Grilled Zoo Brew Brats with Peppers, Onions and Provolone


Main Dish
Grilled Zoo Brew Brats with Peppers, Onions and Provolone

Primary Media

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    6 Hy-Vee beer brats
    1 large white onion, sliced, divided
    3 cloves garlic, smashed
    2 (12 oz) bottles Exile Zoo Brew Pale Ale
    2 tsp. olive oil
    2 Anaheim or green peppers, thinly sliced lengthwise
    1 red pepper, thinly sliced lengthwise
    Salt and pepper, as needed
    6 Hy-Vee Bakery fresh brat buns, hinge sliced
    3 tbsp. Dijon mustard, divided
    6 slices provolone cheese, cut in half, divided
    1 grill safe foil pan


    1. Preheat grill to medium high heat.
    2. In a large sauce pot, place brats, 1/2 of the sliced onion, garlic cloves and beer.
    3. In a large saute pan, add olive oil, remaining sliced onion, Anaheim or green and red peppers and saute until peppers begin to brown. Season with salt and pepper and add 1/3 cup of brat cooking liquid. Reduce liquid and keep mixture warm until service.
    4. Remove brats from sauce pot and place on grill to brown on both sides, 4-5 minutes or until fully cooked. Remove brats and allow to rest for 5 minutes. Slice each brat on the diagonal into 5 pieces.
    5. Place brat buns on foil pan and spread 1/2 tbsp Dijon mustard on each. Place 1 sliced brat on each bun and top with equal amounts of peppers and onions. Top each brat with 2 halves of provolone cheese.
    6. Place brats on grill using indirect heat and grill until buns are toasted and cheese is melted.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 32g
    • Cholesterol: 75mg
    • Sodium: 1380mg
    • Total Carbohydrates: 45g
    • Protein: 27g

    Recipe Source:

    Chef Andrew from Ankeny #1