I just grilled Grilled Stuffed Peppers filled with ground beef, rice, cheese and tomatoes that come out juicy, smoky and impossibly satisfying.

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I adore Grilled Stuffed Peppers because they’re loud, messy, and satisfying. I get obsessed with the charred skins giving smoky bites while the filling stays juicy, especially with stuffed peppers ground beef wrapped in melted shredded cheddar cheese.

I love the way the tomato spice bits sneak out and caramelize. But it’s mostly about chew and melty cheese, and that meaty hit that makes dinner feel earned.

I don’t chase fancy plating. I want hands sticky, napkins piling up, and that first forkful where smoke, salt, and gooey cheese all collide.

Bring it on. No fuss, just flavor right now.

Ingredients

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Bell peppers: crunchy, colorful cups that hold everything and look great on the grill.
Ground beef: juicy protein, gives the filling real meaty comfort and browning.
Yellow onion: sweet sharpness, softens up and adds real savory depth.
Garlic: punchy aroma, tiny cloves that make the whole thing taste homey.
Cooked rice: stretches the filling, adds body and a tender bite.
Diced tomatoes: bright pops of acidity and moisture, keeps it from drying out.
Tomato sauce: binds things together and gives that cozy tomato backbone.
Egg: holds the mix together so it doesn’t fall apart on the grill.
Breadcrumbs: absorbs juices, adds slight chew and keeps it from being mushy.
Worcestershire sauce: umami boost, a little tang that’s kinda addictive.
Italian seasoning: herby warmth, simple familiar herbs that smell great when grilled.
Smoked paprika: smoky sweetness, gives grill notes even if charcoal’s lazy.
Red pepper flakes: optional kick; adds heat if you like a little punch.
Kosher salt: brings everything alive, don’t skip it or it’ll taste flat.
Black pepper: peppery bite, little edge that wakes up the filling.
Olive oil: helps peppers char nicely and keeps skins from sticking.
Cheddar cheese: gooey melty top, sharp comfort that kids and grownups crave.
Parmesan: nutty, salty finish that adds depth and a hint of crisp.
Parsley: fresh green note, brightens each bite and makes it look pretty.

Ingredient Quantities

6 large bell peppers (mixed colors), tops cut off and seeds removed

1 lb ground beef (80 20)

1 small yellow onion, finely chopped (about 3/4 cup)

2 cloves garlic, minced

1 cup cooked long grain white rice (cooled)

1 (14.5 oz) can diced tomatoes, drained

1/2 cup tomato sauce

1 large egg, lightly beaten

1/4 cup plain breadcrumbs

1 tbsp Worcestershire sauce

1 tsp Italian seasoning

1/2 tsp smoked paprika

1/4 tsp crushed red pepper flakes (optional)

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

2 tbsp olive oil (for brushing peppers)

1 cup shredded cheddar cheese (about 4 oz)

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)

How to Make this

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1. Preheat your grill to medium heat, about 375 to 400 F, and oil the grates. Meanwhile cut the tops off the peppers and remove seeds and membranes, reserve tops if you want to use them later.

2. Heat a large skillet over medium high and brown 1 lb ground beef with the chopped onion until the meat is no longer pink and the onion is soft, about 6 to 8 minutes. Add the 2 minced garlic cloves for the last minute so it does not burn.

3. Drain any excess fat, then stir in the drained 1
4.5 oz diced tomatoes, 1/2 cup tomato sauce, 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, 1/2 tsp smoked paprika, 1/4 tsp crushed red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 2 to 3 minutes to combine flavors and let some liquid reduce.

4. Remove skillet from heat and transfer mixture to a bowl to cool slightly. Fold in 1 cup cooked white rice, 1 large lightly beaten egg, 1/4 cup plain breadcrumbs, 1 cup shredded cheddar, 1/4 cup grated Parmesan and 2 tbsp chopped parsley. Mix gently but thoroughly so everything is evenly distributed.

5. Taste the filling and adjust salt or pepper if needed. Don’t overstuff the peppers; pack the filling firmly but leave a little room at the top so cheese can melt and heat can circulate.

6. Brush the outside and rims of each pepper with 2 tbsp olive oil and place the peppers upright in a disposable foil pan or on a piece of heavy foil on the grill to catch drips. If you dont have a pan nestle them in a foil ring so they don’t tip over.

7. Grill covered over indirect heat for 18 to 25 minutes, rotating once, until the peppers are tender but still hold shape and the filling is hot all the way through. If your grill runs hot reduce time and check earlier.

8. Sprinkle remaining cheddar and a bit more Parmesan on top of each pepper, close the lid and grill 3 to 5 more minutes until cheese is melted and lightly golden.

9. Remove peppers to a platter, let rest 5 minutes so they set, then garnish with extra chopped parsley and serve. They reheat well and any leftover filling is great for lunch the next day.

Equipment Needed

1. Gas or charcoal grill with lid
2. Large heavy skillet or sauté pan
3. Cutting board and sharp chef’s knife
4. Mixing bowl (medium)
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Basting brush for oiling peppers
8. Disposable foil pan or heavy-duty aluminum foil to catch drips
9. Instant-read thermometer (optional, to check filling temp)

FAQ

Q: Can I prep these ahead of time?

A: Yep. You can stuff the peppers and keep them covered in the fridge up to 24 hours. Let them sit at room temp 20 minutes before grilling so they cook more evenly.

Q: Do I grill them over direct heat or indirect heat?

A: Start over medium direct heat to char the outsides 3 to 4 minutes, then move to indirect heat (or lower flame) to finish cooking without burning, about 20 to 30 more minutes until the filling hits 160 F.

Q: How do I know when the filling is done?

A: Use a meat thermometer if possible. The beef mixture should register 160 F. If you dont have one, cut into one pepper to check that meat is no longer pink and juices run clear.

Q: Can I make these vegetarian or use ground turkey?

A: Sure. Swap beef for cooked lentils, crumbled firm tofu, or a plant based crumble. For ground turkey, reduce cook time slightly and be careful not to overcook so it stays moist.

Q: My rice is dry, what can I do?

A: Add a splash of tomato sauce or 1 to 2 tablespoons of beef broth to the filling to moisten it, or use a little extra egg. The canned tomatoes in the filling also help add moisture.

Q: How do I reheat leftovers so peppers dont get soggy?

A: Reheat in a 350 F oven for 15 to 20 minutes covered loosely with foil, then remove foil and bake 5 more minutes to crisp the tops. You can also reheat in a skillet on medium low with a lid for 8 to 10 minutes.

Stuffed Peppers On The Grill Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken (leaner but cooks faster), Italian sausage for more flavor, or try cooked lentils or a meatless crumbled plant-based beef if you want vegetarian — they all hold up well in the mix.
Cooked white rice: use quinoa for nuttier texture, cauliflower rice to cut carbs, or cooked farro/barley for a chewier bite, just adjust liquid and cook time.
Breadcrumbs: sub in panko for extra crunch, crushed saltine or Ritz crackers for pantry-friendly binder, or quick rolled oats if that’s what you got.
Cheddar cheese: mozzarella or Monterey Jack melt silky, pepper jack adds heat, or use a mix of mozzarella and Parmesan for gooey plus savory topping.

Pro Tips

1. Brown the beef well and drain it good so the peppers dont get soggy. If you leave too much fat the filling will be greasy and the peppers wont crisp up. Also taste the filling after you drain it, you might need a bit more salt or Worcestershire once the fat is gone.

2. Use cold, day-old rice if you can, or spread freshly cooked rice out to cool. Warm sticky rice makes the filling mushy and it wont hold together as nicely when you pack the peppers.

3. Brush the outside of each pepper with oil, but dont forget the rims too or theyll dry out and char unevenly. If your grill tips the peppers, nestle them in a foil ring or use a shallow pan so they stand upright and dont spill.

4. Add the extra cheese only at the end and let the peppers rest a few minutes after you take them off the grill. That way the cheese melts perfectly and the filling firms up so it doesnt fall apart when you serve.

Stuffed Peppers On The Grill Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just grilled Grilled Stuffed Peppers filled with ground beef, rice, cheese and tomatoes that come out juicy, smoky and impossibly satisfying.

Servings

servings

Calories

476

kcal

Equipment: 1. Gas or charcoal grill with lid
2. Large heavy skillet or sauté pan
3. Cutting board and sharp chef’s knife
4. Mixing bowl (medium)
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Basting brush for oiling peppers
8. Disposable foil pan or heavy-duty aluminum foil to catch drips
9. Instant-read thermometer (optional, to check filling temp)

Ingredients

6 large bell peppers (mixed colors), tops cut off and seeds removed
1 lb ground beef (80 20)
1 small yellow onion, finely chopped (about 3/4 cup)
2 cloves garlic, minced
1 cup cooked long grain white rice (cooled)
1 (14.5 oz) can diced tomatoes, drained
1/2 cup tomato sauce
1 large egg, lightly beaten
1/4 cup plain breadcrumbs
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp olive oil (for brushing peppers)
1 cup shredded cheddar cheese (about 4 oz)
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)

Directions

Preheat your grill to medium heat, about 375 to 400 F, and oil the grates. Meanwhile cut the tops off the peppers and remove seeds and membranes, reserve tops if you want to use them later.
Heat a large skillet over medium high and brown 1 lb ground beef with the chopped onion until the meat is no longer pink and the onion is soft, about 6 to 8 minutes. Add the 2 minced garlic cloves for the last minute so it does not burn.
Drain any excess fat, then stir in the drained 1
5 oz diced tomatoes, 1/2 cup tomato sauce, 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, 1/2 tsp smoked paprika, 1/4 tsp crushed red pepper flakes if using, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 2 to 3 minutes to combine flavors and let some liquid reduce.
Remove skillet from heat and transfer mixture to a bowl to cool slightly. Fold in 1 cup cooked white rice, 1 large lightly beaten egg, 1/4 cup plain breadcrumbs, 1 cup shredded cheddar, 1/4 cup grated Parmesan and 2 tbsp chopped parsley. Mix gently but thoroughly so everything is evenly distributed.
Taste the filling and adjust salt or pepper if needed. Don’t overstuff the peppers; pack the filling firmly but leave a little room at the top so cheese can melt and heat can circulate.
Brush the outside and rims of each pepper with 2 tbsp olive oil and place the peppers upright in a disposable foil pan or on a piece of heavy foil on the grill to catch drips. If you dont have a pan nestle them in a foil ring so they don't tip over.
Grill covered over indirect heat for 18 to 25 minutes, rotating once, until the peppers are tender but still hold shape and the filling is hot all the way through. If your grill runs hot reduce time and check earlier.
Sprinkle remaining cheddar and a bit more Parmesan on top of each pepper, close the lid and grill 3 to 5 more minutes until cheese is melted and lightly golden.
Remove peppers to a platter, let rest 5 minutes so they set, then garnish with extra chopped parsley and serve. They reheat well and any leftover filling is great for lunch the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.