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Grilled Stuffed Bell Peppers Recipe

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Learn how to make the best grilled stuffed bell peppers with this easy recipe. Packed with flavor, this healthy dish is perfect for summer grilling. Includes meal tips, nutritional insights, and more!

Ingredients

Units Scale

  • For the Stuffing:

    • 2 cups cooked white rice (or swap for quinoa for a healthier option)
    • 1/2 cup chopped onion
    • 1/4 cup olive oil (for a healthier fat source)
    • 1 lb plant-based protein like lentils, black beans, or quinoa.
    • 1/4 cup fresh chopped parsley
    • 1/2 to 3/4 cup grated Parmesan cheese (add more for extra flavor)
    • 1 garlic clove, minced
    • Optional: 2 tbsp pine nuts (for extra crunch and healthy fats)

    For the Peppers:

    4 large bell peppers (green, orange, yellow, and red for visual variety)

    For the Sauce:

    ½ cup pureed stewed tomatoes (or use 6 oz can of tomato juice)

Instructions

  • Prepare the Peppers: Slice the bell peppers in half, removing the stem, seeds, and pith. Rinse and set aside on a paper towel to drain. Cutting the peppers in half instead of leaving them whole ensures that they cook evenly on the grill and makes them easier to stuff.

  • Make the Stuffing: Heat the olive oil in a pan over medium heat. Sauté the onions and garlic until the onions are translucent, then add the precooked lentils or beans etc. and cook until browned. Stir in the cooked rice, Parmesan cheese, parsley, and pine nuts (if using). Mix well and set aside.

  • Grill the Peppers: Preheat your grill to medium heat (around 300°F). Place the pepper halves, cut side up, on the grill and cook for 4-5 minutes, allowing the peppers to soften slightly and get a bit of char. Turn the peppers over to prepare for stuffing.

  • Stuff the Peppers: Remove the peppers from the grill temporarily and fill them with the prepared stuffing mixture. Drizzle tomato puree or juice over the top and sprinkle with extra Parmesan cheese or shredded cheddar. Return the stuffed peppers to the grill and cook for an additional 5 minutes, or until the cheese is melted and the peppers are tender.

  • Serve and Enjoy: Depending on your preference, serve these grilled stuffed peppers as a hearty entrée (cut in half) or as a light appetizer (cut into quarters).

Notes

Nutritional Insights:
Grilled stuffed bell peppers are a fantastic choice for a healthy meal. They’re packed with vitamins A and C from the peppers, while the filling provides a good source of protein, fiber, and healthy fats. If you’re looking to make this dish even healthier, swap the white rice for quinoa, a gluten-free, high-protein alternative.

  • Calories per Serving: Approximately 350 calories (based on 8 servings)
  • Protein: 20g
  • Carbs: 30g (with quinoa, carbs will be slightly higher)
  • Fat: 15g (mainly healthy fats from olive oil and pine nuts)

 

  • Storage: Allow grilled stuffed peppers to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap each stuffed pepper tightly in foil and place them in a freezer-safe bag for up to 3 months.
  • Reheating: To reheat, place them in the oven at 350°F for 15-20 minutes, or until heated through. You can also reheat them on the grill for 5-10 minutes.

Find it online: https://www.veggiehomesteading.com/grilled-stuffed-peppers/