We take yellow, orange and red bell peppers and lop the tops off before removing the white flesh and seeds from the inside. Then, each bell pepper is stuffed with rice and chorizo sausage. The lids of the bell peppers go back on top and the stuffed peppers are placed on the cool side of the grill to roast indirect. Once the peppers brown a bit, the lids are removed and cheese is added. After the cheese is melted this stuffed bell pepper recipe is complete.

This is one of those recipes that is more of a guideline than a hard and fast rule. If you don’t have chorizo, but have Italian sausage or even just hamburger, go there. Indeed, I used a simple brown rice, but a Spanish rice or even a rice pilaf would work. I used a havarti cheese, but manchego or provolone would work just as well.

Stuffed Bell Pepper Recipe Ingredients

• 5-6 bell peppers, only yellow, orange and red bell peppers are allowed**
• 2 cups cooked rice
• 1 pound bulk chorizo
• 8 ounces of havarti cheese, sliced
• 1/2 cup chopped cilantro

**Never cook with green peppers.

Green bell peppers are unripe peppers. The green peppers turn yellow, then orange and then red. That’s right, all four colors of bell peppers are the same pepper in various states of ripeness. You wouldn’t make an apple pie with unripe apples or banana bread with green bananas. The reason we see green peppers everywhere is because they are cheaper to produce. They taste like hell compared to the other three colors of peppers, but they are cheap so they fill out many dishes for not a lot of money.

Rant over!

Back to the recipe…

Crank up the grill for two zone or indirect grilling. We want one side of the grill at medium high and the other side with no heat. In this case the grill is an Everdure Furnace in a lovely orange:

Close the lid and let the grill come up to temp.

Then, place an oven safe pan on the hot side and drop in the sausage:

Indeed, I had multiple grills going the day I cooked the sausage on a different grill than the one I cooked the peppers on. I could’ve cooked it all on the Furnace but when I needed to get the sausage going, I was finishing another recipe on the Furnace, which happened to be this amazing breakfast recipe of Cinnamon Roll Pancakes.

Thus, the grill I cooked the sausage on is an Everdure Hub II which is a charcoal grill with an amazing rotisserie, while the Furnace is a propane grill with an epic griddle/plancha as seen in the link to the recipe.

Next, lop off the tops of the bell peppers:

Then pull out the white flesh and seeds from the middle of the pepper or run a knife around the edge of the white center:

Spoon two heaping tablespoons of the rice into each pepper:

Now, spoon in two tablespoons of chorizo:

Place the tops of the peppers back onto each pepper.

How to Grill this Stuffed Bell Peppers Recipe

Place the stuffed bell peppers on the side of the side of the grill with no direct heat and close the lid. With the rice and sausage already cooked, the goal is to soften and brown the bell pepper. Once the peppers are soft, remove the tops and add a few slices of cheese and close the lid. After the cheese melts, remove the stuffed and roasted bell peppers from the grill, set on a cutting board and sprinkle some chopped cilantro or flat leaf parsley. Allow to cool for about five minutes, slice in half and serve

Then, set the stuffed peppers on the side of the grill with no heat:

Close the lid:

Indeed, the rice and sausage are already cooked, so all we need to do here is to soften up the peppers and get a little browning on the bells.

Once the peppers are soft and we have some browning it’s time to add the cheese:

Next, remove the tops from the peppers:

Three slices of havarti go on top of the peppers.

**Pro Tip ~ Place the cheese with a little hanging over the side so the cheese melts down the outside of the peppers for a better presentation. I will show a pic of this later**

Then, close the lid to melt the cheese:

Now, check that cheese coming down the side:

Carefully remove the roasted bell peppers from the grill.

Accordingly, the roasted peppers will be hot and soft and thus might be a little slippery.

Next, place the peppers on a cutting board and sprinkle on the cilantro or flat leaf parsley:

Finally, a close up of the finished product from this stuffed bell pepper recipe:

Stuffed Bell Pepper Recipe Recap

I know some of you are worried about that spicy chorizo in this stuffed bell pepper recipe. The rice, roasted peppers and cheese counter the heat of the chorizo and thus this recipe doesn’t bite too much. Simply swap out some Italian sausage, if chorizo is a no go for you.

Additionally, feel free to add some roasted corn, or roasted corn salsa, fresh onion, pickled onion, skip the cilantro for green onions, or whatever else you have on hand that you think might make this better for your taste palette. In fact, this recipe is more of a guideline than a rule.

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Stuffed Bell Pepper Recipe

Yellow, orange and red bell peppers stuffed with rice, sausage and cheese. Roasting the peppers on the grill completes this stuffed bell pepper recipe.

Course Appetiser, Appetizer, Side, Side Dish

Cuisine American, American Fare, Appetizer, Bell Peppers, Peppers, Stuffed Peppers

Keyword Bell Peppers, Chorizo, Chorizo Sausage, Everdure, Everdure Furnace, Gas Grill, Grilled Peppers, Peppers, Propane, Propane Grill, Recipe, Rice, Roasted Bell Peppers, Roasted Peppers, Sausage, Stuffed Bell Pepper Recipe

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6 People

Author Scott Thomas

Ingredients

• 6 Bell peppers
• 2 cups Cooked rice
• 1 pound Chorizo sausage
• 8 ounces Havarti cheese
• ¼ cup Fresh cilantro Rough chopped

Instructions

• Prepare the grill for two zone grilling with medium high heat on one side and no heat on the other side
• Place an oven safe pan on the hot side of the grill and full cook the chorizo sausage
• Lop off the tops of the peppers and remove the white flesh and seeds inside
• Spoon in two tablespoons of cooked rice and spoon in two tablespoons of cooked chorizo sausage
• Put the tops back on the peppers and place them on the side of the grill with no heat and close the lid
• Once the peppers soften and brown (30-40 minutes) remove the tops of the peppers and place slices of cheese and close the lid to melt the cheese
• Once the cheese is melted, very carefully remove the peppers from the grill and sprinkle with the fresh chopped cilantro

Video

The post Stuffed Bell Pepper Recipe first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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