Grilled Stuffed Peppers are hearty and delicious weeknight dinner! This recipe is gluten-free, dairy-free and made with basic grocery store staples. It's a healthy and satisfying dish the whole family will love!
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Why You'll Love This Recipe
Grilled Stuffed Peppers are packed with so much flavor! They're made by stuffing bell pepper halves with a simple filling that consists of ground beef, cauliflower rice, white rice, fresh basil, and tomato puree.
This recipe is easily customizable and great for serving a small crowd! Stuffed Peppers are also great for meal prep and freezer friendly.
🍴Ingredient Notes
- Bell Peppers - This recipe will work with green bell peppers, yellow bell peppers, orange peppers, or red bell peppers. I usually get a variety pack at Costco!
- Ground Beef - You can also use ground turkey. It's important to choose quality meat. I buy most of my meat from Butcher Box because it's high quality, and it gets sent right to my door! When choosing meat, check to make sure there are no added hormones, and that the cows were grass fed AND grass finished.
- Peeled Whole Tomatoes - Use an immersion blender to puree in the can. You can also pour them into a regular blender.
- Cauliflower Rice - I used frozen but fresh works too!
- Cooked White Rice - You can also use brown rice. (I used Basmati Rice.)
- Sweet Onion - Any sweet onion or white onion will work with this recipe.
- Garlic - Fresh minced garlic works best, but you can swap for ½ teaspoon of garlic powder. (Add it in with the meat.)
- Fresh Basil - You could swap for ½ teaspoon of dried basil, but I always prefer using fresh herbs!
- Olive Oil - You'll need a little extra-virgin olive oil to sauté the onions and garlic.
- Salt - Feel free to add more or less!
- Red Pepper Flakes - I like using red pepper flakes for a little kick of spice.
Recipe Variations
- Top the stuffed peppers with your favorite dairy-free cheese! My favorite brands are Kite Hill & Miyokos. Add the cheese on the top of each pepper a few minutes before they're done cooking.
- Bake the peppers instead of grilling them! Follow directions the same but pre-cook the peppers at 350 degrees for about 10-15 minutes before stuffing them. Bake the stuffed peppers for 20-25 minutes.
- Swap the tomato puree for premade tomato sauce to save time. My favorite brand is Primal Kitchen.
- To make deconstructed stuffed peppers, just chop the bell peppers and add them into the filling.
- For a different flavor, swap the ground beef for Italian Sausage! (Cut into small pieces.)
Enjoy this recipe in soup form by making my Healthy Stuffed Pepper Soup recipe!
🍴Step by Step Instructions
Step 1: Sauté Onions & Garlic
In a large frying pan sauté the diced onion and garlic in olive oil on medium heat. (Until onions are translucent.)
Step 2: Cook Ground Beef
Next, add in the ground beef, salt, and red pepper flakes. Break apart the meat into small crumbles as it cooks.
Step 3: Add in Sauce & Rice
When the meat is 90% done, add in the tomato puree, cauliflower rice, cooked rice, and basil. Stir well and cover. Let the mixture simmer on low for about 10 minutes.
Step 4: Prepare the Peppers
Slice all of the peppers in half and remove the white membrane and seeds. I like to cut them the long way so they have a nice flat base.
Step 5: Stuff the Peppers
Stuff each pepper half with the meat mixture. Make sure to press down so they're packed to the top.
Step 6: Grill the Stuffed Peppers
Carefully place each pepper on a pre-heated grill at 375-400 degrees for about 15 minutes or until the bottom of the pepper is charred.
Expert Tips
- Cook the filling mixture in a large skillet with taller sides.
- If you have leftover filling, serve over top of the stuffed peppers.
- Test the filling before stuffing the peppers! If it needs more salt or spice, stir it in.
- Use a meat chopper to break up the ground beef. It saves so much time and energy!
- To check if they're done, look at the bottom of the pepper to see if there are grill marks. The pepper will also be very soft!
If you're looking for more stuffed pepper recipes, try my BBQ Chicken Stuffed Peppers and Buffalo Chicken Stuffed Peppers!
Frequently Asked Questions
No, they will soften quickly on the grill due to the direct heat!
Yes! Stuffed peppers can be made in bulk, and frozen for a rainy day. (Or a lazy day!) Just defrost and heat them up in the oven.
Yes! Pre-cooking the meat assures that it won't be raw when you serve the peppers. It also gives the meat a nice flavor!
How to store leftovers
Store leftovers in an airtight container for up to 4 days in the refrigerator. (I like using glass Tupperware containers.)
You can also freeze leftover stuffed peppers! To re-heat, pop them in the oven until they're warm or microwave for 60-90 seconds.
More grilling recipes!
After you make these Grilled Stuffed Peppers, make sure to leave a comment & rate the recipe!
Recipe Card
Grilled Stuffed Peppers with Ground Beef
Equipment
- 1 Large Casserole Dish
- 1 Large Frying Pan A pan with taller sides works best!
Ingredients
- 6 Bell Peppers
- 1 Pound Ground Beef
- 28 Ounces Peeled Whole Tomatoes, Pureed Use an immersion blender or regular blender to puree.
- 2-3 Cups Cauliflower Rice I used frozen but fresh works too!
- 2 Cups Cooked White Rice
- 1 Sweet Onion, Diced
- 3-4 Cloves of Garlic, Minced
- ¼ Cup Roughly Chopped Fresh Basil
- 1 Tablespoon Olive Oil
- 1+½ Teaspoons Salt
- ½ Teaspoon Red Pepper Flakes
Instructions
- In a large frying pan sauté the diced onion and garlic in olive oil on medium heat. (Until onions are translucent.)
- Next, add in the ground beef, salt, and red pepper flakes. Break apart the meat into small crumbles as it cooks.
- When the meat is 90% done, add in the tomato puree, cauliflower rice, cooked rice, and basil. Stir well and cover. Let the mixture simmer on low for about 10 minutes.
- Slice all of the peppers in half and remove the white membrane and seeds. I like to cut them the long way so they have a nice flat base.
- Stuff each pepper half with the meat and rice mixture. Make sure to press down so they're packed to the top.
- Carefully place each pepper on a pre-heated grill at 375-400 degrees for about 15 minutes or until the bottom is charred.
Notes
Expert Tips
- Cook the filling mixture in a large skillet with taller sides.
- If you have leftover filling, serve over top of the stuffed peppers.
- Test the filling before stuffing the peppers! If it needs more salt or spice, stir it in.
- Use a meat chopper to break up the ground beef. It saves so much time and energy!
- To check if they're done, look at the bottom of the pepper to see if there are grill marks. The pepper will also be very soft!
How to Store Leftovers
Store leftovers in an airtight container for up to 4 days in the refrigerator. (I like using glass Tupperware containers.) You can also freeze leftover stuffed peppers! To re-heat, pop them in the oven until they're warm or microwave for 60-90 seconds. ** See full post for more information and step by step photos.Nutrition
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