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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

Ingredients

  • 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

Directions

  • 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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