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520 cal22g protein38g carbs32g fat850mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Grilled Brats with Peppers
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Grilling30 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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bratwurst8 whole
bell peppersred, yellow, or a mix2 large
yellow onion1 large
vegetable oil2 tbsp
salt1 tsp
black pepper0.5 tsp
garlic powder0.5 tsp
fresh thymeoptional2 sprigs
bread rollsyour pick — brat buns, hoagie rolls or pretzel rolls all work8 whole
Cook it to
Raw sausage160°F / 71°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Preheat your grill to medium-high heat (about 400°F).
2Cut peppers in half lengthwise, remove the seeds, and cut into thick strips. Slice the onion into thick wedges, keeping them attached at the root.
3Toss peppers and onions with 1 tbsp oil, salt, pepper, and garlic powder in a large skillet.
4Place bratwurst directly on the grill grates and cook for 12–15 minutes, turning every few minutes, until deep golden and cooked through. Let rest 2 minutes.
5While brats cook, heat the skillet on a burner to medium-high and sauté the pepper and onion mixture for 8–10 minutes, stirring occasionally, until soft and lightly charred at the edges. Add thyme if using in the last minute.
6Serve brats on toasted rolls with the pepper-onion mixture piled on top.