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Grilled Stuffed Bell Peppers

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

Individually wrapped peppers make a colorful and delicious dinner with a beef combination full of flavor from Reynolds Wrap® Ambassador The Recipe Critic.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.


  • 4 whole bell peppers
  • Reynolds Wrap® Non-Stick Aluminum Foil
  • 3 cups of rice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 pound lean ground beef
  • 1 15-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 2 cups colby jack cheese, shredded


Step 1

To prepare the peppers, slice the tops off and remove any veins or seeds inside. In a medium-sized saucepan over medium-high heat add the olive oil and onion. Cook until almost tender. Add in the ground beef and cook and crumble until no longer pink.

Step 2

Add in the diced tomatoes, tomato sauce, rice, Italian seasoning, garlic powder, and salt and pepper.

Step 3

Lay a sheet of Reynolds Wrap® Non-Stick Foil on the bottom of each pepper.

Step 4

Stuff the peppers with the mixture and top with cheese. Fold up each side of the aluminum foil and wrap the pepper.

Step 5

Preheat the grill to 400° F. Place the wrapped peppers on the grill and cook until the peppers start to soften and cheese is melted, about 25–30 minutes.

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