Grilled Red Bell Peppers Stuffed with Mozzarella
Transform your next barbecue or weeknight dinner with these irresistible Grilled Red Bell Peppers Stuffed with Mozzarella—a vibrant, flavorful dish that's as easy to make as it is to devour. Tender red bell pepper halves are charred to perfection on the grill, providing a smoky-sweet base for a luscious stuffing made with creamy mozzarella cheese, fragrant fresh basil, garlicky breadcrumbs, and a hint of olive oil. Perfectly melted and golden, the cheese mixture harmonizes beautifully with the slight smokiness of the grilled peppers. Finish with a drizzle of balsamic glaze for a tangy-sweet twist, and you’ve got a crowd-pleasing appetizer or side dish that will brighten any plate. This quick and gluten-friendly recipe (with simple breadcrumb substitutions if needed) is ready in just 35 minutes and packs Mediterranean-inspired flavors into every bite. Perfect for summer grilling or a cozy indoor grilling session!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Red bell peppers
- 2 cups Mozzarella cheese
- 0.5 cups Breadcrumbs
- 0.25 cups Fresh basil leaves
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Balsamic glaze (optional)
Instructions
Preheat your grill or stovetop grill pan to medium heat.
Slice the red bell peppers in half lengthwise and remove the seeds, membranes, and stems.
Lightly brush the cut sides of the bell peppers with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
In a medium mixing bowl, combine the shredded mozzarella cheese, breadcrumbs, minced garlic, chopped basil, 1 tablespoon of olive oil, remaining salt, and black pepper. Mix well to form the stuffing mixture.
Fill each bell pepper half with the mozzarella stuffing mixture, pressing it gently to ensure it stays in place.
Place the stuffed bell peppers on the preheated grill, cut side up. Close the lid (if using a grill with a lid) and cook for about 15-20 minutes, or until the peppers are tender and the cheese is melted and slightly golden on top.
Using tongs, carefully remove the grilled peppers from the heat and transfer them to a serving plate.
Drizzle with balsamic glaze if desired, and garnish with additional basil leaves for presentation.
Serve warm as a delightful appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 96.9 g | 35% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 38.2 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1646 mg | 127% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
