Grilled Stuffed Peppers Recipes

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GRILLED BEEF-STUFFED PEPPERS



Grilled Beef-Stuffed Peppers image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 287 calories, Fat 16g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 330mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

GRILLED STUFFED PEPPERS



Grilled Stuffed Peppers image

Provided by Robb Walsh

Yield Makes 6 small stuffed pepper halves

Number Of Ingredients 13

2 tablespoons seasoning blend of your choice
1 teaspoon salt (omit if there is salt in the seasoning mix)
1/2 cup white wine
1/2 pound venison sausage (substitute breakfast sausage meat)
1/2 pound ground beef
1 cup cooked rice
2 cloves garlic, minced
1 egg, beaten
1/2 cup minced fresh parsley leaves
Cayenne pepper
Ground cumin
Oil, for frying
3 small green bell peppers (four lobes preferred)

Steps:

  • Mix the seasoning blend, salt, and wine in a small bowl and stir well. Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mash with your hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.
  • Heat a little oil in a frying pan and place a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.
  • Cut the peppers in half through the stem so that they form six half-pepper cups. Fill each half pepper with meat mixture. Mound the meat no more than a 1/2 inch over the top edge of each pepper. The stuffed peppers can be made in advance to this point and stored covered in the refrigerator for several days.
  • Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for doneness. Serve immediately with your choice of salsas. These are also great cold or cut into slices for sandwiches.
  • Variation: Leb-Mex Peppers
  • Use kebab seasoning such as Sadaf, available in Middle Eastern grocery stores.
  • Variation: Cajun Peppers
  • Use a Cajun spice blend such as Tony Chachere's or Zatarain's and omit the salt.

GRILLED STUFFED PEPPERS



Grilled Stuffed Peppers image

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.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

3 large green peppers
1 large tomato, peeled, seeded and chopped
1 cup 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

Steps:

  • 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.

Nutrition Facts : Calories 479 calories, Fat 40g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 972mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

GRILLED VEGETARIAN STUFFED PEPPERS



Grilled Vegetarian Stuffed Peppers image

If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 11

4 assorted bell peppers (2 pounds total), halved and seeded
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, halved and thinly sliced (1 cup)
Kosher salt and freshly ground pepper
1 large tomato (8 ounces), cored and chopped (1 1/3 cups)
1/3 cup golden raisins
1 cup plain couscous
1 cup chopped fresh mint or parsley, or a combination
1 cup crumbled feta (from a 4-ounce block)
1 large egg, lightly beaten
Mixed greens, for serving

Steps:

  • Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
  • Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

GRILLED AND STUFFED BELL PEPPERS



Grilled and Stuffed Bell Peppers image

This is a quick and easy side to pair to any meat you're throwing on the grill this summer. You can substitute the green bell peppers with red, orange, or yellow bell peppers, or use two portabello mushroom caps (cleaned, gills removed). For a lower fat version, use low fat cheese, low fat margarine, and turkey bacon.

Provided by SaffronMeSilly

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 green bell peppers
1 cup white rice
8 ounces monterey jack cheese (shredded)
1 teaspoon flour (or cornstarch)
4 slices bacon (cooked and crumbled)
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon basil
1 tablespoon butter

Steps:

  • Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes).
  • Meanwhile, half bell peppers and remove seeds and membranes.
  • With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat.
  • Once rice is finished, stir in butter, salt, pepper, and basil.
  • Toss cheese with flour, then stir into rice mixture.
  • Pack bell pepper halves with rice mixture.
  • Grill on medium high heat for 15 min or until peppers are cooked through.

Nutrition Facts : Calories 540.2, Fat 31.7, SaturatedFat 16.8, Cholesterol 76.5, Sodium 827.4, Carbohydrate 41.9, Fiber 2.5, Sugar 1.7, Protein 21.2

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