Grilled Pineapple and Coconut-Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bell peppers filled with a sweet coconut-pineapple quinoa mixture, grilled to perfection for a colorful vegetarian side. This Tropical-inspired vegetarian recipe, ready in about 45 minutes, pairs bell peppers, cooked quinoa, pineapple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 20 min Serves 4 Tropical cuisine 220 cal/serving

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Ingredients

4 large, halved and seeds removed bell peppers
1 cup cooked quinoa
1/2 cup, diced pineapple
1/4 cup, unsweetened shredded coconut
1/4 cup, chopped cilantro
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: In a bowl, combine 1 cup cooked quinoa, 1/2 cup diced pineapple, 1/4 cup shredded coconut, and 1/4 cup chopped cilantro; mix well with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Step 2: Preheat grill to medium-high heat.
Step 3: Pack the quinoa mixture firmly into the bell pepper halves, pressing gently to secure.
Step 4: Place peppers cut-side down on the grill and cook for 12-15 minutes until peppers are tender and edges are charred.