Grilled Jollof Rice-Stuffed Peppers

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

Bell peppers stuffed with fragrant Nigerian-style Jollof rice, grilled to infuse smoky char and tender sweetness. This african-inspired grilling 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.

Prep: 25 min Cook: 35 min Serves 4 African cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 60 minutes (25 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 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 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 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 Peppers?

African grilling 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.

Related recipes