Grilled Jollof Rice-Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains ready in about 55 minutes pairs long grain parboiled rice, tablespoons tomato paste, medium (300g) 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.

Prep: 20 min Cook: 35 min Serves 4 African cuisine 290 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Jollof Rice-Stuffed Bell Peppers take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Jollof Rice-Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain parboiled rice from drying out.

Can I substitute ingredients in Grilled Jollof Rice-Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Jollof Rice-Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Jollof Rice-Stuffed Bell Peppers?

African rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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