Best Italian Grilled Stuffed Peppers Recipes

GRILLED MOZZARELLA-STUFFED ITALIAN SAUSAGE BURGERS WITH VINEGAR PEPPERS

GRILLED MOZZARELLA-STUFFED ITALIAN SAUSAGE BURGERS WITH VINEGAR PEPPERS image

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds Italian sausage
For the Peppers:
4 large bell peppers, seeds and stems discarded and cut into chunks
2 tablespoons olive oil
2 tablespoons sherry vinegar
To Serve:
4 crusty rolls
1/4 cup chopped fresh basil
1/2 cup ricotta cheese
1/2 cup homemade or store-bought red sauce

Steps:

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes. When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate. Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.

ITALIAN GRILLED STUFFED PEPPERS

Italian Grilled Stuffed Peppers image

Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1-3/4 cups water, divided
1-1/2 cups instant brown rice, uncooked
2 cups frozen BOCA Veggie Ground Crumbles
1 small zucchini, chopped
1 tsp. dried Italian seasoning
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Steps:

Heat grill to medium-high heat.
Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.
Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.
Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g