Grilled Stuffed Peppers

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Stuffed peppers are one of my favorite summer meals. I love how fresh farmers market peppers are, especially the red ones.

The Ohio Beef Council and I are partnering to bring you these Grilled Stuffed Peppers. They are stuffed with a ground beef mixture mixing together beef, rice, diced tomatoes, spices, cheese and spices.

If you like stuffed peppers try my Stuffed Poblano Peppers Recipe, Mediterranean Ground Beef Stuffed Peppers, Vegan Stuffed Peppers or these Tuna Couscous Stuffed Peppers.

I love the ground beef in these peppers because it brings so much flavor and protein to the meal. My favorite part of this recipe is that the stuffed peppers are grilled. The char on the peppers add so much flavor to the peppers that you don’t typically get from baking them in the oven.

If you like stuffed peppers try one of these non-traditional stuffed pepper recipes like this One Pot Mexican Stuffed Pepper Casserole, Instant Pot Stuffed Pepper Soup, or my Slow Cooker Stuffed Pepper Soup.

Why You Will Love this Recipe

• Easy to make: With minimal preparation and a quick cook under the grill, these delicious stuffed peppers can be on the table, ready to enjoy, in under an hour. Become a grill master this summer! Follow these simple grilling guidelines to learn approximately how many minutes to grill these stuffed peppers, steaks, burgers, and kabobs to achieve the perfect temperature.
• Versatile recipe: This recipe can be easily adapted to suit your own tastes, or to use up ingredients you already have in your refrigerator and stores at home.
• Won’t Heat Up the House: If it is warm outside these are the perfect peppers to add to your grill! They are a complete meal that you can have on the table in under 30 minutes!

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Peppers – I used 4 large red bell peppers for these stuffed bell peppers, sliced in half with the seeds removed. Red peppers have a lovely sweet flavor, but feel free to use any color of bell pepper like green bell peppers.
• Beef – I use cooked ground beef to stuff the peppers. I like to use 80/20 when possible because the fat adds flavor to the stuffed peppers.
• Seasoning – I season and flavor the beef with Italian seasoning and optional red pepper flakes.
• Tomatoes – I add a can of diced tomatoes to the ground beef but you don’t have to. You also could try fire roasted tomatoes for that extra smoky flavor.
• Rice – use either cooked brown or white rice to mix through the beef, whatever your preference is. You also could use quinoa, cauliflower rice, farro or bulgur in place of rice or just leave the grain out all together.
• Cheese – I use a combined of shredded mozzarella cheese & parmesan in this dish. You can swap that for your favorite cheese like pepper jack or cheddar cheese.

Recipe Modifications

• Peppers: I use red bell peppers for their natural sweetness, but any color works. For a mild kick, swap in green poblano peppers. Red poblanos offer even more heat.
• Meat: I use 80/20 ground beef for its rich flavor. Beef provides 10 essential nutrients, including B vitamins, zinc, iron, and phosphorus—great for supporting an active lifestyle.
• Tomatoes: I use canned diced tomatoes, but you can substitute with fire-roasted, herb-seasoned, or chili-flavored tomatoes for added depth.
• Cheese: I use a mix of mozzarella and Parmesan, but cheddar, Swiss, Colby Jack, or pepper jack also work well.
• Spices: Season the meat with garlic powder, onion powder, or smoked paprika. For heat, add red pepper flakes, cayenne, hot sauce, or chili powder.
• Vegetables: Enhance the filling with diced onion, mushrooms, corn, zucchini, or eggplant.
• Beans: Stir in black beans, white beans, or chickpeas for extra protein and texture.

Step 2. Cook the ground beef: Heat the olive oil in a large skillet over medium heat. Add the beef, Italian seasoning, and crushed red pepper flakes. Cook until the meat mixture is browned and cooked through, about 8-10 minutes.

Pour in the can of diced tomatoes and simmer for about 2 minutes.

Step 3. Add the rice and cheese: Remove the pan from the heat and stir in the cooked brown rice, 1/2 cup of shredded mozzarella and the Parmesan cheese. Stir in the rice and 1/2 cup of the Mozzarella and 1/2 cup of the Parmesan cheese.

Step 4. Grill the pepper: Oil the heated grill grates with a brush and add the peppers to the grill. Grill the peppers until tender but still slightly crispy {you don’t want them to be too mushy}.

Step 5. Stuff the peppers: Place the peppers in the baking dish. Using a large spoon scoop the beef mixture into each pepper. Turn the grill to medium heat and add the peppers back to the grill carefully, as not to spill the filling.

Step 6. Grill the stuffed peppers: Grill the peppers for about 20 more minutes or until completely fork tender.

Add the remaining mozzarella and Parmesan cheese and spilt it between the peppers.

Let the heat from the grill melt the cheese then remove the peppers from the grill onto a platter for serving.

Garnish with fresh basil and fresh parsley. Serve warm!

Storage Instructions:

• Leftovers – Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
• Reheating – To reheat the peppers place them into a dish and place back into a hot oven to warm through, or heat up in your microwave. Try not to overcook the peppers when reheating them, as you don’t want them softening too much and becoming mushy. You also could air fry them for about 5-8 minutes at 350 degrees F.
• Freeze – I don’t recommend freezing stuffed peppers as they will break down too much during the freezing and defrosting process. This is a dish best served hot straight from the oven.