Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

I LOVE stuffed green peppers!

RRP
RRP Posts: 26,453
edited November -0001 in EggHead Forum
Today while green peppers are still tasty, plentiful and cheap I ponied up the time to make 14 halves - two for lunch and these 12 for Food Saver bags. It will be nice this winter to savor the taste of summer.
IMG_2635.jpg

Here was an earlier batch as a test run that were frozen and they came out terrific.
IMG_2479.jpg
Re-gasketing the USA one yard at a time 
· Share on FacebookShare on Twitter

Comments

  • Mainegg
    Mainegg Posts: 7,787
    those look pretty yummy :) I bet they will taste very good this winter too! I would hate not having the food saver. we are trying to empty the freezer for heading south the end of DEC and it is hard to not be making stuff like that right now. I like both freezers full!
    · Share on FacebookShare on Twitter
  • WessB
    WessB Posts: 6,937
    Love to freeze em for the winter, but honestly never heard of/ or thought of...cutting them in half..seems like a great idea, other than where you cut the stem off..not sure how you deal with that..but it looks like you got that under control. Last year we froze probably 20 stuffed peppers, pre cooked and ready to warm and eat. It wasn't that long ago I didn't care for stuffed peppers, glad I saw the light...will look into halving them next go round...most of the green peppers I end up with ( from work ) are very large, and stuffing them whole ends up being more than a normal meal..Thanks for the idea.
    · Share on FacebookShare on Twitter
  • HungryMan
    HungryMan Posts: 3,470
    Looks really good. What do you stuff them with? That's something I have yet to cook.
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    RRP,

    Those look great. Never thought of slicing them laterally. That way you could serve with a side, I'm guessing.

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,453
    It's not really a BGE recipe though I suppose if a diehard just had to convert it they could. The recipe came from Gfw who used to be an active contributing egger, but he gave away his BGE a few years ago after selling his home and buying a condo. Here it is:

    Stuffed Green Peppers


    The Ingredients:

    3 large green bell peppers

    1 lb ground Italian sausage

    1/2 can beer - your choice and do what you will with the rest!

    1/2 cup chopped onion

    1/2 cup water

    1/2 cup of shredded cheese

    1/3 cup minute rice

    1 8oz can tomato sauce

    1 tablespoon Worcestershire sauce

    1/2 teaspoon dried basil

    1/2 teaspoon dried oregano

    The method:

    Slice the pepper lengthwise and remove the stems, seeds, and membranes. Place in boiling water for 3 minutes - remove and lightly salt the inside.

    Cook onions and sausage until the meat is brown and the onions are tender. Add the balance of the ingredients except the cheese. Bring to a boil, cover and let simmer for about 20 minutes or until the rice is tender. Stir in 1/2 of the cheese. Place the peppers in a baking pan and fill the pepper shells with the mixture. Bake at 375 degrees for about 20 minutes. Add the balance of the cheese and let stand for 2-3 minutes.

    PS...RRP here - I like to use packaged Kraft taco cheese in this recipe and I drop some in the hot shell to melt. Then go ahead and sprinkle on some more during the preparation as opposed to Gfw's idea of adding later after the cook.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • HungryMan
    HungryMan Posts: 3,470
    Thanks. I will give it a try.
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,453
    LOL - I have never had them any other way but cut in half as boats! BTW I merely cut the stem out very close to the "doily" under the stem. While that does create a possible leak it doesn't - at least with the recipe I use as posted on down this thread as the filling really sticks together.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I don't normaly like stuffed bell pepers cause the taste to much like meatloaf. Not a big meatloaf man but the sausage in this sound great! :woohoo:
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,580
    ive personally never seen them cut in half either, always standing. these were brought over to the house to be heated up in the egg for sundays game, even the tritip came free, a benefit to having an egg i guess. people bring you things, im still drinking all the free beer from the game as well, thanks for the recipe, ive never made those before
    DSC_0267.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter

Categories