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Stuffed Peppers
thebtls
Posts: 2,300
Ingredients
5-6 Large Green/Orange Bell peppers
1 Lb. Medium Italian Sausage
½ Lb. Lean Ground Beef (organic)
6 Large Green Onions, diced
10 oz. Yellow Saffron Rice (pre-cooked) –Substitute White
8 oz. finely shredded Parmesan cheese
48 Oz. Tomato Basil Pasta Sauce (2-24 Oz bottles)
2 Cups Mozzarella, finely grated
4 Large Garlic Cloves peeled and minced.
Celery Salt and Garlic Pepper (to taste)
Extra Virgin Olive Oil (EVOO)
Preparation
1. Cut tops from peppers and remove membranes and seeds; for more tender peppers, par-boil for 5 minutes and drain
2.Cook Saffron Rice in 2 ½ Cups of boiling water in a 4 Qt. Emile Henry Stew Pot with a drizzle of EVOO
3.Bring BGE to full flame and drizzle EVOO into a Emile Henry Cassoulet and brown the sausage, ground beef in a drizzle of EVOO with the green onions, celery salt, garlic pepper and diced garlic.
4.Spoon pasta sauce into 13” Emile Henry Roaster about 1/2” deep
5.Mix the rice into the browned meat in the cassoulet with the parmesan cheese in the cassoulet and stuff the peppers with the mixture.
6.Sprinkle 1 cup of Mozzarella cheese over peppers then pour remainder of Pasta Sauce over peppers
7.Sprinkle remainder of Mozzarella cheese over the top
8.Remove Grid and replace with Plate Setter positioned with the legs DOWN; close lid and stabilize temperature to 350-375 degrees and bake for 45 minutes.
5-6 Large Green/Orange Bell peppers
1 Lb. Medium Italian Sausage
½ Lb. Lean Ground Beef (organic)
6 Large Green Onions, diced
10 oz. Yellow Saffron Rice (pre-cooked) –Substitute White
8 oz. finely shredded Parmesan cheese
48 Oz. Tomato Basil Pasta Sauce (2-24 Oz bottles)
2 Cups Mozzarella, finely grated
4 Large Garlic Cloves peeled and minced.
Celery Salt and Garlic Pepper (to taste)
Extra Virgin Olive Oil (EVOO)
Preparation
1. Cut tops from peppers and remove membranes and seeds; for more tender peppers, par-boil for 5 minutes and drain
2.Cook Saffron Rice in 2 ½ Cups of boiling water in a 4 Qt. Emile Henry Stew Pot with a drizzle of EVOO
3.Bring BGE to full flame and drizzle EVOO into a Emile Henry Cassoulet and brown the sausage, ground beef in a drizzle of EVOO with the green onions, celery salt, garlic pepper and diced garlic.
4.Spoon pasta sauce into 13” Emile Henry Roaster about 1/2” deep
5.Mix the rice into the browned meat in the cassoulet with the parmesan cheese in the cassoulet and stuff the peppers with the mixture.
6.Sprinkle 1 cup of Mozzarella cheese over peppers then pour remainder of Pasta Sauce over peppers
7.Sprinkle remainder of Mozzarella cheese over the top
8.Remove Grid and replace with Plate Setter positioned with the legs DOWN; close lid and stabilize temperature to 350-375 degrees and bake for 45 minutes.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com
You can also follow my posts on FaceBook under the name
Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Comments
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Grew up loving stuffed peppers. Love them even more once I started firing them up on the Egg.
Knoxville, TN
Nibble Me This -
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I'm having trouble with the recipe thing. I'll try again. Thanks for the feedback.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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In fact, I don't even SEE a recipe option...Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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i think when you start a new discussion, you can select the category (sides or veggies for example) and then your post SHOULD end up over there if anyone looks for it. It will still should up in the main list for those who look at the "Latest posts".
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Looks awesome! If I had Emile Henry cookware I'd give it a shot....
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It's sorta screwed up. When one posts a recipe, the whole subsequent thread is attached to it in the "Cookbook" area on the right (not "Recipe"-my bad).They should make the Cookbook area free from the thread discussions and only the recipes.It's going to be a nightmare as it gets bigger!!!
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Grew up loving stuffed peppers. Love them even more once I started firing them up on the Egg.
+1Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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