Meatless Monday: Stuffed and grilled Hungarian peppers

Sometimes it’s hard to imagine a meatless meal made on the grill. Arm yourself with a few ideas, and you’ll be ready for a grilling extravaganza. Try this recipe for stuffed and grilled Hungarian peppers – they’re a fun (and meatless) twist on a traditional dish.

Stuffed and Grilled Hungarian Peppers

Make a substitution

It’s easy to find meatless products, like soy-based sausages, at most grocery stores, and they taste great, too. When a recipe can be made without meat, why not give it a try? This recipe takes some simple prep and just a few minutes on the grill until dinner is ready. Serve with a side of cheesy couscous or your favorite salad for a terrific Meatless Monday.

Try one of these ideas for a sensational salad >>

Going meat-free has its benefits. Eliminating meat from your diet even one day a week can help keep your weight down, fight diseases, reduce pollution and even help you avoid risk of food-borne illnesses. And meat-free meals can make your day more interesting with recipes like this one!

Stuffed and grilled Hungarian peppers

Serves 4


  • 4 Hungarian peppers, tops cut off, seeds and membranes carefully removed
  • 3 or 4 Italian-seasoned, soy-based sausage links
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup breadcrumbs
  • 1/4 Parmesan cheese
  • 3 or 4 tablespoons prepared tomato sauce (plus 2/3 cup for topping)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 crushed red pepper
  • 1 to 3 tablespoons olive oil


  1. Add the olive oil to a large skillet over medium-high heat and cook the soy sausage links, remove and set aside. When cooled a bit, cut into small pieces.
  2. Meanwhile, add more oil to the skillet if needed and cook the onion until it begins to brown. Add the garlic during the last few minutes of cooking.
  3. Add the sausage pieces to the onion mixture, stir and add the three or four tablespoons of tomato sauce. Stir until all is incorporated. Remove and place in a medium-sized bowl.
  4. Once cool to the touch, add the breadcrumbs and cheese to the sausage mixture, along with the salt, pepper and red pepper flakes and stir to incorporate.
  5. Stuff the mixture into the peppers, packing it gently, all the way to the bottom of each pepper. There should be extra stuffing remaining. Add the two-thirds cup of tomato sauce to the extra stuffing, mix together and keep warm. Use this to top the peppers when ready to serve.
  6. Cover the ends of the peppers with a small piece of aluminum foil so the stuffing doesn’t fall out.
  7. Brush the peppers lightly with oil and place on the grill over medium heat.
  8. Cook the peppers, turning once, for about two minutes on each side until they begin to acquire grill marks, then remove.
  9. Remove the aluminum foil and place the stuffed peppers on a serving platter. Top with remaining stuffing mixture and serve warm.

Meatless Mondays are a great way to try new recipes, especially when you’re ready to grill!

More Meatless Monday recipes to try:

Zucchini ribbons and raisins pizza
Ideas to make meatless meals fun
Grilled salmon with orange-miso glaze


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