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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Stuffed Grilled Peppers


1 Tbl bacon fat

1 cup yellow onion, small dice

1 tsp steak seasoning

1 tsp kosher salt

2 Tbl sugar

1 tsp black pepper, freshly ground

2 tsp fresh garlic, minced fine

1/4 tsp dry basil

1/4 tsp dry oregano

1/8 tsp dry thyme

2 Tbl tomato paste

1 egg, slightly beaten

1 1/2 pounds lean ground beef

1 28 0unce can diced tomatoes, drained very well

6 large bell peppers, tops and seeds removed


In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper and cook 3-4 minutes. Add the garlic, basil, oregano and thyme and cook one more minute. Stir in the tomato paste and cook 4-5 minutes, stirring constantly.

Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely.

Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture.

Prepare the grill. Cook the peppers over indirect medium heat for 20-25 minutes.

Remove from the grill and serve.

Yield: 6 servings

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