Italian Stuffed Peppers on the Grill
Italian Stuffed Peppers cooked on a flat top grill are the BEST Summertime meal. Filled with a beef and rice filling that is seasoned with Italian flavors, these epic stuffed peppers are then topped with melty mozzarella cheese!
PREP TIME
15 minutes
COOK TIME
22 minutes
INGREDIENTS
9
Serves: 4
Ingredients
- 4 whole4 whole4 whole Bell Pepper, large
- 1.5 lb1.5 lb1.5 lb 85% Lean Ground Beef - US Wellness Meats
- 2 tsp2 tsp2 tsp Onion Flakes (Dehydrated Onion)
- 2 tsp2 tsp2 tsp Homemade Italian Seasoning Blend (click for recipe)
- 2 tsp2 tsp2 tsp Garlic Powder
- 1 pinch1 pinch1 pinch Red Pepper Flakes
- 14.5 oz14.5 oz14.5 oz Diced Tomatoes, Canned (Italian-Style)
- 1 cup1 cup1 cup Basmati Rice, white rice, cooked
- 4 oz4 oz4 oz Mozzarella Cheese, shredded
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the flat top grill to medium-high heat.
- Slice the tops of of the bell peppers and remove the seeds and insides to hollow them out.
- Lightly grease the grill with a high smoke point oil and place the peppers, cut side down to cook for 3 minutes, covered with a dome or foil.
- Meanwhile add the ground beef on the other side of the grill and top with seasonings. Cook, while breaking it up while the peppers cook.
- After 3 minutes, flip the peppers over and cook for 3 more minutes with a dome, while the beef finishes cooking.
- Reduce the heat to medium low for the beef and mix in the tomatoes. Let it simmer for 2 minutes, then mix in the rice.
- Reduce the heat to medium low for the peppers and stuff them with the beef and rice filling.
- Cover the peppers with a dome and cook for 12-15 minutes until the peppers are fork tender.
- Top with the shredded cheese, cover and let cook for 1 minute to melt the cheese.
Notes
Charcoal/Gas Grill - Peppers can be pre-cooked on the grill in the same fashion. The beef and rice mixture can be done in a cast iron pan on the grill or on the stovetop. Heavy duty foil or a grill mat can be used after stuffing the peppers to make sure they don't tip over on the grill. Oven - Pre-cook the peppers on a lined sheet pan at 375˚ for 7 minutes. Cook the beef and rice mixture in a pan on the stovetop over medium heat. Stuff the peppers and return to the oven to cook, covered in foil, for 15-20 minutes until fork tender. Top with cheese for 5 more minutes or until cheese is melted. Dairy-Free - Substitute cheese with a dairy-free alternative.
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Coconut Free Egg Free Gluten Free Meat Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 554 |
| Fat: | 29 g |
| Carbohydrates: | 16 g |
| Protein: | 53 g |
| Cholesterol: | 165 g |
| Sodium: | 469 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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