Bell peppers filled with seasoned rice and cheese on the grill
Stuffed Grilled Peppers
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
6
6 stuffed peppers
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Bell peppers stuffed with a savory rice and cheese filling, then grilled until the peppers are smoky and tender and the cheese is bubbly. A complete meal right off the grill.
Cuisine: American, Mexican
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
45 min total time|6 servings|Easy difficulty
Bell peppers stuffed with a savory rice and cheese filling, then grilled until the peppers are smoky and tender and the cheese is bubbly. A complete meal right off the grill.
AmericanMexicanVegetarianGluten-Free
Sarah Chen
(Updated )
Grilling stuffed peppers instead of baking them adds a smoky sweetness that transforms a classic dish. The peppers become tender and slightly charred while the filling stays moist and flavorful.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 6 bell peppers, tops cut off and seeds removed
- 2 cups cooked rice
- 1 cup black beans, drained
- 1 cup corn kernels
- 1.5 cups shredded Mexican cheese blend
- 1/2 cup salsa
Instructions
- 1
Mix cooked rice, black beans, corn, 1 cup cheese, salsa, and seasonings in a bowl.
- 2
Stuff each pepper to the top with the filling. Drizzle with olive oil.
- 3
Set up grill for indirect heat at 375°F.
- 4
Place stuffed peppers upright over indirect heat, close the lid, and grill 20-25 minutes until peppers are tender.
- 5
Top with remaining cheese, close the lid for 2 more minutes until melted, then serve.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
RiceQuinoa or cauliflower rice
Quinoa adds protein; cauliflower rice lowers carbs
Bell peppersPoblano peppers
Adds a mild smoky-spicy dimension
Tips & Storage
Pro Tips
Trim a thin slice off the bottom of each pepper so they stand upright on the grill.
Use day-old rice—freshly cooked rice can make the filling mushy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (25mg) · 6 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates10g
Fat36g
Fiber520mg
Sugar6g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add meat?
- Cooked ground beef, turkey, or sausage are all great additions to the filling.
- What if peppers tip over?
- Use a muffin tin on the grill or trim the bottoms flat for stability.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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