Stuffed Grilled Bell Peppers with Herbed Rice & Cheese

Fresh bell peppers halved and filled with herbed rice and melty cheese, then grilled until charred and tender. An easy, kitchen-cool summer supper that uses up a garden glut of peppers. Vegetarian and endlessly adaptable.

Print Recipe

Prep Time 15

Cook Time 25

Course Main Course

Cuisine American

Servings 4 servings

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

Use whatever rice you have on hand—leftover rice actually works best here, since it holds together well in the filling. No grill? These bake beautifully at 400°F for 25 to 30 minutes, until the peppers are tender and the cheese is golden. To make them heartier, stir in browned sausage or ground beef and a handful of chopped greens. Leftovers keep in the fridge for up to 3 days and reheat well in the oven or air fryer.