Grilled Stuffed Peppers are a hearty, flavorful meal made with tender bell peppers filled with seasoned ground beef, fluffy rice, tomatoes, and melted cheese. Cooking them on the grill gives the peppers a lightly smoky flavor while keeping the filling moist and satisfying. They're a great choice for an easy summer dinner, a weekend cookout, or a comforting family meal. You'll love how the peppers become tender while still holding their shape.

The secret to delicious grilled stuffed peppers is cooking the filling before adding it to the peppers. This ensures the beef is fully cooked and the rice stays soft without requiring a long grilling time. Using indirect heat also helps the peppers cook evenly without burning their bottoms. A little shredded cheese on top melts into a creamy, golden layer that brings everything together.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 1 hour
Yield: 8 stuffed pepper halves
Servings: 4
Difficulty: Easy

What You Need Before You Start

Gas or charcoal grill with a lid and indirect-heat cooking capability
12-inch (30 cm) skillet
9 x 13-inch (23 x 33 cm) disposable or grill-safe metal pan
Medium mixing bowl, approximately 3-quart (2.8 L) capacity
Cutting board
Sharp kitchen knife
Measuring cups and spoons
Wooden spoon or heat-resistant spatula
Grill-safe tongs
Instant-read food thermometer
Aluminum foil

Ingredients and Helpful Swaps

For the Bell Peppers

■ 4 large bell peppers, approximately 1½ pounds (680 g) total, any color, washed, halved lengthwise, and seeded
■ 1 tablespoon (15 mL) olive oil, for brushing

For the Beef and Rice Filling

■ 1 pound (454 g) lean ground beef, 90% lean, refrigerated
■ 1 medium yellow onion, approximately 1 cup (150 g), finely diced
■ 2 garlic cloves, approximately 2 teaspoons (6 g), minced
■ 1½ cups (240 g) cooked white rice, cooled
■ 1 cup (240 g) canned diced tomatoes, with juices
■ 2 tablespoons (30 g) tomato paste
■ 1 teaspoon (3 g) chili powder
■ 1 teaspoon (2 g) ground cumin
■ 1 teaspoon (6 g) fine salt
■ ½ teaspoon (1 g) freshly ground black pepper

For the Cheese Topping

■ 1 cup (113 g) shredded low-moisture mozzarella cheese
■ 2 tablespoons (8 g) fresh parsley, finely chopped

Bell Peppers: Large bell peppers provide sturdy shells that hold the filling while becoming naturally sweeter as they grill. Red, yellow, and orange peppers are generally sweeter than green peppers, so choose whichever you prefer. Substitution: Use large poblano peppers instead, adjusting the filling quantity to their smaller cavities. Poblanos provide a mildly spicy flavor and may soften more quickly.
Ground Beef: Lean ground beef adds protein, richness, and savory flavor without releasing excessive grease into the filling. Using 90% lean beef keeps the mixture moist but not overly oily. Substitution: Replace it with an equal weight of ground turkey, cooking the turkey to 165°F (74°C). The filling will taste lighter and may be slightly less rich.
White Rice: Cooked rice absorbs some of the tomato juices and helps the filling hold together inside the pepper halves. Be sure to use fully cooked rice because uncooked rice won't have enough liquid or cooking time to soften on the grill. Substitution: Use an equal volume of cooked brown rice. It adds a nuttier flavor and slightly firmer texture.

How to Make Grilled Stuffed Peppers

Step 1: Prepare the Bell Peppers.
Wash and dry the 4 bell peppers. Slice each pepper in half lengthwise through the stem area, then remove the seeds and white membranes. Trim away any hard stem pieces while keeping the pepper halves intact. Brush the outside of each half lightly with the 1 tablespoon (15 mL) olive oil. Set them cut-side up in the 9 x 13-inch (23 x 33 cm) metal pan. The peppers should sit upright without tipping.
Step 2: Preheat the Grill.
Preheat the grill to 375°F (190°C), allowing approximately 10 to 15 minutes for heating while you prepare the filling. Arrange the grill for indirect cooking, with a burner turned off or a charcoal-free area beneath the pan. Close the lid and allow the temperature to stabilize. The grill should maintain steady heat without direct flames beneath the peppers.
Step 3: Cook the Ground Beef.
Place the 12-inch (30 cm) skillet over medium heat. Add the 1 pound (454 g) ground beef and the diced onion. Cook for approximately 7 to 9 minutes, breaking the beef into small pieces with a wooden spoon. Stir occasionally until the onion is softened and the beef is browned and reaches an internal temperature of 160°F (71°C). If excess fat collects in the skillet, carefully drain it before continuing.
Step 4: Add the Seasonings.
Add the 2 minced garlic cloves, 1 teaspoon (3 g) chili powder, 1 teaspoon (2 g) cumin, 1 teaspoon (6 g) salt, and ½ teaspoon (1 g) black pepper to the skillet. Stir over medium heat for 30 to 60 seconds, until the garlic is fragrant but not browned. Keep the mixture moving so the spices don't scorch.
Step 5: Combine the Filling.
Add the 1 cup (240 g) diced tomatoes with their juices and 2 tablespoons (30 g) tomato paste. Stir for approximately 1 minute over medium heat until the tomato paste is evenly distributed. Remove the skillet from the heat, then fold in the 1½ cups (240 g) cooked white rice. Transfer the mixture to the medium mixing bowl if needed for easier handling. The filling should look moist and evenly combined, without excess liquid pooling at the bottom.
Step 6: Stuff the Pepper Halves.
Divide the prepared beef and rice mixture evenly among the 8 bell pepper halves. Spoon the filling into each pepper, pressing it gently to fill the cavity without packing it too tightly. Each half should have a generous, slightly rounded mound of filling. Keep the stuffed peppers upright in the metal pan so the filling stays in place during grilling.
Step 7: Grill Until Tender.
Place the pan over indirect heat on the preheated grill. Loosely cover the pan with aluminum foil and close the grill lid. Cook at approximately 375°F (190°C) for 15 to 20 minutes, checking around the 15-minute mark. The peppers should begin to soften and become easy to pierce with a fork while retaining their shape. If they're still firm, continue cooking for a few more minutes.
Step 8: Melt the Cheese.
Carefully remove the foil and sprinkle the 1 cup (113 g) shredded mozzarella evenly over the stuffed peppers. Close the grill lid and cook over indirect heat for another 3 to 5 minutes at approximately 375°F (190°C). The cheese should be completely melted and lightly golden in spots. Remove the pan from the grill once the peppers are tender and the filling is heated through.
Step 9: Rest and Serve.
Allow the grilled stuffed peppers to rest in the pan for 5 minutes so the filling settles and the cheese firms slightly. Sprinkle the 2 tablespoons (8 g) chopped fresh parsley evenly over the peppers. Use grill-safe tongs to transfer them to serving plates. The peppers should be tender enough to cut with a fork while keeping their filling in place.

Liza

Choose peppers with thick walls and broad cavities. Large, similarly sized peppers cook more evenly and are easier to fill. Don't worry if their shapes aren't identical, but try to keep the halves close in size so smaller ones don't soften too much before the larger ones finish.
Keep the grill temperature steady. A temperature around 375°F (190°C) helps soften the peppers without burning them. Always use indirect heat, and keep the lid closed as much as possible. If the peppers are browning too quickly underneath, check that the pan isn't sitting over an active burner or hot charcoal.
Avoid overly wet filling. Canned tomatoes add moisture, but excessive liquid can leave the peppers soggy. Use the measured amount of tomatoes and their juices, and stir the mixture until evenly combined. The filling should be moist enough to spoon easily but thick enough to stay inside the peppers.

Why You Will Love This Recipe

Indirect grilling prevents burning. Keeping the stuffed peppers away from direct flames allows them to soften gradually without developing overly charred bottoms. You'll get tender peppers that are still sturdy enough to hold the filling.
Pre-cooked beef and rice provide consistent results. Cooking the ground beef completely before stuffing removes the guesswork about doneness. The cooked rice absorbs the tomato juices and seasonings, giving you a moist filling without making the peppers watery.
Cheese helps hold everything together. Shredded mozzarella melts over the filling, creating a soft, creamy topping. Adding it near the end of grilling prevents it from overcooking while the peppers become tender.

Storage and Make-Ahead Tips

Refrigerator: Let the stuffed peppers cool briefly, then transfer them to shallow airtight containers and refrigerate within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F (32°C). Store at 40°F (4°C) or below for 3 to 4 days. Keep the peppers upright if possible to prevent the filling from spilling. They may soften slightly during storage, but that's normal.
Freezer: Allow the cooked stuffed peppers to cool briefly and refrigerate promptly before freezing. Arrange them in a single layer in a freezer-safe container, or wrap individual portions tightly before placing them in a freezer bag. Freeze at 0°F (-18°C) for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The pepper shells may become softer after freezing, but the filling should remain flavorful.
Make-Ahead and Reheating: You can prepare the beef and rice filling up to 2 days ahead and refrigerate it in an airtight container at 40°F (4°C) or below. Keep the cut peppers refrigerated separately, then assemble them just before grilling. Because refrigerated filling takes longer to heat, check that the centers reach 165°F (74°C) before serving. To reheat cooked peppers, place them in a covered oven-safe dish at 350°F (175°C) for approximately 20 to 25 minutes, or until the centers reach 165°F (74°C). You can also microwave individual portions, covered, for approximately 2 to 4 minutes, checking the internal temperature and adding time as needed.

Common Questions

Can you grill stuffed peppers without boiling them first?

Yes, you can grill stuffed peppers without boiling them first, especially when the filling is already cooked. Cooking them over indirect heat with the grill lid closed allows the peppers to soften while maintaining their shape.

How long does it take to cook stuffed peppers on the grill?

Stuffed pepper halves with fully cooked filling generally take about 18 to 25 minutes on a grill maintained around 375°F (190°C). Larger or thicker peppers may need additional time, and the filling should be hot throughout before serving.

Should you wrap stuffed peppers in foil when grilling?

You don't need to wrap each pepper individually, but loosely covering the pan with foil during the first part of grilling helps trap heat and moisture. Remove the foil when adding the cheese so it can melt without sticking to the covering.

Can you make grilled stuffed peppers vegetarian?

Yes, replace the ground beef with 1 1/2 cups (approximately 255 g) of drained, cooked black beans or lentils and keep the remaining filling ingredients. The texture will be softer and less meaty, but the rice, tomatoes, and seasonings will still make a satisfying filling.

Grilled Stuffed Peppers

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 1

Servings: 8 stuffed pepper halves

Ingredients Method Notes

Ingredients

For the Bell Peppers

4 large bell peppers approximately 11/2 pounds (680 g) total, any color, washed, halved lengthwise, and seeded
1 tablespoon olive oil for brushing

For the Beef and Rice Filling

1 pound lean ground beef 90% lean, refrigerated
1 medium yellow onion approximately 1 cup (150 g), finely diced
2 garlic cloves approximately 2 teaspoons (6 g), minced
11/2 cups cooked white rice cooled
1 cup canned diced tomatoes with juices
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon fine salt
1/2 teaspoon freshly ground black pepper

For the Cheese Topping

1 cup shredded low-moisture mozzarella cheese
2 tablespoons fresh parsley finely chopped

Method

Prepare the Bell Peppers.
Wash and dry the 4 bell peppers: Slice each pepper in half lengthwise through the stem area, then remove the seeds and white membranes. Trim away any hard stem pieces while keeping the pepper halves intact. Brush the outside of each half lightly with the 1 tablespoon (15 mL) olive oil. Set them cut-side up in the 9 x 13-inch (23 x 33 cm) metal pan. The peppers should sit upright without tipping.
Preheat the Grill.
Preheat the grill to 375°F (190°C), allowing approximately 10 to 15 minutes for heating while you prepare the filling. Arrange the grill for indirect cooking, with a burner turned off or a charcoal-free area beneath the pan. Close the lid and allow the temperature to stabilize. The grill should maintain steady heat without direct flames beneath the peppers.
Cook the Ground Beef.
Place the 12-inch (30 cm) skillet over medium heat. Add the 1 pound (454 g) ground beef and the diced onion. Cook for approximately 7 to 9 minutes, breaking the beef into small pieces with a wooden spoon. Stir occasionally until the onion is softened and the beef is browned and reaches an internal temperature of 160°F (71°C). If excess fat collects in the skillet, carefully drain it before continuing.
Add the Seasonings.
Add the 2 minced garlic cloves, 1 teaspoon (3 g) chili powder, 1 teaspoon (2 g) cumin, 1 teaspoon (6 g) salt, and ½ teaspoon (1 g) black pepper to the skillet. Stir over medium heat for 30 to 60 seconds, until the garlic is fragrant but not browned. Keep the mixture moving so the spices don't scorch.
Combine the Filling.
Add the 1 cup (240 g) diced tomatoes with their juices and 2 tablespoons (30 g) tomato paste. Stir for approximately 1 minute over medium heat until the tomato paste is evenly distributed. Remove the skillet from the heat, then fold in the 1½ cups (240 g) cooked white rice. Transfer the mixture to the medium mixing bowl if needed for easier handling. The filling should look moist and evenly combined, without excess liquid pooling at the bottom.
Stuff the Pepper Halves.
Divide the prepared beef and rice mixture evenly among the 8 bell pepper halves. Spoon the filling into each pepper, pressing it gently to fill the cavity without packing it too tightly. Each half should have a generous, slightly rounded mound of filling. Keep the stuffed peppers upright in the metal pan so the filling stays in place during grilling.
Grill Until Tender.
Place the pan over indirect heat on the preheated grill. Loosely cover the pan with aluminum foil and close the grill lid. Cook at approximately 375°F (190°C) for 15 to 20 minutes, checking around the 15-minute mark. The peppers should begin to soften and become easy to pierce with a fork while retaining their shape. If they're still firm, continue cooking for a few more minutes.
Melt the Cheese.
Carefully remove the foil and sprinkle the 1 cup (113 g) shredded mozzarella evenly over the stuffed peppers. Close the grill lid and cook over indirect heat for another 3 to 5 minutes at approximately 375°F (190°C). The cheese should be completely melted and lightly golden in spots. Remove the pan from the grill once the peppers are tender and the filling is heated through.
Rest and Serve.
Allow the grilled stuffed peppers to rest in the pan for 5 minutes so the filling settles and the cheese firms slightly. Sprinkle the 2 tablespoons (8 g) chopped fresh parsley evenly over the peppers. Use grill-safe tongs to transfer them to serving plates. The peppers should be tender enough to cut with a fork while keeping their filling in place.

Notes

Refrigerator: Let the stuffed peppers cool briefly, then transfer them to shallow airtight containers and refrigerate within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F (32°C). Store at 40°F (4°C) or below for 3 to 4 days. Keep the peppers upright if possible to prevent the filling from spilling. They may soften slightly during storage, but that's normal. Freezer: Allow the cooked stuffed peppers to cool briefly and refrigerate promptly before freezing. Arrange them in a single layer in a freezer-safe container, or wrap individual portions tightly before placing them in a freezer bag. Freeze at 0°F (-18°C) for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The pepper shells may become softer after freezing, but the filling should remain flavorful.

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