Cut peppers in half lengthwise removing the stems and seeds.
In a large bowl beat the egg and mix in the chopped onion, bread crumbs, garlic powder, herbs, onion powder, salt and pepper.
Crumble beef over bowl and mix well with the prepped mixture.
Spoon the contents of the bowl into the pepper halves and then brush with oil.
Preheat grill at medium heat for indirect grilling using a drip pan.
Place the stuffed peppers over the drip pan.
Grill covered for 30-35 minutes or until peppers are tender and the beef is no longer pink.
Eat and enjoy!