Grilled Beef-Stuffed Peppers Recipe
Grilled Beef-Stuffed Peppers Recipe photo by Taste of Home

Grilled Beef-Stuffed Peppers Recipe

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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
TOTAL TIME: Prep: 20 min. Grill: 30 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Grill: 30 min.
MAKES: 8 servings


  • 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
  • 1 tablespoon olive oil
  • Marinara sauce, warmed

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.


  1. 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.
  2. 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.
Originally published as Grilled Stuffed Peppers in Simple & Delicious August/September 2011, p55

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Reviewed Jul. 20, 2013

"Wonderful! Made as-is and they were a hit."

Reviewed Nov. 1, 2012

"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 Dec. 1, 2011

"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!"

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