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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Stuffed Piquillo Peppers

thetrimthetrim Posts: 502
edited October 2012 in EggHead Forum
Based on a very well known Spanish Tapas...  I saw someone asking earlier for a stuffed pepper recipe and this one stuck out in my history.  I was going to wait for my next cook, but did find a couple pics from my last one, so here goes...

I've never been on for the formality of a recipe, so please take this with a grain of salt.

I used the relatively small (1/2 size of a large chicken egg) sweet peppers that come in a bag at your local grocer or Sam's Costco. 

Smoke some Chorizo un your Big Green Egg until done and remove from casing.  Slice and dice some Serrano ham (prosciutto would work as an alternative).  Dice up some Mancheo cheese.  Mix Chorizo, Serrano in a bowl with some tiny diced garlic and shallots.  Cut of top of peppers and clean out inside of ribs and seeds.  Stuff mixture into peppers w a couple pieces on Manchego in each.

Get the egg up to about 300 direct and place a deep cast iron skillet or dutch oven on your grate.
In cast iron dutch over, add liberal amount of olive oil.  Add onion, diced peppers, garlic and shallots.  Add some homemade or store bought tomato sauce.  Add stuffed peppers and more tomoato sauce if needed (about enough to cover 1/2 way up peppers). 
Let it get nice and happy for 15-min, remove garnish with some sliced scallions and/ or cilantro and be ready to enjoy.

480 x 640 - 98K
640 x 480 - 104K
XL 6/06, Mini 6/12, L 10/12
Tampa Bay, FL


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