If you’re craving a vibrant, flavor-packed dinner that brings backyard energy right to your plate, these Grilled Stuffed Peppers are about to become your new summer obsession. Each pepper is loaded with a hearty Tex-Mex-inspired mixture for a satisfying bite, then grilled to juicy, smoky perfection, finished off with melty cheese and a sprinkle of fresh cilantro. Whether you love a little char or just want an easy, healthy dinner with huge payoff, Grilled Stuffed Peppers deliver on every level, bringing together tender veggies, a protein-rich filling, and those classic flame-kissed notes.
Ingredients You’ll Need
This recipe comes together with a handful of kitchen staples, each chosen to add something special—color, texture, hearty goodness, and, of course, bold flavor. Here’s the lineup that takes Grilled Stuffed Peppers from simple to show-stopping.
- Bell peppers (4 large): Choose any color you love, as each brings different sweetness and makes your platter pop.
- Olive oil (1 tablespoon): A quick brush guarantees a beautiful char and keeps the peppers luscious, not dry.
- Ground beef or turkey (1/2 pound): The protein powerhouse of your filling; swap for lentils or quinoa for a veggie twist.
- Cooked rice (1/2 cup): Adds heartiness and helps bind the stuffing into a cozy, flavor-packed bite.
- Black beans (1/2 cup, rinsed & drained): Extra protein, extra creaminess—a Tex-Mex staple that works magic in every forkful.
- Corn kernels (1/2 cup, fresh or frozen): A little sweetness and a satisfying pop—fresh summer corn is especially divine!
- Diced tomatoes (1/2 cup): Juiciness, acidity, and a burst of color round out the filling beautifully.
- Onion (1/4 cup, diced): Adds aromatic depth and a subtle bite that infuses the meat and beans.
- Chili powder (1 teaspoon): Brings all the familiar warmth and spice to each bite.
- Cumin (1/2 teaspoon): Earthy and fragrant, this is what makes the stuffing taste truly Tex-Mex.
- Salt (1/2 teaspoon) & Black pepper (1/4 teaspoon): They go in together to punch up every other flavor in the dish.
- Shredded cheddar or Monterey Jack cheese (1/2 cup): Melty, gooey, and irresistible on top—cheese pulls guaranteed.
- Chopped fresh cilantro (for garnish): A pop of freshness and color to finish each Grilled Stuffed Pepper just right.
How to Make Grilled Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your grill to medium-high—think 375 to 400 degrees F, the sweet spot for gorgeous grill marks without burning. Slice the tops off each bell pepper, scoop out the seeds and membranes, and brush the outsides with a little olive oil. This quick prep not only helps the peppers cook evenly, but ensures they’ll be tender and easy to bite into when it’s time to feast.
Step 2: Cook the Filling
In a skillet set over medium heat, cook your ground beef or turkey until browned and crumbly. Then toss in the diced onion, chili powder, cumin, salt, and pepper, stirring everything together for 2 to 3 minutes until your kitchen smells irresistible. Add in the cooked rice, black beans, corn, and diced tomatoes. Give it all a good stir and let it warm through so the flavors can become best friends, then take it off the heat and fold in half of your shredded cheese for extra richness.
Step 3: Stuff the Peppers
Time to play chef! Spoon the warm, savory filling right into each bell pepper. Pack it in gently so each bite is bursting with all the good stuff—rice, beans, veggies, and perfectly spiced meat. Sprinkle the rest of the cheese over the top, generously, so it’ll melt into a bubbly golden cap once grilled.
Step 4: Grill to Perfection
Arrange your stuffed peppers upright on the grill. You can nestle them into a grill-safe pan or create foil rings if they need a little help standing tall. Close the lid and let them cook for 15 to 20 minutes. You’re looking for peppers that are fork-tender, with cheese that’s bubbly and ever-so-slightly browned. The magic? The grill’s smoky heat infuses every layer, making these Grilled Stuffed Peppers truly unforgettable.
Step 5: Garnish and Serve
Once off the grill, treat your peppers to a generous sprinkle of chopped fresh cilantro. It adds a burst of brightness that brings every flavor into harmony. These are best enjoyed warm, right from the grill, when the cheese is at its meltiest and the scent is nothing short of mouthwatering.
How to Serve Grilled Stuffed Peppers
Garnishes
For that final touch, top your Grilled Stuffed Peppers with a handful of fresh cilantro or even thinly sliced green onions. A dollop of sour cream or a drizzle of zesty salsa can make each bite pop with cool, creamy or tangy contrast. If you love a little heat, add a smattering of sliced jalapeños or a splash of your favorite hot sauce before serving.
Side Dishes
Complete your meal with classic Tex-Mex sides. Simple lime-cilantro rice, a scoop of creamy guacamole, or even a crisp green salad work beautifully here. If you’re feeling festive, try some charred street corn or crunchy tortilla chips and salsa for a summery, crave-worthy spread that keeps the flavor party going strong.
Creative Ways to Present
Grilled Stuffed Peppers look gorgeous just as they are, but you can up the wow factor by arranging them on a rustic wooden platter, nestled in a bed of greens, or alongside flame-grilled lime halves for squeezing over at the table. For parties, slice the finished peppers in halves or thirds for easy sharing, or serve mini versions as colorful appetizers at your next cookout.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let your Grilled Stuffed Peppers cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 4 days, making them a fantastic make-ahead lunch or quick weeknight dinner—just scoop and reheat as needed.
Freezing
Want to save some for later? Wrap individual stuffed peppers tightly in foil and place them in a freezer bag. They freeze wonderfully for up to 2 months. To thaw, move them to the fridge overnight before reheating, and you’ll have flavor-packed peppers ready to go on busy nights.
Reheating
To reheat, place Grilled Stuffed Peppers in the oven at 350°F for about 20 minutes, or until heated through. If you’re short on time, microwave them in a covered dish for a couple of minutes, watching to make sure the cheese doesn’t overcook. The flavors stay just as bold and the textures come back beautifully!
FAQs
Can I make Grilled Stuffed Peppers vegetarian?
Absolutely! Simply swap the ground meat for cooked lentils, extra black beans, or quinoa to keep them completely plant-based—and every bit as hearty and delicious.
What’s the best way to keep peppers upright on the grill?
If your peppers are a little wobbly, set them in a grill-safe baking pan or create little rings of aluminum foil to nestle them in. This way, all the glorious filling stays right where it belongs.
Can I use a different cheese or make it dairy-free?
Feel free to use Monterey Jack, pepper jack for a spicy twist, or your favorite vegan cheese to suit your tastes or dietary needs. The key is a cheese that melts well, so experiment and enjoy!
Is it possible to bake these instead of grilling?
Definitely! Arrange the stuffed peppers in a baking dish and bake at 375°F for 30 to 35 minutes until tender and bubbly. You’ll miss a little of that smoky flavor, but the result will still be fantastic.
What peppers are best for Grilled Stuffed Peppers?
Larger bell peppers are perfect because they hold plenty of filling and grill up sweet and juicy. Any color will work, so mix and match for maximum visual appeal on your plate.
Final Thoughts
There’s something so joyful about firing up the grill and enjoying these Grilled Stuffed Peppers with loved ones. Whether you keep them classic or put your own spin on the filling, this dish is pure summer happiness on a plate—easy to make, deeply satisfying, and bursting with flavor. I can’t wait for you to taste how downright good homemade Grilled Stuffed Peppers can be!
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Grilled Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
These Grilled Stuffed Peppers are a flavorful Tex-Mex twist on a classic dish. Bell peppers are filled with a savory mixture of ground meat, rice, beans, and cheese, then grilled to perfection. A delicious and easy summer dinner option!
Ingredients
Bell Peppers:
4 large bell peppers (any color)
For the Filling:
1 tablespoon olive oil, 1/2 pound ground beef or turkey, 1/2 cup cooked rice, 1/2 cup black beans (rinsed and drained), 1/2 cup corn kernels (fresh or frozen), 1/2 cup diced tomatoes, 1/4 cup diced onion, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup shredded cheddar or Monterey Jack cheese, chopped fresh cilantro for garnish
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat (about 375–400°F).
- Prepare Peppers: Slice the tops off the bell peppers, remove seeds and membranes, and brush with olive oil.
- Cook Filling: Brown and cook the ground meat, then add onion, spices, rice, beans, corn, and tomatoes. Stir in half of the cheese.
- Stuff Peppers: Fill peppers with the mixture, top with remaining cheese, and grill upright for 15–20 minutes.
- Finish and Serve: Garnish with cilantro before serving.
Notes
- Substitute lentils or quinoa for a vegetarian version.
- Bake at 375°F for 30–35 minutes as an alternative cooking method.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 65mg
