Grilled stuffed peppers are a surefire flex, and this easy chicken sausage-stuffed pepper recipe brings a huge pop of color to your grill game while layering on the flavor. Packed with Classic Roasted Chicken Sausage, fluffy rice, gooey cheese, and fresh herbs, the ingredient list may look simple—but the results are next-level. Just scoop your peppers, mix your filling, and let the fire do the work. You’ll end up with beautifully blistered peppers that double as edible bowls for a hearty dinner.
Pro tip: This recipe also works beautifully in the oven with a few minor adjustments.
SERVING MULTIPLIER:
1X
2X
3X
4X
PEPPERS INGREDIENTS
2 large red peppers, halved lengthwise and seeds removed
2 large green pepper, halved lengthwise and seeds removed
2 large yellow pepper, halved lengthwise and seeds removed
3 tablespoons extra virgin olive oil
0.5 teaspoon kosher salt
0.13 teaspoon ground black pepper
FILLING INGREDIENTS
1 package Classic Roasted Chicken Sausages, 1/4” to 3/8” diced
2 cups cooked white rice (leftover rice is fine)
1 cup shredded mozzarella cheese
0.25 cup chopped oven-roasted or sundried tomatoes
0.25 cup roughly chopped Castelvetrano olives
0.25 cup toasted sliced almonds
2 green onions, green parts only, finely sliced
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
1 teaspoon zaatar seasoning
1 teaspoon garlic herb Dash seasoning
1.25 teaspoons kosher salt
0.5 teaspoon lemon pepper seasoning
GARNISH INGREDIENTS
0.33 cup feta cheese
2 teaspoons shredded mint leaves
Instructions
Prep Time: 15 min | Cook Time: 25 min | Servings: 1
1
Cook your peppers: Preheat a grill to medium-high (400°F to 450°F). Rub peppers all over with olive oil and season with salt and pepper. Place them, cut side up, on a rimmed sheet pan.
2
Stuff the peppers: In a bowl, combine all filling ingredients until evenly mixed. Fill each pepper half so the filling is slightly mounded—about ½ cup per pepper.
3
Grill, baby, grill: Place peppers over direct heat until skins begin to blacken in spots, about 5 minutes. Transfer to indirect heat, close the lid, and cook until softened, about 20 minutes. Garnish with crumbled feta and shredded mint leaves, then serve hot.
