STREAMING NOW: Taste in Translation

Grilled Bell Peppers Version 2

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This version is a little easier than my other published bell pepper recipe. I am constantly adding and subtracting from this recipe, so the next time I find a better version, I will be sure to post it. The amounts of cheese are guess, feel free to adjust to your own taste. Also, I'm not sure if the box of rice is 11 oz, so just get whatever sice is common.”
READY IN:
38mins
SERVES:
6-8
YIELD:
6-8 pepper halves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat grill to medium high, or oven to 400.
  2. In a large pot, boil enough water to cover half a bell pepper.
  3. Meanwhile, half bell peppers and remove seeds. If peppers do not sit flat, shave off a little skin from the bottom (be careful not to create a hole.).
  4. Submerge peppers into boiling water, and allow to cook for about 3 minutes. Remove to a paper towel to dry. They should only be partially cooked.
  5. In a bowl, combine rice, pepper jack cheese, and half of the cheddar cheese.
  6. Fill peppers with rice mixture. Top with remaining cheddar cheese.
  7. Cook for 5-10 minutes or when peppers are slightly charred and cheese is melted.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: