Grilled Kofta-Stuffed Peppers: A Summer Delight

Grilled Kofta-Stuffed Peppers

Total: 55 minutes | Serves: 4 servings

Grilled Kofta-Stuffed Peppers offer a delightful twist on a classic dish. Imagine vibrant bell peppers bursting with a savory blend of spiced ground beef, fragrant garlic, and fresh cilantro, all kissed by the smoky flavor of the grill. This recipe transforms your ordinary stuffed peppers into a summer sensation that’s perfect for a weeknight dinner. With a touch of vegetable oil, a sprinkle of baharat, and quick-cooking couscous, these kofta-stuffed beauties come together effortlessly. The combination of finely grated shallots and garlic adds depth, while the juicy beef ensures each bite is satisfying. Not only do you get a gorgeous dish, but grilling also gives it that irresistible charred crust that makes everything taste better. Whether you’re serving them for a family meal or a casual gathering, Grilled Kofta-Stuffed Peppers will impress your taste buds and leave everyone coming back for seconds. Get ready to elevate your weeknight dinners with this flavorful, easy-to-make recipe!

Grilled Kofta-Stuffed Peppers

Ingredients

• 1 tablespoon of vegetable oil, with additional for grilling
• ½ cup of instant couscous
• 1 tablespoon of baharat spice blend
• 3½ teaspoons of Diamond Crystal kosher salt or 2¼ teaspoons of Morton kosher salt, divided, plus extra
• 1 large shallot, grated finely
• 5 cloves of garlic, grated finely
• 1 pound of ground beef, ideally 20% fat content
• ½ cup of finely chopped cilantro leaves
• ½ cup of finely chopped salted roasted pistachios, with extra coarsely chopped for garnish
• ½ teaspoon of freshly ground black pepper, plus additional
• 4 large bell peppers, cut in half lengthwise, with ribs and seeds removed
• 1 cup of plain whole-milk Greek yogurt or labneh
• 2 teaspoons of finely grated lemon peel
• 2 tablespoons of freshly squeezed lemon juice

Instructions

Step 1

To kick things off, let’s get your grill ready for medium heat. Preheat it so you can achieve that lovely char on your kofta-stuffed peppers. While the grill heats up, grab a paper towel or a brush and lightly oil the grate with vegetable oil to prevent sticking—this will help your peppers come off easily once they're grilled to perfection. Now, in a large heatproof bowl, combine ½ cup of quick-cooking couscous with 1 tablespoon of baharat spice and 1½ teaspoons of Diamond Crystal kosher salt (or 1 teaspoon if you’re using Morton kosher salt). Next, carefully pour in ½ cup plus 2 teaspoons of boiling water—watch that steam! Give everything a gentle stir, then cover the bowl with a kitchen towel. Let it sit for about 5 minutes to allow the couscous to absorb all that flavor and fluff up beautifully.

Step 2

Start by preparing the couscous. Use a fork to gently break it up; you want it to be slightly less fluffy than usual, which will help it hold together in the filling. Next, finely grate 1 large shallot and 5 garlic cloves, adding them directly to the couscous. In a large mixing bowl, combine the couscous mixture with 1 pound of ground beef, preferably with 20% fat for a juicy texture. Stir in ½ cup of finely chopped cilantro and ½ cup of finely chopped salted toasted pistachios for added flavor and crunch. Season the mixture with 1½ teaspoons of Diamond Crystal kosher salt (or 1 teaspoon of Morton kosher salt) and ½ teaspoon of freshly ground black pepper. Now, using your hands, gently mix everything together until it’s well combined, but be careful not to overwork the meat. Once everything is mixed, set the meat mixture aside while you prep the peppers.

Step 3

Start by preheating your grill to medium-high heat, around 400°F (200°C). While the grill is warming up, take your 4 large bell peppers and slice them in half lengthwise, removing the ribs and seeds so they’re ready for stuffing. Place the halved peppers, cut side up, on a rimmed baking sheet. Drizzle 1 tablespoon of vegetable oil over the peppers and sprinkle them generously with salt and black pepper. Make sure to turn each half to coat them evenly in the oil and seasoning—it helps to bring out their natural sweetness when grilled. Once your grill is ready, place the peppers cut side down on the grill grates. Grill them for about 3 minutes, or until you see them starting to char and develop those lovely grill marks. After grilling, carefully transfer the peppers back to the baking sheet, arranging them skin side down. Let them cool for a few minutes before proceeding with the next steps. You’ll love the smoky aroma that fills your kitchen!

Step 4

Now it’s time to fill those beautiful bell peppers with our flavorful meat mixture! Take each pepper half and gently pack about ½ cup of the filling into it, making sure to leave a little space at the top for any expansion as they cook. Once you’ve filled them all, place the peppers skin side down directly on the grill grate. Cover the grill and let them cook for about 20 minutes. You’ll know they’re ready when the peppers are tender and have a lovely char underneath, and an instant-read thermometer inserted into the center of the filling reads at least 165°F. This ensures everything is cooked through and safe to enjoy. When they’re done, carefully transfer the stuffed peppers to a platter and take a moment to admire your delicious creation!

Step 5

In a small bowl, combine 1 cup of plain whole-milk Greek yogurt or labneh with 2 teaspoons of finely grated lemon zest and 2 tablespoons of fresh lemon juice. Add the remaining ½ teaspoon of Diamond Crystal kosher salt or ¼ teaspoon of Morton kosher salt to the mixture. Whisk everything together until it’s smooth and creamy, and the flavors meld beautifully. You’ll want to taste it and adjust the seasoning if needed — a hint of extra lemon juice can really brighten it up! Set this zesty sauce aside; it’s going to be the perfect accompaniment to your kofta-stuffed peppers.

Step 6

To finish off your delicious kofta-stuffed peppers, grab a handful of salted and toasted pistachios and chop them coarsely. Sprinkle the chopped nuts generously over the tops of the peppers for a delightful crunch and a pop of flavor. For a refreshing side, whip up a quick lemon yogurt by mixing plain yogurt with a splash of fresh lemon juice and a pinch of salt, adjusting to your taste. Serve everything together on a platter, and enjoy the vibrant colors and textures of your meal!

Nutrition Information

calories: 550 kcal

fat: 35g

carbs: 30g

protein: 30g

fiber: 5g

Shop This Recipe

• Finely Chopped Salted Toasted Pistachios Plus More Coarsely Chopped For Serving
• Large Bell Peppers Halved Lengthwise Ribs And Seeds Removed
• Diamond Crystal . Morton Kosher Salt Divided Plus More
• Thermometer
• Whisk

My Tip

To enhance the flavor of your kofta mixture, let the grated shallot and garlic sit for a few minutes after grating before mixing them in. This will help release their juices and intensify their sweetness, making your filling even more delicious.

Leftovers

To store your Grilled Kofta-Stuffed Peppers, place them in a glass or ceramic container with a tight-fitting lid to maintain moisture. They’ll keep in the fridge for up to three days. When you’re ready to enjoy them again, reheat in the oven at 350°F for about 15 minutes, which helps keep the peppers tender while warming the filling perfectly.

Make It Your Own

Try swapping the ground beef for ground lamb for a richer flavor, and replace the couscous with quinoa for a gluten-free option. This twist will give your stuffed peppers a delightful Mediterranean flair!

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