Best Grilled Stuffed Peppers Recipes

GRILLED STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.

GRILLED BEEF-STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine egg, onion, bread crumbs, garlic powder, herbs, onion powder, salt and pepper. Crumble beef over mixture and mix well. Spoon into pepper halves; brush with oil., Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat until beef is no longer pink and peppers are tender, 30-35 minutes. Serve with marinara sauce.

PEPPERS STUFFED WITH GRILLED CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
• Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
• While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
• Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
• Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
• Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
• Spoon rice mixture into the green peppers. Top with remaining cheese.
• Return to the oven until cheese is melted, about 5 minutes.

GRILLED BLACK BEAN- AND RICE-STUFFED PEPPERS

Steps:

• Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
• Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
• Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.

GRILLED AND STUFFED BELL PEPPERS

Steps:

• Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes).
• Meanwhile, half bell peppers and remove seeds and membranes.
• With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat.
• Once rice is finished, stir in butter, salt, pepper, and basil.
• Toss cheese with flour, then stir into rice mixture.
• Pack bell pepper halves with rice mixture.
• Grill on medium high heat for 15 min or until peppers are cooked through.

GRILLED ROASTED RED PEPPERS STUFFED WITH CHEESE

Steps:

• Slice the peppers open and reserve. Add the cheese to a shallow dish and sprinkle with the red pepper flakes, parsley, oregano, a little lemon zest, lemon juice and a liberal drizzle of extra-virgin olive oil. Toss to coat the cheese chunks in the marinade. Wrap each chunk in a roasted pepper and tie with twine to make a bundle.
• Heat grill pan or outdoor grill to medium, and grill the bundles until the peppers are evenly charred and cheese is browning at edges, about 8 to10 minutes. Transfer to a serving platter and serve.

GRILLED MOZZARELLA-STUFFED ITALIAN SAUSAGE BURGERS WITH VINEGAR PEPPERS

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes. When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate. Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.

GRILLED VEGETARIAN STUFFED PEPPERS

Steps:

• Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
• Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

GRILLED RED BELL PEPPERS STUFFED WITH MOZZARELLA

Steps:

• Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
• In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
• Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
• In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
• Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
• Remove tops and cut in half lengthwise.

GRILLED STUFFED BANANA PEPPERS

Steps:

• In a pan, cook the sausage and drain. Combine all ingredients in a food processor or quick chef, keeping an eye on the texture. Keep it cheesy but not too cheesy, and you don't want to overdue the bread crumbs. Spoon in mixture in the banana peppers after you take out the seeds and cut a opening in the middle large enough to add the meat. Spray foil with cooking spary, add peppers and cover. Cook on low grill heat for 20 minutes and ENJOY!!!!

FOUR-CHEESE STUFFED GRILLED PEPPERS

Steps:

• Wash and dry the peppers, then with a small paring knife, cut the top almost all of the way around, leaving it attached but providing a large enough hole to get most of the membrane and seeds out. Carefully lift the top back and remove the membrane bits and seeds inside; discard. (If you accidentally break the top all of the way off, don't worry! We'll address that in a bit.)
• In a small bowl with a fork, mix together the ricotta, herbed goat cheese, mozzarella, and Parmesan. Add the salt and pepper to taste.
• Using the fork, scoop the cheese mixture inside each pepper, filling the pepper. Replace the top and secure with one or two toothpicks (or if the top broke all the way off, just fasten it back on).
• Grill peppers on medium-high heat, about 375 degrees, turning occasionally with tongs. Cook for about 8 - 10 minutes, or until the peppers blister and have blackened lines on all sides, and the cheese mixture inside is piping hot.
• Transfer the peppers to plates and serve.
• You can make these ahead, too - refrigerate up to 24 hours. Just bring them to room temperature - some time on the counter for about 30 minutes should suffice - before grilling.

GRILLED STUFFED PEPPERS

Steps:

• Mix the seasoning blend, salt, and wine in a small bowl and stir well. Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mash with your hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.
• Heat a little oil in a frying pan and place a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.
• Cut the peppers in half through the stem so that they form six half-pepper cups. Fill each half pepper with meat mixture. Mound the meat no more than a 1/2 inch over the top edge of each pepper. The stuffed peppers can be made in advance to this point and stored covered in the refrigerator for several days.
• Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for doneness. Serve immediately with your choice of salsas. These are also great cold or cut into slices for sandwiches.
• Variation: Leb-Mex Peppers
• Use kebab seasoning such as Sadaf, available in Middle Eastern grocery stores.
• Variation: Cajun Peppers
• Use a Cajun spice blend such as Tony Chachere's or Zatarain's and omit the salt.

GRILLED CHORIZO STUFFED POBLANO PEPPERS

Steps:

• 1 Heat olive oil in a medium skillet over medium-high heat until shimmering. Add in onion and sauté until lightly browned, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add in chorizo, breaking sausage into small pieces with a wooden spoon, and cook until cooked through, about 5 minutes. Transfer mixture to a large bowl. 2 Add rice, tomatoes, crema, cilantro, and cotija cheese to bowl with meat mixture and mix until combined. Season with salt and pepper to taste. 3 Spoon mixture into cavities of split poblanos and top with pepper jack cheese. 4 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place poblanos on cool side of grill, cover, and cook until cheese has melted and poblanos have softened, about 20-30 minutes. Remove from grill and serve.

POTATO-STUFFED GRILLED BELL PEPPERS

Steps:

• Pierce each potato 3 to 4 times with a fork, and place directly on oven rack. Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes. Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside. Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher. Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika. Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately. Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice. Grilled Stuffed Potatoes: Omit red bell peppers. Proceed with recipe as directed, reserving potato shells and spooning potato mixture into reserved potato shells. Grill as directed or bake at 350° for 20 minutes or until thoroughly heated.

GRILLED BELL PEPPERS STUFFED WITH BASIL PESTO, BOCCOCINI CHEESE

Steps:

• Preheat the grill to 375 degrees F.
• Scrape out the cores and seeds from the peppers.
• Brush olive oil inside peppers and season cavity with salt and pepper.
• Add a few slices of garlic to each pepper cavity and place on grill (cavity side up) until charred (approximately 3 minutes).
• Add a spoonful of pesto to each of the peppers and slices of Boccocini cheese.
• Continue to cook peppers until cheese in melted (approximately 3 minutes).
• Serve right away.

MINI PEPPERS STUFFED WITH CHEESE AND TOPPED WITH BACON - GRILLED

Steps:

• Prepare a pan by using a disposable aluminum pan. Turn upside down and cut holes only big enough to hold the peppers upright.
• Wash peppers, removing the stem and a thin slice of the top. Clean membrane and seeds.
• Fill a quart size Ziploc bag with the cheese spread. Snip the corner. Fill each pepper with cheese mix, placing each on the prepared pan.
• Cut each slice of bacon in half. Wrap across the top of the pepper, securing it with a toothpick through the top half of the pepper.
• Grill 10-20 minutes until bacon is crisp and cheese is melted. Watch that the bottoms of the peppers do not burn.
• Serve warm.
• Can use jalepenos in place of the sweet peppers if more heat is desired.

AMY'S SAUSAGE STUFFED PEPPERS, (MY VERSION IS WRAPPED IN BACON AND GRILLED ON THE GRILL)

Steps:

• Preheat oven to 425 degrees F (220 C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan Cheese. Spoon 1 T. or so of sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 15-20 minutes in the preheated oven, until bubbly and lightly browned. Sprinkle with shredded cheese, serve with Ranch or Blue Cheese Dressing if desired.

GRILLED GREEN PEPPERS STUFFED WITH BLACK BEANS AND RICE

Steps:

• 1. Setting aside green peppers, cubed tomato and 1/2 cup grated cheese, mix all other ingredients together in large bowl. 2. Stuff each 1/4 slice of pepper with beans and rice mixture. 3. Add chopped tomato on top of each stuffed pepper. 4. Sprinkle 1/2 cup reserved grated cheese over top of all the stuffed peppers. 5. Place stuffed peppers on pre-heated grill (Low-Low/Med heat). 6. Grill stuffed peppers 10-12 minutes on Low-Low/Med Heat, lid down. Timing will depend on how hot your grill is.

STUFFED AND GRILLED HUNGARIAN PEPPERS

Steps:

• Add the olive oil to a large skillet over medium-high heat and cook the soy sausage links, remove and set aside. When cooled a bit, cut into small pieces
• Meanwhile, add more oil to the skillet if needed and cook the onion until it begins to brown. Add the garlic during the last few minutes of cooking.
• Add the sausage pieces to the onion mixture, stir and add the three or four tablespoons of tomato sauce. Stir until all is incorporated. Remove and place in a medium-sized bowl.
• Once cool to the touch, add the breadcrumbs and cheese to the sausage mixture, along with the salt, pepper and red pepper flakes and stir to incorporate.
• 5.Stuff the mixture into the peppers, packing it gently, all the way to the bottom of each pepper. There should be extra stuffing remaining. Add the two-thirds cup of tomato sauce to the extra stuffing, mix together and keep warm. Use this to top the peppers when ready to serve.
• Cover the ends of the peppers with a small piece of aluminum foil so the stuffing doesn't fall out.
• Brush the peppers lightly with oil and place on the grill over medium heat.
• Cook the peppers, turning once, for about two minutes on each side until they begin to acquire grill marks, then remove
• Remove the aluminum foil and place the stuffed peppers on a serving platter. Top with remaining stuffing mixture and serve warm.

GRILLED PEPPERS STUFFED WITH GOAT CHEESE - JUNIOR LEAGUE OF DENVER

Steps:

• Cut the bell peppers lengthwise into halves, discarding the stem ends, seeds and membranes. Combine the bell peppers with a small amount of water in a saucepan. Bring to a boil. Boil for 2 minutes. Drain cut side down on paper towels. Combine the goat cheese, Monterey Jack cheese, chives and basil in a bowl and mix well. Spoon about 2 tablespoons of the cheese mixture into each bell pepper half. Fold an 18x24-inch sheet of foil in half to make a 12x18-inch rectangle. Arrange the bell pepper halves inside the foil. Bring up 2 opposite sides of the foil and seal with a double fold. Fold the remaining ends to completely enclose the bell peppers, allowing space for steam to build. Arrange the foil packet on a grill rack. Grill over medium to medium-hot coals for 5 to 6 minutes or until the bell peppers are tender-crisp and the cheese melts. To serve, cut each half into 2 wedges. Serve warm.