Beer Brats Stuffed with Swiss Cheese, Onions, and Peppers
A quick and easy bratwurst recipe. These flavorful beer brats are stuffed with creamy Swiss, and topped with classic sauted onions and peppers.
Servings: 6 brats
cutting board & knife
- 1 package Bratwurst *make sure they are defrosted and not frozen!
- 6 whole Bakery Style Hot Dog Buns
- 1 medium onion
- 1 medium red pepper
- 1 tablespoon Extra Virgin Olive Oil
- salt & pepper to taste*
- 3 Slices Swiss Cut cut in half*
Preheat your grill to medium-high heat - about 375℉.
Place the bratwurst on the preheated grill and cook, turning frequently, for about 15 minutes or until golden brown and cooked through.
To ensure even cooking, make sure each side of the bratwurst is exposed to the heat for about 7 minutes.
Remove the bratwurst from the grill and place them on a plate. Allow them to rest for 5 minutes before adding a slit to the bratwurst.
Fold the swiss cheese and tuck it into the slit in the bratwurst.
Serve the bratwurst on buns with peppers, onions.
Grilled Peppers and Onion
Start by prepping the vegetables. Slice onions into 1/2-inch-thickrounds and cut peppers into strips or chunks, removing any seeds or membranes.
Place vegetables on a large sheet of aluminum foil (optional) and drizzle with olive oil, salt, and pepper to taste.
Place the onions and peppers over direct heat (on a preheated to 375℉ grill) and cook for 3 to 4 minutes per side or until the desired doneness is reached.
When finished grilling, transfer the vegetables to a plate to add to the bratwurst.
Nutritional values may vary and are meant to be a guide.
If you are using cast iron to cook the vegetables, heat the pan on the grill before adding the veggies.
Serving: 1bratwurst | Calories: 435cal | Carbohydrates: 26g | Protein: 17g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 63mg | Sodium: 862mg | Potassium: 388mg | Fiber: 1g | Sugar: 5g | Vitamin A: 697IU | Vitamin C: 27mg | Calcium: 163mg | Iron: 2mg