Grilled Jollof Rice-Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Bell peppers stuffed with smoky, spiced Nigerian Jollof rice, grilled to impart a subtle char and served as a vibrant main or side dish. This African-inspired rice and grain recipe, ready in about 55 minutes, pairs long grain parboiled rice, tomato paste, fresh tomatoes, blended for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large red bell peppers, halved and seeded
• 1 cup long grain parboiled rice
• 3 tablespoons tomato paste
• 2 medium (300g) fresh tomatoes, blended
• 1 medium (150g) onion, chopped
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 1 bay leaf
• 2 cups chicken broth
• to taste salt
• 1/2 teaspoon black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup long grain parboiled rice under cold water until clear and set aside.
2. Step 2: Heat 3 tablespoons vegetable oil in a large saucepan over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 3 tablespoons tomato paste, 2 blended fresh tomatoes, 1 teaspoon dried thyme, and 1 teaspoon curry powder. Cook for 5 minutes until the sauce thickens and the oil begins to separate.
4. Step 4: Add the rinsed rice, 2 cups chicken broth, 1 bay leaf, salt to taste, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid absorbed. Remove the bay leaf.
5. Step 5: Preheat grill or grill pan to medium-high heat (about 400°F). Stuff each of the 4 halved red bell peppers with the prepared Jollof rice, packing gently.
6. Step 6: Place stuffed peppers on the grill and cook for 8-10 minutes, turning occasionally, until the peppers are slightly charred and softened but still hold shape. Serve hot.