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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

Comments

  • EggarooEggaroo Posts: 411
    Those are outstanding! Thanks for posting your detailed method. Gonna have to give these a try. 
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | 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: 2,101
    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: 3,394
    Great cook, pretty healthy too. Well done
    Seattle, WA
  • ToxarchToxarch Posts: 1,672
    Looks good. I haven't done stuffed bell peppers in a while. I also prefer red or yellow bell peppers over the green.
    Aledo, 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: 12,281
    On my menu. Thank you for posting. Looks delicious and awesome presentation.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • jabamjabam Posts: 1,694
    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

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • fishlessmanfishlessman Posts: 23,020
    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: 16,226
    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

    My chili did not suck. 
  • bluebird66bluebird66 Posts: 2,038
    Those look great!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Thanks for posting, gonna do these soon.

     

    -SMITTY     

    from SANTA CLARA, CA

  • The_CanuckThe_Canuck Posts: 40
    edited March 27
    I know I am pulling up an old post, but I figured its better to search, than just start something new. 

    My question is how do you get the char on the pepper?  We did some tonight, and while good, the bottoms had some of the better flavors due to the slight charring.  Do I need to pre-char them before adding the stuffing?  Some other way that I am not thinking about?
    Large BGE - Thanks Knob Creek

    Louisville, KY
  • Fred19FlintstoneFred19Flintstone Posts: 7,463
    @The_Canuck - You shoulda started a new thread WITH PHOTOS.  Folks around here like food porn.  Tacking onto an old thread without adding photos is pretty lame.
    Flint, Michigan
  • lkapigianlkapigian Posts: 3,010
    edited March 27
    nice documentation !
    Visalia, Ca
  • Photo EggPhoto Egg Posts: 7,907
    I know I am pulling up an old post, but I figured its better to search, than just start something new. 

    My question is how do you get the char on the pepper?  We did some tonight, and while good, the bottoms had some of the better flavors due to the slight charring.  Do I need to pre-char them before adding the stuffing?  Some other way that I am not thinking about?
    Don't worry about Fred. He got up on the wrong side of the stone this morning.lol
    I'm sure he was messing with you.

    This is a great thread and I missed it the first time. Try the initial pre cooking of the peppers raised direct instead of indirect. Then stuff them and go indirect for the rest of the cook.
    Thank you,
    Darian

    Galveston Texas
  • Fred19FlintstoneFred19Flintstone Posts: 7,463
    Freddie wants his (food) porn!
    Flint, Michigan
  • TheophanTheophan Posts: 2,144
    I love stuffed peppers, stuffed cabbage rolls, stuffed grape leaf rolls, etc., but for some reason they just seem like a lotta work to me, and I just about never do it.  Same thing with manicotti, lasagna, etc..  Love that stuff, but almost never make it.  I have @cookn biker's lasagna recipe, and it has more than THIRTY ingredients!!!  First you make the pasta, then you make the ragu, then you make the béchamel, then you cook the pasta, then you assemble it all, than you finally cook it.  Holy Moly!  I bet that stuff is SOME kinda good!  But unless I get to her restaurant, I don't think I'm ever going to taste it because I'm just too doggone lazy.

    Anyway, I admire you all who make things like this.  Looks and sounds great!
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