Italian Stuffed Peppers on the Grill (Edit recipe)

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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!

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PREP TIME

15 minutes

COOK TIME

22 minutes

INGREDIENTS

Serves: 4

Ingredients

4 whole Bell Pepper, large
1.5 lb US Wellness Meats Ground Beef (85% Lean)
2 tsp Onion Flakes (Dehydrated Onion)
2 tsp Homemade Italian Seasoning Blend (click for recipe)
2 tsp Garlic Powder
1 pinch Red Pepper Flakes
14.5 oz Diced Tomatoes, Canned (Italian-Style)
1 cup Basmati Rice, white rice, cooked
4 oz Mozzarella Cheese, shredded

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Process

Cook Mode

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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About This Recipe

Show nutritional information

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
Calculated per serving.