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The ever so delicious stuffed peppers!

After my introductory post several have asked about my take on the stuffed peppers.  I must say that my wife and I love stuffed peppers and we make different variations of the stuffing to go into the peppers.  That being said I would like to share our two most recent stuffed pepper cooks.

To start this cook I fire up the grill to 400* (indirect heat so be sure to use a deflector).  The next thing I do is cut the top off the bell pepper and take the core and seeds out.  I then place the peppers in an aluminum pan with about 1/8" of water. The water helps keep the bottom from overcooking and burning.  After prepping the peppers I will put on the grill for 25 minutes.  While the peppers are on the grill I prepare my stuffing.  

The stuffing for these peppers consisted of a mixture of brown rice, ground turkey, spicy black beans, corn, salsa, onion, and low sodium taco seasoning. I cooked the ground turkey with the onion, brown rice, and corn.  The spicy black beans were the pre-cooked beans that come in a can.  

After the peppers have cooked for 25 minutes I bring them back inside and stuff them.

After stuffing the peppers I put them back on the grill for another 25-30 minutes (make sure to put a little water in the bottom of the pan).  After cooking an additional 25-30 minutes I topped them with shredded habanero cheese.

I then cook an additional 5-10 minutes until cheese is nicely melted.

When done it is time to eat of course! Money shot:

The peppers in my introductory post were just a tad different.  I browned turkey meat and a spicy ground sausage along with some onion in a skillet.  After browning the meat I mixed with above mentioned ingredients.  You can substitute any type of meat, brown rice, quinoa, etc into the stuffing for a delicious meal.  My wife and I like the red peppers better than the green peppers.  The red peppers tend to be a little softer and less crunchy.  Two of the red peppers were topped with shredded habanero cheese and two were topped with pepper jack cheese.  

Thanks for looking!



  • EggarooEggaroo Posts: 362
    Those are outstanding! Thanks for posting your detailed method. Gonna have to give these a try. 
    Greenwood, IN | XL BGE | Weber Genesis | bunch of accessories  =)
  • chuck0531chuck0531 Posts: 11
    I forgot to mention - season with the taco seasoning to taste.  We usually use about 1 tablespoon or so. 
  • minniemohminniemoh Posts: 1,863
    Absolutely! Very nice. My kids would go crazy for those peppers. Adding them to the "to-do" list. Thanks for sharing.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • SkinnyVSkinnyV Posts: 3,337
    Great cook, pretty healthy too. Well done
    Seattle, WA
  • ToxarchToxarch Posts: 1,276
    Looks good. I haven't done stuffed bell peppers in a while. I also prefer red or yellow bell peppers over the green.
    Fort Worth, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • YukonRonYukonRon Posts: 6,707
    On my menu. Thank you for posting. Looks delicious and awesome presentation.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • jabamjabam Posts: 1,414
    looks amazing! Thanx for the post.
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • Looks great, can't wait for garden season again.
    NW IA
  • fishlessmanfishlessman Posts: 20,311
    looks great, going to make some this weekend. we like to make stuffed tomatoes at the same time and add the tomato guts to the mix as well
  • theyolksonyoutheyolksonyou Posts: 13,245
    Yep. Add this to the grocery list!
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador
  • bluebird66bluebird66 Posts: 1,335
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Thanks for posting, gonna do these soon.



    from SANTA CLARA, CA

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