Grilled Red Bell Peppers Stuffed With Mozzarella

"Another one from the Weber owner's manual. Haven't tried this one yet."
photo by a user photo by a user
Ready In:




  • Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup.
  • In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles.
  • Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes.
  • In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks.
  • Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes.
  • Remove tops and cut in half lengthwise.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Cheeky Mommy
    This was great!!! I had to alter it slightly due to having no crusty itlain bread and Mozza cheese. instead I used some day old white and whole grain buns and some tex mex shredded cheese. I served it along with steak. So yummy of a meal. My husband has requested that I make this again and again. Thank you for this great summer recipe!!
  2. TSwearingen
    This was AWESOME! I used Marie Calendar's Ranch croutons, didn't use the seasoning. Only had Monterey Jack in the fridge, but OMG, was it GOOD! I also chopped up some onions and added it in the stuffing. THIS IS A GREAT SUMMER recipe! Thank you for sharing!


<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>
View Full Profile

Find More Recipes