Pointed Peppers with Mozzarella & Tomato

A BBQ isn't complete without a side dish for me. While a nice piece of meat from the BBQ is delicious, I also like to get some vegetables in, preferably cooked on the BBQ as well. Pointed bell peppers are among my favorite BBQ vegetables. They become deliciously sweet on the BBQ, and you can do so much with them. Stuff them, for example! I made delicious pointed bell peppers stuffed with tomatoes and mozzarella. A lovely side dish that turns your BBQ into a complete meal!

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Keyword: pointed peppers from the bbq, stuffed belpeppers, stuffed peppers from the bbq
Servings: 2 people
Calories: 455kcal


  • 2 Red Pointed Bell Peppers
  • 8 Sun-Dried Tomatoes
  • 8 Cherry Tomatoes
  • 1 ball Mozzarella
  • 3 sprigs Fresh Basil
  • 1 tablespoon Olive Oil
  • Salt & Pepper

Overige Benodigdheden:

  • BBQ with Lid
  • Baking Dish (optional)


  • Fire up the BBQ, aiming for indirect heat and a temperature of about 220 degrees Celsius (428 degrees Fahrenheit).
  • Place the pointed bell peppers on a cutting board and cut a rectangular opening in each one. Remove the seeds from the peppers and dice the removed pieces into small cubes. Put these cubes in a bowl.
  • Next, cut the cherry tomatoes and sun-dried tomatoes into quarters and add them to the bowl with the diced bell peppers. Cut the mozzarella into cubes and add it to the bowl with the vegetables.
  • Then, tear the leaves from 2 sprigs of basil and add them to the bowl with the vegetables and mozzarella. Season the mixture with salt and pepper and mix all the ingredients together.
  • Fill the pointed bell peppers with the mixture of vegetables and mozzarella, pressing the filling slightly. Then, drizzle with the olive oil. You can place the pointed bell peppers in a baking dish to put on the BBQ, or they can go directly on the grill.
  • I chose the baking dish because the pointed bell peppers become slightly softer on the BBQ. When you remove them from the BBQ, you don't want the filling to spill out when you handle them with your BBQ tongs.
  • Once the BBQ reaches the desired temperature, place the stuffed bell peppers (in the dish or directly) on the BBQ. Close the BBQ with the lid and cook the peppers for about 15 minutes. The mozzarella should be nicely melted, and the peppers and other vegetables should be soft.
  • Remove the stuffed peppers from the BBQ. Sprinkle some basil leaves over the stuffed pointed bell peppers and serve immediately. Enjoy your meal!


Calories: 455kcal | Carbohydrates: 26g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 729mg | Potassium: 1171mg | Fiber: 6g | Sugar: 16g | Vitamin A: 5732IU | Vitamin C: 205mg | Calcium: 733mg | Iron: 3mg

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