Stuffed Grilled Bell Peppers with Herbed Rice & Cheese
Bell pepper season has a way of sneaking up on you. One week you’re checking the plants for the first blush of color, and the next you’ve got a bowlful on the counter and no clear plan for using them all. These stuffed grilled bell peppers are my favorite answer—halved, filled with herbed rice and melty cheese, and set right on the grill until the edges char and the filling turns soft and golden.
There’s no oven to heat and no pot to babysit. Just peppers from the garden, a bowl of leftover rice, and whatever herbs are growing by the back step. It’s the kind of supper that feels generous without asking much of you in return.
Why This One Belongs in Your Summer Rotation
- It uses up a glut of peppers and a cup of leftover rice in one easy dish.
- Everything cooks on the grill, so your kitchen stays cool.
- It bends to whatever’s on hand—browned sausage, a handful of greens, or a pinch of red pepper flakes.
- Vegetarian as written, and simple to make heartier for bigger appetites.
If you grow your own peppers, pick them when they’re glossy and firm, whatever color they’ve turned. The sweeter reds and yellows caramelize beautifully on the grill, but a green pepper straight off the plant holds its shape and brings a little bite. Grab a few sprigs of basil or parsley while you’re out there—fresh herbs are what lift this from filling to memorable.
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How to Get the Best Char
Keep the peppers over indirect heat with the lid down so they cook through without scorching. If the filling browns before the peppers soften, slide them a little farther from the flame. And don’t skip the light brush of olive oil on the cut edges—that’s what gives you those blistered, smoky lines.
Stuffed Grilled Bell Peppers with Herbed Rice & Cheese
Ingredients
- 4 medium bell peppers halved lengthwise and seeded
- 2 cups cooked rice white or brown
- 1 cup shredded mozzarella or cheddar
- 1 small tomato diced
- 1 clove garlic minced
- 2 tablespoons chopped fresh parsley or basil
- Salt and pepper to taste
- Olive oil for brushing
- 1/2 cup cooked ground beef or sausage optional
- 1/4 cup chopped spinach or kale optional
- 1/4 teaspoon red pepper flakes or Italian seasoning optional
Instructions
- Cut the peppers in half lengthwise and remove the seeds and membranes. Brush the cut sides lightly with olive oil and set aside.
- In a medium bowl, mix the cooked rice, cheese, diced tomato, garlic, herbs, salt, and pepper. Add any optional mix-ins as desired. Spoon the mixture evenly into the pepper halves, pressing gently to pack.
- Preheat the grill to medium heat. Place the stuffed peppers directly on the grill over indirect heat. Close the lid and cook for 20 to 25 minutes, until the peppers are tender and the filling is hot and melty.
- Remove from the grill and sprinkle with extra herbs or cheese. Serve warm.
Notes
From My Garden to Yours
Some of my best summer meals started as a problem—too many peppers, not enough plan. But there’s a quiet grace in learning to cook from what you already have, in trusting that enough is enough. These peppers remind me that a good table doesn’t require much, only a little attention and a willingness to use what’s in front of you.
More Garden-to-Table Recipes
- Irresistible Grilled Corn with Basil Butter & Smoked Paprika
- Grilled Herb-Marinated Pork Tenderloin with Mint Chimichurri
- Smoky Zucchini & Eggplant “Steaks” with Herby Marinade
If you make these, I’d love to see them—tag me @southernsoils on Instagram so I can cheer you on.
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