Grilled Jollof Rice-Stuffed Peppers

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Bell peppers stuffed with fragrant Nigerian-style Jollof rice, grilled to infuse smoky char and tender sweetness. This African-inspired grilling recipe, ready in about 60 minutes, pairs long-grain parboiled rice, chopped tomatoes, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 cup long-grain parboiled rice
• 1 cup chopped tomatoes
• 2 tbsp tomato paste
• 4 large red bell peppers
• 2 tbsp vegetable oil
• 0.5 cup chopped onions
• 3 minced garlic cloves
• 0.5 tsp cayenne pepper
• 0.5 cup diced green bell pepper
• 1.5 cups chicken broth
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp chopped fresh parsley

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

Instructions

1. Step 1: Soak 1 cup long-grain parboiled rice in water for 15 minutes, then drain. Heat 2 tbsp vegetable oil in a medium pot over medium heat. Sauté 0.5 cup chopped onions and 3 minced garlic cloves for 3 minutes until fragrant and translucent.
2. Step 2: Stir in 1 cup chopped tomatoes, 2 tbsp tomato paste, 0.5 tsp cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Cook the sauce for 7 minutes, stirring occasionally until slightly thickened.
3. Step 3: Add the drained rice and 0.5 cup diced green bell pepper to the pot, stirring to coat the rice with the sauce. Pour in 1.5 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
4. Step 4: While rice cooks, preheat grill to medium heat. Cut the tops off 4 large red bell peppers and remove seeds and membranes. Brush the peppers lightly with oil.
5. Step 5: Stuff each bell pepper with the cooked Jollof rice mixture, packing gently. Place stuffed peppers on the grill and cook covered for 10-12 minutes, turning occasionally until the peppers are tender and slightly charred.
6. Step 6: Remove from grill and garnish with 2 tbsp chopped fresh parsley before serving warm.