Grilled Beef Stuffed Peppers Recipes

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

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

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

Ingredients

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.

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