Grilled Stuffed Peppers

Stuffed bell peppers fit the summer patio lifestyle perfectly and are easily assembled in the outdoor kitchen on a grill or barbecue.

Stuffed bell peppers are a popular entrée often baked in the oven indoors. Variations of the stuffed pepper are readily prepared for the grill, thus preserving the taste of the outdoors and the flavor of grilled vegetables. Here is how it is done.

As a baked dish, bell peppers are prepared by cutting away the stem end of the pepper and removing the pith and seeds. A filling is prepared then stuffed into the hollowed out pepper through the hole in the top. Tomato sauce is poured over and around the stuffed peppers. Because traditional stuffed peppers are baked upright and smothered in sauce, some adaptations for the grill are in order.

The grilled stuffed pepper is prepared in a similar manner with a few modifications to make it suitable for the barbecue. First, the peppers are sliced across their length so that they do not have to stand upright on the grill. Second, the peppers are grilled for a few minutes before the filling is introduced to the pepper. By grilling the peppers in advance of adding the stuffing mixture, the vegetable remains tender but crisp while the fire enhances the flavor of the grilled peppers.

Grilled stuffed peppers may be served as an appetizer (cut peppers into fourths) or served as an entrée (cut peppers into halves).

Grilled Stuffed Peppers

This recipe makes about 8 servings if the peppers are split in half.

Stuffing

• 2 cups cooked white rice
• ½ cup of chopped onion
• About ¼ cup of good quality cooking oil (Canola or olive)
• 1 pound of ground beef or veal
• ¼ cup fresh chopped parsley
• ½ to ¾ cup of grated Parmesan cheese
• Garlic, about one clove, minced
• Optional: 2 Tablespoons pine nuts

Peppers

• 4 large bell peppers (use a mix of green, orange, yellow, and red for visual effect).

Sauce

• Puree stewed tomatoes (about ½ cup) or use one can (approximately 6 oz) of tomato juice.

Directions to make Grilled Stuffed Peppers

Using a sharp paring knife, split the peppers in half from top to bottom. Remove stems, seeds, and pith, then rinse. Set aside on a paper towel to drain. Each pepper half will have the shape of a small boat. Large peppers may also be split into fourths and served as appetizers.

This step may be completed on the indoor range or outside on a sufficiently hot side burner (many burners that are built into typical commercially available grills don’t generate a great deal of heat to cook meat). Sauté onions and garlic until the onion pieces are translucent. Add the ground beef (or veal) and brown. Drain any excess fat, and stir in the rice, Parmesan cheese, and parsley. Parmesan cheese helps bind everything together, so don’t skimp here. Mix well, then add pine nuts last. Set aside.

Grill the Peppers

Heat the grill to medium, about 300 degrees. Unstuffed peppers should be grilled, skin side up, for about four minutes. Turn the pieces over, so the “boat” is now ready for filling.

If you own a mesh grill pan (a good source is Williams-Sonoma) or a vegetable grilling basket, place the peppers inside. This will facilitate easy removal and capture any rice that might otherwise fall into the grill.

Take the peppers temporarily off the grill to fill them. Use a large spoon to stuff the peppers with the rice and meat mix.

Use a measuring cup with a pouring lip to drizzle the tomato puree or tomato juice over the top being careful to pour slowly so that some of the purees soaks into the rice without running over the edge of the pepper.

Top with more Parmesan cheese or with shredded cheddar cheese. Place the peppers back on the grill at medium heat for about five minutes. The skin may blister a bit, but this is fine. If the skins blister a great deal, the fire is too hot.

Preparation Tips

Stuffing may be prepared a day in advance and saved for later use in stuffing peppers. Preparing the stuffing early makes it easier to manage the grill, especially if the chef will be working outdoors on the grill and preparing the stuffing mixture indoors. Do take the stuffing mixture out of the refrigerator about 20 minutes before adding it to the peppers. Otherwise, the peppers may overcook while the stuffing comes to serving temperature.

Print Recipe

Grilled Stuffed Peppers

Stuffed bell peppers fit the summer patio lifestyle perfectly and are easily assembled in the outdoor kitchen on a grill or barbecue.

Author: Nicolette Roux

Ingredients

Stuffing

• 2 cups cooked white rice
• ½ cup of chopped onion
• About ¼ cup of good quality cooking oil Canola or olive
• 1 pound of ground beef or veal
• ¼ cup fresh chopped parsley
• ½ to ¾ cup of grated Parmesan cheese
• Garlic about one clove, minced
• Optional: 2 Tablespoons pine nuts

Peppers

• 4 large bell peppers use a mix of green, orange, yellow, and red for visual effect.

Sauce

• Puree stewed tomatoes about ½ cup or use one can (approximately 6 oz) of tomato juice.

Instructions

• Using a sharp paring knife, split the peppers in half from top to bottom. Remove stems, seeds, and pith, then rinse. Set aside on a paper towel to drain. Each pepper half will have the shape of a small boat. Large peppers may also be split into fourths and served as appetizers.
• This step may be completed on the indoor range or outside on a sufficiently hot side burner (many burners that are built into typical commercially available grills don't generate a great deal of heat to cook meat). Sauté onions and garlic until the onion pieces are translucent. Add the ground beef (or veal) and brown. Drain any excess fat, and stir in the rice, Parmesan cheese, and parsley. Parmesan cheese helps bind everything together, so don't skimp here. Mix well, then add pine nuts last. Set aside.

Grill the Peppers

• Heat the grill to medium, about 300 degrees. Unstuffed peppers should be grilled, skin side up, for about four minutes. Turn the pieces over, so the "boat" is now ready for filling.
• If you own a mesh grill pan (a good source is Williams-Sonoma) or a vegetable grilling basket, place the peppers inside. This will facilitate easy removal and capture any rice that might otherwise fall into the grill.
• Take the peppers temporarily off the grill to fill them. Use a large spoon to stuff the peppers with the rice and meat mix.
• Use a measuring cup with a pouring lip to drizzle the tomato puree or tomato juice over the top being careful to pour slowly so that some of the purees soaks into the rice without running over the edge of the pepper.
• Top with more Parmesan cheese or with shredded cheddar cheese. Place the peppers back on the grill at medium heat for about five minutes. The skin may blister a bit, but this is fine. If the skins blister a great deal, the fire is too hot.
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Notes

Stuffing may be prepared a day in advance and saved for later use in stuffing peppers. Preparing the stuffing early makes it easier to manage the grill, especially if the chef will be working outdoors on the grill and preparing the stuffing mixture indoors. Do take the stuffing mixture out of the refrigerator about 20 minutes before adding it to the peppers. Otherwise, the peppers may overcook while the stuffing comes to serving temperature.