
  • 250 ml (1 cup) fresh salsa, medium or spicy, as desired
  • 250 ml (1 cup) corn kernels
  • 5 ml (1 tsp.) ground cumin
  • Salt and freshly ground pepper
  • 6 slices L’Aubert de Gaspé, 1.25 cm (½ inch) thick


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  • Preheat barbecue to medium.
  • Remove the stems of the peppers by cutting all around them and creating an opening large enough to lay a slice of cheese on top after filling.
  • In a bowl, mix the cooked rice, black beans, salsa, corn and cumin. Season to taste with salt and pepper. Fill the peppers with this mixture. Cover each with a slice of cheese and press lightly to ensure filling will stay inside.
  • Place the peppers upright on the grill and cook for 15 to 20 minutes or until the peppers are tender, the filling is hot and the cheese is melted.
  • Serve with a green salad with avocado.



  • Cooked peppers keep in the refrigerator for 4 to 5 days. They can also be refrigerated before cooking.

You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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