I like my butt rubbed and my pork pulled.
Member since 2009
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Stuffed Peppers
oldfaithful
Posts: 21
Made some ground turkey and quinoa stuffed peppers this afternoon. This might be one of my favorite dishes I have ever made on the egg!
LBGE
Oakland, ME
Oakland, ME
Comments
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Not a big fan of ground turkey but those look good.I cook. I eat. I repeat. Thornville, Ohio
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Very nice - stuffed peppers are my fav.
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Very nice but the boss would not let use the Pyrex in the Egg. I'd have to go direct on the grate.
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@500 - wrap your Pyrex in foil and no worries-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Stuffed peppers are always nice. Yours look delicious.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks great. Did you precook the meat before stuffing the peppers? That's the way I make mine.
I took a chance and bought some stuffed peppers from Costco last weekend. The meat was not precooked. They were the nastiest things I have ever bought at Costco.
Again, your peppers look really good.
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Yes, precooked the meat and cooked indirect at 350 for 45 minutes.LBGE
Oakland, ME -
Those look great!Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
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Is it necessary to have them in the dish? My thought is they would get soggy. I want to try them in the Egg. Haven't done them in a long time; pre-Egg.I like my butt rubbed and my pork pulled.
Member since 2009 -
Making these tomorrow night- we love adding a little spaghetti sauce to the top of these while cooking-
great looking mealGreensboro, NC -
Those look great and so does your view from the egg.Snellville, GA
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500 said:Is it necessary to have them in the dish? My thought is they would get soggy. I want to try them in the Egg. Haven't done them in a long time; pre-Egg.
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Wolfpack said:Making these tomorrow night- we love adding a little spaghetti sauce to the top of these while cooking-
great looking meal
I put a layer of shredded cheese on top and paint the cheese with ketchup. Not a high brow sophisticated dish the way I make them, but they are very tasty. -
Try burying some cheese in the middle of the stuffing, a few of the small mozzarella balls or couple of cubes of pepper jack or something.
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Nice!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
Looks great. Mind sharing your basic recipe?EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
Thanks for the tips. Want to make this but SWMBO would likely kill the idea since it has rice in and rice is points. It would also have to be super lean beef or turkey so would have to find some way to add moisture without adding fat.I like my butt rubbed and my pork pulled.
Member since 2009 -
@500 Looks like the rice in this recipe has been replaced by Quinoa so your wife may like this one
Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE -
Thanks. I sprung the idea on her. She said Nah. She don't like stuffed peppers. Pepper stout pullled beef is my next try and turkey breast. She'll approve of the turkey breast but will have reservations about the beef.I like my butt rubbed and my pork pulled.
Member since 2009 -
Great looking peppers.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
@EggMcMic..here is the recipe I used.
- 1cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
- 2cups chicken stock
- 6bell peppers (I use three green, three red)
- 1tablespoon olive oil
- 1lb ground turkey
- 1(14 ounce) can diced tomatoes, drained
- 1(6 ounce) can tomato paste
- 1⁄2vidalia onion, chopped
- 4garlic cloves, chopped
- 1⁄4cup Worcestershire sauce
- 1⁄2cup shredded Italian cheese (I used parmesan and asiago blend)
- salt
- pepper
LBGE
Oakland, ME
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