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Grilled Cheesy Stuffed Peppers

Two cheesy stuffed peppers on a plate
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Stuffed peppers are always delicious – but using three cheeses and southwestern flavors makes these hearty stuffed peppers extra-extra amazing. Whip up a batch to leave your tailgate party completely satisfied.

Original Recipe

    5 min - 10 min
    12 min
    22 min


  • 4 large peppers, cut in half and seeded
  • 3/4 cup uncooked quinoa
  • 3 tbsp. olive oil
  • ½ cup onions, diced
  • 1 lb. ground meat (beef, turkey, chicken)
  • 1 tsp. chili powder
  • Salt & pepper to taste
  • 1 can corn kernels, drained
  • 2 limes
  • ¼ cup cilantro
  • ½ cup cheddar cheese
  • ½ cup pepper jack cheese
  • ½ cup cream cheese


  1. Cook quinoa according to package directions.
  2. As quinoa cooks, in a large skillet over medium-high heat, add olive oil and onions, cooking about 4-5 minutes.
  3. Add in ground meat, chili powder, salt and pepper, stirring the mixture until meat is cooked through.
  4. Add in cooked quinoa, corn, juice of two limes, cilantro and all cheeses, stirring until just combined; remove from heat and allow to cool slightly.
  5. Brush the outside of peppers halves lightly with olive oil, then stuff with the cheese mixture.
  6. Grill the stuffed peppers for 6-7 minutes over medium high, until the cheese bubbles and there are grill marks on the bottom of the peppers.
  7. Carefully remove and serve immediately!