If you’re searching for a colorful, wholesome meal that brings a hit of smoky summer flavor to your table, Grilled Stuffed Peppers are an absolute must. Packed with savory seasoned rice, hearty ground beef or a plant-based alternative, creamy cheese, and vibrant veggies, this dish is the perfect fusion of comfort and freshness. Whether you’re grilling for a family weeknight or looking to wow friends at a backyard barbecue, these peppers are guaranteed to steal the show—and the easy assembly means you’ll have more time to enjoy the moment. If you’ve never tried making Grilled Stuffed Peppers, trust me, you’re about to fall in love with a new classic.
Ingredients You’ll Need
It’s remarkable how a handful of simple, colorful ingredients come together to make something magical. Each element in these Grilled Stuffed Peppers plays a special role, offering either bold flavor, vibrant color, or craveable texture.
- Bell peppers: The gorgeous edible “bowls” that get tender and subtly smoky on the grill.
- Olive oil: Helps the peppers grill up beautifully and adds a hint of richness.
- Cooked rice: Adds substance and soaks up all those zesty flavors.
- Ground beef or plant-based meat: Makes the filling hearty and satisfying, or keeps it vegetarian if you prefer.
- Black beans: Provide protein and fiber, plus a yummy, creamy texture.
- Corn kernels: Add bursts of sweetness and a bit of crunch, balancing out the filling.
- Shredded cheddar or Mexican blend cheese: Melts into gooey goodness and ties all the filling together—plus you’ll sprinkle more on top!
- Onion: Lends an aromatic backbone to every bite.
- Garlic: Infuses the stuffing with irresistible savory depth.
- Chili powder: Brings subtle heat and smoky undertones.
- Cumin: Adds warmth and that unmistakable Tex-Mex flavor.
- Salt: Balances everything and makes each ingredient pop.
- Black pepper: Delivers mild bite for perfect seasoning.
- Fresh cilantro: Brightens the filling and adds a burst of fresh, herby flavor.
- Lime juice: Gives the peppers that vibrant, citrusy zing that makes all the flavors sing.
How to Make Grilled Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your grill to medium-high—it’s the secret to those perfect grill marks and lots of robust, smoky flavor. Slice the tops off each bell pepper and gently pull out the seeds and white membranes, giving you plenty of room for all that delicious filling. Drizzle the hollowed peppers with olive oil and set them aside; this step helps them char slightly and adds depth to their flavor.
Step 2: Mix the Filling
In a large bowl, combine your cooked rice, ground beef (or plant-based meat), black beans, corn, shredded cheese, onion, garlic, chili powder, cumin, salt, pepper, chopped cilantro, and a big squeeze of lime juice. Use a spoon or even your (clean) hands to mix until everything’s thoroughly combined. Take a moment to inhale that amazing aroma—the filling is zesty, hearty, and downright mouthwatering.
Step 3: Stuff the Peppers
Take your prepared peppers and pack each one generously with the filling. You want them nice and full, gently pressing down so there’s no air pocket—this guarantees every single bite is loaded. Top each stuffed pepper with an extra sprinkle of cheese for that bubbly, golden finish once they’re grilled.
Step 4: Grill to Perfection
Carefully place your stuffed peppers upright on the grill grates. If they wobble, nestle them close together for support. Close the grill lid and cook for 20 to 25 minutes. The goal is for the peppers to become tender and slightly charred, while the filling gets hot and the cheese on top melts beautifully. Remove the peppers from the grill and let them rest a few minutes before serving—just enough time for the flavors to settle and the cheese to firm up a bit.
How to Serve Grilled Stuffed Peppers
Garnishes
The finishing touches make all the difference! I love to shower my Grilled Stuffed Peppers with extra fresh cilantro, a squeeze of lime, or even a dollop of sour cream or Greek yogurt for a creamy contrast. Hot sauce or sliced jalapeños are perfect for those who crave a little extra kick.
Side Dishes
These peppers are a full meal in themselves, but they also shine alongside other summery sides. Try serving them with a crisp green salad, grilled vegetables, or a cooling cucumber slaw. Fresh guacamole and tortilla chips make it feel like a true fiesta at your table.
Creative Ways to Present
If you want to make your Grilled Stuffed Peppers the star of the spread, try arranging them on a big platter with lime wedges and a scattering of colorful microgreens. For a fun twist, slice the peppers in half lengthwise and stuff them “boat-style”—they’re easier to eat and great for parties or outdoor gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Stuffed Peppers keep beautifully. Just place them in an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making them a delicious, satisfying grab-and-go lunch.
Freezing
For longer storage, you can freeze Grilled Stuffed Peppers individually. Let them cool completely, wrap them tightly, and place in a freezer-safe container or bag. They’ll keep well for up to three months—perfect for busy weeks ahead.
Reheating
To reheat, just pop the peppers in a 350°F oven, covered, for about 20 minutes or until heated through. The microwave works too for a quick lunch: just heat in one-minute bursts until piping hot, and enjoy!
FAQs
Can I make Grilled Stuffed Peppers without a grill?
Absolutely! If your grill is out of commission or you’re cooking indoors, just bake the stuffed peppers at 375°F for 30 to 35 minutes. They’ll still turn out beautifully tender and flavorful, minus the smoky notes from the grill.
Is there a vegetarian version of this recipe?
Definitely—the peppers are fantastic with plant-based ground meat or by doubling the beans. You’ll get all the bold, zesty fillings with a lighter, veggie-forward twist that everyone will love.
What types of cheeses work best in Grilled Stuffed Peppers?
A shredded Mexican blend or sharp cheddar works wonders, but feel free to experiment with Monterey Jack or even a little pepper jack for extra heat. The key is meltiness for a satisfying, creamy texture.
How do I keep the peppers from falling over on the grill?
If your peppers are wobbly, you can make a shallow slice at the base to help them stand upright. Nestling them close together on the grill or in a foil pan also helps keep everything stable while cooking.
Can I prepare Grilled Stuffed Peppers in advance?
Yes! You can prep and stuff the peppers up to a day ahead, then cover and refrigerate. When you’re ready, just grill or bake them as directed—perfect for entertaining or meal planning.
Final Thoughts
I can’t say enough good things about Grilled Stuffed Peppers—there’s just something magical about a dish that’s so cheerful to look at and unbelievably satisfying to eat! Whether you’re firing up the grill for guests or treating yourself to a weeknight feast, don’t miss your chance to try this vibrant recipe. Gather your ingredients, let that delicious aroma fill your kitchen (or backyard!), and enjoy sharing this classic with the people you love.
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Grilled Stuffed Peppers Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Grilled Stuffed Peppers are a delicious and wholesome meal option, perfect for summer grilling. Packed with a flavorful mixture of rice, ground beef (or plant-based meat), beans, corn, and cheese, these peppers are sure to be a hit at your next barbecue.
Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon
- 1 cup cooked rice
- 1 cup cooked ground beef or plant-based meat
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar or Mexican blend cheese (plus more for topping)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
Bell Peppers:
Olive Oil:
Stuffing:
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat.
- Prepare Peppers: Slice the tops off the bell peppers, remove seeds and membranes, drizzle with olive oil.
- Make Filling: In a bowl, combine rice, ground beef, beans, corn, cheese, onion, garlic, spices, cilantro, and lime juice.
- Stuff Peppers: Fill peppers with the mixture, top with cheese.
- Grill: Grill peppers upright for 20-25 minutes until tender and filling is heated.
- Serve: Cool slightly before serving.
Notes
- To make vegetarian, use plant-based meat or double beans. For extra flavor, briefly roast peppers before stuffing. Peppers can also be baked at 375°F for 30-35 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 5g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg
