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Grilled Stuffed Peppers Recipe

Grilled Stuffed Peppers Recipe photo by Taste of Home

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I always tell my husband he doesn’t have to cook to impress; it’s only me. But this simple classic was so delicious! —Kathy and Michael Roth, Lansing, Illinois

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Grilled Stuffed Peppers Recipe

Prep: 20 min. Grill: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

1 each large sweet yellow, orange, red and green pepper
1 egg, beaten
1 small onion, chopped
1/2 cup seasoned bread crumbs
1 tablespoon garlic powder
1 tablespoon each minced fresh thyme, oregano and basil
1-1/2 teaspoons onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 tablespoon olive oil
Marinara sauce, warmed

Directions

Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the egg, onion, bread crumbs, garlic powder, herbs, onion powder, salt and pepper. Crumble beef over mixture and mix well. Spoon into pepper halves; brush with oil.
Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until beef is no longer pink and peppers are tender. Serve with marinara sauce. Yield: 8 servings.

Nutritional Facts 1 stuffed pepper half equals 287 calories, 16 g fat (6 g saturated fat), 97 mg cholesterol, 330 mg sodium, 12 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Grilled Stuffed Peppers in Simple & Delicious August/September 2011, p55

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Grilled Stuffed Peppers

Grilled Stuffed Peppers

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Reviewed on Nov. 01, 2012 by KelliT

Delicious recipe! I used Italian sausage in place of the ground beef, & it smelled like the state fair while cooking. Also, no rice is a big plus. Didn't have a drip pan, so I just cooked these on a double layer of foil to catch the grease (alot of grease from the sausage). Would've been even better w/ marinara which I didn't have on hand, but still delicious!

Reviewed on Dec. 01, 2011 by patriotbaker

This is the BEST stuffed pepper recipe I have ever found, & I have been cooking for over 40 years! The peppers still have texture to them which everyone loved, & the meat mixture is great,& no rice,a big plus in my book. I have made these several times now, and the only change has been a bit more garlic because we are garlic lovers, & I doubled the recipe so we might have some leftovers. If I could give more stars I would. Great, Easy,Yummy & it looks like you spent hours!