Bright bell peppers that are grilled, stuffed with a hearty blend of sausage, rice, tomatoes, and CHEESE, then tossed back onto the grill until said cheese melts into gooey perfection, they have the makings of a dreamy backyard BBQ evening. The filling and flavors of this recipe were inspired by my go-to Italian Stuffed Peppers and feel especially appropriate for cooking al fresco. My biggest swap in this healthy grilled stuffed peppers recipe was to change out the original ground chicken for sausage (turkey sausage, specifically). I reasoned that sausage would be a welcome change of pace, a hunch that was affirmed when Ben exclaimed, at various intervals throughout the meal, “Whatever you did to these, they are realllly good,” then proceeded to stake claim to the leftovers. This method for cooking stuffed peppers on the grill is a master of flexibility. You can certainly make these stuffed peppers with chicken if that’s more your style, or make stuffed peppers with couscous, quinoa, or farro in place of the rice. Or, update the recipe to a different favorite filling altogether. Feeling Tex-Mex? Stuff the peppers with the filling from these Mexican Stuffed Peppers. You can even make grilled vegan stuffed peppers with the lentil and quinoa filling from these tasty Vegan Stuffed Peppers. Whichever route you choose, you’ll start by grilling the peppers to soften them up, stuff them as you please, then finish them off back on the grill.
How to Make Grilled Stuffed Peppers
Learning how to make stuffed peppers on the grill is a fun way to cook that will see you through many nourishing summer dinners to come. The Italian-inspired filling below is an excellent place to start. Once you have the technique and timing down (stuffed peppers cook on the grill in about 25 to 30 minutes), feel free to play around with this recipe to make your own versions.
The Ingredients
Red Bell Pepper. Once grilled, the red bell pepper turns into a major flavor element of this dish. It develops a lightly sweet yet charred flavor and tender texture. Also, red bell peppers are packed with the good stuff, such as Vitamin-C (find out more health benefits here).Italian Sausage. A scrumptious, pre-seasoned upgrade to typical ground meat. It works beautifully here with the other Italian-inspired ingredients. Either Italian turkey or chicken sausage will work well. Look for uncooked sausage (either in bulk or still in its casings), versus precooked sausage.Italian Seasoning + Red Pepper Flakes. For delicious Italian flavor and a touch of heat.Diced Tomatoes. Tomatoes give the filling moisture and another touch of Italian flair.Rice. Adding cooked rice helps make these peppers extra hearty and satisfying. If you prefer, you can use another cooked grain like couscous, farro, quinoa, cauliflower rice, or orzo. Go with what you love and have on hand.Red Wine Vinegar. Gives the filling pop.Cheese. Melty mozzarella and salty Parmesan come together to create the most scrumptious, cheesy topping. You could also use provolone instead of the mozzarella for an extra somethin’ somethin’.Basil. A fresh way to finish off our grilled peppers.
The Directions
Recipe Adaptations
Grilled Stuffed Peppers with Cream Cheese. Swap half (or all) of the Mozzarella for diced cream cheese. Stir it into the filling until it melts. YUM!Grilled Stuffed Peppers with Couscous. Swap the cooked brown rice for the same amount of cooked couscous. This will work with any chewy, nutty grain. You can even try making the stuffed peppers with orzo (undercook it slightly so it doesn’t become mushy).Vegetarian Grilled Stuffed Peppers. Swap the sausage for a 15-ounce can of low-sodium white beans, such as cannellini beans. Rinse and drain the beans first. You might also try the filling in these vegetarian Quinoa Stuffed Peppers.Buffalo Chicken Grilled Stuffed Peppers. Use the filling in this Buffalo Chicken Stuffed Peppers recipe, but grill the peppers instead.Low Carb Stuffed Peppers. Use cauliflower rice.Classic Stuffed Peppers. Keep the flavors traditional in this classic Stuffed Peppers recipe, but use the grilling method here.
Make Ahead and Storage Tips
To Make Ahead. Cook the stuffed pepper filling up to 1 day in advance, and store it in an airtight storage container in the refrigerator. Halve and core the peppers up to 1 day in advance, and store them in a separate airtight storage container in the refrigerator. Finish the recipe as directed when ready to enjoy.To Store. Leftover peppers can be stored in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm stuffed peppers in a baking dish in the oven at 350 degrees F or gently in the microwave.To Freeze. Place grilled peppers in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Grilled Stuffed Peppers
Salad. I love grilled stuffed peppers with a green salad like this Caesar Shaved Brussels Sprouts with Crispy Chickpea Croutons.Vegetables. Serve this dish with a tasty side of Roasted Brussels Sprouts with Garlic.Bread. For a crowd-pleasing side, try this Caramelized Onion and Olive Focaccia.
Or, pair these peppers with a refreshing Italian Margarita for a truly dynamite combination.
More Healthy Stuffed Pepper Recipes
Crockpot Stuffed PeppersStuffed Pepper Casserole
Recommended Tools to Make This Recipe
Baking Dish. A beautiful investment piece that can be used in SO many recipes!Grill Tongs. The essential grilling tool you need.Skillet. This non-stick skillet is perfect for preparing the filling.
