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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!