Stuffed Grilled Bell Peppers with Herbed Rice & Cheese
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When the bell peppers start coming in strong, this recipe is one of the easiest ways to turn them into something special — and filling. Stuffed with a mixture of herbed rice, tomatoes, garlic, and melty cheese, these peppers hold up beautifully on the grill. They’re hearty enough to serve as a vegetarian main or a colorful side dish that rounds out any summer BBQ.
Plus, it’s a recipe that lets you flex your garden muscle while keeping it easy and approachable.
📌 Why You’ll Love This Recipe
- Makes the most of garden peppers and tomatoes
- Naturally gluten-free and easily vegetarian
- Preppable ahead of time — ideal for gatherings
- Flexible: add meat, beans, or extra veggies
- They look beautiful on a serving platter
📌 Quick Reference Section
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
- Servings: 4
- Dietary Info: Vegetarian, Gluten-Free
Key Ingredients at a Glance:
🫑 Bell peppers
🍚 Cooked rice
🧄 Garlic
🧀 Shredded cheese
🌿 Fresh parsley or basil
🍅 Diced tomato
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
Optional Add-Ins:
- 1/2 cup cooked ground beef or sausage
- 1/4 cup chopped spinach or kale
- 1/4 teaspoon red pepper flakes or Italian seasoning
Step-by-Step Cooking Instructions
1. Prep the Peppers
- Cut peppers in half lengthwise and remove seeds and membranes.
- Brush cut sides lightly with olive oil and set aside.
2. Make the Filling
- In a medium bowl, mix cooked rice, cheese, diced tomato, garlic, herbs, salt, and pepper.
- Add any optional mix-ins as desired.
- Spoon mixture evenly into pepper halves, pressing gently to pack.
3. Grill the Peppers
- Preheat grill to medium heat.
- Place stuffed peppers directly on the grill over indirect heat.
- Close lid and cook for 20–25 minutes, or until peppers are tender and filling is hot and melty.
4. Finish and Serve
- Remove from grill and sprinkle with extra herbs or cheese.
- Serve hot, warm, or even room temp.
Serving & Pairing Ideas
- Serve as a vegetarian main with a green salad or garlic bread.
- Pair with grilled chicken or pork for a balanced plate.
- Leftovers make an excellent next-day lunch or wrap filling.
Storage & Make-Ahead Tips
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven or microwave until warmed through.
- Make-Ahead: Stuff peppers up to 1 day in advance and grill when ready.
Final Thoughts
These Stuffed Grilled Bell Peppers with Herbed Rice & Cheese are colorful, comforting, and full of garden flavor — a low-fuss way to bring beauty and nourishment to your grill this Father’s Day. 🫑🌿
If they make it to your cookout menu, tag @SouthernSoilAndSunshine — I’d love to see how you fill yours!
🌸 Hungry for more veggie-forward grilling ideas? Try:
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