Grilled Stuffed Peppers

One red and one orange bell pepper half, both with filling on a black platter.

5 from 4 votes

My Grilled Stuffed Peppers are a delicious way to enjoy veggies, beef, rice, cheese, and more, all grilled up to crunchy, stuffed perfection.

Prep Time20

Cook Time50

Total Time1

Course: Appetizer, Main Dish, Side Dish

Cuisine: American

Keyword: Grilled Stuffed Peppers

Servings:

Author: Susie Bulloch (heygrillhey.com)

Ingredients

1 pound ground beef
1 15 oz can tomato sauce
1 medium yellow onion diced
6 bell peppers
2 cups cooked rice
2 cloves garlic minced
1 Tablespoon olive oil
1 Tablespoon Hey Grill Hey Signature Beef Seasoning or equal parts salt and pepper
1 teaspoon oregano
4 oz Monterey Jack Cheese shredded
1 Tablespoon fresh parsley minced

Instructions

Prepare pepper. Cut the bell pepper a half inch down from the top to remove the stem and the curved top side of the pepper. Using a large spoon, scoop out the seeds and the pith and discard. Cut off any extra bell pepper from the stem portion, and dice. Set aside with the diced onion and garlic.
6 bell peppers
Preheat. Warm a 12" cast iron skillet over medium heat. You can cook this on your stove or in your grill.
Start filling. Add 1 Tablespoon of olive oil to your skillet. Add the diced pepper and onions, and sauté for 3-5 minutes until they start to turn translucent. Add in your ground beef, garlic, Signature Beef Seasoning (or salt and pepper), and the oregano. Cook, stirring frequently to break apart the meat for an additional 3-5 minutes.
1 pound ground beef, 1 medium yellow onion, 2 cloves garlic, 1 Tablespoon olive oil, 1 Tablespoon Hey Grill Hey Signature Beef Seasoning, 1 teaspoon oregano
Finish filling. Add the tomato sauce and the rice to the skillet and stir to combine. Add a little more salt than you would need, as the peppers cook, the rice will absorb a lot of the liquid.
1 15 oz can tomato sauce, 2 cups cooked rice
Preheat. Set your grill or oven to Medium heat (350 degrees F) for 2-zone cooking.
Fill peppers. Add the rice and meat mixture to your hollowed peppers, and top them with the shredded cheese.
4 oz Monterey Jack Cheese
Grill stuffed peppers. Place the peppers on the grill grates on the indirect heat side of your grill, close the lid, and grill for 30-40 minutes or until the peppers are soft and the cheese is melted and bubbly.
Serve and enjoy. Remove them from the grill, garnish with minced parsley, and enjoy!
1 Tablespoon fresh parsley

Nutrition