Stuffed Peppers With Beef and Egg
meal — omnivore
Grilled Stuffed Peppers with Eggs and Sausage
prep time 10 minutes
cook time 45 minutes
yield 6 stuffed peppers
Overview
We hear you: you're overly busy with work, a family, and everything that needs to be done around the house. What if you could make a meal out of a few ingredients, cook it on the grill so it doesn't require much cleanup, and then enjoy it in the great outdoors? No, you're not dreaming: just fire up the grill and grab some bell peppers, eggs, sausage, and veggies for a meal that the entire family will love.
BY: Lunchbox Dad
Ingredients
- 10 Nellie's Free Range Eggs
- 6 bell peppers (see notes)
- 1 pound ground beef or sausage
- 1/2 onion, diced
- 3 cloves garlic, minced
- 5 mushrooms, diced
- 1 cup shredded cheese of your choice
Directions
- Preheat grill. Cut top off and pull insides out of each bell pepper. Set aside empty bell peppers and dice the edible portion of each bell pepper top.
- Brown meat in a cast-iron skillet on grill. Mix in diced bell pepper tops, mushrooms, garlic, and onions. Heat until cooked through.
- In a medium bowl, whisk eggs until well combined.
- Spoon meat into bell peppers, filling up two thirds of the way. Sprinkle in desired amount of cheese and pour in eggs. You should be able to fit about 1 1/2 eggs per bell pepper. Sprinkle top with more cheese.
- Heat grill to 400F. Place stuffed peppers directly on the girll. If needed, place them on a cooling rack first, then set that on the grill to ensure that they're standing upright.
- Cook stuffed peppers over indirect heat for 35 minutes, then finish over low direct heat for another 10 minutes or until eggs have set and peppers are tender.
Notes
When choosing your bell peppers, try to find ones with a flat bottom that can easily stand up on their own.
Got leftovers? Pop them back on the grill, in the oven, or in the microwave and enjoy for up to five days!
Grilled Stuffed Peppers with Eggs and Sausage
Overview
We hear you: you're overly busy with work, a family, and everything that needs to be done around the house. What if you could make a meal out of a few ingredients, cook it on the grill so it doesn't require much cleanup, and then enjoy it in the great outdoors? No, you're not dreaming: just fire up the grill and grab some bell peppers, eggs, sausage, and veggies for a meal that the entire family will love.
BY: Lunchbox Dad
Ingredients
- 10 Nellie's Free Range Eggs
- 6 bell peppers (see notes)
- 1 pound ground beef or sausage
- 1/2 onion, diced
- 3 cloves garlic, minced
- 5 mushrooms, diced
- 1 cup shredded cheese of your choice
Directions
- Preheat grill. Cut top off and pull insides out of each bell pepper. Set aside empty bell peppers and dice the edible portion of each bell pepper top.
- Brown meat in a cast-iron skillet on grill. Mix in diced bell pepper tops, mushrooms, garlic, and onions. Heat until cooked through.
- In a medium bowl, whisk eggs until well combined.
- Spoon meat into bell peppers, filling up two thirds of the way. Sprinkle in desired amount of cheese and pour in eggs. You should be able to fit about 1 1/2 eggs per bell pepper. Sprinkle top with more cheese.
- Heat grill to 400F. Place stuffed peppers directly on the girll. If needed, place them on a cooling rack first, then set that on the grill to ensure that they're standing upright.
- Cook stuffed peppers over indirect heat for 35 minutes, then finish over low direct heat for another 10 minutes or until eggs have set and peppers are tender.
Notes
When choosing your bell peppers, try to find ones with a flat bottom that can easily stand up on their own.
Got leftovers? Pop them back on the grill, in the oven, or in the microwave and enjoy for up to five days!
Source: https://www.nelliesfreerange.com/egg-recipes/grilled-stuffed-peppers-with-eggs-and-sausage
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