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Grilled Beef-Stuffed Peppers

 Grilled Beef-Stuffed Peppers
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
8 ServingsPrep: 20 min. Grill: 30 min.


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 tablespoon olive oil
  • Marinara sauce, warmed


  • 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.

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Grilled Beef-Stuffed Peppers (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.