These grilled stuffed peppers have bright, Mediterranean flavors and are an easy, healthy and gluten free dinner that everyone will love!
PIN Grilled Stuffed Peppers
The kind of vegetables that you actually DREAM ABOUT.
I never thought I would dream of vegetables but SRSLY. Not lying to you.
Ever since the grilled cauliflower steaks, I have been dreaming of ways to use romesco sauce again because my brain won’t stop obsessing over the tangy, nutty and zesty deliciousness that it is.
AND THEN this little light bulb moment happened in my brain that told me that adding romesco sauce to rice would be REALLY GOOD.
AND THEN, the sequel, I was making healthy turkey quinoa stuffed bell peppers for dinner the other night and my brain did this smart-thinking-thing that it never does except that one time, and told me that the romesco rice situation that I was planning would be good in GRILLED bell peppers.
Because normal stuffed peppers, like my whole30 stuffed peppers, are good and all but it’s the SUMMER time and that means that BBQ stuffed peppers should be the name of the Summer dinner game.
This is the kind of meal that I am very grateful that I no longer fear rice (and I hope you don’t either!) because it just would not be as good with cauliflower rice like the low carb philly cheesesteak stuffed peppers.
Each grain of chewy, tender rice is wrapped with this toasted almond-red-peppery hug that is balanced with salty bursts of feta cheese and little pops of tangy lemon juice to really brighten it up in your mouth. Plus, there’s a little bit of charred smokiness from the grill that makes these grilled peppers pretty much the best combination of flavors on God’s green Earth.
How to cook stuffed peppers on the grill
Grilled stuffed bell peppers are made basically the same as normal stuffed peppers or instant pot stuffed peppers, you just grill the peppers first before stuffing them, instead of boiling them!
- Pre heat your grill to a nice high heat.
- Cut the peppers in half and scrape out the inside seeds and membrane
- Rub the peppers with oil and grill JUST the peppers for about 10 minutes until they JUST begin to soften.
- Fill them up and grill them another 20-30 minutes until the peppers are soft, fork tender and charred!
I’m going to give you the same tip as I gave you in the cauliflower steaks though: make EXTRA romesco sauce because it’s good on everything you will eat in your life. Well, within reason.
We could basically just rename these grilled stuffed peppers little packets of LOVE because that is what you are going to feel towards them when you whip ‘em up for dinner tonight. They’re:
- Full of bright, fresh and smoky Mediterranean flavor
- Full of nutrition to make your body feel GOOD
- Packed with protein to make those muscles STRONG
- An easy Summer dinner win that does not require melting you to turn on the oven.
Pro tip: serve them up with some Mediterranean chickpea pasta salad for a wholesome, filling meal!
ALL the good bullet points wrapped inside a vegetable and cooked on the grill.
I’m just living my best Summer dinner life and I imagine you are totally going to be HERE FOR IT.
Other Recipes You Might Like
Mediterranean low carb broccoli salad
Paleo Mediterranean tuna salad with olives
Mediterranean keto low carb egg muffins
For the peppers:
- 1/2 Cup Uncooked white rice
- 1 Cup water
- 4 Large red Bell peppers
- 1 Tbsp Olive oil + additional for rubbing the peppers
- 1 Lb Ground chicken
- 1/4 Cup Parsley, minced
- 2 Oz Full-fat feta cheese
- 1/2 tsp Sea Salt*
For the Romesco:
- 1/4 Cup Slivered almonds
- 1/2 Large plum tomato
- 1/2 Cup Jarred roasted red peppers, Thinly sliced
- 1/2 Tbsp Fresh lemon juice
- 1 tsp Fresh garlic, minced
- 1/4 tsp Sea salt
- 1/4 tsp Ground cumin
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. While the rice cooks, heat your grill to high heat.
- Cut the peppers in half length-wise and scrape out the inner membrane and seeds. Once the grill is nice and hot, place the peppers on the grill and cook until they just begin to turn fork tender, about 5-10 minutes.
- Heat the oil up in a medium pan over medium high heat. Add in the chicken and cook until no longer pink inside, about 4-6 minutes. Transfer to a bowl. Stir in the cooked rice.
- Place the tomato (for the sauce) into a SMALL (mine is 3 cups) food processor and process until smooth and broken down. Add the remaining sauce ingredients and blend until smooth.
- Stir the sauce into the rice mixture until well coated. Then, stir in the feta and parsley and salt.
- Stuffed the slightly cooked peppers with the rice mixture. Lower the grills heat to medium and place the peppers back on the grill.
- Cook, moving around occasionally, until the peppers are nice and fork tender, about 20-30 minutes.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 10 POINTS+: 11. OLD POINTS: 10
(Per 1 whole pepper)
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