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
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.
XL and MM
Louisville, Kentucky
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
Floyd Va
-SMITTY
from SANTA CLARA, CA
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?
Louisville, KY
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
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.
Anyway, I admire you all who make things like this. Looks and sounds great!