Summer calls for fresh, vibrant ingredients, and nothing embodies that spirit more than plump, sweet bell peppers straight from the farmers market. There’s a special joy in selecting brightly colored peppers, especially the radiant red ones, knowing they’ll be transformed into a memorable meal. This particular recipe for Grilled Stuffed Peppers is one of my go-to summer favorites, not just for its incredible taste but also for the ease and enjoyment it brings to warm-weather cooking.

I’m thrilled to be partnering with the Ohio Beef Council to bring you this fantastic recipe. The star of the rich and hearty filling is savory ground beef, expertly blended with a mix of fluffy rice, robust diced tomatoes, a medley of flavorful spices, and a generous helping of cheese. This combination ensures every bite is packed with both incredible taste and satisfying protein, making it a complete and wholesome meal.

If you’re a fan of stuffed peppers, or looking for new variations to try, you’ll love exploring some of my other popular recipes. Beyond these grilled wonders, consider my Stuffed Poblano Peppers Recipe for a mild kick, the rich Mediterranean Ground Beef Stuffed Peppers, a delightful Vegan Stuffed Peppers option, or the uniquely flavorful Tuna Couscous Stuffed Peppers. Each offers a distinct twist on this beloved classic.

What truly sets this particular recipe apart for me is the grilling process. While traditional stuffed peppers are often baked, grilling infuses them with a captivating smoky depth and a beautifully charred exterior that simply can’t be replicated in the oven. This char adds an extra layer of flavor and a slightly crisp texture that elevates the entire dish, transforming a simple meal into an outdoor culinary experience. The robust ground beef in the filling perfectly complements the sweetness of the bell peppers and the smoky notes from the grill, creating a harmonious and utterly delicious combination.

For those who love the concept of stuffed peppers but are eager to venture beyond the conventional, don’t miss these creative and equally delicious variations. Instead of a traditional stuffed pepper, you might enjoy the comforting flavors of this One Pot Mexican Stuffed Pepper Casserole, the ease and warmth of Instant Pot Stuffed Pepper Soup, or the slow-cooked goodness of my Slow Cooker Stuffed Pepper Soup. These recipes offer innovative ways to enjoy the beloved flavors of stuffed peppers in different formats.

Why You Will Love This Grilled Stuffed Pepper Recipe

These Grilled Stuffed Bell Peppers are more than just a meal; they’re an experience designed for ease, versatility, and maximum flavor. Here’s why this recipe is sure to become a new family favorite:

• Effortlessly Easy to Make: Forget complicated cooking! With minimal preparation and a straightforward grilling process, these delicious stuffed peppers can be ready to enjoy in under an hour. The steps are simple enough for even beginner grillers, and the payoff is a meal that tastes like it took hours of effort. You’ll be amazed at how quickly you can achieve gourmet-level flavors on your backyard grill.
• Incredibly Versatile for Any Palate: This recipe is a fantastic canvas for culinary creativity. It’s easily adapted to suit your unique tastes, dietary preferences, or simply to make the most of ingredients you already have on hand. Feel free to swap proteins, vegetables, cheeses, or grains to create a dish that’s perfectly tailored to your family’s liking. It’s a forgiving recipe that encourages experimentation!
• Keeps Your Kitchen Cool: When summer temperatures soar, the last thing you want is to heat up your kitchen. Grilling these stuffed peppers entirely outdoors means your home stays cool and comfortable. It’s the perfect solution for a hearty, complete meal that doesn’t add to the indoor heat, allowing you to enjoy the beautiful weather while you cook.
• A Wholesome and Healthy Option: Bell peppers are packed with vitamins and antioxidants, and when stuffed with lean ground beef, rice, and fresh vegetables, this dish becomes a powerhouse of nutrition. It’s a balanced meal providing protein, fiber, and essential nutrients, making it a healthy choice you can feel good about serving.
• Visually Stunning and Impressive: The vibrant colors of bell peppers, especially when lightly charred from the grill and bursting with a flavorful filling, make for a truly appealing presentation. These stuffed peppers look gourmet and are sure to impress guests at any gathering, from casual cookouts to more formal outdoor dinners.

Essential Ingredients for Grilled Stuffed Peppers

Here’s an overview of the simple yet flavorful ingredients we’re using to create these magnificent grilled stuffed peppers. For precise measurements and detailed, printable instructions, make sure to jump to the recipe card below.

• Bell Peppers: I chose 4 large red bell peppers for this recipe, slicing them in half lengthwise and meticulously removing all seeds. Red peppers are my preference due to their inherent sweetness, which intensifies beautifully on the grill. However, feel absolutely free to use any color of bell pepper, such as vibrant green, sunny yellow, or bright orange, each offering its own subtle flavor profile. Green bell peppers, for instance, have a slightly more robust, earthy taste.
• Ground Beef: The foundation of our hearty stuffing is cooked ground beef. I highly recommend using an 80/20 lean-to-fat ratio when available, as the fat content contributes significantly to the richness and flavor of the stuffed peppers. If you prefer a leaner option, ground turkey or chicken can also be used, though you might need to add a touch more olive oil to ensure the filling remains moist.
• Seasoning: To imbue the beef with a classic, savory taste, I season it with Italian seasoning. This blend typically includes herbs like oregano, basil, rosemary, and thyme, providing a wonderfully aromatic base. For those who enjoy a little extra warmth and a mild kick, optional red pepper flakes can be stirred in to taste.
• Diced Tomatoes: A can of diced tomatoes is added to the ground beef mixture, bringing moisture, a hint of acidity, and a rich, savory depth. The tomatoes break down slightly during cooking, creating a delicious sauce within the filling. For an even more profound smoky flavor that complements the grilling, consider using fire-roasted diced tomatoes. You can also omit them if you prefer a drier filling, or swap for tomato paste for a more concentrated tomato flavor.
• Cooked Rice: This recipe calls for 1 ½ cups of cooked brown or white rice, depending on your preference. Rice helps to bind the filling together and adds a satisfying texture and bulk. For those looking for alternatives, you can easily substitute quinoa, cauliflower rice (for a low-carb option), farro, or bulgur. Alternatively, you can omit the grain entirely for a meat-heavy, low-carb version.
• Cheese Blend: I use a delectable combination of shredded mozzarella cheese and grated Parmesan cheese. Mozzarella offers a wonderful gooey melt, while Parmesan adds a sharp, salty depth. This blend creates a perfect cheesy crust on top of the grilled peppers. Don’t hesitate to experiment with your favorite cheeses; pepper jack will add a spicy note, cheddar cheese offers a familiar tang, and even smoked gouda could bring an interesting twist.
• Fresh Herbs: To elevate the freshness and aroma, fresh basil and parsley are mixed into the filling and used as a garnish. These herbs provide a bright, vibrant contrast to the rich beef and smoky peppers.

Customizing Your Grilled Stuffed Peppers

One of the best aspects of this grilled stuffed peppers recipe is its incredible adaptability. Don’t be afraid to get creative and tailor it to your preferences or whatever ingredients you have on hand. Here are some fantastic ways to modify this recipe:

• Pepper Choices: While I prefer the natural sweetness of red bell peppers, any color will work beautifully. For those who enjoy a little heat, consider swapping in green poblano peppers for a mild, earthy kick. If you’re feeling adventurous and want more spice, red poblanos or even jalapeños (deseeded for less heat) can offer an exciting flavor boost.
• Meat Variations: I’ve opted for 80/20 ground beef for its rich flavor and succulent texture, and it’s worth noting that beef is an excellent source of 10 essential nutrients, including vital B vitamins, zinc, iron, and phosphorus—all fantastic for supporting an active lifestyle. However, you can easily substitute ground turkey, chicken, pork, or even a plant-based ground meat alternative to suit different dietary needs or tastes.
• Tomato Options: My recipe uses canned diced tomatoes, but you have many alternatives to play with. Fire-roasted diced tomatoes will introduce an even deeper smoky note, herb-seasoned diced tomatoes can add a layer of Italian flair, and chili-flavored tomatoes will provide a subtle Tex-Mex twist to the filling. You can also use fresh, finely diced tomatoes in season.
• Cheese Swaps: The classic combination of mozzarella and Parmesan offers a perfect balance of meltiness and sharpness. However, feel free to experiment with other cheeses like sharp cheddar for a more robust flavor, creamy Swiss, marbled Colby Jack, or spicy pepper jack for an extra zing. Feta cheese can also provide a tangy Mediterranean touch.
• Spice it Up: The Italian seasoning provides a great base, but don’t stop there! Enhance the meat’s flavor with additions like garlic powder, onion powder, or a smoky paprika. For those who love heat, introduce red pepper flakes, a dash of cayenne pepper, a few drops of your favorite hot sauce, or a pinch of chili powder.
• Add More Vegetables: Increase the nutritional value and texture by stirring in finely diced vegetables into the filling. Excellent choices include diced onions, mushrooms, corn kernels (fresh or frozen), shredded zucchini, or even finely chopped eggplant. These additions will boost flavor and fiber.
• Bean Boost: For extra protein and a heartier, more fiber-rich meal, consider stirring in a can of drained and rinsed black beans, white beans, or chickpeas into the meat mixture. This is a great way to stretch the meal and add complex carbohydrates.

Step 2. Cook the Savory Ground Beef Filling: Heat the olive oil in a large skillet over medium heat on your stovetop. Add the ground beef to the hot skillet, breaking it apart with a spoon. Stir in the Italian seasoning and the optional crushed red pepper flakes. Cook the mixture for approximately 8-10 minutes, stirring occasionally, until the beef is thoroughly browned and cooked through. If using fattier beef, you may wish to drain any excess grease. Pour in the can of diced tomatoes and let the mixture simmer gently for about 2 minutes, allowing the flavors to meld beautifully.

Step 3. Combine Rice and Cheese into the Filling: Remove the skillet from the heat. Now, stir in the cooked brown or white rice, along with ½ cup of the shredded mozzarella cheese and ½ cup of the grated Parmesan cheese. Mix all ingredients thoroughly until the cheese is just beginning to melt into the warm beef and rice mixture, and everything is well combined.

Step 4. Pre-Grill the Bell Peppers: Lightly oil your heated grill grates with a basting brush to prevent sticking. Carefully place the empty bell pepper halves onto the grill. Grill the peppers for about 5-7 minutes per side, or until they become tender-crisp. You want them slightly softened with a bit of char, but still holding their shape and not becoming too mushy. This step helps to tenderize the peppers before stuffing.

Step 5. Stuff and Return to Grill: Once the peppers are pre-grilled, carefully transfer them back to your baking dish. Using a large spoon, generously scoop the beef and rice mixture into each pepper half, ensuring they are well-filled. Turn your grill down to medium heat. Carefully place the stuffed peppers back onto the grill grates, taking care not to spill the delicious filling. If needed, you can use a grill-safe baking dish or aluminum foil boat to keep them upright.

Step 6. Finish Grilling and Melt the Cheese: Continue to grill the stuffed peppers for approximately 20 more minutes. During this time, the filling will heat through completely, and the peppers will become fork-tender. The radiant heat of the grill will infuse the entire dish with a wonderful smoky flavor. Just before serving, sprinkle the remaining shredded mozzarella and Parmesan cheese evenly over the top of each stuffed pepper. Close the grill lid for a few minutes to allow the residual heat to beautifully melt and slightly brown the cheese. Once the cheese is bubbly and golden, carefully remove the peppers from the grill onto a serving platter.

Garnish with freshly chopped basil and parsley for a pop of color and fresh aroma. Serve warm and enjoy the sensational flavors of your homemade grilled stuffed peppers!

These peppers are a fantastic way to utilize fresh produce, especially those beautiful bell peppers you find at your local farmers market or even from your own garden!

Storage and Reheating Instructions:

Planning for leftovers or meal prep? Here’s how to properly store and reheat your delicious grilled stuffed peppers to maintain their flavor and texture:

• Storing Leftovers: Once completely cooled, transfer any leftover stuffed peppers to an airtight container. They will keep fresh in the refrigerator for up to 3 days. This makes them a fantastic option for packed lunches or quick dinners throughout the week.
• Reheating for Best Results: To reheat, place the stuffed peppers in an oven-safe dish. You can either warm them through in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, use a microwave for a quicker reheat, starting with 1-2 minutes and adding more time as needed. If you have an air fryer, reheating them at 350°F (175°C) for 5-8 minutes can give them a lovely crispness. Be careful not to overcook the peppers during reheating, as they can become too soft or mushy. The goal is to warm them gently while preserving their texture.
• Freezing Stuffed Peppers: I generally do not recommend freezing fully assembled and cooked stuffed peppers. The bell peppers, once cooked and then frozen and defrosted, tend to break down significantly and become very watery and mushy. This compromises the texture and overall enjoyment of the dish. This meal is truly at its best when served fresh and warm from the grill or reheated gently. If you want to prep ahead, you could prepare and freeze just the ground beef filling, then thaw and stuff fresh peppers when ready to grill.