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Stuffed Grilled Peppers

Prep Time 10 minutes,

Cook Time 10 minutes

Stuffed Grilled Peppers

Ground sirloin, garlic, basil, mozzarella and more find an ideal cooking space within freshly grilled bell peppers.


1 lb ground sirloin
4 red, green or yellow sweet bell peppers
1-1/2 cups garlic croutons
1/4 cup extra-virgin olive oil (approximately)
3 cloves garlic, finely minced
Pinch of red pepper flakes
3 or 4 leaves fresh basil (1 to 2 T chopped)
1/4 tsp oregano
Dash of paprika
1 cup fresh mozzarella, cubed (about 1/4-inch cubes)
Coarse sea salt and pepper, to taste
Balsamic vinaigrette



Remove tops from peppers and set aside “lids.”

Leaving peppers whole, remove seeds and cores from peppers. Set aside.

Sauté croutons in about 1 T of olive oil, garlic, red pepper flakes and basil for about 5 minutes in a grill-safe pan. Set aside.

Brown ground beef in the same pan until it reaches an internal temperature of 160° F on a meat thermometer.

Remove pan from heat. Incorporate the crouton mixture, oregano, paprika and cubed mozzarella into the browned beef.

Season with salt and pepper to taste.

Gently stuff beef mix into peppers.

Lightly rub peppers with olive oil.

Place the stuffed, oiled peppers directly on the grill rack (note – excessive oil on the peppers could result in sparking).

Allow the peppers to cook for about 3 minutes.

Put “lids” back on peppers, plate and serve with balsamic vinaigrette drizzled over each pepper.

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