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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!

Chuck

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