Grilled Stuffed Peppers Recipe

5 1 1
Grilled Stuffed Peppers Recipe
Grilled Stuffed Peppers Recipe photo by Taste of Home
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Grilled Stuffed Peppers Recipe

Read Reviews
5 1 1
Publisher Photo
After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green “shells” brimming with a hearty filling.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Grill: 30 min.

Ingredients

  • 3 large green peppers
  • 1 large tomato, peeled, seeded and chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 teaspoons dried oregano
  • 1-1/2 pounds bulk Italian sausage
  • Additional shredded part-skim mozzarella cheese

Directions

Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves.
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 sausage is no longer pink and peppers are tender. Sprinkle with additional cheese. Yield: 6 servings.
Originally published as Grilled Stuffed Peppers in Country June/July 2009, p51

Nutritional Facts

1 each: 479 calories, 40g fat (15g saturated fat), 100mg cholesterol, 972mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 23g protein.

  • 3 large green peppers
  • 1 large tomato, peeled, seeded and chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 teaspoons dried oregano
  • 1-1/2 pounds bulk Italian sausage
  • Additional shredded part-skim mozzarella cheese
  1. Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves.
  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 sausage is no longer pink and peppers are tender. Sprinkle with additional cheese. Yield: 6 servings.
Originally published as Grilled Stuffed Peppers in Country June/July 2009, p51

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Cherished83 User ID: 6280192 144652
Reviewed Apr. 24, 2012

"This recipe is really easy and VERY tasty! The only thing I would change is to maybe bore a small hole in the pepper to allow for the sausage grease to drain."

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