Grilled Stuffed Bell Peppers

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These little guys will knock your socks off. Give them a try if you dare.

Yield: 2
Prep time: 30 Minutes
Cook Time: 15 Minutes
Course: Main Dishes

  • 2 Bell Peppers
  • 2 Spicy Italian Sausages
  • 4 Ounces Parrano Cheese
  • 4 Ounces Gruyere Cheese
  • Green Onions
  • 1 Vidalia Onion - Chopped
  • 1 Serrano Chili
  • Salt and Pepper


Prepare your grill for indirect heat.  If using charcoal keep all the coal on one side.  If using gas, only heat one side of your grill.

Slit open the italian sausages and remove the meat from the casing.  Cook it up and break it up as it cooks.  Once it is cooked through, remove to a medium bowl.

While the sausage is cooking, slice the green onions finely.  Only use the green part!  Add it to your bowl.

After the sausage is removed from the skillet, add a little oil if needed and start cooking the onion and serrano chili.  Use medium high heat and stir often.  Once the onion is starting to brown, remove to your bowl.

Cut the cheeses into small pieces and add to the bowl.

Stir it all up.  I could just eat this stuff.

Cut your bell peppers in half from top to bottom.  Remove the seeds.  Pack as much of the stuffing in as the pepper will hold.  It should mound up a little.

Place the peppers on the cold side of the grill and cover.  Cook until the peppers soften and the cheese is melted, about 15 minutes.

Posted by Noah Oliphant

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