Grill them upright and stop flipping

Yes, the trick is grilling them upright so the filling stays in.

Stuffed bell peppers fall apart because you treat them like burgers. You flip them, juices run out, the pepper gets mushy, and everything ends up in the coals. Stop flipping. Stand them up on the grill like little cups. Cut the tops off cleanly, hollow them out, fill them, and stand them on a piece of heavy-duty foil or a disposable foil pan with holes poked in the bottom for smoke circulation.

You also need to pre-cook the filling. Raw rice or raw meat will release steam and make the pepper soggy from the inside. Cook rice fully, brown the meat, mix everything, then stuff the peppers. That way they only need enough time on the grill to soften the pepper and warm the filling through — maybe 20–25 minutes on indirect heat with the lid down.

If you’re worried about tipping over, slice a tiny flat spot on the bottom of each pepper before stuffing. Or nestle them in a foil pan so they support each other.

This is not where you experiment with flipping.