Make some room on the grill soon for these divine grilled stuffed peppers. I love this method on the grill for how it imparts a smoky, roasted flavor to the peppers. They melt in your mouth like silky butter! Mmm! You will both impress yourself and others with this healthy gourmet alternative to kebabs or plain ole grilled veggies.
Quinoa is a healthy pseudo-grain (actually it’s a seed). Why more people don’t take advantage of this fluffy, nutrient-dense ancient wonder ‘grain,’ I’ll never know. It sure does partner well with so many things and it forms the base for the stuffing in this recipe. Learn how easy it is to make here.
Stuffed peppers can have so many wonderful variations – try mine or play around with it and add different seasonings and veggies. Serve these grilled stuffed peppers as a main entree with a salad, or alongside this Late Summer Chowder.
- 6 red bell peppers
- 1 cup dry quinoa, soaked and cooked in chicken stock
- I small bunch kale, minced or 1 large zucchini shredded
- 1 medium onion, or greens from 2 leeks or greens from 1 bunch scallions, minced
- 3-4 cloves garlic
- 1 rope of sweet Italian sausage or 1 lb bulk sausage
- Smoked Sea Salt to garnish
- Slice bell peppers evenly in half, remove seeds. Place in a plastic bag and drizzle in melted bacon fat (or any oil you prefer) in the bag, squish the peppers around to coat with oil. Place the pepper halves on the grill over indirect heat. I use a charcoal grill (you can also use a gas grill) with hardwood coals on one side piled up, so I use the other side to grill the peppers.
- Grill the peppers until tender, turning once during the grilling time - about 20 minutes.Remove from grill.
- In a skillet, heat about 1 tablespoon bacon or other fat. Remove the casing from the sausage and place in the skillet, breaking it up with your spatula as you saute it. Cook until no more pink remains. Remove from skillet.
- In the same skillet, saute onions or leek greens in a about 5 minutes, add garlic and kale (or zucchini) and continue to cook until kale is wilted and tender, about 10 more minutes. If moisture is needed to help wilt the kale, you can splash in a bit of chicken stock or balsamic vinegar.
- To cook the quinoa;
- Soak quinoa in a warm water with 2 tablespoons whey, yogurt, kefir or buttermilk, or apple cider vinegar for at least 12 hours. Rinse and drain well. Bring to boil 3 cups water or preferably some chicken stock, add the quinoa. Reduce heat to low and cook until
- fluffy - 1 hour. *Tip* - I like to go ahead and make a large batch of quinoa at once. When it's done I freeze it into portions I would use in a recipe - either 2 cup, 3 cup or 4 cup portions. Then
- when I know I will use it in a recipe I take it out ahead of time to thaw in the fridge. This saves time and energy - and the quinoa holds up very well.
- Add the quinoa to the skillet with the veggies and the sausage and toss well - keep heat on low to keep the mixture warm. Scoop the warm mixture into the pepper halves and top with about a tablespoon or so of the chevre. Place all the pepper halves on a grill pan and place on the grill. You really only need to keep on the grill about 5 minutes, to melt the cheese and infuse the whole dish with a nice smokey grilled flavor.
- If you like you can reduce the quinoa in this dish and add more meat and veggies - if you want a more low carb/paleo version.
You can also BAKE this recipe instead of grilling it. Here’s how: simply place the pepper half on a baking sheet, open side down, brush with oil, sprinkle with salt and bake for 20 minutes in a 400-degree oven. Then stuff with the filling and bake another 5-10 minutes until warmed through. Feel free to play around with the stuffing mixture, you can add beans, different veggies, different herbs and any cheese you like or no cheese at all. It really is such a versatile recipe to have under your belt.
Also, check out my other stuffed pepper recipe on the blog. It’s wildly popular with my boys. If you like stuffing things and grilling them, then you may also enjoy this grilled stuffed mushroom recipe.
While bell peppers are abundant in season and very affordable, try to pick up a bunch extra to store for winter use, in stir fry, soups, or even stuffed peppers. Simply slice
the peppers how you prefer to use them, lay slices or pieces on a tray and quick freeze for 30 minutes, then remove and place in a gallon-size freezer bag. You will be glad you did this when you see the price of peppers in the winter.
*Disclaimer: This blog post may contain Amazon and other affiliate links and should you purchase through them will not affect your price and all proceeds go towards the cost of maintaining this website. Thank you!
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