The ever so delicious stuffed peppers!

chuck0531

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

Eggaroo

Those are outstanding! Thanks for posting your detailed method. Gonna have to give these a try. 

chuck0531

I forgot to mention - season with the taco seasoning to taste.  We usually use about 1 tablespoon or so. 

minniemoh

Absolutely! Very nice. My kids would go crazy for those peppers. Adding them to the "to-do" list. Thanks for sharing.

SkinnyV

Great cook, pretty healthy too. Well done

Toxarch

Looks good. I haven't done stuffed bell peppers in a while. I also prefer red or yellow bell peppers over the green.

YukonRon

On my menu. Thank you for posting. Looks delicious and awesome presentation.

jabam

looks amazing! Thanx for the post.

Brisket_Fanatic

Looks great, can't wait for garden season again.

fishlessman

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

theyolksonyou

Yep. Add this to the grocery list!

bluebird66

Those look great!

SMITTYtheSMOKER

Thanks for posting, gonna do these soon.

The_Canuck

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?

Fred19Flintstone

@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.

lkapigian

nice documentation !

Photo Egg

The_Canuck said:

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.

Fred19Flintstone

Freddie wants his (food) porn!

Theophan

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!