Delicious and smoky grilled stuffed bell peppers filled with a savory mixture of ground beef, rice, tomatoes, and spices. Perfect for a summer barbecue or a flavorful weeknight dinner.
4 large bell peppers (any color), tops cut off and seeds removed
1 pound ground beef
1 cup cooked white rice
1 cup diced tomatoes, drained
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
2 tablespoons olive oil
Preheat the grill to medium heat (about 350°F to 400°F).
In a large bowl, combine ground beef, cooked rice, diced tomatoes, chopped onion, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Drizzle the bell peppers inside and out with 1 tablespoon olive oil to prevent sticking and add flavor.
Stuff each bell pepper generously with the beef and rice mixture, pressing down gently to pack the filling.
Place the stuffed peppers upright on the grill grates. Cover the grill and cook for 20 minutes.
After 20 minutes, carefully open the grill and sprinkle shredded cheddar cheese evenly over the top of each stuffed pepper.
Cover the grill again and cook for an additional 10 minutes, or until the cheese is melted and the peppers are tender when pierced with a fork.
Remove the stuffed peppers from the grill using tongs and let them rest for 5 minutes before serving.