Simple Summer Grilled Stuffed Peppers Recipe With Eggs and Sausage

This is a sponsored post in partnership with Nellie's Free Range Eggs. All opinions are my own.

I totally understand. 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, stick it on the grill so it doesn't require much cleanup, and then eat it out outside so your kids don't make a huge mess inside the house? Does this sound like a mythical legend? Guess what, it's possible with my Summer Grilled Stuffed Peppers featuring Nellie's Free Range Eggs!

You basically just fill up these hollowed out peppers with the tasty goodness of eggs, meat, and cheese, and let them cook while you relax for a few minutes. You will be happier and your family will be full, which will make them happier. So basically everyone wins with this recipe! Just keep reading to find out how to make your next great meal.

Simple Summer Grilled Stuffed Peppers With Eggs and Sausage
6 Servings
Ingredients: 10 Nellie's Free Range Eggs, six bell peppers, 1 pound of ground beef or sausage, 1/2 onion (diced), three cloves garlic (minced), 5 mushrooms (diced), 1 cup shredded cheese.

Directions:
1. Cut top off and pull insides out of six bell peppers. Save tops and dice them up. A tip we found is to pick out bell peppers that have a flat bottom so that they can easily stand up on their own.

2. Brown meat in skillet on bbq. Mix in diced peppers, mushrooms, garlic, and onions. Heat until cooked through.

3. Beat eggs in bowl.

4. Spoon meat into bell peppers, filling up 2/3 of the way. Sprinkle in desired amount of cheese. Top with eggs. You should be able to fit about 1 1/2 eggs per bell pepper. Sprinkle top with more cheese.

5. Heat bbq to 400°. Place filled bell peppers on the grill. A pro tip is to place them on a cooling rack first, then set that on the grill, so that you can make sure the bell peppers are standing up straight and you can put them on all at once.

6. Cook over indirect heat for 35 minutes. Then cook over low direct heat for another 10 minutes or until done.

7. If you have leftovers you can reheat them and eat them for other meals for up to five days!

Since the eggs are so prominent in this dish, it’s important to make sure you choose the highest-quality eggs available. That’s why I go with Nellie’s–they’re Certified Humane free range, which means that the hens are treated with the utmost care and spend time outdoors on grass. Traditional eggs from caged or cage-free farms come from hens who may never leave the barn. The result in Nellie’s Free Range eggs is obvious: the shells are harder, the whites are more consistent, and yolks are a rich golden color with a more robust flavor.

Make sure to head to Nellie's Free Range Eggs and sign up for their email to get a coupon and learn more about what makes these eggs, and the hens who lay them, so special! You can also find out where to buy these eggs at a store near you.