Egged Stuffed Bell Peppers

NibbleMeThis

After doing 3 turkeys in the past week, I was definitely in the mood for something else! So I egged some stuffed bell peppers last night.

Stuffed them with a chorizo saffron rice mixture (full recipe here), topped them with sauce and put them on the Egg at 350f indirect for 30 minutes.



After the 30 minutes, I added cheese and cooked for 15 minutes more.



They put a smile on my face!



Happy Thanksgiving everyone!

EggieG

Your photography looks as good as the food.

I bet those were great.

Happy Thanksgiving!

BigDaddy - OCT

Nice job and great play-by-play on your web site. This is something I'm going to have to try. I've never cooked with safron because of the cost so do you have any recommendations for a good source?

Bruce

Bacchus

Nice lookin bells, and great pics.

I do them similarly, but also mix in a couple of red or yellow ones too. For the sweeter ones I spice a little hotter.

Good Eats!

Little Steven

Chris,

Beautiful!

Steve

CaptainSpaulding

Bruce,

I've found that the best place to get saffron is an Indian grocer. Some of the local supermarkets have it here, but it is ridiculously expensive. I think a half a gram was 8 or 9 dollars. I bought an ounce of it for $30 at a local Indian market.

Joe

NibbleMeThis

My mother in law? LOL, she gave that jar to me as a present. :laugh:

Double Bogey

Chris there is only one word to describe these peppers--Beautiful!

Ross in Ventura

Those are some nice stuffed peppers Chris

Ross

Gunnar

Good looking meal and great photos. About 6 months ago I was surfing the WEB for recipes; found one and started reading; the author mentioned the BGE and low and behold it was you. A couple of days ago I came across one called "Fire Roasted Pork Tenderloin with Asiago Cheese Grits", yours again. Neither from your website. You certainly get around. :laugh:

rsmdale

Nice cook on the peppers Chris,they are really tasty on cooked on the egg.

GOOD EATS AND GOOD FRIENDS

DALE

Bordello

Those look just great and I have been thinking of just buy a box of frozen ones. Been awhile since I've made my own but sure am thinking of it now.

Great pictures.

Regards,
Bordello

NibbleMeThis

That cracks me up, Barry. I've seen a bit of that too, but I just consider it flattery

One food blogger I read was having her entire blog, recipes, pictures, and all being copied word for word, post by post. Now THAT would piss me off .