Grilled Stuffed Bell Peppers


  • 3 large colored bell peppers
  • 1 T olive oil
  • ¼ onion, diced fine
  • 1 stalk celery, diced fine
  • 1 clove garlic, pealed and diced very fine
  • ½ lb ground beef
  • 1 t cumin
  • 1 T of Worcestershire Sauce
  • black pepper
  • 1 package Lipton Fiesta Sides Mexican Rice
  • 1 c shredded mozzarella cheese


First things first - fire up your charcoal grill.

Cook Lipton Fiesta Sides according to the package directions (it's done in 7 minutes); else make your own plain white or brown rice. You'll need about 1-½ to 2 cups of finished rice, regardless of how long it takes to cook.

Heat a large heavy skillet over medium heat, adding your olive oil. Sautee the onions for a couple of minutes, then add the celery and cook another couple of minutes. Now add the garlic and cook until the onions are clear.

While the veggies are sautéing, slice your peppers in half lengthwise and remove the seeds and "gills". Parboil the pappers for a few minutes. Remove from watter and brush the outside of the peppers with a little olive oil and distribute ½ cup of mozzarella cheese equally inside the pepper halves.

Add the ground beef and Worcestershire Sauce and cook until the beef is lightly browned. Stir in ½ cup of mozzarella cheese, turn off the heat, and let everything cool.

Add the cooked rice to the meat/veggie/cheese mixture at this time.

Spoon the cooled meat/veggie/cheese/rice mixture into the pepper halves and top with a little extra cheese (I used parmesean).

Meanwhile back at the grill, spread out your coalsand brush your grill grate with olive oil or spray it with a non-stick spray.

Place the stuffed peppers on the grill. Let the peppers cook for ten or fifteen minutes (depends on how hot your grill is), then move them round and turn them 90 degrees and make sure that they are not burning.


Preparation time: 15 minutes
Cooking time: 35 minutes