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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
  • Total Time
    Prep: 20 min. Grill: 30 min.
  • Makes
    8 servings


  • 1 each large sweet yellow, orange, red and green pepper
  • 1 large 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


  • Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine 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 until beef is no longer pink and peppers are tender, 30-35 minutes. Serve with marinara sauce.
Nutrition Facts
1 stuffed pepper half: 287 calories, 16g fat (6g saturated fat), 97mg cholesterol, 330mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 23g protein.

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Average Rating:
  • justmbeth
    Jul 20, 2013

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

  • snookersnacker
    Nov 29, 2012

    No comment left

  • KelliT
    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!

  • patriotbaker
    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!