If you’re looking for a meal that’s equal parts impressive, satisfying, and fun to make, then Grilled Stuffed Peppers deserve a spot on your summer menu! In this recipe, vibrant bell peppers are filled to the brim with a savory mixture of tender ground meat, fluffy rice, tomatoes, and gooey cheese, all flavored with classic Italian herbs. Tucked onto a hot grill, the peppers become beautifully smoky and tender—every bite delivers a delicious medley of textures and bold flavors. Whether you’re serving a family dinner or hosting a backyard cookout, these peppers are bound to be the star of your spread!
Ingredients You’ll Need
The beauty of Grilled Stuffed Peppers is how a short, wholesome ingredient list can create a showstopping meal. Each element plays its own special role, from the hearty filling to the sweet, charred pepper shells and that irresistible cheesy topping.
- Bell peppers (4 large, any color): These are the edible vessels—red, yellow, orange, or green all work, and each adds its own hit of sweetness or grassy flavor.
- Olive oil (1 tablespoon): Just a drizzle helps the onion cook gently and adds richness to the filling mixture.
- Onion (1/2 cup, diced): Sautéed onion brings subtle sweetness and savory depth to the mix.
- Garlic (2 cloves, minced): Mincing fresh garlic amps up the aroma and flavor of the stuffing.
- Ground beef, turkey, or sausage (1 pound): Choose your protein! Each option brings a unique twist to the dish, from rich beef to lighter turkey or spiced sausage.
- Cooked rice or quinoa (1 cup): This makes the filling hearty and helps everything bind together—feel free to use leftover rice or quinoa for texture.
- Canned diced tomatoes (1 cup, drained): Tomatoes provide juiciness and tang, balancing richness from the meat and cheese.
- Italian seasoning (1 teaspoon): This blend of herbs infuses the filling with aromatic, Mediterranean flair.
- Salt (1/2 teaspoon): Enhances every flavor in the dish—a simple necessity!
- Black pepper (1/4 teaspoon): Adds a little zip and warmth to the taste.
- Shredded mozzarella or cheddar cheese (1 cup, divided): Half goes inside for melty goodness, the rest crowns each pepper for a bubbly golden finish.
- Fresh parsley (for garnish, optional): A sprinkling at the end makes your peppers look like they belong on a magazine cover (and adds bright, fresh flavor).
How to Make Grilled Stuffed Peppers
Step 1: Prep the Peppers
Start by slicing the tops off each bell pepper and carefully removing seeds and membranes. If any peppers wobble, trim just a sliver off the bottom for stability. This gives you sturdy, edible bowls ready to be stuffed, ensuring they’ll grill evenly and look picture-perfect when served.
Step 2: Sauté the Aromatics and Protein
In a skillet over medium heat, warm up the olive oil and add your diced onion. Cook for 3–4 minutes, stirring often, until the onion is softened and fragrant. Add the minced garlic and cook just until it releases that irresistible aroma—about 30 seconds. Next, add your chosen ground beef, turkey, or sausage. Brown the meat, breaking it apart as it cooks for 5–6 minutes. Once fully cooked, drain off any excess fat for a less greasy filling.
Step 3: Stir in Rice, Tomatoes, and Cheese
To your skillet, add the cooked rice or quinoa, diced tomatoes (make sure they’re drained!), Italian seasoning, salt, black pepper, and half of the shredded cheese. Mixing everything together at this stage helps the flavors meld, and the cheese starts to bind the filling in deliciously melty fashion.
Step 4: Fill the Peppers
Now it’s stuffing time! Carefully spoon the savory rice and meat mixture into each hollowed-out pepper, packing them generously without overflowing. Sprinkle the remaining cheese over the top to create that perfectly melty, golden layer that makes Grilled Stuffed Peppers so tempting.
Step 5: Grill to Perfection
Stand the stuffed peppers upright in a heat-safe pan or foil packet (this keeps them from tipping or leaking onto the grill). Place on your preheated grill at medium heat (around 375°F), cover, and let them cook for 20–25 minutes. The peppers should be tender and slightly smoky, with cheese bubbling and browning enticingly across the tops.
Step 6: Add Final Touches and Serve
Remove the peppers carefully (they’ll be hot!) and, if desired, sprinkle with fresh parsley for a burst of color and freshness. Serve these Grilled Stuffed Peppers hot, straight from the grill, for the full effect.
How to Serve Grilled Stuffed Peppers
Garnishes
To elevate the flavor and make your peppers pop visually, try garnishing with chopped fresh parsley or basil, a drizzle of good olive oil, or even a sprinkle of red pepper flakes for spice lovers. Each option adds its own finishing touch, providing color and an extra layer of taste to every serving.
Side Dishes
Grilled Stuffed Peppers pair beautifully with simple side salads, grilled corn, or crusty bread for soaking up any savory juices. For a lighter meal, a lemony arugula salad brightens the plate, while for heartier appetites, add grilled zucchini or potato wedges for a filling feast.
Creative Ways to Present
Arrange Grilled Stuffed Peppers on a large platter, grouped by pepper color for a rainbow effect, or serve individually on rustic plates for a homey, inviting vibe. If you’re entertaining, nestle the peppers on a bed of greens or in a shallow pool of warm tomato sauce for a restaurant-worthy presentation that wows.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Stuffed Peppers keep beautifully! Allow them to cool, then store in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the next-day experience just as delightful.
Freezing
If you want to meal prep, these peppers freeze very well! Wrap each cooled pepper tightly in plastic wrap or foil and place in a freezer-safe bag or container. They’ll last for up to 3 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, place Grilled Stuffed Peppers in a baking dish, cover with foil, and warm in a 350°F oven until heated through (about 20 minutes). You can also reheat portions in the microwave, but take care not to overcook, as peppers can soften more than desired.
FAQs
Can I make Grilled Stuffed Peppers vegetarian?
Absolutely! Swap out the ground meat for black beans, lentils, or a crumbled plant-based meat alternative. The recipe remains hearty, protein-rich, and just as flavorful, with the beans or lentils offering a wonderful texture in every bite.
What’s the best way to keep peppers standing upright on the grill?
Trim just a small slice off the bottom of any wobbly peppers to give them a flat base, or arrange them snugly in a grill-safe pan or foil packet. This helps prevent tipping and ensures even cooking for all your Grilled Stuffed Peppers.
Can I use a different type Main Course
Yes! While mozzarella and cheddar are delicious classics, feel free to experiment with Monterey Jack, provolone, or a bit of crumbled feta for a tangy twist. Mixing cheeses can also add depth and extra melty appeal to your peppers.
What if I don’t have a grill?
No grill? No problem! Arrange stuffed peppers in a baking dish, cover with foil, and bake in a 375°F oven for about 30 minutes, uncovering for the last 5 minutes to brown the cheese. You’ll still enjoy all the comforting flavors, even without the smoky element.
How can I add more flavor to the filling?
Consider boosting flavor with sautéed mushrooms, chopped spinach, or sun-dried tomatoes in your filling. For an extra punch, toss in a pinch of smoked paprika or swap part of the diced tomatoes for tomato sauce for a saucier finish to your Grilled Stuffed Peppers.
Final Thoughts
Give these Grilled Stuffed Peppers a try and watch them disappear from your table! With their irresistible blend of smoky char, melty cheese, hearty filling, and bold color, this easy recipe is sure to become a regular craving. Fire up your grill, gather your favorite people, and dig in!
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Grilled Stuffed Peppers Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
These Grilled Stuffed Peppers are a delicious and satisfying main course perfect for summer grilling. Bell peppers are filled with a savory mixture of ground meat, rice, tomatoes, and cheese, then grilled to perfection. A versatile dish that can be customized to your taste!
Ingredients
Bell Peppers:
4 large bell peppers (any color)
Stuffing:
1 tablespoon olive oil, 1/2 cup diced onion, 2 cloves garlic (minced), 1 pound ground beef, turkey, or sausage, 1 cup cooked rice or quinoa, 1 cup canned diced tomatoes (drained), 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup shredded mozzarella or cheddar cheese (divided), fresh parsley for garnish (optional)
Instructions
- Preheat Grill: Preheat grill to medium heat (about 375°F).
- Prepare Peppers: Slice tops off peppers, remove seeds, and trim bottoms if needed.
- Cook Filling: Sauté onion, garlic, and meat. Add rice, tomatoes, seasoning, salt, pepper, and 1/2 cup cheese. Mix well.
- Stuff Peppers: Fill peppers with mixture and top with remaining cheese.
- Grill: Place peppers in a grill-safe pan. Grill covered for 20-25 minutes until peppers are tender and cheese is melted.
- Serve: Garnish with parsley and serve hot.
Notes
- For a smoky flavor, char the peppers directly on the grill before stuffing.
- You can make a vegetarian version using black beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 7g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg
